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Recipe Category: Italian
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Ingredients
- 1/2 pound italian sausage
- 26 ounces beef pasta sauce
- 1 cup fresh mushrooms, sliced
- 1/2 cup green pepper, chopped
- 1/2 cup onion, chopped
- 2 packages refrigerated crescent rolls
- 1 egg, beaten
- 1 tablespoon water
- 1 cup mozzarella cheese, shredded
Method
- Preheat oven to 350 F
- In large skillet, brown sausage, pour off fat
- Add 3/4 cup pasta sauce, mushrooms, green pepper and onion
- Simmer uncovered for 10 minutes
- Meanwhile, unroll crescent dough and separate into 8 rectangles
- Firmly press perforations together and flatten slightly
- In a small bowl mix egg and water, brush on dough edges
- Stir cheese into meat mixture
- Spoon equal amounts of meat mixture onto half of each rectangle to within 1/2 inch of edges
- Fold dough over filling
- Press to seal edges
- Arrange on baking sheet; brush with egg mixture
- Bake 15 minutes or until golden brown
- Heat remaining pasta sauce; serve with calzones
- Refrigerate leftovers
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