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.
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1/2
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lb bulk Italian pork sausage or ground beef
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1
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clove garlic, finely chopped
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1/2
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cup chopped green bell pepper
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1
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can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
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1/4
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cup pizza sauce
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1/2
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cup shredded mozzarella cheese (2 oz)
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1
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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.
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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.
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3
Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm.
-
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.
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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 PER SERVING
Serving Size: 1 Sandwich
- Calories
- 370
- Calories from Fat
- 210
% Daily Value
- Total Fat
- 24g
- 37%
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- Saturated Fat
- 9g
- 43%
- Trans Fat
- 3g
- Cholesterol
- 85mg
- 28%
- Sodium
- 800mg
- 33%
- Total Carbohydrate
- 25g
- 8%
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- Dietary Fiber
- 1g
- 5%
- Sugars
- 6g
- Protein
- 15g
- 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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