1 can (8 oz.) refrigerated crescent dinner rolls 1 cup KRAFT Shredded Italian* Mozzarella-Parmesan Cheese Blend
1/3 cup marinara sauce
16 slices OSCAR MAYER Pepperoni
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
PREHEAT oven to 375°F. Unroll crescent dough. Separate into four rectangles; press perforations together to seal. Place rectangles on lightly floured surface; roll each to 7x5-inch rectangle.
MIX mozzarella cheese blend and sauce; set aside. Place 4 of the pepperoni slices on one of the short sides of each dough rectangle, 1 inch from edge of dough. Spread sauce mixture evenly over pepperoni. Fold dough rectangles crosswise in half; press edges together with fork to seal. Transfer to baking sheet. Sprinkle evenly with Parmesan cheese.
BAKE 12 min. or until golden brown. Cool 5 min. before serving.
4 servings, one calzone each(I use 2 cans when I make this, it's a family favorite and you can add whatever toppings you'd like, I also use the cheddar cheese instead of motz. because that is what we usually have around.)
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