Italian Pizza Calzones
Submitted by tialeo
Easy calzones made with crescent roll dough stuffed with Italian sausage, mushrooms, peppers, and melted mozzarella. These pizza pockets are family-friendly and ready in an hour.
YIELD
6 servingsPREP
15 minCOOK
40 minREADY
1 hrsCrescent roll dough is the shortcut that makes these calzones weeknight-friendly. No pizza dough rolling or rising required.
Brown Italian sausage with mushrooms, peppers, and onions in a savory pasta sauce, then fold that filling into rectangles of dough sealed tight with an egg wash.
The egg wash also brushes on top to create a golden, shiny crust that looks like you spent way more time than you actually did.
Serve with extra warmed pasta sauce for dipping and watch them disappear.
Pro Tips
- Press perforations firmly so the dough doesn’t separate during baking
- Don’t overfill or the calzones will burst; leave a half-inch border
- Let the filling cool slightly before stuffing to make handling easier
- Freeze unbaked calzones and bake from frozen at 350°F for 25 minutes
- Ground beef or turkey can substitute for Italian sausage
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In large skillet, brown sausage, pour off fat.
Add ¾ 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 ½ 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.
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