Yield: 8 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Italian sausage |
| 26 ounces | Beef pasta sauce |
| 1 cup | Fresh mushrooms -- sliced |
| ½ cup | Green pepper -- chopped |
| ½ cup | Onion -- chopped |
| 2 packs | Refrigerated crescent rolls |
| 1 \N | Egg -- beaten |
| 1 tablespoon | Water |
| 1 cup | Mozzarella cheese -- |
| \N \N | Shredded |
Preheat oven to 350 F. In large skillet, brown sausage, pour off fat. Add ¾ 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 ½ 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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