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Spinach, Prosciutto and Roasted Pepper Calzone

(27)

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

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

Bake-Off® Contest 40, 2002

Jen Riley

West Roxbury, Massachusetts

Ingredients

2: cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet

1: box (9 oz) 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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 510
Calories from Fat: 280

% Daily Value

Total Fat: 32g; 49%
Saturated Fat 13g 66% Trans Fat 4 1/2g
Cholesterol: 70mg; 24%
Sodium: 1270mg; 53%
Total Carbohydrate: 35g; 12%
Dietary Fiber 2g 9% Sugars 9g
Protein: 22g

% Daily Value*:

Vitamin A: 110%; 110%
Vitamin C: 60%; 60%
Calcium: 35%; 35%
Iron: 20%; 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 Choice

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

Comments + Recipe Twists

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