Honey Ham & Baby Swiss Crescent Calzone

Were you ever so hungry but you just didn't know what to make?  Nothing could be easier than this crescent calzone.  I mean, it felt like it took me literally 5 minutes to make.  Took me longer to take the pictures than the actually assembly of it.  What I ended up having was this AMAZING, WARM, FLAVORFUL, GOOEY, CHEESY and YUMMY dinner.  Now I was satisfied with just this but if you were to turn it into a meal for like 4 people, I'd double the recipe and make a salad or some potatoes like French Fries, Roasted Potatoes, Mashed Potatoes or whatever, even a veggie too.  I went solo on this one.

So basically it was just taking my lunch meat, cheese slices and rolled it up in a non-perforated recipe ready crescent roll sheet.  I've done step by step photos with instructions.  I have to mention, I used Baby Swiss in this recipe, My favorite is Guggisberg Baby Swiss.  I love it because it melts perfectly, it's creamy and the perfect taste.  It's not a harsh hard Swiss that many people are used to.  So if you kinda have a love & hate relationship with Swiss, I would try this Guggisberg Baby Swiss.  You will not be disappointed, at least I wasn't.  If you don't like Swiss AT ALL, you can certainly use another cheese and if you don't like Honey Ham, you certainly can swap it out for any other lunch meat, or cooked steak or chicken sliced thin.

THIS RECIPE MAKES ONE Calzone enough for 2 people

Honey Ham & Baby Swiss Crescent Calzone
1 Refrigerated Pillsbury Recipe Creations Crescent Dough or Crescent Roll Dough with Perforations Sealed
1/2 Pound Honey Ham or Any Lunch Meat or Thinly Sliced Cooked Meat (Steak, Chicken or Pork)
1/2 Pound Sliced Baby Swiss Cheese or Your Favorite Sliced Cheese, you can also used Shredded Cheese.
Any Spread like Ranch Dressing, Mustard, Honey Mustard, Thousand Island Dressing, Italian Dressing
(I wouldn't use mayo inside, while baking it could get icky, I would slop it on while you eat it or in a dipping cup.  You can also skip this step completely)
You can certainly add some veggies too if you'd like, like Sauteed Mushroom, Peppers, Roasted Red Peppers, Pepperoncini or Onions, etc....  (If adding veggies do so on top of the cheese).

Preheat Oven to 350'F.

Line a Baking/Cookie Sheet with Parchment Paper.

First Step is to unroll your crescent dough and stretch it out a little but do not tear it.  Just to get it out of it's tight form from being in the can.

Lay your lunch meat down or your cheese down first, (I think this worked better the second time around, helps not to make the dough soggy).

Add your sliced or shredded cheese on top of the lunch meat.  Leave about a half inch space so that you can pinch close.

Start at the long end and begin rolling to the end.  Pinch all opening together.  Snip with a scissors or poke top with a fork to do some venting.  Cook until a Golden Brown, it varies depending on temperature but I checked it about 15-20 minutes in.  You may see some cheese oozing.  That's completely fine!  Means it's hot and cheesy!  =)

Important step is to let it set up before cutting because if you don't it will just smash and fall apart.  You want some stability while eating this.

I hope you enjoy, we sure did.  I think I just thought up my most versatile recipe yet.  It might of been made before by others but hey for me, I thought of it!  ;)

Stay tuned for my sweet dessert version using this method....Can you guess what I might use?  Here are some photos....

Before laying the lunch meat down or cheese down, this is when you add your spread lightly and gently over your crescent dough.

This is when I put down the cheese first over the stretched crescent dough.

Secondly, place your lunch meat or cheese down, whichever way you do it.

This is when you can add your veggies.

Start at the end and start rolling....

Finished rollings, do small snips, just a couple on the stop or poke with a fork to vent.

Bake in a 350'F oven for about 15-20 minutes until golden brown.  

Enjoy and I hope you make it.  Let me know how it turns out.  Don't forget to add some sides to complete the meal!  YUMMY YUMMY!

Happy November (EEK! Already!),

Annamaria

Chocolate Chip Eggo Waffle Sandwich with Nutella and Bananas!

I said what?  Yes, Chocolate Chip Eggo Waffles with Nutella and Bananas!  That was Scott's midnight snack.  One night he tells me, "Ya know what's good?",  A Chocolate Chip Waffle Sandwich with Nutella and Bananas.  Huh?  Yes, I must admit, it sounds good!  Really good!  I haven't had the urge to quite do it yet, but if I do have a slight late night craving, I may just give in!

So as I was sitting, Scott walks in not with one but two sandwiches.  I saw it and it looked good!  I didn't ask for a bite.  I wasn't ready for it!  What's holding me back?  I don't know!

See Scott is a Mailman, he works about 12 hours a day, 6 days a week.  He walks his route.  So all those calories he consumes, burns right out of him.  I suppose I have eaten worse.  After all, it's just 2 waffles (well 4 in his case), so 2 waffles, a fruit (the banana) and some Nutella spread.  Sounds like a complete meal right?  I mean we're not using maple syrup or butter right?  So seems like this is looking better as a meal at breakfast.  Right?  Back me up  here!!!!

So I wanted to share this with you.  I just had to.  I need some convincing!  It couldn't be any worse than bacon, eggs, toast with butter and potatoes?  So if you get to try it before I do, let me know how it tastes.  This is looking great right about now.  So it's very easy to make....obviously....  But I will list them as I do with everything.  I give credit to Scott for this one!  Have a Sweet Weekend!

Mind you, I have to say, all the items used are wonderful products!
I encourage you to try Chocolate Chip Eggo Waffles
Ferrero's Nutella Chocolate Hazelnut Spread
of course Bananas!

My favorite Eggo Waffles Flavors:
Blueberry
Strawberry
Chocolate Chip
French Toast
(waiting to try....)
Pumpkin Spice
Smores

The Chocolate Chip Eggo Waffle with Nutella and Bananas Sandwich
2 Toasted Chocolate Chip Eggo Waffles
2 Tablespoons of Nutella
1/2 a Banana, sliced

Toast your waffle to desired crispness.  When done, spread one side of each waffle with Nutella and add the sliced banana, make a sandwich.  Voila!  Chomp Away!

I hope you enjoy it!  It seems Scott does as he has eaten 2 sandwiches!  He convinced me to share it with you!

L'eggo My Eggo!

Photo Courtesy of Eggo Waffles via Facebook

Love Me Some Nutella,
Annamaria

I've Melted over Melt Bar & Grilled

Front Entrance of Indepence, Ohio location

Rockside Road

*****Don't forget you can follow my blog and other news via Facebook, just click here and LIKE the page!  Thank you for your support!
Me On Facebook

Well where do I start here?  I think one day a boy named Matt Fish wanted to open his own place where people can eat some amazing concoctions and built up the infamous grilled cheese sandwich.  It wouldn't be just any place.  It would be a part of him, who he was.  Featuring some of what Cleveland has to offer and the Cleveland Scene.  That meant music, tattoos, Art!, good food and brews and he would entice people to come in with this concept to become part of his family.  A crew, where you can brand yourself to be part of a forever family with it's infamous logo tattooed somewhere on your body, big or small and you'll get 25% off for life on your orders!  That's a commitment both from owner and customer!

Now these aren't your typical grilled cheese sandwiches and there is certainly more to offer.  Sandwiches of amazing precise concoctions thought in the mind of Matt Fish and I am sure his friends.  You can't even imagine what he'll come up with next, but I can be certain it will be good. 

Every month a new sandwich appears as the sandwich of the month.  Customers salivate waiting to hear for the next creation.  It's like you know you're going to try it unless it's ingredients aren't your cup of tea.

Like this month, Melt got creative and really sucked us in with not just 1 fabulous sandwich, but 4 different sandwiches.  1 changing every week.  Whaaaat?, you may say, at least that's what I said.  How can I, when can I, what is it, should I, how can I not.  Well I didn't, that would be crazy for me but I know others have attempted the weekly concoctions and the month isn't over yet!  This was all introduced with the Chinese New Year with it being the Year of the Dragon, how can you not play on that and uh cultural icon Bruce Lee to boot!  Here is the promotional poster from Melt: (I LOVE IT, I'M A BRUCE & BRANDON LEE FAN, Not mention I love ASIAN DRAGONS!)  I am after all, I am "The Girl With A Dragon Tattoo"!

I didn't try it but I am sure it was awesome!

Melt opened up as a humble yet intricately decorated small place in Lakewood, Ohio.  There was a wait!  He then introduced Brunch which is fabulous!  It got so many raves and reviews all great mind you that Matt Fish had no choice but to expand.  Not only the first location but added additional locations in different parts of Greater Cleveland.  One may I add very close to home!  I knew it was going to be hard to keep Scott away.  I think he could of fainted when he found out.

We tried the Cleveland Heights location, but I didn't get the same feel as Lakewood.  Sometimes you lose atmosphere/originality, it's a risk you take.  It's huge and beautiful but doesn't capture the true essence of Melt.  Nonetheless, business is booming!  We couldn't wait for our location, then finally it did!  YAY!

I love our location that is close to home.  I love the workers there and everyone is so great.  It felt like home, well the original Lakewood location.  It has much of the same style and the blue patina metal squares on the ceiling, the huge bar, intricate art and details even down to the amazing sconces and lamps.  But one thing Matt has me hooked on that we share in common, is the obsession of holiday blow molds.  I have many although Melt has me surpassed.  Melt has some of the hardest to find blow molds that aren't even being made, that haven't been made for decades.  We have some of the same ones that are unique.  I guess that's why I appreciate this place so much.  I love the look and feel and I can totally relate to what he was going for.  Melt is Matt Fish's Playground!

Now to the personal experiences!  We've tried many sandwiches.  We've tried the specials and on the menu concoctions.  Family members and friends also telling me their feedback on their experiences.  All amazing I must add.  I haven't had a bad experience.  Well, one very funny one that was easily and quickly resolved.

One time when the Mama's Meatloaf sandwich first appeared I had to try it.  It was only the Lakewood location, we wanted Melt and surprisingly Scott drove to go and get it.  When he came back with our order, I began to check out this new sandwich.  Funny thing was, everything was on it except the meatloaf!  LOL!  Now I could of reacted very insanely, I mean it was the main part of the sandwich, how could they of missed it?  I called and they were very apologetic and sent me a gift certificate for $25 to redeem themselves.  I forgave them instantly.  I did however eventually get the sandwich when it appeared and featured again.  This is the photo of it below.  I enjoyed it but the one thing I would change is the fact of the flavor of sausage I taste in it.  It wasn't overpowering but I could of done without it.  Nonetheless though, I would eat it again.  The special ketchup on it is awesome and sweet, with yummy mashed potatoes and cheesy goodness!  Feast your eyes on this one....

Here is Scott's Favorite, the Monte Cristo.  He usually always get double meat and double cheese.  As big as this sandwich is, it boggles my mind how they do manage to batter it!

Here you will see the yummy Wake and Bacon.  You're ultimate breakfast sandwich!  Nothing beats eggs, bacon and cheese!  You can also have your eggs cooked to order.

If you wonder what other sandwiches besides the ones above that we have tried, I've had The Corny Beast, which is a feature sandwich and not on the menu.  It's the concept of the Corn Dog in sandwich form.  If you do see it, it's definitely a beast to be reckoned with!  It's huge and tasty.  Took me 2 days to eat it and yes it's battered just like a corn dog!  You have your hot dog, cheese, bread and then battered in a corn meal batter.  So very yummy!

Here is the Beastly Corny Beast!

Another Feature Sandwich

Emperor Ming's Merciless Mongo Melt

(Don't you just love the Artwork!)

The above concoction I think is a clever rendition of an the Pulled Pork Sandwich, interpreted in Asian Flair!

I have also had the pleasure of eating their Paprikash Soup, it is my fave and I hope they continue to serve it and make it a staple!  The flavor is great and those dumplings are so good!

I have also had the Dude Abides, it's a gluttonous version of the meatball sandwich.  A huge monster meatball with cheese, tomato sauce and fried mozzarella sticks!!!!  It was a lot and put me in a cheese coma.  Felt a little uncomfortable on that one.  So I think I won't be doing it again.  I think it's a man's sandwich with a huge appetite.  It however was tasty!  Try it, I dare you!

*Photo of Dude Abides via AlmostFoodie.com

(can you believe I didn't take a picture of my own sandwich?)

March 2012 Sandwich of the Month:
Reuben Melt

The Fletch Sandwich~March 2-3, 2012

Underhill's Chicken Fried Steak Sandwich & Steak Sandwich Melt!

(chicken fried steak with garlic mashed potatoes, pan gravy and provolone, I also added American) Wow was it good!  A meal in a form of a sandwich!

The Promotional Poster:

The Cheesesteak and the burgers are great as well.  We've had the pierogis as starters and the cheesecake, specifically the peanut butter kiss one.  All delish!  So if the photos don't convince you enough to try it out then you must need glasses!  Take my word for it and check it out and try it.  You will not leave hungry.  If you don't take my word for it then perhaps you will take it from Guy Fieri who visited it on Diners, Drive Ins and Dives or Adam from Man vs Food!  I've posted the videos below.  If you're feeling very daring you can take the Melt Challenge, with a monsterous amount of cheeses, huge amount of fries and slaw.  You eat it all and it's free and you get noticed!  Good luck!  I would like to have a bite of it, but I could never even think about doing the challenge.  It's crazy!

Here's the Melt Challenge Sandwich featuring 14 different cheeses.  Looks good doesn't it?  Crazy Good!

*Photo from Ibetyouwont.com

CHALLENGE RULES:
Challenge: The Melt Challenge consists of 14 different cheeses all held in place by 3 pieces of grilled bread, a pile of hand-cut fries & slaw. It weighs in at over 5 pounds of food!
People: 1
Time Limit: None
Prize: If completed you’ll walk away with a Melt t-shirt or Melt pint glass, $10 gift card and your picture immortalized on the hall of fame website.
Rules: No help from anyone and no trips to the bathroom. Sounds simple enough.

Enjoy these videos!

Diners, Drive Ins and Dives
My city gets a shout out in this!  Woot Woot!  PARMA!


Man vs Food (This also features some of Cleveland's Greatness!)
Part 1

Part 2


This is the review mostly for the Independence Location however all locations are awesome!
 

*The only thing I would change, is the fries....sorry I hate to say it but it's true for me at least.

PS:  Matt Fish you are one very clever, clever boy!  ;)

Melt Bar & Grilled:
Website

Melt Bar & Grilled:
Facebook

Have an awesome weekend!  Come to Cleveland if you haven't been here and check us out!
Annamaria

Make A Big Hit At Any Party!: Cheesy Sausage Cream Cheese Crescents

*Photo Taken By Karla Everett

Thank You Karla!

I thought I would share this recipe for you since a fellow cooking friend posted her photo onto my recipe.  She made them for a party and they were a huge hit!  I saw her beautiful photo and just thought it needed to be shared with all of you.

These great nibbles are so great for snacking or an appetizer, well I could just eat them anytime of day or night.  The great taste of Pilsbury's Crescent rolls and the creamy cheesy sausage filling is sure to satisfy anyone.  Best of all it's QUICK & EASY!

Here is the recipe to share with you!

Sausage Cream Cheese Croissants
16 ounces Bulk Sausage cooked, and crumbled (any flavor)
8 ounces Cream Cheese, softened
2 cans Refrigerated Crescent Rolls
1 cup Shredded Cheddar Cheese (or any cheese)

Mix sausage and cream cheese together and shredded cheese if you'd like. Separate rolls into triangles. Cut eat triangle in half lengthwise. Scoop a heaping tablespoon onto each roll and roll up. Bake at 375 for 15 minutes, or until golden brown.

PS:  Thank You Karla!

Happy New Year!
Annamaria

SOMETHING SWANKY

Slow Cooker Country Style Ribs and Pulled Pork Sandwiches in a Crockpot

The pulled-pork sandwich at the Twisted Rooster is topped with slaw and cheese. (Credit: Heather Halligan)

NOW THIS IS A PULLED PORK SANDWICH!

Creamy yummy Slaw, Cheddar and BBQ slathered Pulled Pork!  Don't forget a yummy crusty toasted bun!

Hi everyone!  Everyone ready for Christmas?  I don't think I am ever ready for the holidays.  They come so fast!  Well I am just going to sit back and let it happen.  No more worries.

Today I made Country Style Ribs in a crockpot.  I used my favorite BBQ sauce, KC Masterpiece.  They offer many different varieties but I stuck with the Original today.  I've been wanting to make Country Style Ribs for awhile in the crockpot.  My mom used to always make them in the oven.  They are awesome.  She would sometimes make it with BBQ sauce and sometimes without, either way I loved it.  Since now my 2 year old likes to get into things while I'm cooking, if I can use a crockpot it's all the better.  Now I can literally fix it and forget it.

Product Photo by: www.KCMasterpiece.com

I love KC, but you can definitely use your favorite or homemade!

I took out my ribs out of the freezer and defrosted them.  Seared them a little in the pan and layed a layer of ringed onions in the crockpot and layed the ribs down.  I poured a whole bottle of sauce on top of the ribs.  I covered it and slow cooked it on low for 8-10 hours.  At this point they were falling off the bone.  I removed the bones so easily and I was so excited.  Though at one point I thought the meat was so tough at mid time during the cooking process I seriously thought it was a fail.  I left them alone and they proved me wrong.  They became tender, so falling off the bone.  I decided they would also make some great pulled pork sandwiches and that's how I ate them.  I think that the whole pieces were good too and great with any sides like Creamed Corn Cake and Spanish Rice.  Like a Tex Mex dinner.  I took some of the pieces and shredded them up and placed the pulled pork on the toasted buns and added some cheddar cheese and mayo on the other side of the bun.  I think another addition that is great with pulled pork sandwiches is to add some coleslaw on top.  Didn't have any on hand but I definitely will next time!  I've had some pulled pork sandwiches in restaurants that was served with the coleslaw.  So I would definitely suggest adding it to the sandwich for some creamy crunch!

They were great and very filling.  I wish I took pictures but the camera was unfortunately not charged.  I had to share this recipe because it is SO EASY and so full of flavor.  What could be better is that when they are done, I would of placed them on the grill.  It's too cold out for me right now so I look forward to doing it in the summer.  I had to share this with you and I hope you give it a try!  The first picture in this photo is not mine and is credited.  That is how I would build my typical Pulled Pork Sandwich!

Country Style Ribs in a Crockpot and a Pulled Pork Sandwich
3-4 pounds Country Style Ribs
Sliced Onions
BBQ Sauce
Coleslaw
Cheddar Cheese Slices
Fresh Crusty Buns to be Toasted
Salt
Pepper

Like I said above this is such an easy recipe. I first seared my ribs in a skillet and sprinkled some salt and pepper on the ribs, you can also use a special pork rub. The searing process help sear off some of the fatty pieces.

Slice some onions and lay them on the bottom of the crockpot. Lay your ribs on top of the onions and pour a whole bottle of BBQ sauce to completely cover the ribs.

Cook the ribs on a Low setting in your crockpot for 8-10 hours. I found that cooking them on the low setting to guarantee tender fall of the bone ribs.

You can certainly serve the ribs whole (some may fall off the bone into good serving pieces). I did remove the bones from the crockpot because they fell right off and I pitched them.

If you want to make the Pulled Pork Sandwiches, remove the meat from the crockpot into a large bowl and shred the meat using 2 forks. Put meat back into sauce in crockpot to keep meat warm. Make sure to turn off your crockpot at this stage or set it on the warm setting.

Toast some crusty buns and place your sauced up shredded meat in each bun, place cheddar cheese slices and add your coleslaw. Serve with anything you like. Chips, fries, baked beans or a salad or the slaw on the side are a few thoughts.

So from the crockpot process you can cook a hearty meal or some yummy sandwiches! You can do both if you'd like.

I really enjoyed this and for a long time I had something against cooking my own ribs. I can't wait to throw these onto the grill in the summer to get that yummy char. If you're lucky to have an indoor grill get grilling or stick them in a pan into the oven and broil them to get that great crisp coating! I can see this process also used with some yummy Baby Back Ribs!

If you try this out, let me know how it turned out for you! This is simple and quick for the busy mom without messing with a lot of ingredients! You can certainly make your own BBQ sauce and coleslaw. Make it your own, after all that's what it's all about!

Enjoy the leftovers too, they are great the next day. I think I may bring some to my mom....

Have a Merry Christmas and a Happy New Year!
Annamaria

Perfect Buffalo Chicken Sandwiches

Did you ever have a craving that seem to never end? This was one of them! It all started with trying Wendy's Buffalo Dipped Chicken Sandwich. I was hooked, I think I almost ate that sandwich for 2 weeks straight for lunch and it was killing my wallet! So I decided to make my own, I even have my husband hooked. I knew Frank's Red Hot came out with a Buffalo Wing Sauce and thought that I could make my own Buffalo Chicken Sandwich which would be even better than Wendy's! So this is what I came up with and it's a hit at home. Both grilled or breaded chicken breasts work well with this. I have had both. I just saved my wallet with this recipe! ENJOY!

MAKES 4 SANDWICHES

4 hearty sandwich rolls
4 grilled or breaded chicken breasts thoroughly cooked
1 bottle Frank's® Redhot® Buffalo Wings Sauce
slices of provolone cheese (optional)
blue cheese crumbles (optional)
blue cheese dressing
tomato slices
lettuce leaves
sliced red onion

Cook chicken breasts either by breading or grilled.

Dip or baste chicken breasts with buffalo wing sauce.

Place chicken on roll and top with provolone cheese or blue cheese crumbles. Top with optional lettuce, tomato and red onion. Spread blue cheese dressing on top side of roll and cover sandwich.

Take a big bite and enjoy! You just ate one of my favorite sandwiches!

CHOMP CHOMP,
Annamaria

Crescent Sausage Cheese Calzone

When I was a kid my Godmother always made this calzone using crescent rolls. She would pinch the perforated together to make a sheet of the crescent dough and then fill it with this sausage mixture. It was so good it seemed you could eat the whole thing yourself. My Godmother is a great cook and I always saw her cook when I was there. It seemed that was what she always did. As soon as my Godfather came home from his construction job he would get ready to dinner. It was all ready when he would come home. He would be so tanned almost red because of the sun in the summer months. He was the darkest Italian man I ever knew. We all had to chip in to set the table and we would all sit down for dinner. My Godfather always at the head of the table like every other Italian father. I have so many memories of eating dinner at my Godparents and sitting with my Godsisters and Godbrother. I could honestly say it was my second family. My Godparents truly lived up to the role of real Godparents. Well my Godmother always showed me how she cooked. She's from Northern Italy in a city called Bologna (bo loan ya) not (bo loan nee). That's the correct pronunciation. So her style of cooking was very different than my mom's cooking because my family is from Southern Italy in a city called Bari, Italy. Probably the 2 most influential women in my love of cooking, baking and food in general. They are the strongest Italian women I know.

So onto this one dish my Godmother would make. Like I said it's a little bit of an Americanized Italian Calzone. I never knew how my Godmother came about making this and I really don't care because it is so good.

Now Pillsbury makes crescent dough without perforations. Which makes making this calzone easier and prevent the filling from oozing out of the perforations if you didn't pinch them right. So I buy the Pillsbury Recipe Creations Crescent Dough. You will want to buy 2.

Here is a pic of their product:

How you want to do this recipe is first make the filling. You buy the bulk pork sausage, I always buy Bob Evans sausage.

Preheat oven to 350'F.
Unroll dough onto parchment paper lined cookie sheets, gently stretching dough on each side.

In a skillet brown sausage until no longer pink and in crumbles. Add in garlic and mix around for about a 2 minutes.

Turn off heat and add to sausage, romano cheese, then mix around, then add 1 cup shredded mozzarella/pizza cheese blend and mix around. I add 8 ounces of cream cheese and mix until incorporated.

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.

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.)

Bake for 15-20 minutes until golden brown as pictured below. 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!

Sausage Cheese Calzone

2 package refrigerated crescent rolls (in sheet form called recipe creations from pillsbury)
1 lb bulk sausage
1/2 teaspoon garlic, minced
2 cups shredded mozzarella or pizza cheese blend
8 oz cream cheese, room temperature (optional)
1/4 cups freshly grated Pecorino Romano and/or Parmesan Cheese

Preheat oven to 350'F.

Unroll dough onto parchment paper lined cookie sheets, gently stretching dough on each side.

In a skillet brown sausage until no longer pink and in crumbles. Add in garlic and mix around for about a 2 minutes.

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.

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

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.)

Bake for 15-20 minutes until golden brown as pictured above. 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!

This is so easy to make and it's delicious. I hope to get your feedback if you ever make it.

Buon Appetito!

XOXO,
Annamaria