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Cook'n with Betty Crocker 
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Sausage-Mushroom Pasta Calzones |
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Serves: 6 Print this RecipeStuff egg roll wrappers with delicious fillings, and you’ve got individual pasta pockets without a lot of work! 1/2 pound bulk pork sausage 1 small onion, chopped (1/4 cup) 1 cup spaghetti sauce 6 square egg rolls wrappers (about 6 1/2 inches square) 1/2 cup sliced mushrooms 1 cup shredded mozzarella cheese (4 ounces) 1/4 cup crumbled gorgonzola cheese, if desired Heat oven to 400°. Grease rectangular baking dish, 13x9x2 inches. Cook sausage and onion in 10-inch skillet over medium-high heat, stirring occasionally, until sausage is no longer pink; drain. Stir in spaghetti sauce; cook until hot. Spoon sausage mixture on half of each egg roll wrapper to within 1/2 inch of edge. Top with mushrooms, 1/2 cup of the mozzarella cheese and the Gorgonzola cheese. Moisten edges of wrappers lightly with water. Fold over filling; press edges to seal. Place in baking dish. Sprinkle with remaining mozzarella cheese. Bake uncovered 15 to 20 minutes or until calzones are hot and cheese begins to brown. Serve with additional spaghetti sauce if desired. 1 Serving: Calories 295 (Calories from Fat 110); Fat 12g (Saturated 5g); Cholesterol 30mg; Sodium 1,030mg; Carbohydrate 34g (Dietary Fiber 2g); Protein 15g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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