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Italian Pinwheels Recipe

Italian Pinwheels Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:32 servings


  • 1 package (8 ounces) cream cheese, softened
  • 1 package (3-1/2 ounces) sliced pepperoni, finely chopped
  • 1 cup (4 ounces) 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.

Nutritional Facts

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

Reviews for Italian Pinwheels

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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."

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."

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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