Crescent Cheesy Sausage Calzone

Annamaria Settanni McDonald


I have been making this so long and it's one of the first recipes my Godmother ever shared with me. She is probably one of the other great cooks I know. She made this all the time and one day she shared it with me when I was I was about 13. I make it for my family now, it's one of my best friend's favorite foods too. It's so easy to make and is jam packed with flavor. My Godmother didn't put cream cheese with her original recipe but I added to it. I think it's an awesome addition, however I always make both by cutting the cream cheese amount in half and adding into the pan after I added the first half into the first crescent sheet dough. Note: I now buy the crescent dough in sheet form from Pilsbury, this makes covering the dough so much easier than the perforated crescent dough.


★★★★★ 1 vote



  • 2 pkg
    refrigerated crescent rolls (in sheet form called recipe creations from pillsbury)
  • 1 lb
    bulk sausage
  • 1/2 tsp
    garlic, minced
  • 2 c
    shredded mozzarella or pizza cheese blend
  • 8 oz
    cream cheese, room temperature (optional)
  • 1/4 c
    freshly grated pecorino romano

How to Make Crescent Cheesy Sausage Calzone


  1. Preheat oven to 350'F.
    Unroll dough onto parchment paper lined cookie sheets, gently stretching dough on each side.
  2. In a skillet brown sausage until no longer pink and in crumbles. Add in garlic and mix around for about a 2 minutes.
  3. Turn off heat and add to sausage, romano cheese, then mix around, then add 1 cup shredded mozzarella/pizza cheese blend and mix around. Add in cream cheese in about 1 ounce pats so that it will be easier to mix and coat the sausage.
  4. Split sausage and cheese mixture in half and place in middle of crescent dough leaving 1 inch untouched at ends, sprinkle on top of sausage mixture 1/2 cup of shredded mozzarella/pizza cheese blend
  5. Take one side of dough and stretch over meat mixture and do the same with other side of dough carefully not to rip dough. Fold open edges up and flip calzone over so that the double layer of dough is on bottom. (This will guarantee the dough to fully cook.) Scoot over calzone to lay 2nd. sheet of crescent dough and do the same steps. (This will allow you to bake both on the same sheet at the same time.)
  6. Bake for 15-20 minutes until golden brown. Let calzones set for about 10 minutes. Then cut with a sharp knife into strips and serve! You can serve with marinara sauce but these are so good by themselves and make a great party snack!
  7. Note: If you want to make 1 cream cheese calzone, add half of the sausage blend to first calzone before adding cream cheese, then mix in 4 ounces of cream cheese to sausage mixture in pan and mix then add to second sheet of crescent dough. (Still top both with shredded cheese before wrapping dough)

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