• Prep 15 mins
  • Total 30 mins
  • Easy
  • Serves 4

Pizza in a crescent roll…brilliant!


  • Contains Wheat
  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Wheat, Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1/4 cup all-purpose flour, for dusting
  • 2 cans (8 ounces) 2 cans (8 ounces each) crescent roll, original
  • 1 jar (14 ounces) of pizza sauce
  • 7 ounces 7 ounces shredded part skim mozzarella cheese


  • Sliced pepperoni
  • 2 ounces pre-cooked bacon
  • 1/4 cup diced bell peppers
  • 1/4 cup pre-sliced button mushrooms


  • Rolling Pin
  • Step 1

    Lightly dust your work surface with flour. Spread the crescent rolls out and gently cut along the perforated lines, creating a total of 8 rectangles of dough, each of which is made up of 2 connected triangles. Be careful not to disconnect them.

  • Step 2

    Add 2 tablespoons of pizza sauce to the middle of 4 dough rectangles, leaving a 1/2-inch perimeter. Sprinkle with 2 tablespoons of cheese and add optional toppings as desired.

  • Step 3

    Over each of the four dough rectangles with sauce and toppings, place one of the untouched rectangles of dough. Using your fingers or a fork, form a calzone by sealing the two layers of dough together with the filling in the middle.

  • Step 4

    Install a crisper plate in both baskets. Gently transfer the calzones to both baskets, fitting two per basket. Insert baskets in unit.

  • Step 5

    Select Zone 1, select BAKE, set temperature to 325°F, and set time to 15 minutes. Select MATCH COOK to match Zone 2 settings with Zone 1. Press center of dial to begin cooking.

  • Step 6

    When cooking is complete, allow calzones to cool in baskets for 3 minutes. Transfer calzones to a plate and serve with remaining warmed pizza sauce for dipping.