Calzone Pinwheels

• Meat

  • 1/2 cup Pepperoni

• Produce

  • 1/2 tsp Garlic
  • 1/4 tsp Garlic powder
  • 1/4 cup Green pepper
  • 1/4 cup Mushrooms, fresh
  • 2 tbsp Onion

• Condiments

  • 1 jar Pizza sauce

• Baking & Spices

  • 1/2 tsp Italian seasoning
  • 1/4 tsp Salt

• Bread & Baked Goods

  • 1 package Crescent rolls, refrigerated

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Mozzarella cheese, part skim
  • 1/4 cup Parmesan cheese, grated
  • 1 Parmesan cheese
  • 1/2 cup Ricotta cheese, part skim

Found on the-girl-who-ate-everything.com

Description

Ingredients

• ½ cup shredded part-skim mozzarella cheese
• ½ cup part-skim ricotta cheese
• ½ cup diced pepperoni
• ¼ cup grated Parmesan cheese
• ¼ cup chopped fresh mushrooms
• ¼ cup finely chopped green pepper
• 2 tablespoons finely chopped onion
• ½ teaspoon Italian seasoning
• ½ teaspoon minced garlic (1 clove)
• ¼ 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

Directions

• 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 ¼ 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.