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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. ...MORE+ LESS-

Ingredients

1/2

lb bulk Italian pork sausage or ground beef

clove garlic, finely chopped

1/2

cup chopped green bell pepper

can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

1/4

cup pizza sauce

1/2

cup shredded mozzarella cheese (2 oz)

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.

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 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;