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Calzone Pinwheels Recipe

Photo by: Taste of Home

75% would make again

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Once you try these mini-sized calzones, you may never go back to the large ones, predicts Lisa Smith in Bryan, Ohio. "Not only do these pretty bites take advantage of convenient refrigerator crescent rolls, but they can be made ahead and popped in the oven right before company arrives. No one can eat just one and people love the cheesy, fresh taste!"

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16 Servings
Prep/Total Time: 30 min.

Ingredients

1/2 cup ricotta cheese
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/2 cup shredded part-skim mozzarella cheese
1/2 cup diced pepperoni
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh mushrooms
1/4 cup finely chopped green pepper
2 tablespoons finely chopped onion
1 package (8 ounces) refrigerated crescent rolls
1 jar (14 ounces) pizza sauce, warmed

Directions

In a small bowl, combine the ricotta, Italian seasoning and salt. Stir in the mozzarella, pepperoni, Parmesan, mushrooms, green pepper and onion. Separate crescent dough into four rectangles; seal perforations.
Spread cheese mixture over each rectangle to within 1/4 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. Yield: 16 appetizers.

Nutrition Facts: 1 serving (1 each) equals 118 calories, 7 g fat (3 g saturated fat), 11 mg cholesterol, 383 mg sodium, 8 g carbohydrate, trace fiber, 4 g protein.

Calzone Pinwheels published in Simple & Delicious November/December 2006, p35