My Mom used to make something her and her sister called a Not-So-Hot. Something like a Calzone, a Stromboli of sorts, depending on who you are and where you’re from. Soda/Pop/Cola kinda like that.
I didn’t have enough energy to do that, not that it was extremely time consuming, but I didn’t have a rolling pin, and it was late in the day after David had his dentist appointment. So I wanted something a little quicker to make and just as tasty.
Pepperoni Pinwheel Bites it was.
I already had all the ingredients I needed to make it, although they were bought for the Not-So-Hot I was going to make, but nothing would go to waste and it was sure to taste just as good.
At least I hoped it would.
I haven’t made the pinwheels since going gluten free. I haven’t found a pizza dough that I like, and haven’t been able to create a dough I liked enough either. So there I was in the frozen section of the food store and I saw the Pillsbury Gluten Free Pizza Dough.
Why not? The worst that could happen is that it tastes worse than all the other gluten free pizzas that are out there, and the best that could happen is that we enjoy it.
So the process began.
- 1/4 lb Boars Head Slicing Pepperoni (From the Deli Counter. You want the large slices of Pepperoni for this, although smaller pieces would work as well.
- 1/4 lb Sliced Provolone Cheese
- 1/4 lb Sliced Mozzarella Cheese
- Pizza Dough I used Pillsbury Gluten Free Thin Crust Pizza Dough
Preheat oven to 400° and bake for 20-25 minutes until the dough is cooked thoroughly.
*If you are using this brand of dough, it suggests (for pizza) to pre bake the dough for a few minutes, then top with your toppings and bake again. I was fearful that this wouldn’t work as a one time bake, but it totally did.*
I mentioned I didn’t have a rolling pin, right? Well I improvised with a can of black beans that would later make the black bean brownies and got to rolling out the dough. I placed it between two layers of parchment paper, that I would later use to line a cookie sheet and bake the pinwheels on.
Once the dough was rolled out very thin, I kept it on the parchment paper and I put it back into the refrigerator for 5 minutes. All the manipulation of the dough had made it very warm and I feared it would stick and not be able to roll up.
I took the dough out and layered both cheeses, in rows, as to alternate the flavors.
Then came the layer of pepperoni to cover all of that delicious cheese. You want to make sure you get both the cheese and pepperoni to the edges of the dough.
Next was the rolling part. Although in this photo I am rolling the dough from the widest part over, I would attempt rolling in from the narrower sides, so the ends of the roll don’t lose any cheese or seem empty.
Once the roll was complete, I transferred it to a cookie sheet and put it back in the refrigerator for 10 minutes.
Then the fun part. Cutting them into pinwheels. They do get a little flat bottom on some of them, but all you have to do is reshape them into circles. Or leave them as is.
After cutting them into pinwheels, I placed them on the cookie sheet, and popped them into the oven to bake away.
After 25-30 min baking, I didn’t even have time to take a decent picture, as David was already trying to get his hands on them lol.
They looked just as good as mom’s real pinwheels!
And they tasted fantastic. No leftovers here, sadly. But that’s ok, because they were so easy to make, I’m sure they will be on the menu again very soon.
Serve with your favorite sauce, and enjoy.