Pizza Pinwheels

I'll be the first to admit it: I know nothing about football. I don't like the sport, and I don't watch it often. When I do watch it, I'm a Packers fan, but honestly, I could care less. Hence why I'm writing this instead of watching the Bears - Packers game at my sister-in-law's house. I did, however, make some appetizers for their little get together, and I think they make the perfect Game Day finger food.

I came across a recipe for Pizza Pinwheels written by Pillsbury. The recipe called for Parmesan cheese and the pinwheels didn't have sauce on the inside, only as a dipping sauce. What's the point of calling it a pizza pinwheel if the sauce is on the outside? Isn't that called a mozzarella stick? So I created these using sauce, herbs, pepperoni and mozzarella cheese all wrapped up in a buttery, golden crescent crust. They're quick and cheap to make, and perfect size for the guys or the kids!

Start by cutting the dough into four even rectangles

and brushing the dough with a light coating of sauce

Sprinkle fresh basil evenly across the dough

Place several pieces of pepperoni
on each rectangle

Drizzle more sauce over top the basil and pepperoni, and cover with cheese

Tightly roll each rectangle starting at the short side

Slice, and top with melted butter

Place on a cookie sheet 2 inches apart

Bake until golden brown

Pizza Pinwheels

Makes about 40

2 cans of seamless crescent dough

1 8oz can tomato sauce

1 clove garlic, minced

1 bag shredded mozzarella cheese (about 1 1/2 cups)

24 slices pepperoni (optional)

2 tablespoons butter

Fresh basil

Dried oregano

Black pepper

Salt

Preheat oven to 350. Grease 2 large cookie sheets or line with non-stick foil.

In a small sauce pan, combine tomato sauce, garlic, 1/8 teaspoon black pepper, 1/4 teaspoon dried oregano and salt to taste. Simmer over low heat until reduced by about half. Remove from heat and set aside. Unroll both cans of crescent dough, and cut each into 4 even rectangles. (I like to roll them out on a Silpat so they don't stick to the counter).

Coat the dough with a thin layer of tomato sauce. Tear small pieces of basil and sprinkle over each rectangle. Chop the pepperoni into small squares and spread them evenly across the dough. Drizzle the remaining tomato sauce over the basil and pepperoni. Sprinkle the cheese on top of the dough, careful not to let it hang over the sides. Starting from the short end, tightly roll the dough into a log, seam side down. Press in the sides to keep the filling intact. Using a very sharp unserrated knife, slice 5-6 pinwheels per log. Place each piece on a cookie sheet, 2 inches apart. Very lightly press the pinwheels to flatten the tops.

Melt 2 tablespoons of butter and stir in a large pinch each of black pepper, salt and oregano. Use a brush and dab the melted butter on to each pinwheel. Bake for 13-15 minutes until the crescent is lightly browned and slightly crisp. Let them cool for 5 minutes and remove from the cookie sheets. Serve warm. Enjoy!