Serve these cheesy pinwheels as a salad accompaniment, or dip them into warm marinara sauce for a savory snack.
1 (11-ounce) can refrigerated French bread dough (such as Pillsbury)
1/4 cup sun-dried tomato pesto (such as Classico)
18 slices turkey pepperoni
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
How to Make It
Preheat oven to 350°.
Unroll dough onto a work surface; lightly coat dough with cooking spray.
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.
Bake at 350° for 20 minutes or until golden brown.
Oxmoor House Healthy Eating Collection
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