Pampered Chef Recipes
Pepperoni Pizza Pinwheels
Yield: 12 servings or 24 sample servings
Ingredients
- 1 (16 ounce) pouch Pantry Pizza Crust & Roll Mix (including yeast packet)
- 1 1/4 cups very warm water (120 to 130 degrees F)
- 1 tablespoon vegetable oil
- 2 garlic cloves, pressed
- 4 ounces mozzarella cheese, grated, divided (1 cup)
- 3 plum tomatoes, sliced
- 1 teaspoon Pantry Italian Seasoning Mix
- 1 (3.5 ounce) package thinly sliced pepperoni
- 1 ounce fresh Parmesan cheese, grated
- 1 (8 ounce) can pizza sauce, warmed (optional)
Instructions
- Heat oven to 350 degrees F.
- Brush cups of Stoneware Muffin Pan with vegetable oil using Pastry Brush.
- In Classic Batter Bowl, combine mix, yeast, water and oil. Mix dough according to package directions for pizza crust.
- Generously flour flat side of Large Grooved Cutting Board using Flour/Sugar Shaker. Using lightly floured Baker's Roller, roll dough into a rectangle even with edges of Cutting Board. Press garlic using Garlic Press; spread evenly over dough using Skinny Scraper.
- Grate half of the mozzarella cheese over dough using Deluxe Cheese Grater.
- Slice tomatoes using Ultimate Slice & Grate fitted with v-shaped blade; arrange in a single layer over cheese and sprinkle with Seasoning Mi.
- Arrange pepperoni slices evenly over tomatoes.
- Grate remaining mozzarella cheese over pepperoni and tomato slices. Starting at longest edge, roll dough up tightly; pinch seam to seal.
- Using Serrated Bread Knife, slice roll into 12 (1 1/2 inch thick) slices. Place slices, swirl side up, into cups of Muffin Pan. Grate Parmesan cheese; sprinkle evenly over rolls.
- Bake 30 to 35 minutes or until deep golden brown.
- Remove to Nonstick Cooling Rack; cool 5 minutes before removing from pan.
- Serve with warmed pizza sauce for dipping, if desired.
Nutrition
Per serving (1 pinwheel): Calories 240, Total Fat 9g, Saturated Fat 3g, Cholesterol 15mg, Carbohydrate 28g, Protein 9g, Sodium 640mg, Fiber 0g
Attribution
Recipe credit: Pampered Chef