Were you ever so hungry but you just didn't know what to make? Nothing could be easier than this crescent calzone. I mean, it felt like it took me literally 5 minutes to make. Took me longer to take the pictures than the actually assembly of it. What I ended up having was this AMAZING, WARM, FLAVORFUL, GOOEY, CHEESY and YUMMY dinner. Now I was satisfied with just this but if you were to turn it into a meal for like 4 people, I'd double the recipe and make a salad or some potatoes like French Fries, Roasted Potatoes, Mashed Potatoes or whatever, even a veggie too. I went solo on this one.
So basically it was just taking my lunch meat, cheese slices and rolled it up in a non-perforated recipe ready crescent roll sheet. I've done step by step photos with instructions. I have to mention, I used Baby Swiss in this recipe, My favorite is Guggisberg Baby Swiss. I love it because it melts perfectly, it's creamy and the perfect taste. It's not a harsh hard Swiss that many people are used to. So if you kinda have a love & hate relationship with Swiss, I would try this Guggisberg Baby Swiss. You will not be disappointed, at least I wasn't. If you don't like Swiss AT ALL, you can certainly use another cheese and if you don't like Honey Ham, you certainly can swap it out for any other lunch meat, or cooked steak or chicken sliced thin.
THIS RECIPE MAKES ONE Calzone enough for 2 people
Honey Ham & Baby Swiss Crescent Calzone
1 Refrigerated Pillsbury Recipe Creations Crescent Dough or Crescent Roll Dough with Perforations Sealed
1/2 Pound Honey Ham or Any Lunch Meat or Thinly Sliced Cooked Meat (Steak, Chicken or Pork)
1/2 Pound Sliced Baby Swiss Cheese or Your Favorite Sliced Cheese, you can also used Shredded Cheese.
Any Spread like Ranch Dressing, Mustard, Honey Mustard, Thousand Island Dressing, Italian Dressing
(I wouldn't use mayo inside, while baking it could get icky, I would slop it on while you eat it or in a dipping cup. You can also skip this step completely)
You can certainly add some veggies too if you'd like, like Sauteed Mushroom, Peppers, Roasted Red Peppers, Pepperoncini or Onions, etc.... (If adding veggies do so on top of the cheese).
Preheat Oven to 350'F.
Line a Baking/Cookie Sheet with Parchment Paper.
First Step is to unroll your crescent dough and stretch it out a little but do not tear it. Just to get it out of it's tight form from being in the can.
Lay your lunch meat down or your cheese down first, (I think this worked better the second time around, helps not to make the dough soggy).
Add your sliced or shredded cheese on top of the lunch meat. Leave about a half inch space so that you can pinch close.
Start at the long end and begin rolling to the end. Pinch all opening together. Snip with a scissors or poke top with a fork to do some venting. Cook until a Golden Brown, it varies depending on temperature but I checked it about 15-20 minutes in. You may see some cheese oozing. That's completely fine! Means it's hot and cheesy! =)
Important step is to let it set up before cutting because if you don't it will just smash and fall apart. You want some stability while eating this.
I hope you enjoy, we sure did. I think I just thought up my most versatile recipe yet. It might of been made before by others but hey for me, I thought of it! ;)
Stay tuned for my sweet dessert version using this method....Can you guess what I might use? Here are some photos....
Before laying the lunch meat down or cheese down, this is when you add your spread lightly and gently over your crescent dough.
This is when I put down the cheese first over the stretched crescent dough.
Secondly, place your lunch meat or cheese down, whichever way you do it.
This is when you can add your veggies.
Start at the end and start rolling....
Finished rollings, do small snips, just a couple on the stop or poke with a fork to vent.
Bake in a 350'F oven for about 15-20 minutes until golden brown.
Enjoy and I hope you make it. Let me know how it turns out. Don't forget to add some sides to complete the meal! YUMMY YUMMY!
Happy November (EEK! Already!),