These Calzone Pinwheels are filled with pepperoni, mushrooms, onion, and green bell pepper. Guess we should call these Supreme Calzone Pinwheels!
I always get the Christmas blues after Christmas when all of the excitement is gone and the presents have been opened. And when I say opened I mean literally my house looked like a bomb went off (send help). When we first moved to Florida away from family I was so determined to establish our own Christmas traditions for our little family. To set the precedent that THIS is what we do on Christmas Eve and THIS is what we do on Christmas night. I mean I get it, traditions are just that…something you do every year. But what I realized now that we’ve been in sunny Florida for 12 years is that sometimes you need to switch it up so that it’s not redundant. Maybe one year you get out of town or one year you leave Santa something besides cookies. Sometimes you need that one year that you DIDN’T have brisket for Christmas dinner and you had a Mexican fiesta – Feliz Navidad! Which…is what we did this year.
I’ve found that sometimes traditions need to be changed to fit your family. My husband’s family used to go shopping all day in downtown Denver for Christmas Eve. We did that for the first couple of years but once we had kids you can imagine how that tradition just didn’t work anymore for us and our kids. Just like nicknames kind of come on their own, traditions are very similar. We feel like we need to initiate them but often they develop organically.
These should probably be called Supreme Calzone Pinwheels because you have pepperoni, onion, green bell pepper, and mushrooms. Truth be told I’m always missing at least one of these ingredients and have left one out a time or too and it still tastes good.
I’ve done this two ways: once just rolling the dough as a whole. It’s doable but a bit tricky. Rolling the dough up into four separate portions helps keep the filling even and allows for easier cutting.
I’ve totally made these ahead of time. Freeze them and reheat in the oven whenever you need a snack.
My son is my hand model here dipping them in pizza sauce. Marinara works great here too!
- 1/2 cup shredded part-skim mozzarella cheese
- 1/2 cup part-skim ricotta cheese
- 1/2 cup diced pepperoni
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh mushrooms
- 1/4 cup finely chopped green pepper
- 2 tablespoons finely chopped onion
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon minced garlic (1 clove)
- 1/4 teaspoon salt
- 1 package (8 ounces) refrigerated crescent rolls
- 2 tablespoons butter , melted
- ¼ teaspoon garlic powder
- Parmesan cheese for sprinkling
- 1 jar (14 ounces) pizza sauce (or marinara), warmed
Preheat oven to 375°. In a small bowl, mix the first ten ingredients.
Unroll crescent dough and separate into four rectangles; press perforations to seal. Spread rectangles with cheese mixture to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal.
Using a serrated knife, cut each roll into four slices; place on a greased or parchment lined baking sheet, cut side down.
For the glaze: Combine the butter and garlic powder. Brush over the top of the pinwheels.
Bake 12-15 minutes or until golden brown. Sprinkle with Parmesan cheese. Serve with pizza sauce.
I don't always have fresh garlic on hand but keep a tube of minced garlic for recipes like this.
It helps to make sure your crescent dough is cold. Don't leave it out while preparing the filling. The colder the dough the easier it is to shape and slice.
Don't have crescent rolls? Pizza dough works great here too!
Make ahead tip: You can bake these and then freeze them until you need them. Just reheat them in the oven for about 10 minutes at 375 degrees.
Source: adaped from Taste of Home