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Calzone Rolls

 Calzone Rolls
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!
24 ServingsPrep: 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

2 of 2

Calzone Rolls (continued)

Directions (continued)

  • 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.
  • Sprinkle with Parmesan cheese. Cover and let rise until doubled,
  • about 30 minutes.
  • Bake at 375° for 18-22 minutes or until golden brown. Serve warm.
  • Yield: 2 dozen.