Pinwheel Pizza Snacks Recipe
- 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
- 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.
1 appetizer: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein
Reviews for Pinwheel Pizza Snacks
"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."
"i didn't find these had much flavor... wasn't impressed"
"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 grandson (12) asked me for the recipe so that he can make it again."
"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."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.