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Broccoli and Pepperoni Pinwheels

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  • Level: Easy
  • Total: 55 min (includes standing time)
  • Active: 20 min
  • Yield: 7 servings
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Nonstick cooking spray, for greasing the cake pan

One 8-ounce 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


  1. Preheat the oven to 400 degrees F. Grease an 8-inch round cake pan with cooking spray.
  2. 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.
  3. Roll up the dough. 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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