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Pinwheel Italian Calzones

Lisa Smith

"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!"
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30 m servings 513 cals
Original recipe yields 4 servings (16 pinwheels)


  • Calories:
  • 513 kcal
  • 26%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 1786 mg
  • 71%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • 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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Read all reviews 75
  1. 105 Ratings

Most helpful positive review

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 ...

Most helpful critical review

Easy to make but they didn't blow me away. I would probably make them again.

Most helpful
Most positive
Least positive

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 ...

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...

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

I used the basic idea here and made mine with spinach instead of pepperoni. But they were delicous!

My son says it gets 4 1/2 stars, I say 4, because I think that you should mix up the cheese mixture set a little bit longer to meld the flavors together. I left out the mushrooms as we don't li...

We loved this. I made them for my daughter’s first birthday party and the whole family raved. I mixed all the cheeses and then only added a little onion and diced pepperoni to it. I also made...

The family liked these! I did press two rectangles together to make them a bit bigger since it was going to be a dinner dish. I was worried the cresents wouldn't cook evenly and be soggy, but ...

I served these for a baby shower and then again for 4th of July. What a hit! Everyone loves the yummy flavors. It's so easy to substitute ingredients as well. You can add olives or take out m...

Everything went fine in preparing as given. I really liked it better without the dipping sauce. It is a very good appetizer or party food. It was a bit too monotonous to be a main dish though.