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Crescent Calzones

(27)
  13 reviews
  • 20 min prep time
  • 40 min total time
  • 7 ingredients
  • 4 servings
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These calzone sandwiches are made with refrigerated crescent dinner rolls packed with ground meat, cheese, bell pepper and pizza sauce, served warm right from the oven.

1/2
lb bulk Italian pork sausage or ground beef
1
clove garlic, finely chopped
1/2
cup chopped green bell pepper
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1/4
cup pizza sauce
1/2
cup shredded mozzarella cheese (2 oz)
1
egg, beaten

Steps

  • 1 Heat oven to 375°F. Grease or spray cookie sheet. In 10-inch skillet, cook sausage and garlic over medium heat until no longer pink; drain. Stir in bell pepper.
  • 2 On cookie sheet, unroll dough and separate into 4 rectangles; press each into 7x4-inch rectangle, firmly pressing perforations to seal. Spread 1 tablespoon sauce on half of each rectangle to within 1 inch of edge. Sprinkle 2 tablespoons cheese over sauce; top with one-fourth of sausage mixture. Fold dough over filling; firmly press edges with fork to seal. Brush top of each with egg. With fork, prick top of each to allow steam to escape.
  • 3 Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm.

Expert Tips

Cheese Calzone: Omit sausage and vegetables. Use 2/3 cup cheese in each calzone. Shape and bake as directed above.

Pepperoni and Vegetable Calzone: Replace sausage with 1/2 cup diced or sliced pepperoni. Cook vegetables in oil; stir in pepperoni. Shape and bake as directed above.

To reheat, wrap loosely in foil; heat at 350°F 20 to 25 minutes.

For added flavor, sprinkle each calzone with Italian seasoning before baking.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
370
% Daily Value
Total Fat
24g
37%
Saturated Fat
9g
43%
Trans Fat
3g
3%
Cholesterol
85mg
28%
Sodium
800mg
33%
Total Carbohydrate
25g
8%
Dietary Fiber
1g
5%
Protein
15g
15%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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