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Spinach, Prosciutto and Roasted Pepper Calzone
- Prep Time 15 min.
- Cook Time -
- Serves 6
Recipe Provided By: Pillsbury Bake-Off®
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Pillsbury Bake-Off® on Yahoo! Food
1. Ingredients
- 2 (8 ounce) cans Pillsbury(R) Refrigerated Crescent Dinner Rolls
- 1 (9 ounce) package Green Giant(R) Frozen Spinach, thawed, squeezed to drain*
- 8 ounces thinly sliced provolone cheese
- 2 large red bell peppers, roasted, quartered
- 4 ounces thinly sliced prosciutto
- 2 tablespoons purchased pesto
- 1 egg yolk
- 1 tablespoon water
Nutrition Info
Per Serving
- Calories: 560 kcal
- Carbohydrates: 35 g
- Dietary Fiber: 1 g
- Fat: 35 g
- Protein: 21 g
- Sugars: 8 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Heat oven to 350 degrees F. Grease large cookie sheet. Unroll both cans of dough into 2 long rectangles. Place dough rectangles with long sides together on greased cookie sheet, forming 15x10-inch rectangle. Press edges and perforations to seal.
- 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.
- In small bowl, combine egg yolk and water; beat well. Brush over top of dough.
- Bake at 350 degrees F for 25 to 35 minutes or until golden brown. Cut into crosswise slices.
Yield: 6 servings
3. Still Hungry?
Add a new spark to weeknight sandwich-making! Crescent rolls make oven-ready preparation possible in just minutes.
Notes:
Note
*To quickly thaw spinach, cut small slit in center of pouch; microwave on HIGH for 2 to 3 minutes or until thawed. Remove spinach from pouch; squeeze dry with paper towels.
Submitted by
Jen Riley, West Roxbury, MA
Bake-Off(R) Contest 40, 2002
$2,000
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