Bake-Off® Contest 40, 2002
West Roxbury, Massachusetts

Spinach, Prosciutto and Roasted Pepper Calzone

Add a new spark to weeknight sandwich-making! Crescent rolls make oven-ready preparation possible in just minutes.

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  • prep time 15 min
  • total time 50 min
  • ingredients 8
  • servings 6
 

Ingredients

2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
1
box (9 oz) Green Giant™ frozen spinach, thawed, squeezed to drain
8
oz thinly sliced provolone cheese
2
large red bell peppers, roasted, quartered, or 1 jar (12 oz) roasted red bell peppers, drained, quartered
4
oz thinly sliced prosciutto
2
tablespoons refrigerated basil pesto
1
egg yolk
1
tablespoon water

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Grease large cookie sheet.
  • 2 If using crescent rolls: Unroll both cans of dough into 2 long rectangles. Place dough rectangles with long sides together on cookie sheet, forming 15x10-inch rectangle. Press edges and perforations to seal. If using dough sheets: Unroll both cans of dough. Place dough rectangles with long sides together on cookie sheet, forming 15x10-inch rectangle. Press edges to seal.
  • 3 Place spinach lengthwise in 4-inch-wide strip down center of dough to within 1/2 inch of each end. Top with half of the cheese, the roasted peppers and prosciutto. Spread pesto over prosciutto. Top with remaining cheese. Bring long sides of dough up over filling, overlapping 1 inch; press edges and ends to seal.
  • 4 In small bowl, beat egg yolk and water until well blended. Brush over top of dough.
  • 5 Bake 25 to 35 minutes or until golden brown. Cut into crosswise slices.
  • 1 Heat oven to 350°F. Grease large cookie sheet.
  • 2 If using crescent rolls: Unroll both cans of dough into 2 long rectangles. Place dough rectangles with long sides together on cookie sheet, forming 15x10-inch rectangle. Press edges and perforations to seal. If using dough sheets: Unroll both cans of dough. Place dough rectangles with long sides together on cookie sheet, forming 15x10-inch rectangle. Press edges to seal.
  • 3 Place spinach lengthwise in 4-inch-wide strip down center of dough to within 1/2 inch of each end. Top with half of the cheese, the roasted peppers and prosciutto. Spread pesto over prosciutto. Top with remaining cheese. Bring long sides of dough up over filling, overlapping 1 inch; press edges and ends to seal.
  • 4 In small bowl, beat egg yolk and water until well blended. Brush over top of dough.
  • 5 Bake 25 to 35 minutes or until golden brown. Cut into crosswise slices.

EXPERT TIPS

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Expert Tips

To quickly thaw spinach, cut small slit in center of pouch; microwave on High 2 to 3 minutes or until thawed. Remove spinach from pouch; squeeze dry with paper towels.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
510
(
Calories from Fat
280),
% Daily Value
Total Fat
32g
32%
(Saturated Fat
13g,
13%
Trans Fat
4 1/2g
4 1/2%
),
Cholesterol
70mg
70%;
Sodium
1270mg
1270%;
Total Carbohydrate
35g
35%
(Dietary Fiber
2g
2%
  Sugars
9g
9%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
110%;
Vitamin C
60%;
Calcium
35%;
Iron
20%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.