I know a lot may not agree with me on this, but I think pizza gets boring if you don’t do a variety. We’ve done regular pizza dough, flatbreads, pita breads, whole wheat muffins, strombolis. stromboli. Something new was needed and quick. Otherwise it was going to be a week without pizza of any sort. That just doesn’t feel right.
Introducing Pizza Pinwheels! They’re cute, they’re small and you can eat them in many different ways other than with just strictly sauce and cheese. But for our first try, we’re going to do just that. Experience always works best in small steps, or in this case little ingredients.
If you have a small kid, or large grownup who just LOVES pepperoni pizza and wont eat anything but pepperoni pizza – tell them that unless you have mini-pepperonis on hand or they want to help cut large pepperonis into small squares; tonight they’re having just cheese.
Assembling them was just as I’ve assembled strombolis in the past, only instead of letting them cook through and then cut; I tightly rolled up the dough and stuck it in the fridge for a good 20 minutes. This allowed the dough to harden slightly making it a little easier to cut into small “pinwheel shapes,” or “cinnamon roll pizzas.” Just make sure that when you’re adding your sauce, you use a LIGHT amount. Thick sauce will literally seep through your dough and not only will it be a mess, but it’ll make cutting your pinwheels not so easy. Been there, done that.
So good for such an easy little recipe! I think that not only will I repeat this recipe only with more ingredients, but these would be a great after-school or summer day snack. No more frozen pizza rolls!
- one 11-ounce tube of refrigerated Pillsbury french loaf
- pizza sauce
- 1 cup shredded mozzarella cheese
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper. Lightly grease and set aside.
- Using a sheet of parchment paper, sprinkle 1 tablespoon of flour overtop. Spread refrigerated french loaf using hands and a roller until dough is flat and resembles a equal-sided rectangle.
- Using a spoon, spread pizza sauce lightly and evenly; leaving half an inch from the ends. Set remaining sauce aside.
- Add shredded cheese, spreading evenly throughout dough. Once finished, begin to tightly roll dough up, lengthwise. When finished, place in refrigerator for 20-30 minutes to allow to harden. In the meantime, add remaining pizza sauce to a small saucepan and simmer.
- When dough seems slightly hardened, slice through. Add each to well-greased baking sheet, 1 inch apart. Bake for 12 minutes. Serve with warm pizza sauce for dipping.