This recipe is from a back issue of Taste of Home's quick cooking:
Here's another good one. This one came from a special edition Pillsbury Crescent main dish, appetizer, and dessert recipes booklet.
heat oven to 375*, In a 10" nonstick skillet, cook bacon over medium heat 2 minutes. Add ground beef and onion; cook stirring occasionally, till beef is thouroughly cooked; drain if necessary. Stir in pickles and ranch dressing. Unroll dough and separate into 4 rectangles; place on ungreased cookie sheet. Press each into 7x4" rectangle, firmly pressing perforations to seal.
Spoon about 1/3 cup ground beef mixture onto one end of each rectangle. Top each with tomato slices and 1 piece of cheese. Fold dough over filling; press edges with fork to seal (sandwiches will be full). Brush tops with egg. Bake 15-20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm. Makes: 4 sandwiches. KITCHEN TIP: These calzones can be assembled up to 2 hours ahead. Be sure the beef filling is completely cooled before filling the dough. Cover the calzones and refrigerate till you're ready to bake.