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1/2 dozen
suggest servings
| 1/2 | pound | italian sausage | |
| 26 | ounces | pasta sauce | with beef |
| 1 | cup | mushrooms | sliced |
| 1/2 | cup | green bell pepper | chopped |
| 1/2 | cup | onion | chopped |
| 2 | packages | quick crescent dinner rolls | |
| 1 | each | egg | beaten |
| 1 | tablespoon | water | |
| 1 | cup | mozzarella cheese | shredded |
Preheat oven to 350 degrees 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.
I love calzones because they taste great and make joyfully fill up your stomachs.
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-1
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| % Daily Value* | |
| Total Fat 18.0g | 27% |
| Saturated Fat 6.0g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 746mg | 31% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 1.0g | 4% |
| Sugars 2.0g | |
| Protein 15.0g | 30% |
| Vitamin A | 3% | Vitamin C | 28% | |
| Calcium | 8% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The other day I hopped over to a well known pancake chain for a serious pig-out session. I ordered pancakes, an egg, sausage, hash browns, toast, coffee & OJ. Thirty-five minutes later when the food finally arrived, they forgot my toast, my OJ, and neve...
I used this recipe on Christmas and it was the first time I made a goose. I used a 10 lb goose & the cooking method was terrific. I pricked the goose all over & then boiled it briefly, for about a minute. I stuffed the bird with aromatics (apple, onion, celery) and then roasted it. The skin was not greasy at all. I didn't use the stuffing recipe reccomended in this recipe, but of all the cooking methods I read online, this appeared to be the best. I plan on using it again. The key is to have a roasting rack that is high off the bottom of the pan.
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