FOOTBALL IS BACK!!! Bring the flavor with these pizza pinwheels!
My favorite time of year full of sweaters, gambling, and the best of all….
Game Day Food!!!!
Ugh I am getting excited just talking about it!
Of course, I have all my football food posted at Vic’s Tricks To…Football and it’s about time we add another to the list.
ENTER: PIZZA PINWHEELS
These pizza pinwheels are my go-to appetizer for any occasion, but they’re especially good during football.
They’re also perfect for mixing and matching, so give some flavor combos a try and find your faves!
Vic Trick: The total star of the show here is none other than our dear friend, canned pizza dough. But, you can also use puff pastry for a flakier crust experience.
Pilsbury brings the absolute fire as usual and makes the easiest and tastiest canned pizza dough. Available at any grocery store. You can also use the bagged dough or make your own! But who has time for that…
Take the dough from the can (try not to get scared when it pops open LIKE I ALWAYS FREAKIN DO) and stretch it into a rectangle.
Vic Trick: I am obsessed with these bendy cutting boards – you can get them on Amazon. And it just so happens the dough is the perfect size!
Now, you can really do any combination of ingredients you want – I’ll share some of my favorites at the end of the post!
But for this post, we’re going with my all-time fave…PEPPERONI PIZZA!
Layer on your desired amount of sauce. I am obsessed with sauce, so I use about half the 14.5oz can of my faveeeee Don Pepinos pizza sauce. This makes them pretty saucy, so use less if that’s not your thing.
Sprinkle on about a cup of cheese on top of the sauce. I used mozzarella and a little parmesan, but again, really whatever you like can work here!
Vic Trick: since we’ll be rolling this longways, it’s SO IMPORTANT to get the sauce and toppings all the way to the left and right edges, or else you’ll be stuck with two super boring pinwheels! Don’t worry as much about the top and bottom edges.
Add on your other toppings. I kept it simple with just pepperoni.
Longways, carefully roll the dough as tightly as you can without squeezing everything out. Be patient! It’s more of a lifting and folding motion if that makes sense?
Either way, don’t stress to much because you can always shove it back in at the end 🙂
Roll it all the way up and place the whole log into the freezer for 15 minutes.
Preheat the oven to 400°.
Remove the pepperoni log from the freezer and using a very sharp knife, cut into 1.5 inch slices.
Place each slice, cut side up, onto a baking sheet lined with parchment paper.
Melt 1/2 stick of butter with some garlic powder and dried oregano and brush over each slice. Top with shredded parmesan.
Place into the oven and cook for 12-15 minutes or until your desired level of crispy deliciousness.
I like em crispy…so this is after 15 minutes:
Serve with the remaining pizza sauce for dipping and that’s it!!!
So now you can see how totally easy it is to mix and match these guys. Here are some of my fave combos:
- Spinach, ricotta, parmesan
- Ham & cheese
- Sausage & peppers
- Feta & roasted red peppers
- Figs, goat cheese, and honey
But of course, the possibilities are ENDLESS! Give them a try and be sure to share your fave combos!
Vic’s Tricks To…Pizza Pinwheels
Ingredients
- 1 can pizza dough (can also use the bagged dough or homemade!)
- 1 14.5 oz can pizza sauce (I love Don Pepinos!)
- 1 cup shredded mozzarella
- 1/4 cup shredded parmesan, plus some for topping
- 20 pepperoni slices
- 1/2 stick butter
- 2 tsp garlic powder
- 2 tsp dried oregano
Instructions
- Stretch the dough into a rectangle until the dough is about 1/4 inch thick.
- Spread on half the can of pizza sauce, then sprinkle on the mozzarella and parmesan cheeses. All the way to the edges!
- Top with pepperoni (or toppings of your choice) and carefully roll the dough longways. You can stuff anything that falls out right back in.
- Place the whole log into the freezer for at least 15 minutes.
- Preheat the oven to 400°.
- Remove the pepperoni log from the freezer and using a very sharp knife, cut into 1.5 inch slices. Place each slice, cut side up, onto a baking sheet lined with parchment paper.
- Melt 1/2 stick of butter with some garlic powder and dried oregano and brush over each slice. Top with a little shredded parmesan.
- Place into the oven and cook for 12-15 minutes or until your desired level of crispy deliciousness.
- Serve with the remaining sauce and enjoy!!!
Happy Eating!
