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Pinwheel Pizza Snacks Recipe
Pinwheel Pizza Snacks Recipe photo by Taste of Home

Pinwheel Pizza Snacks Recipe

Publisher Photo
They look beautiful and taste fantastic—talk about a winning combination! These pretty pizza snacks are easy appetizers, but you could also serve them with a salad for a special lunch. —Bonnie Hawkins, Elkhorn, Wisconsin
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 16 servings

Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1/3 cup pizza sauce
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup chopped seeded tomatoes
  • 1/3 cup shredded part-skim mozzarella cheese
  • Fresh basil leaves, thinly sliced

Directions

  1. Unroll crescent dough into one long rectangle; seal seams and perforations. Spread pizza sauce to within 1 in. of edges; sprinkle with Parmesan cheese. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut into 16 slices.
  2. Place pinwheels, cut side down, on a greased baking sheet. Top each with tomatoes and mozzarella cheese. Bake at 375° for 11-13 minutes or until golden brown and cheese is melted. Sprinkle with basil. Yield: 16 appetizers.
Originally published as Pinwheel Pizza Snacks in Simple & Delicious October/November 2012, p54

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Pinwheel Pizza Snacks

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Feb. 9, 2014

I decided to add finely chopped pepperoni on top of the pizza sauce and I don't know if that's what made them so mushy inside. I chilled it, too, before slicing as suggested, which seemed to have made it easier to slice. But these just did not turn out for me. I doubt I'll try it again.

MY REVIEW
Reviewed Oct. 14, 2013

i didn't find these had much flavor... wasn't impressed

MY REVIEW
Reviewed May. 12, 2013

I added pepperoni and used scissors to cut the dough instead of a knife, this made them appear more like a pinwheel and less like a flat tire. Overall, though, they were too soft and did not bake up like the picture. Maybe I will put them in the refrigerator next time before cutting them.

MY REVIEW
Reviewed May. 6, 2013

My grandson (12) asked me for the recipe so that he can make it again.

MY REVIEW
Reviewed Oct. 28, 2012

After I rolled the dough in jelly-roll style, I put it in the fringe for about 15 minutes. It was much easier to cut into slices after it had been chilled. Everyone liked this recipe, next time I will chop up some pepperoni into small pieces and put on top with the tomatoes and cheese.

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