Recipe: Italian Calzone Sandwiches (using refrigerated crescent roll dough)

ITALIAN CALZONE SANDWICHES

1/2 lb. mild Italian sausage
1/4 cup chopped onion
1/4 cup chopped green pepper
1 (2.5 oz.) jar sliced mushrooms, drained
1 (8 oz.) can refrigerated crescent rolls
1 oz. (1/4 cup) shredded Mozzarella cheese
1 (15 oz.) jar prepared spaghetti sauce

Preheat oven to 375 degrees F.

In medium skillet, cook sausage, onion and green pepper until meat is no longer pink; drain well. Stir in mushrooms.

Separate dough into 4 rectangles; firmly press perforations to seal. On ungreased cookie sheet, press or roll each to form 7x15-inch rectangle.

Spoon 1/4 of meat mixture on half of each rectangle; sprinkle cheese over meat mixture.

Fold remaining side of dough over cheese, turnover fashion; press edges firmly to seal.

Bake for 10-15 minutes or until golden brown.

In medium saucepan, heat sauce until bubbly. Spoon sauce over hot sandwiches.

Source: Pillsbury