Broccoli and Pepperoni Pinwheels

4.8(9)

by Katie Lee Biegel·published 2015-10-02

Appetizer

Servings

7 servings

Total time

—

Calories / serving

221 kcal

Ingredients (7)

serves

Nonstick cooking spray, for greasing the cake pan
One 8-ounce tube crescent roll dough
42 to 50 slices pepperonipepperoni
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)broccoli
Garlic salt, for sprinklingsalt
1 cup shredded mozzarellamozzarella
2 tablespoons grated Parmesanparmesan

Instructions (3 steps)

01Preheat the oven to 400 degrees F. Grease an 8-inch round cake pan with cooking spray.
02Unroll 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.
03Roll 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.

Pantry check

Data quality

servings.value✓

times.totalMinutes—

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description—

image (URL only)✓

Not rich — missing servings, total time, or calories.