Crescent Calzones

Prep 20 min
Total 40 min
Ingredients 7
Servings 4

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.

By Pillsbury Kitchens

Updated September 2, 2008

Make with

Pillsbury Crescents

Ingredients

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

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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.

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 Facts

Serving Size: 1 Sandwich

Calories: 370
Calories from Fat: 210

% Daily Value

Total Fat: 24g; 37%
Saturated Fat 9g 43% Trans Fat 3g
Cholesterol: 85mg; 28%
Sodium: 800mg; 33%
Potassium: 200mg; 6%
Total Carbohydrate: 25g; 8%
Dietary Fiber 1g 5% Sugars 6g
Protein: 15g

% 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;