Pinwheel Recipes
Roll, slice, serve — cheesy pepperoni pizza pinwheels, crack chicken pinwheels, jalapeno popper pinwheels and lemon pinwheels for parties and quick lunches.
★ appetizer
appetizerCheesy Pepperoni Pizza Pinwheels
Huge hit for party appetizer or super bowl! https://www.kleinworthco.com/cheesy-pepperoni-pizza-pinwheels/
Ingredients
- 1 Tube Refrigerated Pizza Crust
- 1 cup Fiesta Blend Cheese
- 1/2 cup Mozzarella
- Pepperoni
- 1/2 cup Parmesan cheese
- 3 tbsp Butter
- 1/4 tsp Garlic salt
- Parsley for garnish
- Marinara for dipping
Instructions
- 1Preheat oven to 350 degrees. Line a baking sheet with parchment & set aside.
- 2Roll out your refrigerated pizza dough into a flat rectangle.
- 3Sprinkle the fiesta blend and the mozzarella cheese over the top of the dough.
- 4Add pieces of pepperoni, evenly spaced on top of the cheese.
- 5Roll the dough, starting on the long end of the rectangle, making sure to carefully roll the cheese and pepperoni tightly – like a cinnamon roll.
- 6Slice the long log into 1-2″ slices & place 1″ apart on the prepared baking sheet.
- 7Sprinkle with parmesan cheese.
- 8Bake 25-30 minutes – until puffed, browned and the cheese is melted.
- 9While baking, melt the butter & whisk in the garlic salt.
- 10Once the pinwheels are done baking, brush with the melted garlic butter before serving with a side a marinara.
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A pinwheel is just a filling spread on something soft, rolled tight, and cut into rounds. It's the kind of food that looks like you fussed when really you spent ten minutes with a butter knife and a tortilla.
Cooks on Pepper reach for these when the game's on, when it's their turn to bring something to the potluck, or when the kids need a lunch that isn't another sandwich.
Every recipe here starts with a roll: Cheesy Pepperoni Pizza Pinwheels from a tube of crust, Favorite Crack Chicken Pinwheels with ranch and cheddar, Jalapeno Popper Pinwheels, Ranch Cream Cheese Veggie Pinwheels, Cucumber Pinwheels with Boursin, and sweet ones like Lemon Pinwheels and pinwheel cookies.
Quick Tips
- 1
Soften the cream cheese
Let 8 ounces sit out 30 minutes before spreading, or it'll tear the tortilla instead of gliding on.
- 2
Chill before slicing
Wrap the roll tight in plastic and refrigerate at least 1 hour so the rounds hold their shape.
- 3
Leave a bare edge
Stop the filling about 1/2 inch from the far edge so it seals instead of squeezing out as you roll.
- 4
Use a serrated knife
Saw gently and wipe the blade every few cuts to get clean 1-inch rounds.
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