Pepperoni Pizza Pinwheels

Oxmoor House
Serve these cheesy pinwheels as a salad accompaniment, or dip them into warm marinara sauce for a savory snack.
16 pinwheels (serving size: 1 pinwheel)


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1 (11-ounce) can refrigerated French bread dough (such as Pillsbury)
Cooking spray
1/4 cup sun-dried tomato pesto (such as Classico)
18 slices turkey pepperoni
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
Cooking spray


Prep: 12 Minutes
Cook: 20 Minutes

1. Preheat oven to 350°.

2. Unroll dough onto a work surface; lightly coat dough with cooking spray.

3. Spoon pesto onto dough, spreading to edges. Place pepperoni slices evenly over dough, and sprinkle with cheese. Starting at a long edge, roll up dough, jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Using a serrated knife, cut roll evenly into 16 slices. Place slices, cut sides down, on a baking sheet coated with cooking spray.

4. Bake at 350° for 20 minutes or until golden brown.

Created date

October 2009

Nutritional Information

Calories 65
Caloriesfromfat 24 %
Fat 1.7 g
Satfat 0.7 g
Protein 3.2 g
Carbohydrate 9.7 g
Fiber 0.3 g
Cholesterol 5 mg
Iron 0.7 mg
Sodium 209 mg
Calcium 23 mg