Broccoli and Pepperoni Pinwheels
Try this Broccoli and Pepperoni Pinwheels recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
vegan
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 cup shredded mozzarella
- nonstick cooking spray for greasing the cake pan
- 1 tube crescent roll dough
- 42 to 50 slices pepperoni
- 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)
- garlic salt for sprinkling
- 2 tablespoons grated parmesan
- Carbohydrate 12.370459999571 g
- Cholesterol 156.151999990701 mg
- Fat 40.0555599969768 g
- Fiber 0 g
- Protein 63.002879995936 g
- Saturated Fat 25.1586869981718 g
- Serving Size 1 1 recipe (346g)
- Sodium 1623.77199983843 mg
- Sugar 12.370459999571 g
- Trans Fat 2.20078199981391 g
- Calories 660 calories
Directions Preheat the oven to 400 degrees F. Grease an 8-inch round cake pan with cooking spray.Unroll 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.Roll the dough from one side to the other. 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. Recipe courtesy of Katie Lee CATEGORIES: Broccoli Appetizer Pastry View All
