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Close-up of baked mozzarella and pepperoni pinwheels in a round pan, showing golden brown edges and vibrant green broccoli bits.

Easy Mozzarella and Pepperoni Pinwheels

Pizza-night pinwheels: crescent dough covered with pepperoni, thawed broccoli, mozzarella, Parmesan and garlic salt, rolled, sliced and baked in a cake pan until golden. Make two batches; the kids will eat the first before dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 pinwheels
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 tube crescent roll dough 8 oz
  • 40-50 slices pepperoni
  • 10-12 oz frozen broccoli florets 1 bag, thawed and patted dry
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon garlic salt a sprinkle
  • cooking spray

Method
 

  1. Coat a 9-inch round cake pan well with cooking spray.
  2. Unroll the crescent dough on a lightly floured surface and roll out the perforations with a rolling pin so the pinwheels hold together.
  3. Cover the dough with pepperoni, then the broccoli, then the mozzarella, Parmesan and a sprinkle of garlic salt.
  4. Roll into a tight log from the short side so you get the most layers.
  5. Cut into 8 one-inch pieces and arrange in the pan. Bake at 400°F for 25-30 minutes until golden brown.

Notes

Great party finger food. One batch is never enough.