‹ Back to Calzone Rolls

Print Options

Calzone Rolls Exps Ugfbmz17 25070 D04 28 3b 1

Calzone Rolls

TOTAL TIME: Prep: 20 min. + rising Bake: 20 min. YIELD: 2 dozen.
Big pizza flavor comes through in these rolls. My recipe makes two pans because you'll need 'em! It’s so easy to make the dough in my bread machine. —Barb Downie, Peterborough, Ontario

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 shredded pizza cheese blend
  • 1/4 cup chopped ripe olives
  • 2 tablespoons grated Parmesan cheese

Directions

  • 1. In bread machine pan, place the first 7 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed).
  • 2. In a small skillet, saute onion, mushrooms and peppers in oil until tender; cool.
  • 3. 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 16x10-in. rectangle; spread with pizza sauce. Top with 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 2 greased 10-in. cast-iron skillets or 9-in. round baking pans. Sprinkle with Parmesan cheese. Cover and let rise until doubled, about 30 minutes.
  • 5. Bake at 375° until golden brown, 20-30 minutes. Serve warm.

Nutrition Facts

1 roll: 144 calories, 5g fat (2g saturated fat), 7mg cholesterol, 244mg sodium, 21g carbohydrate (2g sugars, 1g fiber), 5g protein.

© 2024 RDA Enthusiast Brands, LLC