I’m not exactly earning an award from “Cooking Light” with this recipe, but I am constantly saving daily email recipes from Pillsbury and not using them. Hence…today’s supper!

• Chop…
  • 8 oz. mushrooms
  • 4 slices of bacon
  • 1/2 white onion
• Saute all with 1/2 pound of lean ground beef. Drain well.
• Stir in…
  • 1/4 cup ranch dressing
  • 3 Tablespoons dill relish
  • 2 Tablespoons yellow mustard
• Unroll one seamless crescent dough sheet; stretch to approximately 9 x 13 size.
• Top one half with…
  • Meat mixture
  • Tomato slices
  • Slices of sharp cheddar cheese
• Fold dough over cheeseburger toppings and pinch ends together.
• Brush with one beaten egg, seasoned with garlic salt.
• Bake at 350* for 15-20 minutes, until golden brown.

I’m 100% serious about the “drain well” part! Otherwise, you will end up with a giant mess of a calzone. Keeping the dough sheet chilled until you are ready to use it will also help keep the calzone together. I really loved the faux-meat mushroom substitution because I enjoyed all the beefy deliciousness but skipped a bit of the fat. You should definitely vary this recipe in your kitchen with whatever your favorite burger toppings are!