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Pepperoni Pizza Pinwheels

Prep time 12 mins
Cook time 20 mins
Yield 16 pinwheels (serving size: 1 pinwheel)
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)
  • 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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection