Sunday, 9 January 2011

Pizza Pinwheels

This was one of the appetizers that I made for my New Year's fete. I was looking for a finger food that was kid friendly. In my house a child with no or low blood sugar is not a child you want to hang out with! With that in mind I came up with this snack which, while the kids liked them, it was the parents who ate most of them!

These are really easy to prepare and can be prepped ahead of time making it easy for you to socialize with your guests. It's also really easy to change up the flavour by adding various pizza ingredients.

2 (7.5oz) cans pizza sauce
1 1/2 cups shredded Mozzarella cheese
2/3 cup fresh Parmesan cheese, grated
48 slices pepperoni
1/2 tsp dried oregano
1/2 tsp dried basil
2 (8oz) cans refrigerated crescent rolls

In a food processor, combine one can of pizza sauce, mozzarella, Parmesan, pepperoni and spices. Mix until you get a fairly smooth texture.

Lay a large piece of parchment paper on your counter. Unroll one tube of crecent rolls into 4 rectangles. Pinch seams and roll flat.

Using half of the sauce, spoon the mixture over the four rectangles of dough (as close to the edge as you can get). Roll tightly, lengthwise (pinching seams that may come undone).

Place dough logs onto a large plate and place in the refrigerator for at least 1-2 hours. This will help them firm up enough to make slicing easy. Complete the same steps for the second tube of crescent rolls and the remaining sauce.

Preheat oven to 375F. Remove dough logs from fridge and slice into 3/4-inch slices. Place parchment paper on a cookie sheet (it will make clean up a breeze). Lay pinwheels flat on sheet (so you can see the swirl). Bake until golden brown, about 12 minutes. Meanwhile, heat up the second can of sauce for dipping.

Yield: approximately 60 pinwheels

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