Wednesday, November 9, 2011

Pinwheels and Calzones

So this past weekend I got engaged!  Super excited and hopefully I will be able to keep up with all the planning, work and my blog!  I think I'll manage- I mean, we still have to eat! 

(I also want to apologize for the sub-par photos- my camera is MIA right now!  The pics might not be as great- but it sure did taste awesome- I didn't even get a chance to take a photo of the finished cooked pinwheels- we ate them too fast!)

Anyway- so Sunday is Football day in our house and it usually means pizza too.  I changed it up a bit and made some pinwheels and calzones.  Start off with my pizza dough recipe and that will make about one dozen pinwheels and 4 calzones.  These are super versatile and you can use absolutely anything you want inside them both.  I used what I had in the fridge/freezer and dipped in my home made sauce



  • 1/4 lb. Pepperoni, sliced or chopped
  • 1 green pepper, sliced
  • 1 small tomato, sliced
  • about 1½ cups of mozzarella cheese
  • 1/4 c. of your favorite tomato sauce

  1. Preheat the oven to about 450 degrees F
  2. Make the dough and then divide into two pieces if you will be making both recipes (one for the pinwheels, one for the calzones), if not make double wheels or save the rest in the fridge
  3. Roll the dough out into a large rectangle shape.  Make sure you use a lot of flour on the underside of the dough so it is easy to roll up.  Don't roll the dough too thin, we don't want it to rip, but if it does don't worry just patch it up- these are very rustic.
  4. It is almost like we are making a Sicilian pizza.  Spread the sauce out very lightly and evenly.  Then top with all your toppings and gently roll up into a log.
  5. Slice even sections about 1½ inches thick. 
  6. Gently transfer to a baking sheet and squish the wheels together a bit so they keep their shape. 
  7. Cook about 10 minutes or until golden brown.

  • Use the remaining half of the dough you made
  • 1½ c of mozzarella
  • 1 cup of ricotta cheese
  • 1 small onion diced
  • 1½ c of broccoli (I used my own frozen and just defrosted and chopped up)
  • 2 garlic cloves, minced
  • Pepperoni

  1. I put the oven to 500 degrees F and then when they just started to get brown I lowered the heat to 350 degrees and let it go for another five minutes or so just so everything is cooked through- because these were thicker and I didn't want them to burn.
  2. Separate your ingredients evenly into 4 piles (for each of the calzones to make it easier)
  3. Roll the dough out into a large rectangle- like the pinwheels
  4. Cut the dough into 4 rectangles.
  5. Layer all our ingredients onto one side of the rectangle then just fold over the other side on top of everything- like a blanket.  Press the edges together to seal the calzone- you can even use a fork to make it look prettier. 
  6. Gently slice a couple slits on the top of the calzone to let the steam out- otherwise it will explode.
  7. I sprayed them with a little cooking spray and laid on a baking sheet, then popped in the oven  (See step one for oven directions)


Tina said...

Ooh-the pizza fest is on! Calzones are a great handheld food to take on the run. A slice would not carry well! Also, those pinwheels would make for wonderful appetizers, but understandable addictive. Delicious post!

Brianne said...

Definitely! and Thank you! We both took the leftover calzones to work for lunch the next day.

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