Sausage & Veggie Calzones

The idea of stuffing dough and making some variation of a hot pocket seems to be universal. From dumplings to empanadas to apple turnovers, from sweet to savory, essentially people from all over the world is saying that they want, and have invented, a tasty way to enjoy the richest of fillings without spilling them all over themselves.

Now you would think that pizzas in general is already a pretty clean and easy “finger food”. And then someone genius invented Calzones. More filling, less mess, it just doesn’t get any better than that! Except of course, when you make your Calzones with Immaculate Baking Crescent Rolls!

SausVegCalzones_v3

 

You Will Need:

  • 3/4 lb bulk sweet Italian sausage or ground beef
  • 1 cup sliced mushrooms
  • 1/2 cup chopped green bell pepper
  • 1/2 cup pizza sauce
  • 1 cup shredded Italian cheese blend (4 oz)
  • 2 tablespoons chopped fresh or 1 teaspoon dried basil leaves
  • 1 can Immaculate Baking Co. ® refrigerated Crescent Rolls
  • 1 tablespoon butter, melted
  • Additional chopped basil for garnish, if desired

SausVegCalzones_v1

Here’s How to Get the Dough Rolling:

  1. Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray.
  2. In 10-inch skillet, cook sausage and mushrooms over medium heat until sausage is no longer pink; drain. Stir in bell pepper, pizza sauce, cheese and basil.
  3. On cookie sheet, unroll dough into long rectangle. Press dough to form 13×9-inch rectangle, firmly pressing perforations to seal. Spoon filling on long half of dough, leaving 1 inch around edges. Fold dough over filling; firmly press edges with fork to seal. Cut small slits on top of dough for steam to escape.
  4. Bake 20 to 25 minutes or until deep golden brown. Brush with melted butter. Sprinkle with basil. Serve with additional pizza sauce, if desired.

Nutrition Information

4 servings

1 Serving: Calories 530 (Calories from Fat 310); Total Fat 34g (Saturated Fat 16g, Trans Fat 0g); Cholesterol 70mg; Sodium 1450mg; Total Carbohydrate 32g (Dietary Fiber 1g, Sugars 2g); Protein 24g
% Daily Value: Vitamin A 15%; Vitamin C 15%; Calcium 25%; Iron 8%
Exchanges: 1/2 Starch, 1 1/2 Other Carbohydrate, 1/2 Vegetable, 3 High-Fat Meat, 2 Fat
Carbohydrate Choices: 2

Expert Tips 

You can use mozzarella or Monterey Jack cheese in place of the Italian cheese blend.
Change up this calzone by filling with your favorite pizza ingredients. Try an all-veggie version with chopped broccoli, bell peppers and onion with shredded mozzarella and Parmesan cheeses.

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