Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         Italian sausage
  26      ounces        beef pasta sauce
   1      cup           fresh mushrooms -- sliced
     1/2  cup           green pepper -- chopped
     1/2  cup           onion -- chopped
   2      packages      refrigerated crescent rolls
   1                    egg -- beaten
   1      tablespoon    water
   1      cup           mozzarella cheese -- shredded

Preparation:

Preheat oven to 350F. In large skillet, brown sausage, pour off fat. Add 3/4 cup pasta sauce, mushrooms, green pepper and onion. Simmer uncovered for 10 minutes. Meanwhile, unroll crescent dough and separate into 8 rectangles. Firmly press perforations together and flatten slightly. In a small bowl mix egg and water, brush on dough edges. Stir cheese into meat mixture. Spoon equal amounts of meat mixture onto half of each rectangle to within 1/2 inch of edges. Fold dough over filling. Press to seal edges. Arrange on baking sheet; brush with egg mixture. Bake 15 minutes or until golden brown. Heat remaining pasta sauce; serve with calzones. Refrigerate leftovers.