| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Italian | Italian3 | 8 | servings |
INGREDIENTS
| 1/2 | lb | Italian sausage |
| 26 | oz | Beef pasta sauce |
| 1 | c | Fresh mushrooms; sliced |
| 1/2 | c | Green pepper; chopped |
| 1/2 | c | Onion; chopped |
| 2 | pk | Refrigerated crescent rolls |
| 1 | Egg; beaten | |
| 1 | tb | Water |
| 1 | c | Mozzarella cheese; shredded |
INSTRUCTIONS
Preheat oven to 350F. 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. Per serving: 160 Calories (kcal); 13g Total Fat; (73% calories from fat); 8g Protein; 2g Carbohydrate; 58mg Cholesterol; 274mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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