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Crescent Calzones

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Crescent Calzones
  • Prep 20 min
  • Total 40 min
  • Ingredients 7
  • Servings 4
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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.
Updated Sep 2, 2008

Ingredients

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.

Tips from the Pillsbury Kitchens

  • tip 1
    Cheese Calzone: Omit sausage and vegetables. Use 2/3 cup cheese in each calzone. Shape and bake as directed above.
  • tip 2
    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.
  • tip 3
    To reheat, wrap loosely in foil; heat at 350°F 20 to 25 minutes.
  • tip 4
    For added flavor, sprinkle each calzone with Italian seasoning before baking.

Nutrition Information

370 Calories, 24g Total Fat, 15g Protein, 25g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Sandwich
Calories
370
Calories from Fat
210
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;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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