Calzone

Filling2 pounds Italian sausage (mild or hot)1-2 tablespoons olive oil6 fresh eggsChopped fresh parsley, to taste 1/2 teaspoon salt 1/4 teaspoon black pepper1 cup parmesan or Romano cheese3 pounds ricotta cheese, drained8 hard-boiled eggs, peeled and slicedDough2 eggsWater1 tablespoon oil3 tablespoons sugarPinch salt2 cups flour, sifted1 teaspoon baking powder1 egg yolk mixed with 1 tablespoon waterFor the filling: Remove casing from sausage and break into dime-size pieces. Heat oil in a fry pan and cook until meat is brown. Drain, let cool.In a large bowl, beat eggs; add parsley, salt, pepper, parmesan and ricotta. Stir in sausage; set aside.Heat oven to 350 degrees. Grease a 9-by-13-inch glass baking dish.For dough: Beat eggs in small measuring cup, add an equal amount of water and stir again. Add oil and salt; beat well.In a large bowl, stir together flour and baking powder; add egg mixture and mix to form soft dough. Sprinkle dough lightly with flour while rolling to prevent sticking; gently turn dough over and sprinkle opposite side with flour, making sure work surface remains dusted with flour. To transfer dough easily to pan, fold in half or in fourths.Roll out three-quarters of dough to fit bottom and sides of prepared pan. Spread filling over dough; place egg slices on top.Roll out remaining dough just bigger than the pan. Seal and crimp edges. Perforate top crust with a fork at 2-inch intervals. Brush top with egg wash and bake 40-50 minutes or until golden brown. Cool to room temperature and refrigerate. Best served cold.Serves 15.Nutrition values per serving: 664 calories, 44 g fat (18 g saturated), 27 g carbohydrates, 1 g fiber, 38 g protein, 382 mg cholesterol, 1,072 mg sodium.