Lisa's Pepperoni Pizza Pinwheels
I created this looking for different type of appetizer, working off ingredients for many other well known pinwheel recipes.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 5
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- dash pepper
- 1 package soft tortilla shells
- 1 package pepperoni pre-sliced
- 2 blocks light cream cheese softened
- 1 1/2 cups italian blend shredded cheese
- 1 pinch onion powder or minced onion
- 1 pinch garlic salt
- 1 pinch oregano to taste
- pinch crushed red pepper flake to taste (optional)
- 5 oz small can of pizza sauce
- Carbohydrate 2.48697315277 g
- Cholesterol 21.850485693 mg
- Fat 9.12523401565 g
- Fiber 0.582990461809265 g
- Protein 5.15895960358 g
- Saturated Fat 3.10326880626 g
- Serving Size 1 1 Serving (48g)
- Sodium 414.065567735 mg
- Sugar 1.90398269096073 g
- Trans Fat 1.74290488003 g
- Calories 114 calories
Mix all ingredients together in a large bowl, minus the tortilla shells and pizza sauce. Once mixed, take a large spool or knife and spread pizza mixture onto one tortilla. Don't over spread the mixture as it will ooze out the sides. Roll up tortilla and lay rolled tortilla back into tortilla bag or on cookie sheet. Repeat until all mixture is rolled up in tortillas. Place rolled tortilla shells in the refrigerator for several hours or overnight. Slice pinwheels into 1" slices and serve with room temperature or slightly warmed pizza sauce. All ingredients are completely to taste, if you want more cheese, add it. If you want more garlic or oregano, add it.
