Yield: 8 servings
|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||Egg -- beaten|
|1 cup||Mozzarella cheese --|
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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