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Spinach, Prosciutto and Roasted Pepper Calzone

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Spinach, Prosciutto and Roasted Pepper Calzone
Take Italian Night to The Next Level with Pillsbury's Garlic Bread Pull-Apart Kit
  • Prep 15 min
  • Total 50 min
  • Ingredients 8
  • Servings 6
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Add a new spark to weeknight sandwich-making! Crescent rolls make oven-ready preparation possible in just minutes.
Updated Oct 23, 2018
Bake-Off® Contest 40, 2002
Bake-Off® Contest 40, 2002
Jen Riley
West Roxbury, Massachusetts

Ingredients

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.

Tips from the Pillsbury Kitchens

  • tip 1
    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

510 Calories, 32g Total Fat, 22g Protein, 35g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
280
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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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