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Pizza Calzone

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Pizza Calzone
  • Prep Time 20 min
  • Total Time 55 min
  • Servings 8
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Tuck favorite pizza fillings between layers of tender crust, and save the pizza sauce for dipping. It's so easy with Pillsbury® refrigerated pizza crust!

Ingredients

2
cans (13.8 oz each) Pillsbury™ refrigerated classic pizza crust
3
oz small pepperoni slices (42 slices)
1
jar (4.5 oz) sliced mushrooms, well drained
1/2
cup sliced pimiento-stuffed green olives
8
oz thinly sliced provolone cheese
1
tablespoon grated Parmesan cheese
1
jar (14 oz) pizza sauce, heated

Directions

  • 1 Heat oven to 375°F. Lightly grease 12-inch pizza pan. Unroll 1 can of dough; placing in greased pan. Starting at center, press out dough with hands to edge of pan. Layer pepperoni, mushrooms, olives and provolone cheese over dough.
  • 2 Unroll remaining can of dough. Press out dough on work surface to form 12-inch round. Fold dough in half; place over provolone cheese and unfold. Press outside edges to seal. Cut several slits in top crust for steam to escape. Sprinkle with Parmesan cheese.
  • 3 Bake 30 to 35 minutes or until crust is deep golden brown. Cut pizza into wedges; serve with warm pizza sauce.
Tips  

Did you know? Pillsbury has a gluten free pizza dough.

Vary the calzone filling with your favorite pizza ingredients. Try an all-veggie version with chopped broccoli, bell peppers and onion with shredded mozzarella and Parmesan cheeses.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
150
)
Daily Value
Total Fat
17g
25%
(
Saturated Fat
8g
38%
,
Trans Fat
0g
)
Cholesterol
35mg
11%
Sodium
1580mg
66%
Potassium
370mg
11%
Total Carbohydrate
53g
18%
(
Dietary Fiber
2g
6%
,
Sugars
9g
)
Protein
18g
Daily Value*:
Vitamin A
8%
8%
Vitamin C
2%
2%
Calcium
25%
25%
Iron
20%
20%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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