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

Carolyn Williams
Recipe by Oxmoor House October 2006

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Recipe Summary

prep:
12 mins
cook:
20 mins
total:
32 mins
Yield:
16 pinwheels (serving size: 1 pinwheel)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

65 calories; calories from fat 24%; fat 1.7g; saturated fat 0.7g; protein 3.2g; carbohydrates 9.7g; fiber 0.3g; cholesterol 5mg; iron 0.7mg; sodium 209mg; calcium 23mg.
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