- Marinate Time
- 20 mins
- Prep Time
- 15 mins
- Total Time
- 35 mins
- 1 pound
- mild Italian sausage, casings removed
- onion, chopped
- 1 can
- Fire Roasted Diced Tomatoes, drained
- 14.5 ounces
- 2 packages
- refrigerated Crescent Roll Dough
- 8 ounces each
- Compliments Unbleached Flour
- 1 cup
- Finely Shredded Mozzarella Cheese
Preheat oven to 400°F.
In a 12-inch nonstick frying pan, combine sausage and onion over medium high heat. Stir often, breaking up meat into bite-sized pieces, until well browned, 5-7 minutes. Drain off and discard fat.
Add drained tomatoes to pan and mix well.
Open packages of dough; separate dough into individual pieces. For each calzone, gently knead 2 pieces of dough together (you will have 8 sections of dough total). On a lightly floured board with a rolling pin, roll each piece of dough out into a 7-inch round.
Spoon 1/8 of the sausage mixture onto each round. Top each with 2 tablespoons cheese. Fold dough over filling and bring edges together; pinch edges tightly together to seal.
Transfer filled dough to a baking sheet. Bake until calzone are golden brown, about 15 minutes. Serve hot.
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