Calzone Pinwheels

 

Calzone Pinwheels

Calzone Pinwheels

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Once you try these mini-sized calzones, you may never go back to the large ones.  Not only do these pretty bites take advantage of convenient refrigerator crescent rolls, but they can be made ahead and popped in the oven right before company arrives.  No one can eat just one and people love the cheesy, fresh taste!

             Lisa Smith                                                                                           Bryan, Ohio

Calzone Pinwheels Recipe

 

Calzone Pinwheels

½ cup ricotta cheese

1 tsp. Italian seasoning

¼ tsp. salt

½ cup shredded part-skim mozzarella cheese

½ cup diced pepperoni

¼ cup grated Parmesan cheese

¼ cup chopped fresh mushrooms

¼ cup finely chopped green pepper

2 Tbsp. finely chopped onion

1 package (8 oz.) refrigerated crescent rolls

1 jar (14 oz.) pizza sauce, warmed

 

In a small bowl, combine the ricotta, Italian seasoning and salt.  Stir in the mozzarella cheese, pepperoni, Parmesan cheese, mushrooms, green pepper and onion.  Separate crescent dough into four rectangles; seal perforations.

Spread cheese mixture over each rectangle to within ¼ inch pf edges.  Roll up jelly-roll style, starting with a short side; pinch seams to seal.  Cut each into four slices.

Place cut side down on greased baking sheets.  Bake at 375 F. for 10-15 minutes or until golden brown.  Serve warm with pizza sauce.  Refrigerate leftovers.            16 appetizers

 

(Recipe for Calzone Pinwheels was in www.tasteofhome.com, 2014)

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Pizza Meatballs

Pizza Meatballs

Pizza Meatballs

 

Try these Pizza Meatballs – it has green pepper, mushrooms, bulk turkey, as well as ground turkey breast.  (This is Diabetic Friendly!)

Pizza Meatballs Recipe

Pizza Meatballs

1 cup fresh cremini or button mushrooms, finely chopped

½ cup finely chopped green sweet pepper

½ cup finely chopped onion

2 cloves garlic, minced

¾ cup soft whole wheat bread crumbs (about 1 slice)

1 egg white, lightly beaten

1 ½ tsp. dried Italian seasoning crushed

1/8 tsp. pepper

8 oz. uncooked bulk turkey sausage

8 oz. ground turkey breast

1 cup shredded reduced-fat Italian four-cheese blend (4 oz.)

1 ½ cups low-sodium pasta sauce, heated

Preheat oven to 350 F.  Coat a large non-stick skillet with cooking spray; heat skillet over medium heat.   Add mushrooms, green pepper, and onion.  Cook for 5 to 8 minutes or until vegetables are tender, stirring frequently.  Stir in garlic and set aside.

In a large bowl combine bread crumbs, egg white, Italian seasoning, and 1/8 teaspoon pepper.  Stir in mushrooms mixture.  Add turkey sausage, turkey breast and cheese; mix well.

Line a 15×10 inch baking pan with foil.  Spray foil with non-stick cooking spray; set aside.  Using wet hands, shape meat mixture into (24) twenty-four 1 ½ inch meatballs; place in prepared pan.  Bake 20 minutes or until done (160 F.)  Serve meatballs with sauce.                      24 meatballs

 

(Recipe for Pizza Meatballs came from Taste of Home Best Holiday Recipes, December 28, 2009)

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