Broccoli and Pepperoni Pinwheels

Total Time:
50 min
Prep:
15 min
Inactive:
5 min
Cook:
30 min

Yield:
7 servings
Level:
Easy

Ingredients
  • Nonstick cooking spray, for greasing the cake pan
  • 1 tube crescent roll dough
  • 42 to 50 slices pepperoni
  • 1 1/2 cups frozen broccoli florets, thawed, drained and chopped (I press the broccoli between paper towels to remove as much water as possible)
  • Garlic salt, for sprinkling
  • 1 cup shredded mozzarella
  • 2 tablespoons grated Parmesan
Directions
Watch how to make this recipe.
  • Preheat the oven to 400 degrees F. Grease an 8-inch round cake pan with cooking spray.

  • Unroll the crescent dough onto a clean surface. Use a rolling pin to go over the dough a couple of times and stretch it a bit into a large rectangle. Line the dough with the pepperoni. Top evenly with the broccoli and sprinkle with garlic salt. Top with an even layer of mozzarella.

  • Roll the dough from one side to the other. Use a sharp knife to cut into seven 1-inch rounds. Put the rounds in the prepared cake pan, crowding them together. Bake until golden brown, 25 to 30 minutes. Sprinkle with the Parmesan and let stand 5 minutes before serving.


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    This recipe is featured in:

    The Kitchen