Pinwheel Italian Calzones Recipe -
Pinwheel Italian Calzones Recipe
  • READY IN 30 mins

Pinwheel Italian Calzones

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 16 pinwheels Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Sep 18, 2006

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 cresent roll taste was what threw it off to me. I chose to saute the onions, peppers and mushrooms before adding it to the rest. Will try again - only use the pizza dough in place. Thanks!

Most Helpful Critical Review
Jan 26, 2011

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

Jul 23, 2007

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 onions and mushrooms, and I also found it odd that no egg or tomato paste had been added as a binder. I added one tsp of garlic. You find yourself wanting to add more ingredients: black olives for instance, some fresh basil. But remember to use 2 tubes instead of one, because you'll have a lot of left-over filling. It took 18 minutes to cook. The flavor of the dough was bland. It would be better if dusted with onion and garlic powder. Powder, not salt. These are salty enough. It really needs the dipping sauce to add the tomatoey taste. Excellent recipe but had to give it 4 stars for the "woulda coulda shoulda's"

Sep 23, 2006

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

May 10, 2007

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

Apr 29, 2008

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 like them and I added chopped up green olives. So I left out the salt too. I also was in hurry and this was our dinner with a salad, so I just rolled the crescents out to a rectangle shape stuffed with mixture and rolled long way. I made 10 large pinwheels. Thank you we enjoyed this very much.

Jan 25, 2007

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 them large by fusing all the dough together and then rolling it up and cutting it into 8 or 9 pieces. Seriously delicious!

Jul 24, 2007

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 no problem there! A definite repeat recipe!


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  • Calories
  • 518 kcal
  • 26%
  • Carbohydrates
  • 34.8 g
  • 11%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 31 g
  • 48%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 21.6 g
  • 43%
  • Sodium
  • 1805 mg
  • 72%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Lisa Smith
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