Pepperoni Pinwheels Recipes

PEPPERONI PINWHEELS

Steps:

• Preheat oven to 375 degrees. Chop the pepperoni and in a small bowl, blend the first four ingredients.
• Unroll the crescent rolls and separate the dough into eight rectangles. You will not separate them into the triangles needed for actual crescent rolls. Press the seam and perforations together to sear.
• Spread 1/4 cup of the pepperoni mixture on top of each rectangle. Sprinkle a dusting of oregano on top for added flavor if desired.
• Roll the rectangles up into a long roll and press the edge of the dough together to seal lengthwise.
• Cut each roll into six pieces and place on an ungreased cookie sheet with the cut facing down.
• Bake 12-15 minutes until golden brown and serve your pepperoni pinwheels warm with warmed marinara sauce on the side.
• The leftovers can be refrigerated or frozen for an easy and quick snack! The kids love these so they make a great after school snack as well!

PEPPERONI PINWHEELS

Steps:

• On a lightly floured surface, roll dough into a 16 inch X 10 inch rectangle.
• Sprinkle with cheeses and pepperoni.
• Roll up jelly-roll style, starting with a long side. Cut into 2 inch slices,.
• Place cut side down in a greased 15 inch X 10 inch X 1 inch baking pan, lightly press down to flatten.
• Bake at 400 degrees for 8-10 minutes or until golden brown.
• Serve with spaghetti sauce if desired.

PEPPERONI PINWHEELS

Steps:

• Preheat oven to 375°. In a small bowl, combine the pepperoni, cheese, oregano and egg yolk. In another small bowl, whisk egg white until foamy; set aside. Separate crescent dough into 4 rectangles; seal perforations. , Spread pepperoni mixture over each rectangle to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into 6 slices. , Place cut side down on greased baking sheets; brush tops with egg white. Bake until golden brown, 12-15 minutes. Serve warm. Refrigerate leftovers.

BROCCOLI AND PEPPERONI PINWHEELS

Steps:

• Preheat the oven to 400 degrees F. Grease an 8-inch round cake pan with cooking spray.
• Unroll the crescent dough onto a clean surface. Use a rolling pin to go over the dough a couple of times and stretch it a bit into a large rectangle. Line the dough with the pepperoni. Top evenly with the broccoli and sprinkle with garlic salt. Top with an even layer of mozzarella.
• Roll up the dough. Use a sharp knife to cut into seven 1-inch rounds. Put the rounds in the prepared cake pan, crowding them together. Bake until golden brown, 25 to 30 minutes. Sprinkle with the Parmesan and let stand 5 minutes before serving.

PEPPERONI PINWHEELS

Steps:

• Mix pepperoni, cheese and Italian dressing in small bowl.
• Unroll crescent rolls and seperate into 2 rectangles- pinch perforations together so they won't seperate.
• Spoon 1/2 of pepperoni mixture onto each rectangle.
• Starting at short side roll dough jellyroll style.
• Slice rolls into about 1/2 inch slices.
• Place flat on greased cookie sheet.
• Bake at 375 degrees for 10 minutes or until just browned.

PEPPERONI PINWHEELS

Steps:

• In a small bowl, combine the pepperoni, cheese, oregano and egg yolk. In another small bowl, whisk egg white until foamy; set aside. Separate crescent dough into four rectangles; seal perforations.
• Spread pepperoni mixture over each rectangle to within 1/4 inches of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into six slices.
• Place cut side down on greased baking sheets; brush tops with egg white. Bake at 375° for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers.