Ingredients

• 1 cup small curd cottage cheese
• 3 tablespoons grated parmesan cheese
• 1 large egg
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon garlic powder
• 1 (3 1/2 ounce) package pepperoni slices, chopped
• 4 slices monterey jack cheese, chopped
• 2 (10 ounce) cans refrigerated prepared pizza crust
• 2 cups pasta sauce, thawed
• 2 small onions, chopped
• 4 garlic cloves, chopped
• 1/4 cup vegetable oil
• 2 (28 ounce) cans diced tomatoes, undrained
• 2 (12 ounce) cans tomato paste
• 8 cups water
• 1/4 cup sugar
• 2 tablespoons dried Italian seasoning
• 1 tablespoon salt
• 1 tablespoon dried basil
• 2 teaspoons black pepper
• 1 teaspoon dry crushed red pepper

Instructions

1. Stir together first 5 ingredients until blended. Stir in pepperoni and chopped cheese slices.

2. Divide each pizza crust into 2 portions. Roll each dough portion into a 7-inch circle.

3. Spoon 1/2 cup cottage cheese mixture in center of each circle. Fold dough over filling, pressing edges to seal; place on a lightly greased aluminum foil-lined baking sheet. Prick dough several times with a fork.

4. Bake at 375° for 20 to 25 minutes or until golden. Let stand 5 minutes. Serve calzones with warm Pasta Sauce.

5. * Chopped cooked ham may be substituted for pepperoni slices.

6. Pasta Sauce:.

7. Sauté onion and garlic in hot oil in a Dutch oven over medium heat 10 minutes or until onion is tender. Stir in diced tomatoes and remaining ingredients. Bring to a boil; reduce heat, and simmer, stirring often, 2 hours. Divide into recipe portions; and freeze remaining portions.