Calzone Pinwheels

Makes 16 servings

1/2        cup ricotta cheese
1           teaspoon Italian seasoning
1/4        teaspoon salt
1/2        cup shredded part-skim mozzarella cheese
1/2        cup diced pepperoni
1/4        cup grated  Parmesan cheese
1/4        cup fresh mushrooms
1/4        cup finely chopped mushrooms
1/4        cup finely chopped green pepper
2            tablespoons finely chopped onion
1            package ( 8 ounces) refrigerated crescant rolls
1            jar (14 ounces0 Pizza sauce  , warmed

1 .     In a small bowl , combine the ricotta  , Italian seasoning and salt  . Stir in the mozzarella cheese , pepperoni , Parmesan cheese  , mushrooms , green pepper and onion . Separate  crescant cough  into 4 rectangles  ; seal perforations .
2.      Spread  cheese mixture  over each rectangle  to within 1/4-inch  of edges . Roll up jelly-roll style , starting with  a short end  ; pinch seams  to seal . Cut into 4 slices .
3 .      Place  cut side down on greased baking sheet . Bake at 375* for 10 to 15 minutes  or until golden brown  . Serve with warm pizza sauce  . Refrigerate leftovers .

Once you try these  mini-sized calzones  , you may never go back to the large ones . They can be made ahead and popped in the oven right before company arrives . No one can eat just one  and people love  the fresh cheesy taste .