SAUSAGE PUFF CALZONE

Servings: 8

1 sheet frozen Pepperidge Farm Puffed Pastry; 1 lb. pork sausage; 1/2 cup onion, chopped;
1/2 cup pepper-green or red, chopped; 6 lg. mushrooms - chopped; 1 lg. Tomato, diced;
1 cup Total Swiss and Cheddar Cheese, shredded; 3 tbl. parsley, chopped.

Preheat oven to 425 degrees. Thaw puff pastry sheet about 20 minutes. Meanwhile, brown the sausage in a skillet, breaking it into bits. Add the onion, pepper and mushrooms and cook until tender. Remove from the heat and pour off the drippings - blot with a paper towel to absorb as much grease as possible.
Add the tomato and cheese and parsley. Unfold the pastry sheet and roll it out on a lightly floured board to a 13 x 10 inch rectangle. Transfer to a baking sheet lined with brown paper (a grocery bag works fine for this) spread the sausage mixture on pastry. Roll up the long side, jelly roll fashion, and pinch the edges to seal. Bake for 20-23 minutes, or until golden brown.    

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