Italian Sausage Side-by-Side Calzones

Preheat oven to 400°F. Chop onion using Food Chopper. Remove and discard casings from sausage. Cook sausage and onion in (12-in.) Skillet over medium-high heat 8-10 minutes or until sausage is lightly browned and no longer pink, breaking into crumbles. Drain and set aside.

Dice bell pepper using Chef's Knife. Slice olives using Egg Slicer Plus®. In Classic Batter Bowl, combine sausage mixture, bell pepper, olives, pizza sauce and garlic pressed with Garlic Press; mix well.

Lightly flour Rectangle Stone. Unroll one package of pizza crust across baking stone. Gently stretch dough into a 10 x 14-inch rectangle. Sprinkle mozzarella cheese over dough to form two lengthwise rows, leaving a 2-inch separation between rows down center and a 1-inch border around outside edges. Using Large Scoop, scoop filling mixture evenly over both rows of cheese. Unroll second package of pizza crust and carefully place over first crust. Match edges of dough around edges; press to seal around edges and down center.

Using Pizza Cutter, cut down center of dough to form two strips. Lightly spray dough with oil using Kitchen Spritzer. Grate Parmesan cheese over top of dough using Rotary Grater.

Using Bread Knife, cut five 2-inch slits in top of each calzone to vent. Bake 22-25 minutes or until deep golden brown. Remove from oven to Stackable Cooling Rack; cool 10 minutes. Serve warm.