Pepperoni and Cheese Pinwheels

Pepperoni and Cheese Pinwheels
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It’s been super cold and snowy here in Utah this winter. We’ve spent a lot of time shoveling heaps of heavy snow, and crossing our fingers that our teenage drivers survive the icy road conditions.  I know many of you are in the same situation! ‘Tis the season, after all. Unless you live in Florida, I suppose. 🙂

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My two youngest sons are currently on a 4 week break from school. Wow. Holy Cow…yes, 4 weeks! We’ve been trying to come up with all kinds of things that keep 10 year old boys busy during winter and these Pepperoni and Cheese Pinwheels were Fridays effort in that regard. This cute boy Nate and I pumped out a batch and man are they good!

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Just take a look at that scrumptiousness! Wonderful homemade bread dough (I used my Fabulous French Bread recipe) is rolled with two kinds of cheese, pepperoni and a sprinkle of herbs. Warm from the oven they are brushed with garlic butter. Heaven, friends. That is the best way I can describe them. They are delightful dipped in  Homemade Marinara Sauce or eaten plain. You could make them to serve on game day, to feed hungry teenagers or for your little ones to have as an after school snack… you could pack them in your kids lunches or even make them for dinner with a nice big green salad. Lots of options, guys.

Make them. Make them and love them. 🙂 I know we will be!
Pepperoni and Cheese Pinwheels at Jamie Cooks It Up!

Let us show you how to make it happen!

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1. Make a batch of Fabulous French Bread Dough.  Recipe and tutorial found HERE.
2. Preheat your oven to 170.
3. Spray your counter with cooking spray, form the dough into a ball and set it on the counter.

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4. Spray a sharp knife with cooking spray and cut the dough in half. Allow it to sit on the counter for 5 minutes and rest. Now, dear reader. Please take this last instruction seriously. Let it rest for the 5 minutes. I promise it will be about 5 million times easier to roll out if you allow it the allotted resting period. 🙂

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5. Place your rolling-pin in the center of the dough ball and roll it out evenly. It helps if you roll it from the center each time, pressing out to the edges.

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6. Sprinkle the dough with 1 C mozzarella cheese. (My boy Nate, assisting here.)

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7. Lay about 25 pepperoni slices over the cheese.

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8. Sprinkle 1 more cup of mozzarella cheese and 1/4 C Parmesan cheese over the top of the pepperoni.

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9. Sprinkle 1/4 tsp Italian seasoning over the top of the cheese.

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10. Starting with the long end, roll the dough up.

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Like this!

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11. Grab your sharp knife again and spray it with cooking spray. Slice the dough into even rounds.

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Well…as evenly as you can muster. 🙂 Clearly, perfectly even pinwheels are not my thing.

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12. Spray a large cookie sheet with cooking spray and place the pinwheels evenly over the sheet. I like to leave about 3/4 inch between them.
13. Repeat steps 5-12 with the other half of dough.

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14. Place the cookie sheets in the oven and allow the dough to rise until they are a little bit less than double in size. I didn’t want them to get super huge, so I let mine rise for only about 15 minutes.
15. Turn the heat up to 350 (I like to leave the pans in the oven while the temperature rises) and bake until golden brown along the tops and bottoms (mine took about 20 minutes).

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16. In a small dish melt 3 Tb butter. Add 1/4 tsp garlic salt and 1/4 tsp Italian seasoning and stir to combine. While the pinwheels are still warm, brush the mixture over the top and around the sides of the pinwheels. Yum!

Pepperoni and Cheese Pinwheels!

Serve and enjoy! They are fabulous dunked in this amazing Homemade Pizza Sauce.

Here’s the handy printable…

Pepperoni and Cheese Pinwheels

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yield: 24 pinwheels

Ingredients

1 batch Fabulous French Bread (recipe link above)
4 C mozzarella cheese, grated and divided
1 (6 ounce) package pepperoni
1/2 Parmesan cheese, grated and divided
1/2 tsp Italian seasoning, divided
Garlic Butter Topping:
3 Tb butter, melted
1/4 tsp garlic salt
1/4 tsp Italian seasoning

Instructions

1. Make a batch of Fabulous French Bread Dough. Recipe and tutorial found HERE.
2. Preheat your oven to 170.
3. Spray your counter with cooking spray, form the dough into a ball and set it on the counter.
4. Spray a sharp knife with cooking spray and cut the dough in half. Allow it to sit on the counter for 5 minutes and rest. Now, dear reader. Please take this last instruction seriously. Let it rest for the 5 minutes. I promise it will be about 5 million times easier to roll out if you allow it the allotted resting period. 🙂
5. Place your rolling-pin in the center of the dough ball and roll it out evenly. It helps if you roll it from the center each time, pressing out to the edges.
6. Sprinkle the dough with 1 C mozzarella cheese. (My boy Nate, assisting here.)
7. Lay about 25 pepperoni slices over the cheese.
8. Sprinkle 1 more cup of mozzarella cheese and 1/4 C Parmesan cheese over the top of the pepperoni.
9. Sprinkle 1/4 tsp Italian seasoning over the top of the cheese.
10. Starting with the long end, roll the dough up.
11. Grab your sharp knife again and spray it with cooking spray. Slice the dough into even rounds.
12. Spray a large cookie sheet with cooking spray and place the pinwheels evenly over the sheet. I like to leave about 3/4 inch between them.
13. Repeat steps 5-12 with the other half of dough.
14. Place the cookie sheets in the oven and allow the dough to rise until they are a little bit less than double in size. I didn't want them to get super huge, so I let mine rise for only about 15 minutes.
15. Turn the heat up to 350 (I like to leave the pans in the oven while the temperature rises) and bake until golden brown along the tops and bottoms (mine took about 20 minutes).
16. In a small dish melt 3 Tb butter. Add 1/4 tsp garlic salt and 1/4 tsp Italian seasoning. Stir to combine and brush the mixture over the top and around the sides of the pinwheels. Yum!
http://jamiecooksitup.net/2017/01/pepperoni-and-cheese-pinwheels/

Recipe from Jamie Cooks It Up!

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One Comment

  1. 1
    Tabatha Priestley
    January 23, 2017 at 2:30 pm

    Thanks Jamie for the idea! This reminds me of my recipe but I just keep it a loaf and slice it after baking. I use the Rhodes bread dough. We are off with you too and this may just help! I bet your boys have my 10 year olds teacher from last year!

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