Ingredients
- 1 egg (beaten)
- 26 ounces beef pasta sauce
- 1/2 pound italian sausage
- 1 cup mozzarella cheese (shredded)
- 1 cup mushrooms (fresh sliced)
- 1/2 cup green pepper (chopped)
- 1/2 cup onion (chopped)
- 1 tablespoon water
- 2 packages refrigerated crescent rolls
Preheat oven to 350 F. 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.