Pepperoni Pizza Wheels

Source: The Pampered Chef

1 (16 ounce) pouch Pantry Pizza Crust & Roll Mix (including yeast packet)
1 1/4 cups very warm water (120-130 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)

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 Mix. 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.

Yield: 12 servings or 24 sample servings

Nutrients per serving (1 pinwheel): Calories 240, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 15 mg, Carbohydrate 28 g, Protein 9 g, Sodium 640 mg, Fiber 0 g