Friday, February 22, 2008

Quick Dinner: Spicy Sausage Calzones

I am putting this recipe in the "Quick Dinner" category with a caveat; spicy sausage calzones only become quick after you have made it more than once and if you double the sauce recipe so you can eat spaghetti one night and use the leftover sauce for the calazone filing another night. 2 meals out of 1 sauce - Now this is a good idea.

Spicy Sausage Calzones (or Calzoni)

1/2 Pound hot Italian sausage

26 Ounces beef pasta sauce
1 Cup fresh mushrooms—sliced
1/2 Cup green pepper—chopped
1/2 Cup onion—chopped

2 Packages refrigerated reduced fat crescent rolls
1 Egg beaten
1 Tbsp water
1 Cup mozzarella cheese—shredded

Preheat oven to 350ยบ

Brown sausage in a large sauce pan. Add 3/4 cup pasta sauce, mushrooms, green pepper, & onions. Simmer about 10 minutes, remove from heat, and then add cheese.
I use Pillsbury Reduced Fat Crescent Rolls. These come in a strange refrigerated tube that pops when you open it. You unroll the dough to find a sheet with perforated triangles. I find that the easiest thing is to break the dough into rectangles composed of 2 triangles and place on a cookie sheet. Seal the perforations by pinching the dough together. (each tube makes 2 calzones) Spoon the sauce mixture onto the middle of each rectangle and roll the edges together as you might do with a pie crust. Mix egg & water in bowl, brush on the rectangle crescent rolls.

Bake about 15 minutes or until golden brown. Prepare the next batch of calzones while the first is in the oven.

Makes 4 servings. Before freezing, calzones can be wrapped in saran wrapped and another layer of tinfoil.

photo credit: calzones TEB 02.12.08; Pillsbury website

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