Brown ground beef in a 10-inch nonstick skillet over medium-high heat. Drain grease from the meat.
Reduce heat to medium-low. Stir in salsa, corn, cumin and salt. Cook 3-5 minutes until corn is tender.
Unroll crescent roll dough and cut into 4 rectangles. Place on ungreased cookie sheet. Press each piece of dough into an 8- x 4-inch rectangle.
Spoon ½ cup of beef mixture onto one end of each rectangle to within ½-inch of edges. Top with shredded Mexican 4 Cheese. Carefully fold dough over filling (calzone will be full), pressing seams to seal tightly. Lightly prick top of each calzone with a fork to allow steam to escape.
Bake 15-20 minutes or until deep golden brown. Remove from cookie sheet immediately.
Chef's Tips & Suggestions:
If the seamless crescent roll dough is unavailable, the triangle version will work.