Mom’s Calzones

1. Fill a large pot halfway full with salted water and bring it to a boil. You’ll use this for the potatoes. Also get a large rondeau on the stove filled with salted water. You’ll use this to boil the sausage links. Boil the potatoes and sausage links for 20 minutes, until tender. Drain them both when they are done and let them get cool enough to handle. Cut the potatoes into small chunks and cut the sausage links into thin coins.
2. Empty the water out of the rondeau pan and get it back on the stove. Add the olive oil and heat it over medium high heat. Then get the onions and peppers into it. Let them start to soften, for 3-4 minutes. Season them with the salt, crushed red pepper and dried basil. Return the sausage into the pan and let it meld with the veggies for a couple of minutes. Take the mixture off of the heat and set it aside. Preheat the oven to 375 F.
3. Take the pizza dough and divide it into 8 equal pieces. Roll each piece into a ball, then roll them out on a well floured surface into 8 big circles that are about 1/4 inch thick. Place a handful of the potatoes onto one half of each circle of dough. Then top the potatoes with a big scoop of the sausage, pepper and onion mixture. Top the filling with a generous handful of shredded mozzarella.
4. Bring the other half of the dough over the filling on each calzone, then crimp the edges together. Finish the edges by pressing down with a fork to make the signature pretty tine marks. Whisk together the eggs and water in a bowl to make an egg wash. Brush each calzone generously with the egg wash to make them nice and golden. Then get the calzones onto pizza stones or sheet trays lined with parchment. Bake them in the oven for 30 minutes, until golden and bubbly.
5. Take the calzones out of the oven and let them cool a minute, then serve them immediately with warm marinara sauce on the side. Enjoy!