Cooking - Pepperoni Pizza Pinwheels

Easy and delicious! 

Recipe: Pepperoni Pizza Pinwheels

From:  Glenda, Lena, Kraft, and Allrecipes

*I've been eating variations of this snack (kolaches; cinnamon/sugar pinwheels; etc.) as long as I can remember.  Who actually had the first recipe??   

Ingredients:

1 (8 ounch) can refrigerated crescent roll dough

2 cups shredded mozerella (or other cheese)

24 slices pepperoni (or canadian bacon)

5 button mushrooms, sliced thinly (optional)

1 (14 ounce) can pizza sauce (optional:  use for serving)

Note:  Can use regular or reduced-fat versions of ingredients

Directions:

-Preheat oven to 350 degrees F.

-Line a baking sheet with parchment paper and lightly grease with nonstick cooking spray. This is very important!  This will make clean up so easy. 

 -Unroll the crescent roll dough into 4 large rectangles.  

-For the layering process, leave a little bit of room at the ends.  This will make it easier when you roll/slice. Repeat the layering process with each rectangle.

-Layer each rectangle with a few slices of pepperoni.

-Layer each rectangle with sliced mushrooms. It takes about 1 mushroom per rectangle.  

*I like to buy the button mushrooms and slice them myself because the mushrooms stay fresh a lot longer than the pre-sliced ones.  Lockstep loves mushrooms and we had some in the fridge, so I decided to throw them in tonight.  

-Layer each rectangle with even amounts of cheese.  

-Leave a little room at the end of the dough!

-Roll tightly.  

Note:  If you have time (before you slice and bake), then put the 4 rolls into the freezer for about 15 minutes.  This will keep the rolls from falling apart (when you slice/transfer to baking sheet). 

-Slice into 3-4 pieces. 

-Bake in the preheated oven for 15 minutes, or until golden brown

Optional: Serve with pizza sauce for dipping. 

Yum!