Spinach, Prosciutto and Roasted Pepper Calzone

Prep 15 min
Total 50 min
Ingredients 8
Servings 6

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

By Pillsbury Kitchens

Updated October 23, 2018

Bake-Off® Contest 40, 2002

Jen Riley

West Roxbury, Massachusetts

Make with

Pillsbury Crescents

Ingredients

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

box (9 oz) frozen spinach, thawed, squeezed to drain

oz thinly sliced provolone cheese

large red bell peppers, roasted, quartered, or 1 jar (12 oz) roasted red bell peppers, drained, quartered

oz thinly sliced prosciutto

tablespoons refrigerated basil pesto

egg yolk

tablespoon water

Steps

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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 Facts

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%
Potassium: 340mg; 10%
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;