Italian Pizza Calzones
:)
Yield
6 servingsPrep
15 minCook
40 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
italian sausage
|
|
| 26 | ounces |
pasta sauce
with beef |
* |
| 1 | cup |
mushrooms
sliced |
|
| ½ | cup |
green bell peppers
chopped |
|
| ½ | cup |
onions
chopped |
|
| 2 | packages |
crescent roll dough
|
*
|
| 1 | each |
eggs
beaten |
|
| 1 | tablespoon |
water
|
|
| 1 | cup |
mozzarella cheese
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
italian sausage
|
|
| 751.4 | ml/g |
pasta sauce
with beef |
* |
| 237 | ml |
mushrooms
sliced |
|
| 118 | ml |
green bell peppers
chopped |
|
| 118 | ml |
onions
chopped |
|
| 2 | packages |
crescent roll dough
|
*
|
| 1 | each |
eggs
beaten |
|
| 15 | ml |
water
|
|
| 237 | ml |
mozzarella cheese
shredded |
*
|
Directions
Preheat oven to 350℉ (180℃).
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.
