Cheesy Calzone Pinwheels are yummy crescent roll appetizers, with pepperoni, bell pepper, mushrooms, and 3 cheeses, served with marinara sauce.
Do you like the taste of Italian calzones? We do… in fact in the past I’ve posted the recipe for Fully Stuffed Calzones, which are amazing Those are full-sized calzones made from scratch and they are delicious! I found this fun little recipe online several years ago for small, appetizer style calzone pinwheels (made with crescent roll dough). I knew I had to try them!
Using crescent roll dough makes this a very simple (and convenient) recipe! Because the recipe yields 16 cheesy calzone pinwheels, it is a great appetizer to serve to a crowd (or a bunch of hungry kids). The pinwheels are stuffed with pepperoni, bell peppers, onions, Italian seasoning and three different types of cheese, so you know they will be tasty! Here’s how to make them:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare The Filling
Before starting to make the filling, preheat your oven to 375°F. Mix together mozzarella, ricotta, Parmesan, pepperoni, mushrooms, green pepper, onion, Italian seasoning and salt in a medium bowl. Stir well, to fully combine these ingredients. This is the mixture you will use to fill the cheesy calzone pinwheels.
Make The Cheesy Calzone Pinwheels
Carefully unroll the crescent dough from the package. Separate the dough into four rectangles (I put them on wax paper). Make sure to gently press out the perforations, to seal the dough well.
Divide the calzone filling evenly between the four dough rectangles. Spread the filling carefully over the surface of the dough, leaving about 1/4″ around the edges without any filling. Roll up each piece of dough, beginning with the short side.
Seal And Slice
Once completely rolled, carefully pinch the seams together. Place the rolls, seam side down, and gently cut each roll into 4 slices, using a serrated knife (for best results).Repeat with remaining rolls, until you have 16 slices total.
Time To BAKE!
Okay… the cheesy calzone pinwheels are evenly sliced, and now they are ready to bake! Place the slices, cut side down onto a large, GREASED OR SPRAYED baking sheet. Leave a couple inches between each slice, because they will expand a bit once cooked.
Bake the cheesy calzone pinwheels in a preheated 375°F. oven for approximately 13-15 minutes. When done, they should be nice and golden brown in color. Remove the pan from the oven and let them cool for a couple minutes before serving.
Time To EAT!
When you are ready to serve the cheesy calzone pinwheels, place them on a serving platter. We especially enjoy them when served with a warm marinara dipping sauce on the side. These little bitty pastries taste like a calzone, with the pepperoni, three cheeses, mushrooms and peppers with that warm marinara sauce. YUM!
I hope you have the opportunity to make these cheesy calzone pinwheels for friends or family. They are a great snack or a wonderful appetizer to put out for a crowd. Thank you for stopping by, and I hope you will come back soon for more family-friendly recipes. Have a wonderful day.
Looking For More APPETIZER Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful tasting appetizers you might enjoy, including:
Interested In More Recipes?
Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.
You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks
Original recipe source: Lisa Smith, via https://www.tasteofhome.com/recipes/calzone-pinwheels/
Cheesy Calzone Pinwheels are yummy crescent roll appetizers, with pepperoni, bell pepper, mushrooms, and 3 cheeses, served with marinara sauce.
- ½ cup diced pepperoni
- ½ cup shredded part-skim mozzarella cheese
- ½ cup part-skim ricotta cheese
- ¼ cup grated Parmesan cheese
- ¼ cup finely chopped green bell pepper
- ¼ cup chopped fresh mushrooms
- 2 Tablespoons finely chopped yellow onion
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- 8 ounces refrigerated crescent rolls one 8 oz. can
- 1 cup marinara sauce or pizza sauce wamed
Preheat oven to 375°F. Spray or grease a 139" baking sheet. Set aside.
Mix together mozzarella, ricotta, Parmesan, pepperoni, mushrooms, green pepper, onion, Italian seasoning and salt in a medium bowl. Stir well, to fully combine.
Carefully unroll crescent dough from package. Separate dough into four rectangles (I place them on wax paper). Gently press out the perforations, to seal the dough Divide calzone filling evenly between the four dough rectangles. Spread filling over surface of the dough, leaving about 1/4" bare around the edges. Roll up each rectangle, beginning with the short side.
Once completely rolled, carefully pinch the seams together. Place rolls, seam side down, and gently cut each roll into 4 even slices, using a serrated knife (for best results). Repeat with remaining rolls, until you have 16 slices. Place slices, cut side down onto prepared baking sheet. Leave a couple inches between slices.
Bake at 375°F. for 13-15 minutes. When done, they should be golden brown in color. Remove from oven. Transfer to serving platter with warm marinara or pizza sauce on the side. Serve and enjoy!
Here’s one more to pin on your Pinterest boards!
I made these Cheesy Calzone Pinwheels yesterday. I had a package of crescent dough that was going to expire soon, so I wanted to find a recipe to use it up. They came out fantastic! The only thing I changed was that I used whole milk mozzarella and whole milk ricotta cheese (had some left over from the lasagna that I made the other day). The recipe made 16 and there are only a few left. When I took them out of the oven my husband and I ended up eating them for supper with a salad. This recipe is a keeper.