Calzone Pinwheels

1/2 cup ricotta cheese
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/2 cup shredded part-skim mozzarella 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 package (8 ounces) refrigerated crescent rolls
1 jar (14 ounces) pizza sauce, warmed

1.  Preheat oven to 375 degrees
2.  In a small bowl, combine the ricotta, Italian seasoning and salt.  Stir in the mozzarella chesse, pepperoni, Parmesan cheese, mushrooms, green peppers, and onion.
3.  Seperate crescent dough into four rectangles; seal perforations.
4.  Spread cheese mixture over each rectangle to within 1/4 in. of edges.  Roll up jelly-roll style, starting with a short side; pinch seams to seal.  Cut each into four slices.
5.  Place cut side down on greased baking sheets.  Bake for 10-15 minutes or until golden brown.
6.  Serve warm with pizza or marinara sauce.  Refrigerate leftovers.
Yield: 16 appetizers

Cooking With Crevolyn
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