Calzone Rolls Recipe
Calzone Rolls Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
big pizza flavor comes through in these rolls that Barb Downie of Peterborough, Ontario serves. her recipe makes two pans of rolls--you'll need'em!
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 20 min.

Ingredients

  • 1-2/3 cups water (70° to 80°)
  • 2 tablespoons nonfat dry milk powder
  • 2 tablespoons sugar
  • 2 tablespoons shortening
  • 1-1/4 teaspoons salt
  • 4-1/2 cups all-purpose flour
  • 2-1/4 teaspoons active dry yeast
  • 1/2 cup chopped onion
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1 tablespoon olive oil
  • 1/3 cup pizza sauce
  • 1/2 cup diced pepperoni
  • 1 cup (4 ounces) shredded pizza cheese blend
  • 1/4 cup chopped ripe olives
  • 2 tablespoons grated Parmesan cheese

Directions

In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
In a small skillet, saute the onion, mushrooms and peppers in oil until tender; cool. When bread machine cycle is completed, turn dough onto a lightly floured surface; divide in half. Let rest for 5 minutes.
Roll each portion into a 16-in. x 10-in. rectangle; spread with pizza sauce. Top with the onion mixture, pepperoni, pizza cheese and olives. Roll up each rectangle jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices (discard end pieces).
Place slices cut side down in two greased 9-in. round baking pans or 10-in. cast iron skillets. Sprinkle with Parmesan cheese. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 20-30 minutes or until golden brown. Serve warm. Yield: 2 dozen.
Originally published as Calzone Rolls in Taste of Home April/May 2005, p48

  • 1-2/3 cups water (70° to 80°)
  • 2 tablespoons nonfat dry milk powder
  • 2 tablespoons sugar
  • 2 tablespoons shortening
  • 1-1/4 teaspoons salt
  • 4-1/2 cups all-purpose flour
  • 2-1/4 teaspoons active dry yeast
  • 1/2 cup chopped onion
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1 tablespoon olive oil
  • 1/3 cup pizza sauce
  • 1/2 cup diced pepperoni
  • 1 cup (4 ounces) shredded pizza cheese blend
  • 1/4 cup chopped ripe olives
  • 2 tablespoons grated Parmesan cheese
  1. In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  2. In a small skillet, saute the onion, mushrooms and peppers in oil until tender; cool. When bread machine cycle is completed, turn dough onto a lightly floured surface; divide in half. Let rest for 5 minutes.
  3. Roll each portion into a 16-in. x 10-in. rectangle; spread with pizza sauce. Top with the onion mixture, pepperoni, pizza cheese and olives. Roll up each rectangle jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices (discard end pieces).
  4. Place slices cut side down in two greased 9-in. round baking pans or 10-in. cast iron skillets. Sprinkle with Parmesan cheese. Cover and let rise until doubled, about 30 minutes.
  5. Bake at 375° for 20-30 minutes or until golden brown. Serve warm. Yield: 2 dozen.
Originally published as Calzone Rolls in Taste of Home April/May 2005, p48

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MY REVIEW
homemom1620 User ID: 3364452 60041
Reviewed Jan. 1, 2013

"My family and I loved these rolls. They were easy and fun to make."

MY REVIEW
Spiffy64 User ID: 5125460 137736
Reviewed May. 9, 2010

"WE love this recipe. i have to double it to feed all my brothers. i usually just make a homeade sauce, spread it on the dough, sprinkle with olives, cheese, and pepperoni then roll up and slice. i sprinkle the tops with any leftover sauce and extra cheese!!! very yummy!!!! never fails!"

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