Calzone Pinwheels

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

Once you try these mini-sized calzones, you may never go back to the large ones.  Not only do these pretty bites take advantage of convenient refrigerator crescent rolls, but they can be made ahead and popped in the oven right before company arrives.  No one can eat just one and people love the cheesy, fresh taste!

             Lisa Smith                                                                                           Bryan, Ohio

Calzone Pinwheels Recipe

Calzone Pinwheels

½ cup ricotta cheese

1 tsp. Italian seasoning

¼ tsp. salt

½ cup shredded part-skim mozzarella cheese

½ cup diced pepperoni

¼ cup grated Parmesan cheese

¼ cup chopped fresh mushrooms

¼ cup finely chopped green pepper

2 Tbsp. finely chopped onion

1 package (8 oz.) refrigerated crescent rolls

1 jar (14 oz.) pizza sauce, warmed

 

In a small bowl, combine the ricotta, Italian seasoning and salt.  Stir in the mozzarella cheese, pepperoni, Parmesan cheese, mushrooms, green pepper and onion.  Separate crescent dough into four rectangles; seal perforations.

Spread cheese mixture over each rectangle to within ¼ inch pf edges.  Roll up jelly-roll style, starting with a short side; pinch seams to seal.  Cut each into four slices.

Place cut side down on greased baking sheets.  Bake at 375 F. for 10-15 minutes or until golden brown.  Serve warm with pizza sauce.  Refrigerate leftovers.            16 appetizers

 

(Recipe for Calzone Pinwheels was in www.tasteofhome.com, 2014)