Everyone loves pizza, right? These pepperoni pinwheels take what everyone loves about pizza and puts it in a bite-sized treat that is perfect for just about any meal or occasion. Party-goers love this recipe each time we make it when we are entertaining and I love that the leftovers keep easily so I can serve them with a salad for an easy weeknight meal. They barely last a day in our house because everyone in the family loves them.
Pepperoni Pinwheels are perfect as an appetizer, grab and go snack, and kids love it as an after-school snack! If you are hosting a party, these are a must!
Pepperoni Pinwheels make for an awesome snack or pair with a salad for an easy and yummy meal for the family. But most importantly, everyone loves this recipe.
You might find it difficult to find someone who doesn’t like pizza. The recipe is for pepperoni pizzas but you can add whatever toppings you’d like.
That makes this recipe not only an easy one but a customizable one. You could use this same recipe and use Italian sausage instead of pepperoni or add olives to the pepperoni. The possibilities are endless.
Pepperoni Pinwheels Ingredients
To make pepperoni pinwheels, you’ll need pepperonis. Of course, which pepperonis you choose is up to you. What will make it even better is the mozzarella and the oregano.
That is where the pizza taste will come from. There are also a few ingredients on the list that play more of a supporting role than anything else. The egg is one of those ingredients and the crescent rolls, while flavorful, will be more like a vessel to get to the goodness from the cheese and pepperoni.
Pepperoni Pinwheels Recipe Directions
Preheat oven to 375 degrees. Chop the pepperoni and in a small bowl, blend the first four ingredients.
Unroll the crescent rolls and separate the dough into eight rectangles. You will not separate them into the triangles needed for actual crescent rolls. Press the seam and perforations together to sear.
Spread 1/4 cup of the pepperoni mixture on top of each rectangle. Sprinkle a dusting of oregano on top for added flavor if desired.
Roll the rectangles up into a long roll and press the edge of the dough together to seal lengthwise.
Cut each roll into six pieces and place on an ungreased cookie sheet with the cut facing down.
Bake 12-15 minutes until golden brown and serve your pepperoni pinwheels warm with warmed marinara sauce on the side.
The leftovers can be refrigerated or frozen for an easy and quick snack! The kids love these so they make a great after school snack as well!
Makes 48 pepperoni pinwheels
Pepperoni Pinwheels are perfect as an appetizer, grab and go snack, and kids love it as an after-school snack! If you are hosting a party, these are a must!
- 1 cup pepperoni finely chopped
- 1 cup Mozzerella shredded
- 1/2 tsp oregano
- 2 eggs beaten
- 2 can crescent rolls 8 oz cans
- Preheat oven to 375 degrees. Chop the pepperoni and in a small bowl, blend the first four ingredients.
Unroll the crescent rolls and separate the dough into eight rectangles. You will not separate them into the triangles needed for actual crescent rolls. Press the seam and perforations together to sear.
Spread 1/4 cup of the pepperoni mixture on top of each rectangle. Sprinkle a dusting of oregano on top for added flavor if desired.
Roll the rectangles up into a long roll and press the edge of the dough together to seal lengthwise.
Cut each roll into six pieces and place on an ungreased cookie sheet with the cut facing down.
Bake 12-15 minutes until golden brown and serve your pepperoni pinwheels warm with warmed marinara sauce on the side.
The leftovers can be refrigerated or frozen for an easy and quick snack! The kids love these so they make a great after school snack as well!
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