Light Pizza Pinwheels

Couple Good Notes:
- I used Pillsbury crescent rolls and used a roller to close all of the seams.
- This recipe makes 8 servings.

PIZZA PINWHEELS:
- 2 wedges The Laughing Cow Light Creamy Swiss cheese
- 2 Tbsp sun-dried tomatoes packed in oil, drained and finely chopped
- 1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet
- 16 slices  turkey pepperoni, chopped
- 1/2 teaspoon garlic powder
- 2 sticks light string cheese, pulled into strings

Preheat oven to 350°. Spray a baking sheet with nonstick spray and set aside.
In a small bowl, combine cheese wedges with sun-dried tomatoes. Mix well and set aside.
Roll out dough into a large rectangle of even thickness, with the shorter sides on the right and left. Spread cheese mixture evenly over the dough, leaving a 2-inch border of exposed dough along the right side only.

Evenly distribute turkey pepperoni over the cheese and sprinkle with Italian seasoning and garlic powder. Evenly place string cheese pieces vertically on the dough sheet. Starting with the left side, roll the dough tightly up into a log and seal by pinching together the right edge and the roll itself.
Using a sharp serrated knife, slice the log into 8 pinwheels, and lay them flat on the baking sheet, evenly space. Bake for 16-18 minutes, until lightly golden. Allow to cool slightly.

Cheesy Sausage Pinwheels

For breakfast on the run, as snacks, or served as a party appetizer, these pinwheels hit the mark!  They are substantial enough for breakfast, but just right for a quick snack. Serve with pizza sauce or honey mustard, and they are wonderful for a party. Best of all, these cheesy sausage pinwheels can be made ahead and reheated whenever you are ready to serve them.

Cheesy Sausage Pinwheels

1 (16 oz.) roll of your favorite sausage

1/4 cup shredded asiago cheese

1/2 cup shredded mozzarella cheese

1/4 teaspoon dried thyme

1 egg, beaten

1 tube of crescent rolls

1. Preheat oven to 375.

2. Cook crumbled sausage and drain well.

3. Beat the egg. Then add sausage, the cheeses, thyme, and the egg in a small bowl and mix well.

4. Open package of crescent rolls and put two triangles together to form a rectangle. Press perforations with your fingers until they are sealed. Repeat for remaining rolls until you have 4 rectangles.

5. Divide sausage mixture evenly among the 4 crescent roll rectangles and spread mixture over rectangles, leaving a 1/4 inch edge on all four sides.

6. Starting with the short sides, roll each rectangle jelly roll style and pinch seams to seal. Cut each roll into 6 slices. You will see the pinwheel shape when they are cut.

7. Spray a baking sheet with cooking spray and place pinwheels cut side down. Bake in a 375 degree oven for 12-15 minutes or until the pinwheels are golden brown.

8. Serve warm or cold, but refrigerate any leftovers.

Bacon-Cheddar Pinwheels Recipe

Bacon-Cheddar Pinwheels Recipe 

• Prep Time: 15 Min Start to Finish: 35 Min
• Yield: 16 Servings

  15 30

Ingredients

• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
• 2 tablespoons ranch dressing
• 1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
• 1/2 cup finely shredded Cheddar cheese (2 oz)
• 1/4 cup chopped green onions (4 medium)

Directions

• Heat oven to 350°F.
• If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal.
• If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle.
• Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions.
• Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
• Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm. 
• Yield: 16 appetizers.

Pepperoni and Asiago Pinwheels

makes about 48 pinwheels

1 11 x 11 x 1/4-inch sheet of frozen puff pastry (half of an 18 oz  or 17.3 oz package, thawed)

1 1/2 teaspoons Dijon mustard

1 1/2 teaspoons grainy Dijon mustard

1 tablespoon honey

1/2 cup grated Asiago cheese

3/4 teaspoon dried thyme

3/4 teaspoon dried oregano

1/4 teaspoon freshly ground black pepper

2 oz pepperoni, thinly sliced or minced in the food processor

1 egg beaten 

In a small bowl, mix the Asiago, thyme, oregano and black pepper.  Set aside.  In another small bowl, stir together the mustards and honey.  Set aside.

On a lightly floured surface, unfold the thawed puff pastry and cut crosswise in half to form 2 rectangles.  Using an offset spatula, spread half of the mustard mixture on a pastry rectangle, leaving a 1-inch border at one long edge.  Place half of the pepperoni in an even layer on top of the mustard.  Top the pepperoni with half of the cheese mixture. Using a pastry brush, brush the plain edge border with the beaten egg.

Starting at the long edge opposite the plain border, roll the pastry, sealing at the egg-coated edge.  Transfer the pastry roll, seam side down, to a sheet of plastic wrap and cover.  Repeat with remaining roll.  Chill rolls in the refrigerator until firm, about 30-45 minutes.

Position racks in upper and lower thirds of the oven.  Preheat the oven to 400º F. Line 2 baking sheets with parchment paper.  With a sharp knife, slice each roll into 24 slices.  Place 1 inch apart on the baking sheet.  Bake until golden brown and flaky, about 12-15 minutes; rotating sheets on opposite racks halfway through baking.  Transfer to a heat-proof platter and serve. Serve warm and within an hour.  Leftovers can be refreshed in a 350º F oven for 5 minutes. Enjoy!