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
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
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