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Calzone Pinwheels

 Calzone Pinwheels
Once you try these mini-sized calzones, you may never go back to the large ones. 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! —Lisa Smith, Bryan, Ohio
16 ServingsPrep/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 cheese, pepperoni, Parmesan cheese,
  • 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.

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Calzone Pinwheels (continued)

Nutritional 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.
Wine: This recipe pairs well with a light white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven Daughters White Blend CA, a crisp flavorful wine with hints of citrus. Buy now and get 6 bottles for $69.99. Order Now