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Tag: birthday party recipes
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If you’ve never made Pizza Pinwheels then you’re truly missing out! This bitesize, crowd pleasing appetizer is totally irresistible, super easy to make and tastes just like pizza. Loads of pepperoni and mozzarella are wrapped up inside a tender, flaky crescent dough crust. These mini pizzas are fun to eat, extremely dippable, and 100% kid approved. And did you notice there’s only 5 ingredients? I mean c’mon!! Perfect for game day, after school snacking and just about everything in between. You’ll be making this one again and again!
Here’s all you’ll need: pepperoni, mozzarella cheese, oregano, an egg, and crescent rolls.
Let’s get rolling! First we need to dice up that pepperoni into itty bitty pieces. Short on time? Try pepperoni minis instead! As if this recipe couldn’t get an easier.
In a small bowl, combine the diced pepperoni, mozzarella cheese, oregano, and the egg yolk. Only the yolk. Make sure to save the egg white! We’ll be using it a little later.
Next pop the top on that crescent dough and try not to jump! I know, I know. It’s near impossible. Unroll the crescent roll dough and pinch the seams closed to form one big piece.
Then spread the cheese and pepperoni mixture over top to within 1/4″ of the edges. Because what’s a pizza without loads of pepperoni and cheese??? I love this recipe because it’s really versatile. Switching up the cheese and fillings can give it a fun twist. Diced ham and cheddar would be a perfect pair! The possibilities are really endless!! Mmm mmm.
Time to get rollin’! Starting with the shortest side, roll up the dough jelly-roll style. This is how we get that amazing spiral. Pinch the seam closed to seal. Place the roll on a cutting board and cut into 12 equal sized slices. I start by cutting the roll in half. Then cut both of those halves in half. Then cut each one of those pieces into thirds. This helps to keep all my slices nice and uniform.
Place the slices on a baking sheet lined with parchment paper. The parchment paper is so clutch here!! You know I love it but in this case it’s seriously a MUST! The melty cheesy goodness on the inside will easily stick to the pan and no one wants that. Oh and remember that egg white we set aside earlier? Well now’s the time to use it. Lightly beat the egg white and then brush it over the tops of the pizza pinwheels.
Bake in a 375 degree preheated oven for 12-15 minutes or until lightly golden. Serve warm with marinara sauce or Ranch if you’re crazy like that and watch them disappear. No seriously, you better grab one for yourself!
Look at that spiral though! That bubbly, delicious cheese gets me ever time. It’s always a good time for Pizza Pinwheels!! And if you haven’t discovered our Cheesy Pizza Dip yet, you’re gonna wanna put that one on the list, like, ASAP.
- 1/2 cup diced pepperoni
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 teaspoon dried oregano
- 1 large egg, separated
- 1 tube (8 ounces) refrigerated crescent rolls
- Step 1 In a small bowl, combine the diced pepperoni, mozzarella cheese, oregano, and the egg yolk. (Set the egg white aside for later)
- Step 2 Unroll the crescent roll dough and pinch the seams closed to form one big piece. Spread the cheese and pepperoni mixture over top to within 1/4″ of the edges.
- Step 3 Starting with the shortest side, roll up the dough jelly-roll style. Pinch the seam closed to seal. Cut the roll into 12 equal sized slices.
- Step 4 Place the slices on a baking sheet lined with parchment paper. Lightly beat the egg white and then brush it over the tops of the pizza pinwheels.
- Step 5 Bake in a 375 degree preheated oven for 12-15 minutes or until lightly golden. Serve warm with marinara sauce. Enjoy!
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