Calzone Rolls

Calzone Rolls
Yield: 8 rolls Prep 30 mins Bake 425°F 15 mins


  • 3 sun-dried tomatoes (not packed in oil), chopped
  • 1 cup part-skim-milk ricotta cheese
  • 1 cup shredded reduced-fat mozzarella cheese (4 ounces)
  • 1 ounce prosciutto, finely chopped (1/4 cup)
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 2 tubes (10 ounces each) refrigerated pizza dough

Make It

1. Place sun-dried tomatoes in small bowl; add boiling water to cover. Let stand until softened, for about 10 minutes. Drain.

2. Preheat oven to 425 degrees F. Lightly grease 2 medium-size baking sheets; set aside.

3. For the filling, mix together the sun-dried tomatoes, ricotta cheese, mozzarella cheese, prosciutto, Parmesan cheese and black pepper in a medium-size bowl.

4. Place 1 tube pizza dough on lightly floured surface. With lightly floured rolling pin, gently roll into 11 x 11-inch square. Cut into 4 equal rectangles. Divide ricotta filling in half. Spread one-quarter of half the filling mixture diagonally across each piece, leaving 1/2-inch border around edge. Fold top of dough over filling; press edges to seal, using tines of fork dipped in flour. Cut small slit in top of each calzone. Carefully transfer to prepared baking sheets; reshape if necessary. Repeat with remaining dough and filling.

5. Bake in preheated 425 degree F oven for 15 minutes or until golden brown. Let the rolls stand for 10 minutes before serving.

Nutrition Facts

Amount Per Serving: cal. (kcal): 290, Fat, total (g): 9, chol. (mg): 21, carb. (g): 36, pro. (g): 9, sodium (mg): 591, Percent Daily Values are based on a 2,000 calorie diet.