If you’ve ever walked into a pizza place in New York, you’ve seen the counter lined with pizza you can order by the slice, calzones and pinwheels. My first stop when visiting New York is always my favorite pizza place, but I still need to get my fix between visits. These pinwheels are hearty, grab-able, appetizers for game day or just having some friends over. My all-time favorite is the classic pepperoni pinwheel, but you can put just about anything in them. Got a meat lover? Make this pepperoni and sausage variety. Feeling vegetarian? Broccoli and roasted garlic makes a divine pinwheel. Just don’t forget the cheese! Take some store bought pizza dough (or make your own) and roll away. One pound of dough makes 2 rolls, and each roll makes about 10 pinwheel slices, so this recipe is great for a group. If you’re making appetizers for just a few friends, cut the recipe in half, and make the leftover dough into garlic knots to have with dinner, or a thin crust pizza for tomorrow.
Ingredients (makes approximately 20 pinwheels):
1 lb. pizza dough
¼ lb. sliced pepperoni
¼ lb. crumbled Italian sausage, browned in skillet
8 oz. shredded mozzarella
¼ tsp. Italian seasoning
1 tbsp. melted butter
Marinara sauce for dipping
Preheat oven to 400 degrees. Cut pizza dough in half and roll each half into an approximately 9×9 square on a floured surface. Top each square with half of the pepperoni, crumbled sausage, mozzarella and Italian seasonings. Carefully roll into a log, pressing ends together so the cheese doesn’t melt out when baking. Cook for approximately 25 minutes until deep golden brown on outside and dough is cooked throughout.