Pepperoni (I prefer the turkey ones)
1/4 C Pizza Sauce
1 Package Pillsbury Crescent Rolls
1/4 C Mozzarella Cheese, shredded
1 egg beaten
Preheat oven to 375 degrees.
Roll out crescent rolls from package break apart in squares, not triangles. Pinch seams together, this will ensure that the filling stays inside.
Add about 1T of sauce(can add more or less to your liking) onto half of square within about an inch of edge. Sprinkle cheese on top of sauce, and top with pepperoni. Fold dough over filling, seal edges (I use a fork to seal), take fork and poke holes in top of each calzone (this allows steam a place to leave), and brush with egg. I like to top mine with a sprinkle of garlic salt, but this isn’t necessary.
Place on baking sheet and bake 15-20 minutes, or until golden brown on top. Immediately remove from pan, serve warm is best.
You can add any cheese or filling you may choose (I’ve use enchilada sauce and added taco meat to mine before). To make this gluten-free you will most likely have to make or buy gluten-free pizza dough, roll it out and cut into 4 in squares. They should cook about the same amount of time, but no guarantees.