• 1 pound pork sausage
• 6 eggs, beaten
• 2 tablespoons milk
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon butter or margarine
• 1 cup shredded 2% cheddar cheese
• 1 cup shredded 2% Monterey Jack cheese
• 1 (13.8-ounce) tube refrigerated pizza dough
• 2 tablespoons butter, melted
• 1/4 cup grated Parmesan cheese
In large skillet, cook pork sausage, stirring to break up meat. When sausage is thoroughly cooked and no pink remains, remove sausage with slotted spoon to paper towels to drain. Pour off fat; do not wipe out pan.
In medium bowl, beat eggs with milk, salt, and pepper. Add butter to drippings remaining in skillet and cook eggs, stirring occasionally, until eggs are just set. Place in large bowl and add pork sausage; let cool 10 minutes. Then stir in cheddar and Monterey Jack cheeses. (optional: add some cooked chopped veggies; peppers, onions, mushrooms)
Preheat oven to 375 degrees F. Unroll dough and divide into 8 rectangles. Divide the egg mixture among rectangles. Fold over dough to enclose filling; seal edges. Place on foil-lined greased cookie sheets.
Brush with butter and sprinkle with grated Parmesan cheese.
Bake for 25-35 minutes until calzones are golden brown. Let cool 5-10 minutes and serve. These may be frozen, when completely cooled, for later use. Wrap individually. Microwave for 1 minute and finish in toaster oven until dough crisps up. Serves 6-8