Spinach, Prosciutto, and Roasted Pepper Calzone

Name: Spinach, Prosciutto, and Roasted Pepper Calzone
Prep time: 15 min
Total time: 50 min
Yield: 6
Ingredients: 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet; 1 box (10 oz) frozen spinach, thawed, squeezed to drain; 8 oz thinly sliced provolone cheese; 2 large red bell peppers, roasted, quartered, or 1 jar (12 oz) roasted red bell peppers, drained, quartered; 4 oz thinly sliced prosciutto; 2 tablespoons refrigerated basil pesto; 1 egg yolk; 1 tablespoon water

Prep time:15 min
Total time:50 min
Ingredients:8
Servings:6
Calories per serving:510

By Edited by MandyUpdated 03/25/2026

Spinach, Prosciutto, and Roasted Pepper Calzone

Prep time:15 min
Total time:50 min
Ingredients:8
Servings:6
Calories per serving:510

Bake OffBake-Off® Contest 40, 2002. Jen Riley. West Roxbury, Massachusetts. Bake-Of

Jen Riley

West Roxbury, Massachusetts

Bake Off

Bake-Off® Contest 40, 2002

Bake-Of

If you’re looking for something that lands between comfort food and “that looks amazing,” look no further than this finalist recipe from the 40th Pillsbury Bake-Off® Contest. This Spinach, Prosciutto, and Roasted Pepper Calzone is like an upscale deli sandwich made with ingredients you can easily find in any grocery store—savory prosciutto, melty provolone, roasted peppers, and a swipe of pesto, wrapped in a golden Pillsbury™crescent crust that slices easily for sharing. This crowd-sized sandwich is perfect for game day spreads, casual dinners, or anytime you want a warm, savory centerpiece that disappears fast. Pair it with a green salad or a simple veggie side for a hearty dinner that feels special with almost no effort.

Recipe Ingredients

These easy homemade calzones are perfectly layered, just like your favorite sandwich. Here’s what you’ll need to make this deli-inspired recipe.

Pillsbury™ Original Crescent Rolls or Crescent Dough Sheets: These create a soft, structured crust that holds all the fillings and bakes to a golden finish.

Prosciutto: Commonly found in your grocer’s deli or cheese section, this thinly sliced meat adds salty, savory flavor and Italian-inspired vibes. If you have trouble finding it, any other thinly-sliced deli meat will do.

Provolone Cheese: We love this cheese because it melts smoothly, with a mild, family-friendly flavor. If you don’t have provolone, you can substitute another thinly-sliced cheese.

Other Ingredients You’ll Need: Thawed and drained frozen spinach and roasted red bell peppers add tender textures and bright flavors to balance the richness of the meat and cheese. Basil pesto delivers a burst of herby, garlicky yumminess. We used jarred pesto for ease, but you can use homemade pesto if you’d prefer. A final brush of egg yolk and water on the dough helps it bake up shiny and golden-brown for the perfect bite.

How to Make Spinach, Prosciutto, and Roasted Pepper Calzone

This recipe is all about layering! Here’s a quick rundown of what you’ll need to do—keep scrolling for the full directions.

1. Prep the Dough

Grease a large baking sheet. Unroll 2 cans of dough, and place the dough rectangles together on the pan, long sides together, to form a larger rectangle. Press edges and perforations to seal, so your fillings don’t leak.

2. Add the Spinach

Make sure your frozen spinach is completely thawed and thoroughly drained (see tip); otherwise, it will make the dough soggy and the fillings watery. Arrange the spinach down the center of the dough, leaving about 1/2 inch at each end.

3. Layer the Fillings

Top spinach with provolone, then add roasted peppers and prosciutto. Spread pesto evenly over the prosciutto and finish with more cheese.

4. Fold, Seal, and Bake

Bring the long sides of the dough up and over the filling so they overlap by about 1 inch. Press the edges and ends firmly to seal. In a small bowl, beat egg yolk and water; brush over the dough. Bake 25 to 35 minutes in a 350°F oven or until deep golden brown. Let stand briefly for the fillings to set, then slice crosswise and serve.

How to Store (and Reheat) Spinach, Prosciutto, and Roasted Pepper Calzone

Save any extra calzone for an easy win later! It’s just as delicious for lunch or a no-fuss second dinner.

Refrigerator Storage

Keep any leftover calzone in an airtight container in the fridge for up to 3 days. Be sure to store leftovers within 2 hours of finishing preparation.

Freezer Storage

We don’t recommend storing your calzone in the freezer as the crust may get dense and soggy.

Reheating

Microwave individual slices on high for about 1 minute, then 15-second intervals if needed, until fully heated through. If you’re reheating a large portion of the calzone, place it on baking sheet, cover it with foil so it doesn’t get too dark on top, then reheat in a 350°F oven for 10 to 15 minutes.