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Easy Mozzarella and Pepperoni Pinwheels
Heidi Davison
Pepperoni pinwheels are an easy, kid-friendly dinner but they also double as a great appetizer or finger food. They make delicious leftovers too!
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Prep Time
8
mins
Cook Time
25
mins
Total Time
33
mins
Course
Appetizer/Entree
Cuisine
American
Servings
8
Ingredients
1
tube crescent dough
40-50
pieces
pepperoni
12
oz
1 1/2 cups frozen broccoli, thawed and pressed between paper towels to dry
1
cup
mozzarella cheese
1/4
cup
grated Parmesan cheese
1/4
tsp
garlic salt
Cooking spray
Instructions
Heat oven to 400 degrees.
Thaw, drain, and press broccoli between paper towels to dry completely.
Grease a cake pan with cooking spray.
Roll out the crescent dough on a floured surface and roll out the creases with a rolling pin.
Layer the pepperoni on top of the dough.
Sprinkle the broccoli, cheeses, and garlic salt on top.
Roll the dough from left to right to shape a short, tight log.
Cut into 8 1-inch pieces and place into the greased cake pan.
Bake at 400 degrees for 25-30 minutes or until golden brown.
Notes
Recipe adapted from Food Network.