Pizza Pinwheels

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I was first introduced to the idea of pizza pinwheels in the Southern Living Complete Quick & Easy Cookbook.  I love the versatility of this appetizer—you can use any combination of ingredients that you’d like, just as you would when making pizza.  They are great for game day snacking or in your child’s lunch box.  Here a few of our favorite variations of this easy appetizer.

 

Pepperoni Pizza Pinwheels

1 can thin crust refrigerated pizza dough, such as Pillsbury

1/4-1/2 cup Pizza Sauce, to taste, plus more for dipping

1 tsp dried oregano

3.5 oz sliced pepperoni, chopped

1 cup shredded mozzarella cheese, plus more for sprinkling

1/2 cup shredded Parmesan cheese, plus more for sprinkling

 

1. Pre-heat the oven to 400 degrees.  Line a large baking sheet with parchment paper.

2. Unroll the pizza dough onto a large cutting board and roll it into a 12 x 9-inch rectangle.

3. Spread the tomato sauce in a thin, even layer over the surface of the dough, leaving a 1/2-inch border along one long (12-inch) edge.

4.  Sprinkle the chopped pepperoni and dried oregano evenly over the dough, once again, leaving the 1/2-inch border.

5. Sprinkle the mozzarella and Parmesan cheeses  evenly over the dough, avoiding that 1/2-inch border.

6. Using your hands, gently press the filling down into the dough.  Starting at the long edge without the border, roll the dough, jelly roll-style, into a 12-inch long log.  Using your fingers, gently press the seam down to seal it.  Maneuver the dough so the log is seam-side down.

7. Using a sharp knife, cut the log into 1-inch slices.

8. Place the slices on the baking sheet, about 1 inch apart, and sprinkle with more cheese to taste.

9. Bake the pinwheels for 13-16 minutes, until golden and the cheese is bubbling.  Serve immediately or at room temperature with warmed pizza sauce on the side for dipping.

Makes 12 servings

 

Buffalo Chicken Pinwheels

1 can thin crust refrigerated pizza dough, such as Pillsbury

2 cups roasted chicken, shredded, then chopped

1/4-1/2 cup Louisiana-style hot sauce, to taste

1/3 cup finely chopped celery

1/3 cup finely chopped carrot

1 cup shredded mozzarella cheese, plus more for sprinkling

1/2 cup blue cheese, crumbled

Blue cheese or ranch dressing, for dipping

 

1. Pre-heat the oven to 400 degrees.  Line a large baking sheet with parchment paper.

2. Unroll the pizza dough onto a large cutting board and roll it into a 12 x 9-inch rectangle.

3. In a mixing bowl, toss the chicken and desired amount of hot sauce to combine.

4.  Spread the chicken mixture evenly over the pizza dough, leaving a 1/2-inch border at one long (12-inch) edge of the dough.

5. Sprinkle the chopped celery and carrot evenly over the chicken, once again leaving the 1/2-inch border.

6. Sprinkle the mozzarella and Parmesan cheeses  evenly over the dough, avoiding that 1/2-inch border.

7. Using your hands, gently press the filling down into the dough.  Starting at the long edge without the border, roll the dough, jelly roll-style, into a 12-inch long log.  Using your fingers, gently press the seam down to seal it.  Maneuver the dough so the log is seam-side down.

8. Using a sharp knife, cut the log into 1-inch slices.

9. Place the slices on the baking sheet, about 1 inch apart, and sprinkle with more cheese to taste.

10. Bake the pinwheels for 13-16 minutes, until golden and the cheese is bubbling.  Serve immediately or at room temperature with your dressing of choice on the side for dipping.

Makes 12 servings

 

 

Sun-dried Tomato & Basil Pinwheels

1 can thin crust refrigerated pizza dough, such as Pillsbury

1/4-1/2 cup pesto, to taste (homemade or store-bought)

1/2 cup sun-dried tomatoes packed in oil, patted dry and finely chopped

1/2 tsp crushed red pepper flakes, optional

1 cup shredded mozzarella cheese, plus more for sprinkling

1/2 cup shredded Parmesan cheese, plus more for sprinkling

 

1. Pre-heat the oven to 400 degrees.  Line a large baking sheet with parchment paper.

2. Unroll the pizza dough onto a large cutting board and roll it into a 12 x 9-inch rectangle.

3. Spread the pesto in a thin, even layer over the surface of the dough, leaving a 1/2-inch border along one long edge.

4.  Sprinkle the chopped sun-dried tomatoes and crushed red pepper flakes evenly over the dough, once again, leaving the 1/2-inch border.

5. Sprinkle the mozzarella and Parmesan cheeses  evenly over the dough, avoiding that 1/2-inch border.

6. Using your hands, gently press the filling down into the dough.  Starting at the long edge without the border, roll the dough, jelly roll-style, into a 12-inch long log.  Using your fingers, gently press the seam down to seal it.  Maneuver the dough so the log is seam-side down.

7. Using a sharp knife, cut the log into 1-inch slices.

8. Place the slices on the baking sheet, about 1 inch apart, and sprinkle with more cheese to taste.

9. Bake the pinwheels for 13-16 minutes, until golden and the cheese is bubbling.  Serve immediately or at room temperature.

Makes 12 servings

 

Ray, Susan Hernandez.  Southern Living Complete Quick & Easy Cookbook.  Birmingham: Oxmoor House, Inc., 2009.  Page 212.

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