Saute onion until golden. Remove from pan.
Brown sausage. Drain.
Add onion and jar of Riserva Asiago Cheese and Artichoke Sauce to sausage.
Add salt and pepper to taste.
Cook over medium low until warm.
Roll out dough.
Use a 4 ½- 5 inch cookie cutters or a same size bowl turned upside down to cut out circles for the calzones.
Fill each circle with about 2 Tablespoons of the sausage mix, depending on the size of your circles.
Top with a pinch of shaved parmesan, or more if you prefer.
Try not to get sauce on the outer edge of the dough as it will not stick together as well.
Stretch the dough a bit when folding over in half. Use a dough crimper/sealer to seal the dough. If you don't have a crimper, just use a fork, pressing down on edge so the sausage mix doesn't seep out while baking.
*Optional: Take some of the leftover dough and cut out a shape for the top of the calzones. I chose a leaf for fall.
Bake for 20 minutes, or until calzones are slightly browned.