I had a very cute assistant tonight help me prepare our dinner. She donned her new apron from her Mimi and got right to work preparing our fun pepperoni pizza pinwheels. It is yet another recipe from the Southern Living Ultimate Quick and Easy Cookbook (I gave a HUGE hint at dinner tonight that the cookbook would make a great Mother’s Day gift….I said something like, “It would make a great Mother’s Day gift.”…subtle ehh???) It is quick to prepare and yummy to eat!
Pepperoni Pizza Pinwheels
Unroll on a cutting board into a rectangle that is about 12 x 9:
- 1 (10 oz) can refrigerated pizza crust —I used the Pillsbury thin crust pizza crust you find in the refrigerated biscuit section.
Sprinkle the crust with:
- 1/2 cup grated Parmesan cheese
- 1 cup shredded Italian cheese blend
- Pepperoni slices
Roll up the crust, starting with the long side. (This was a bit tricky as the crust had warmed up some. I got it started and rolled it several times before my assistant took over.)
Once it is rolled up, moisten the edge with water and pinch the seam to seal. (We wet our pointer finger and thumbs and pinched it shut—my assistant liked that!)
Cut into 1 inch wide slices and place about 1 inch apart on a large jellyroll pan (15 x 10 inches or so) that has been lined with foil and then lightly greased.
Bake at 400° for 12 to 14 minutes or until golden.
While those bake, whip up some sauce. I didn’t want to waste opening a jar of spaghetti sauce like the recipe suggested so I made my own. I opened an 8 oz can of tomato sauce then doctored it up with some Italian seasoning blends I have in our pantry. There was more than enough.
Serve immediately with warmed sauce.
I made this on a night that Brad was not home so I just sliced apples and served the pinwheels….done. BUT we ate all but one pinwheel. So if we were all home, I would serve this with a salad and some fruit; even then it is a quick and easy meal.