Do you own a football pan?

You know, the ones used to make football-shaped cakes.  Or maybe a Razorback pan?  If so, here's a creative new use for it:  Football Calzones! 

Vegetarian Spinach Filling:

Ingredients:

• 1 package (10 ounces) frozen, chopped spinach, thawed and drained
• 1 small red onion, chopped
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/4 teaspoon garlic powder
• 1-1/2 cups finely shredded Cheddar cheese
• Salt and pepper to taste

Combine well-drained spinach, onions, seasoning and cheese in medium-sized bowl. Set-aside until ready to use.

Hearty Italian Sausage Filling:

Ingredients:

• 1/2 pound Italian sausage
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped parsley
• 1/4 teaspoon garlic powder
• 1/4 teaspoon basil
• 1/4 teaspoon oregano
• 1/2 cup shredded Mozzarella
• 3/4 cup pizza sauce

Remove sausage from casing. Crumble and cook until no longer pink. Drain well and cool. Toss with remaining ingredients. Set aside until ready to use.

Calzone Dough:

Ingredients:

• 1 loaf (16 ounces) frozen Italian or white bread dough

Preheat oven to 350°F. Thaw frozen bread dough according to package directions, until at room temperature. Roll dough into a 12" x 7" rectangle. Spray Football Pan with vegetable pan spray; place dough in prepared Football Pan. Place either spinach or sausage filling in center of dough. Gather dough over filling, pinching to seal. Brush with water to seal firmly. Allow calzone to rise in warm place 1-1 1/2 hours or until doubled in size. To make loaf flat on bottom, place cookie sheet on top of pan and weigh down using heavy pan with heatproof handle. Bake 20 minutes. Remove weight and bake additional 5-10 minutes or until browned. Bread should sound hollow when tapped. Cool 5 minutes; remove calzone from Football Pan. Place on cooling rack. Serve hot.

Makes 6-8 servings.