Pinwheel Italian Calzones

Pinwheel Italian Calzones

72
Lisa Smith 0

"Once you try these mini calzones, you may never go back to fixing the large ones again! These calzones come together in a snap, and are a great way to sneak a few veggies into your kid's diet. The best part is they are small so it makes it easy for little hands to pick up and eat. Plus they taste like pizza and there's even a dipping sauce!"

Ingredients

30 m {{adjustedServings}} servings 518 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 518 kcal
  • 26%
  • Fat:
  • 31 g
  • 48%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 21.6 g
  • 43%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 1805 mg
  • 72%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, stir together the ricotta cheese, Italian seasoning, salt, Parmesan cheese, mozzarella cheese, pepperoni, mushrooms, green pepper and onion. Set aside.
  3. Unroll the crescent roll dough and separate into 4 rectangles. Press the remaining perforations together to seal. Spread the filling evenly onto the rectangles. Roll up the filling inside the dough starting at the short side. Slice each finished roll into four slices, and place cut side down onto a baking sheet.
  4. Bake for 10 to 12 minutes in the preheated oven, until lightly browned. While the pinwheels are baking, warm the pizza sauce. Serve the pinwheels with pizza sauce in small cups for dipping.
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Reviews

72
  1. 102 Ratings

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These were alright - I give them a 4 because the taste was there, it was just a little off IMO. I think using refridgerated pizza dough cut to size would make these much better - as to me, the ...

It made twice the amount of filling that I needed. Use two crescent roll tubes in stead of one, or use the remaining filler and add it to the pizza sauce. I thought it was odd not sauteing the...

We really enjoyed this recipe! I think next time I'm going to saute the peppers and onions.