Pinwheel Italian Calzones

Pinwheel Italian Calzones

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

Serving size has been adjusted!

Original recipe yields 4 servings



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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  • Prep

  • Cook

  • Ready In

  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


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 cresent roll taste was what threw it off to me. I chose to saute the onions, peppers and mushrooms before adding it to the rest. Will try again - only use the pizza dough in place. Thanks!

Scott Simmons

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 onions and mushrooms, and I also found it odd that no egg or tomato paste had been added as a binder. I added one tsp of garlic. You find yourself wanting to add more ingredients: black olives for instance, some fresh basil. But remember to use 2 tubes instead of one, because you'll have a lot of left-over filling. It took 18 minutes to cook. The flavor of the dough was bland. It would be better if dusted with onion and garlic powder. Powder, not salt. These are salty enough. It really needs the dipping sauce to add the tomatoey taste. Excellent recipe but had to give it 4 stars for the "woulda coulda shoulda's"


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