Braided Calzone Loaf

Dancing Queen was in the mood for pizza, but I was in the mood for something a little more fancy. I remembered the Pampered Chef braided chicken and broccoli loaf and thought a version with pizza filling would make both of us happy...at the same time. Miracles do happen.

Braided Calzone Loaf

8 oz turkey pepperoni, quartered
1/2 jar pizza sauce
1 15 oz can diced tomatoes with basil and oregano, drained
1/2 medium onion, diced
1/2 green bell pepper, diced
8 oz shredded Italian cheese OR Mozzarella
2 cans reduced fat refrigerated crescent roll dough
4 tbs light margarine, melted
1/2 tsp garlic powder

1. In medium mixing bowl stir together pizza sauce, tomatoes, pepperoni, onions, pepper, and cheese. Set aside.

2. Line large baking sheet with aluminum foil and spray with cooking spray. Arrange crescent roll dough into large rectangle on cookie sheet, pressing diagonal seams together to seal and make into one large square of dough.

3. Using kitchen scissors, cut 2 1/2 inch long slits 1 to 1 1/2 inches apart down each side of rectangle, leaving a large uncut area in the center. Refer to diagram:



4. Spread filling in center of cut dough to within 1/2" of top and bottom. Fold the "slits" alternately over the filling -- top right, then top left, until all dough has been folded over filling. Pinch ends together to seal.

5. Mix melted margarine with garlic powder. Brush over top of calzone.

6. Bake at 375 for 30-35 minutes, until top of bread is golden brown and makes a hollow sound when tapped. Cut into slices to serve.