Pepperoni Pinwheels are a quick and easy, crowd-pleasing appetizer! We eat these with spicy chipotle ranch for finger food perfection.
Total Time25mins
Course: Appetizer
Cuisine: American, Italian
Servings: 4(Makes 16 Pinwheels)
Author: Mandy Jackson
Ingredients
FOR THE PINWHEELS
1(11 ounce)tube pizza crust(see note)
1 1/4cupsshredded mozarella
1/2cupschopped pepperoni
1 tablespoonolive oil
1/4cupshredded parmesan
FOR THE CHIPOTLE RANCH
1/2cupranch dressing
1 1/2teaspoonsadobo sauce from canned chipotles in adobo(see note)
Directions
FOR THE PINWHEELS
Preheat oven to 450 degrees. Line a sheet pan with parchment paper.Combine mozzarella and pepperoni in a small bowl. Roll out pizza dough into a roughly 16 by 12 inch rectangle and sprinkle with pepperoni mixture. Beginning a longer side of the rectangle, fold over the edge and roll into a tight log. Slice into 16 even rounds and place on lined sheet pan. Brush tops and outer crust with olive oil.Bake 10-12 minutes, until cheese is melted and crust is browned. Sprinkle with parmesan cheese. Serve with chipotle ranch.
FOR THE CHIPOTLE RANCH
Whisk together ranch and adobo sauce.
Notes
I use Pillsbury thin crust, but any pizza dough will work! You can even make your own if you feel so inclined.Chipotles in adobo can be found in your Mexican food aisle. I freeze whatever we don't use in an ice cube tray so we can easily add them to future dishes.
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