Pizza Pepperoni Pinwheels
Pizza
Yield
4 servingsPrep
10 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
crescent roll dough
pillsbury® refrigerated, canned |
*
|
| 2 | tablespoons |
Parmesan cheese
|
|
| ⅓ | cup |
pepperoni
about 1 ounce, finely chopped |
*
|
| 2 | tablespoons |
green bell peppers
finely chopped |
|
| ½ | cup |
italian cheese
blend, 1 ounce shredded |
* |
| ½ | cup |
pizza sauce
(from 8-oz can) |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
crescent roll dough
pillsbury® refrigerated, canned |
*
|
| 3E+1 | ml |
Parmesan cheese
|
|
| 79 | ml |
pepperoni
about 1 ounce, finely chopped |
*
|
| 3E+1 | ml |
green bell peppers
finely chopped |
|
| 118 | ml |
italian cheese
blend, 1 ounce shredded |
* |
| 118 | ml |
pizza sauce
(from 8-oz can) |
Directions
Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 4 rectangles; firmly press perforations to seal.
Sprinkle Parmesan cheese, pepperoni, bell pepper and Italian cheese blend over each rectangle.
Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.
Bake 13 to 17 minutes or until edges are golden brown. Meanwhile, heat pizza sauce. Immediately remove pinwheels from cookie sheet.
Serve warm with warm pizza sauce for dipping.
