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Pinwheel Pizza Snacks Recipe

Pinwheel Pizza Snacks Recipe

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. YIELD:16 servings


  • 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.

Reviews for Pinwheel Pizza Snacks

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luigimon User ID: 1692040 115039
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."

[email protected] User ID: 4441258 116151
Reviewed Oct. 14, 2013

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

rodricat User ID: 3743046 123228
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."

bjsilve0 User ID: 172187 131768
Reviewed May. 6, 2013

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

ColleenaG User ID: 1190332 177390
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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