Crescent Pizza Pinwheels
These Crescent Pizza Pinwheels offer a quick and appealing appetizer or snack. Using refrigerated crescent dough as a base, they're filled with classic pizza ingredients like pepperoni, bell pepper, and a blend of cheeses, then rolled, sliced, and baked until golden and bubbly.
Equipment
- 1 Baking Sheet For baking the pinwheels evenly.
- 1 Sharp Knife Essential for finely chopping ingredients and slicing the dough log.
- 1 Cutting Board For safe and efficient ingredient preparation.
- 1 Small Bowl For combining the chopped toppings.
- 1 Spatula or Spoon For spreading the pizza sauce evenly.
Ingredients
Main
- 1 8 ounce can Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
- 2 tablespoons grated Parmesan cheese
- 1/3 cup finely chopped pepperoni
- 2 tablespoons finely chopped green bell pepper
- 1/2 cup shredded Italian cheese blend
- 1/2 cup pizza sauce
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking sheet.
- Finely chop the pepperoni and green bell pepper, then combine them in a small bowl with the grated Parmesan cheese and shredded Italian cheese blend.
- Unroll the crescent dough sheet onto a clean surface or parchment paper. If using crescent rolls, firmly press the perforated seams together to form a solid rectangular sheet.
- Evenly spread the pizza sauce over the entire surface of the dough, leaving a small border (about 1/2 inch) around the edges.
- Generously sprinkle the combined pepperoni, bell pepper, and cheese mixture over the sauce-covered dough.
- Starting from one of the long sides, tightly roll up the dough into a firm log, ensuring the seam is at the bottom.
- Using a sharp knife, slice the log into approximately 1-inch thick pinwheels.
- Arrange the pinwheels, cut-side up, about 1 inch apart on the prepared baking sheet.
- Bake for 12-15 minutes, or until the crescent dough is puffed, golden brown, and the cheese is melted and bubbly.
- Remove from the oven and allow the pinwheels to cool slightly on the baking sheet before serving warm.
Notes
For perfectly formed pinwheels, ensure the crescent dough seams are pressed together very securely before spreading toppings. A professional trick is to slightly chill the rolled log for 10-15 minutes before slicing; this firms up the dough and allows for cleaner, more consistent cuts. Avoid overfilling, as this can make rolling difficult and lead to ingredients oozing out during baking. Serve these delightful bites with a warm side of marinara for an elevated dipping experience.