Once you try these mini-sized calzones, you may never go back to the large ones. People love the cheesy, fresh taste.

Ingredients: (Makes 16 appetizers)

• ½ cup ricotta cheese
• 1 teaspoon Italian seasoning
• ¼ teaspoon salt
• ½ cup shredded part-skim mozzarella cheese
• ½ cup diced pepperoni
• ¼ cup grated Parmesan cheese
• ¼ cup chopped fresh mushrooms
• ¼ cup finely chopped green pepper
• 2 tablespoons finely chopped onion
• 1 package (8 ounces) refrigerated crescent rolls
• 1 jar (14 ounces) pizza sauce, warmed

Method:

In a small bowl, combine the ricotta, Italian seasoning and salt. Stir in the mozzarella cheese, pepperoni, Parmesan cheese, mushrooms, green pepper and onion. Separate crescent dough into four rectangles; seal perforations.

Spread cheese mixture over each rectangle to within ¼ in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into four slices.

Place cut side down on greased baking sheets. Bake at 375° for 10-15 minutes or until golden brown. Serve warm with pizza sauce. Refrigerate leftovers.