At any rate, the french loaf would not roll out to contain any pepperoni, so I got creative and went with the crescent rolls in my refrigerator instead. Let me just say this: Yum-o. It has become a family favorite, and we love it. It's not all together creative, but it is all together outstanding, if I do say so myself.
This might be my ticket into the Pillsbury Bake-Off after all.
Crescent Roll Calzone
1 roll crescent rolls
1 (3 oz.) pkg pepperoni
2 C mozzarella cheese
2 T olive oil
2 T italian seasoning
1 jar spaghetti sauce
Unroll crescent rolls onto a baking sheet. Spread a layer of mozzarella cheese, topped with pepperoni. Roll up, and pinch the ends closed.
(It's a little tricky to keep the crescent rolls from coming apart at the perforations, but do your best.)
Place seam side down on baking sheet.
Brush olive oil over the top of the calzone. Sprinkle italian seasonings over all.
Bake at 350 for 25 minutes, or until golden brown.
Serve with spaghetti sauce for dipping.
Like I said: Yum-o.