Ingredients

1-1/2 cups water (70° to 80°)2 tablespoons olive oil2 teaspoons sugar2 teaspoons salt4-1/2 cups all-purpose flour2 teaspoons active dry yeast1 pound bulk Italian sausage1 can (26 ounces) garlic and herb spaghetti sauce, divided3 tablespoons grated Parmesan cheese1 jar (4-1/2 ounces) sliced mushrooms, drained1/2 cup finely chopped green pepper1/4 cup finely chopped onion1-1/2 cups shredded part-skim mozzarella cheese1 large egg, lightly beaten

Preparation

In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain and cool.

Preheat oven to 350°. When bread machine cycle is completed, turn dough onto a lightly floured surface. Roll out to a 15-in. circle. Transfer to a lightly greased baking sheet.

Spread 1/2 cup spaghetti sauce over half of circle to within 1/4 in. of edges. Layer with Parmesan cheese, sausage, mushrooms, green pepper, onion and mozzarella cheese. Fold dough over filling and pinch edges to seal.

With a sharp knife, make two slashes in dough; brush with egg. Bake 40-45 minutes or until golden brown. Let stand 5 minutes before cutting into six wedges. Warm remaining spaghetti sauce; serve with calzone. Freeze option: Freeze individual wedges of cooled in a resealable plastic freezer bag. To use, microwave calzone on high on a microwave-safe plate until heated through.