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Pepperoni Pizza Pinwheels

Pepperoni Pizza Pinwheels

Serve these cheesy pinwheels as a salad accompaniment, or dip them into warm marinara sauce for a savory snack.

Oxmoor House OCTOBER 2006

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


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 65
  • Calories from fat: 24%
  • Fat: 1.7g
  • Saturated fat: 0.7g
  • Protein: 3.2g
  • Carbohydrate: 9.7g
  • Fiber: 0.3g
  • Cholesterol: 5mg
  • Iron: 0.7mg
  • Sodium: 209mg
  • Calcium: 23mg

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Pepperoni Pizza Pinwheels Recipe