1/2 lb. Italian bulk sausage or hamburger
1/2 c. coarsely chopped onion
1/2 c. halved green pepper strips
1 garlic clove, minced
1 tbsp. olive or vegetable oil
8 oz. can Pillsbury Refrigerated Quick Crescent Dinner Rolls
1/4 c. prepared pizza sauce
2 oz. (1/2 c.) 100% Natural Kraft Shredded Low Moisture Part-Skim Mozzarella
Cheese
1 egg, beaten

Heat oven to 375 degrees. In medium skillet over medium heat, brown sausage. Drain; set aside. In medium skillet, saute onion, green pepper and garlic in oil until crisp-tender. Stir in browned sausage.

Separate dough into 4 rectangles. Place 2 rectangles on ungreased cookie sheet; overlap long sides 1/4 inch. Firmly press edges and perforations to seal. Press or roll into an 8x8 inch square. Spread 2 tbsp. sauce on half of dough to within 1 inch of edge. Sprinkle 1/4 cup cheese over sauce; spoon half of the sausage vegetable mixture over cheese. Fold dough in half over filling; roll top edge under bottom forming half circle. Press edges to seal. Brush with beaten egg. Repeat with remaining dough and filling.

Bake at 375 degrees for 16 to 20 minutes or until deep golden brown. 4 servings.

CHEESE CALZONE: Omit sausage and vegetables. Use 2/3 cup cheese in each calzone. Shape and bake as directed above.

PEPPERONI AND VEGETABLE CALZONE: Replace sausage with 1/2 cup diced or sliced pepperoni. Saute vegetables in oil; stir in pepperoni. Prepare and bake as directed above.

Tip: To reheat, wrap loosely in foil; heat at 350 degrees for 20 to 25 minutes.