Recipe: Pepperoni Pizza Pinwheels

This recipe is very tasty, and kids love these!! They are the perfect size for little hands to hold. And to top it off, kids will love to help you make these. Have them put the pepperoni on and help roll up the dough. After you make the cuts, they can place each one in the Muffin Pan. Enjoy!

Ingredients:

• 1 pouch Pantry Pizza Crust & Roll Mix (or use a store made dough)
• 1 1/4 cups very warm water (120 degrees-130 degrees)
• 1 tablespoon vegetable oil
• 2 garlic cloves, pressed
• 4 ounces of mozzarella cheese, grated, divided (1 cup)
• 3 plum tomatoes, sliced
• 1 teaspoon Italian seasoning mix
• 1 package (3.5 ounces) thinly sliced pepperoni
• 1 ounce fresh parmesan cheese, grated (1/4 cup)
• 1 can (8ounces) pizza sauce, warmed

Method:

1. Preheat oven to 350 degrees. Brush Stoneware Muffin Pan with vegetable oil using Pastry Brush.
   
2. In Classic Batter Bowl, combine mix, yeast, water and oil. Mix dough according to package directions for pizza crust.
   
3. Generally flour flat side of Large Grooved Cutting Board using Flour/Sugar Shaker. Using lightly floured Baker's Roller, roll dough into a rectangle even with edges of Cutting Board.
   
4. Press Garlic using Garlic Press; spread evenly over dough using Skinny Scraper.
   
5. Grate half of the mozzarella cheese over dough using Deluxe Cheese Grater. Slice tomatoes using Ultimate Slice & Grate fitted with v-shaped blade; arrange in a single layer over cheese and sprinkle with Seasoning Mix.
   
6. Arrange pepperoni slices evenly over tomatoes. Grate remaining mozzarella cheese over pepperoni and tomato slices.
   
7. Starting at longest edge, roll dough up tightly; pinch seam to seal. Using Serrated Bread Knife, slice roll into 1 1/2 inch-thick slices. Place slices swirl side up, into cups of Muffin Pam.
8. Grate parmesan cheese; sprinkle evenly over rolls.
   
9. Bake 30-35 minutes or until deep golden brown. Remove to Non-stick Cooling Rack, cool 5 minutes before removing from pan.
   
10. Serve with warmed pizza sauce for dipping, if desired.
    

Yield: 12 servings.
from Season's Best Spring/Summer 2001

Tips: To save time, use pre-made pizza dough & skip step #2. Also, buy your cheeses already shredded. There was a time buying the block cheese was cheaper than shredded, but that isn't true so much anymore. Also, I replace the regular pepperoni for turkey pepperoni. The kids (and adults) can never tell!

Enjoy! Melissa