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Pizzazzy Sausage Crescent Sandwiches

Prep 25 min
Total 45 min
Ingredients 6
Servings 8

An easy-to-assemble version of Italian calzones, these flavorful sandwiches are a great soup go-along or game-time snack. MORE+ LESS-

Bake-Off® Contest 26, 1975

Cecilia Lagerak

Westminster, Colorado

Ingredients

lb bulk Italian or pork sausage

1/2

cup chopped green bell pepper (1/2 medium)

1/3

cup chopped onion

can (15 oz) pizza sauce

cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet

slices (3/4 oz each) mozzarella cheese, cut in half crosswise, folded

Steps

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1

Heat oven to 375°F. In 10-inch skillet, cook sausage, bell pepper and onion over medium-high heat, stirring frequently, until sausage is no longer pink and vegetables are tender; drain. Stir in 3 tablespoons of the pizza sauce.
2

If using crescent rolls: Unroll both cans of dough; separate into 8 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough; cut into total of 8 rectangles.
3

Place about 1/4 cup sausage mixture and folded 1/2 slice of cheese on one end of each rectangle. Fold dough in half over filling; press edges with fork to seal. Place on ungreased cookie sheet.
4

Bake 15 to 18 minutes or until golden brown. Meanwhile, heat remaining pizza sauce. Immediately remove sandwiches from cookie sheet. Serve warm with warm pizza sauce.

Expert Tips

A Caesar salad and your favorite ice cream complement these pizza sandwiches.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 200

% Daily Value

Total Fat: 22g; 34%
Saturated Fat 8g 40% Trans Fat 3g
Cholesterol: 30mg; 9%
Sodium: 790mg; 33%
Potassium: 300mg; 9%
Total Carbohydrate: 28g; 9%
Dietary Fiber 1g 5% Sugars 7g
Protein: 13g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 10%; 10%
Calcium: 10%; 10%
Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;