Italian Pinwheels Recipe

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Italian Pinwheels Recipe
Italian Pinwheels Recipe photo by Taste of Home
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Italian Pinwheels Recipe

Read Reviews
4 3 2
Publisher Photo
I love to serve these crowd-pleasing appetizer at many celebrations. It's easy to prepare, and always disappears quickly!—Cynthia M Bent, Newark, Delaware
MAKES:
32 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
32 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 package (3-1/2 ounces) sliced pepperoni, finely chopped
  • 1 cup shredded provolone cheese
  • 2 tablespoons onion soup mix
  • 2 tablespoons sour cream
  • 1 teaspoon grated Romano cheese
  • 2 tubes (13.8 ounces each) refrigerated pizza crust

Directions

In a small bowl, combine the first six ingredients. Unroll each tube of pizza dough into a long rectangle; spread each rectangle evenly with 1 cup pepperoni mixture.
Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut each roll into 16 slices; place cut side down on ungreased baking sheets.
Bake at 400° for 10-14 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 32 appetizers.
Originally published as Pepperoni Pinwheels in Country Woman Christmas Annual 2008, p45

Nutritional Facts

1 each: 103 calories, 6g fat (3g saturated fat), 14mg cholesterol, 270mg sodium, 9g carbohydrate (1g sugars, 0 fiber), 4g protein.

  • 1 package (8 ounces) cream cheese, softened
  • 1 package (3-1/2 ounces) sliced pepperoni, finely chopped
  • 1 cup shredded provolone cheese
  • 2 tablespoons onion soup mix
  • 2 tablespoons sour cream
  • 1 teaspoon grated Romano cheese
  • 2 tubes (13.8 ounces each) refrigerated pizza crust
  1. In a small bowl, combine the first six ingredients. Unroll each tube of pizza dough into a long rectangle; spread each rectangle evenly with 1 cup pepperoni mixture.
  2. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut each roll into 16 slices; place cut side down on ungreased baking sheets.
  3. Bake at 400° for 10-14 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 32 appetizers.
Originally published as Pepperoni Pinwheels in Country Woman Christmas Annual 2008, p45

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Reviews forItalian Pinwheels

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MY REVIEW
msdlynch User ID: 4675239 90887
Reviewed Jun. 6, 2013

"very good flavor but I had a hard time cutting the dough into even pieces. Also served warm with pizza sauce."

MY REVIEW
cherrylady User ID: 1073547 173175
Reviewed Sep. 1, 2012

"We dipped them in pizza sauce. Next time I'll vary the filling and try to find something with more flavor."

MY REVIEW
carrie carney User ID: 1551037 100528
Reviewed Nov. 5, 2010

"Very good. Super easy to make. Husband and kids loved them. I substituted 2 tablespoons of spinach dip mix and mozzarella. Also, I had no pizza crust, so used three tubes of crescent rolls and they were fine. I served with warm pizza sauce for dipping and DH ate the leftovers cold for lunch the next day and claimed they were even better than the night before!"

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