Let’s face it! I made no secret before of how much I love pizza. In any shape, old fashioned pizza, stromboli, calzones, and now in the pinwheel form.
It’s sad I know, but you can’t blame a girl for liking her pizza. And these cute little bites are so easy to make and so adorable that you can’t resist eating them. I love making appetizers, and if you give me an appetizer that’s like a little mini pizza, well I’ll love you forever.
You know what’s great about these puppies? They are made with crescent rolls dough. I mean seriously, who doesn’t love Pillsbury crescent rolls to make all kinds of new and inventive recipes. So as I add the calzone pinwheels recipe to my list of Pillsbury dough recipes, I’m very happy. This recipe is truly a winner in my book.
So come and join me my friends and give this a try. I’m sure you’ll love it!
- ½ cup ricotta cheese
- 1 tsp Italian seasoning
- ¼ tsp salt
- ½ cup shredded mozzarella cheese
- ½ cup diced pepperoni
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh mushrooms
- ¼ cup 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 of 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 to 15 minutes or until golden brown. Serve warm with pizza sauce. Refrigerate leftovers.