This is a calzone recipe but they are shaped like cinnamon rolls. It looks like a lot of work, but the end result was exceptional, so I wanted to share it with you. You can make a lot of variations to suit your tastes and what is in your cupboard.

Unlike most calzones, the bread is in between the filling, but the filling is very spicy, so it balances out nicely. The dough is written for a bread machine, but I made it in a bowl. You can use frozen dough. The ingredients in ( ) are optional because mine came out just fine without them. I made up for the lack of mushrooms by using a canned sauce that supposedly had mushrooms in it.

From: Allrecipes.com with mods by me.

1 2/3 cups warm water (70 to 80 degrees F)
2 tablespoons nonfat dry milk powder
2 tablespoons sugar
2 tablespoons shortening
1 1/4 teaspoons salt
4 1/2 cups all-purpose flour
2 1/4 teaspoons active dry yeast

1 pound hot Italian sausage
1/2 cup chopped onion (small pieces)
(1/2 cup sliced fresh mushrooms)
1/2 cup chopped green pepper (small pieces)
(1/2 cup chopped sweet red pepper)
1 tablespoon olive oil
(1/3 cup pizza or any pasta sauce)
1 cup shredded pizza cheese blend, or Mozzarella
2 tablespoons grated Parmesan cheese
(1/4 cup chopped ripe olives)
1/2 - 3/4 teaspoon garlic powder

Make your dough and let it rise. If you use a bread machine, add the ingredients in the order listed and let it rip. If making in a bowl, get a cookbook recipe for yeast rolls if you need to.

Brown the Italian sausage and try to break it up into fine pieces. If this doesn't work, when it's mostly cooked through, put it in the food processor for a whirl and it will be perfect, or drain it and put out onto a chopping board and whack at it with a big knife. You don't want big chunks, and it should all be about the same size.

Chop the vegetables fairly small and saute in the olive oil until limp but not browned. Remove from heat. Add the cooked sausage and the shredded and grated cheeses, and the garlic powder. I didn't see a need for the 1/3 cup pizza sauce, but you might. You can use spaghetti sauce with extra sweet basil in it for that pizza taste.

When the dough has risen until doubled in bulk, divide in half and roll out into a 16 by 10 inch rectangle. Spread 1/2 of the filling over it, leaving a clean margin on the long edge. Roll up like a jelly roll, and cut into 1 inch slices. Place cut side down in a greased baking dish. A round dish makes nice looking rolls, but square is okay, too.

Cover with a damp towel and let rise 30 minutes. Bake in a preheated 375 degree oven for 18-30 minutes until done through. Dump out onto a platter, then turn over so the pretty side is up. Serve with heated spaghetti sauce, homemade or from the store.

I'm sure this would be good with diced pepperoni, sweet Italian sausage, maybe even hamburger, but be careful because with the soft roll dough cushioning the filling, a bland filling could get overwhelmed.