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Sausage & Mushroom Calzones/Rhubarb Pie (6/4/2010)

Sausage & Mushroom Calzones

1 lb. Italian sausage, sweet or spicy
1 (1 lb.) loaf frozen bread dough, thawed
2 8oz. cans pizza sauce
1 4 oz. jar sliced mushrooms, drained
1 1/2 cups grated mozzarella cheese

In a skillet, crumble and brown sausage over medium heat until cooked. Drain, and set aside.
With each loaf of bread dough, roll out dough on a lightly floured surface to 12 x 14-inch rectangle. Cut into 4 pieces. Top half of each rectangle with sauce, sausage, mushrooms and cheese. Fold dough over to enclose. Crimp around edges with a fork. Place on a lightly greased baking sheet. Bake at 350-degrees F for 20-25 minutes or until golden brown. Save some of the pizza sauce to serve along with the Calzones.

Stop by Cremer's on Rhomberg Avenue and pick up their Italian hot sausage at $3.29 per pound. Wisconsin mozzarella cheese is on sale for $3.99 per pound. Prices good through 6-6-2010.

This week's recommended wine from Van's Liquor Store in East Dubuque-Kenwood Cabernet, Merlot, Zinfandel, Sauvignon Blanc, 750ml bottle, $9.49 through 6-7-2010.

Be Bop-A-Do-Wop Rhubarb Pie
1 ½ cups all-purpose flour
1 tsp. salt
1 tablespoon sugar
½ cup vegetable oil
2 tablespoons 2% milk

6 cups diced, unpeeled rhubarb
1 ¼ cup sugar
6 tablespoons flour
1 tablespoon chilled butter, cut into small pieces

¼ cup chilled butter, cut into small pieces
¼ cup sugar
½ cup all-purpose flour

Preheat oven to 350-degrees F. To prepare the pastry, mix flour with salt and sugar. Pour in vegetable oil and milk. Mix well with a fork. Transfer to a deep-dish pie pan and press with fingers to spread over bottom and up sides of pan. To prepare the filling, combine rhubarb with sugar and flour. Spoon into pie crust. Dot with butter pieces. Top prepare the topping, mix butter, sugar and flour, until crumbly. Sprinkle over rhubarb mixture. Bake 1 hour or until filling is bubbling and top is browned.

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