Sponsored by Frigidaire Gallery
These pizza pinwheel bites will have your party goer’s heads spinning with just one bite! (see what I did there? Pinwheels…spinning…eh, eh? Ha-ha!) Seriously though, these little appetizers are a smash with kids and adults alike. The flaky crust is always a hit, and the oregano adds just the right amount of sophistication for any and all of your party needs.
At my housewarming party last week, I caught a friend of mine wrapping these up in a napkin and shoving them in her purse. When I asked what she was doing she giggled and admitted that she just couldn’t resist and really wanted some for later. Little did she know, I had a few more trays stashed away ready to bake! And because of my amazing Frigidaire Gallery Double Wall Oven I could easily bake two pans of these at once, saving me time and never running out of the pizza pinwheel bites at the party.
Pizza Pinwheel Bites
Ingredients
½ cup diced pepperoni
½ cup shredded mozzarella cheese
¼ teaspoon dried oregano
1/8 teaspoon garlic powder
1 egg, separated
1 tube (8 oz.) refrigerated crescent rolls
Method
Preheat oven to 375 degrees. Mix together in a small bowl your diced pepperoni, cheese, oregano, garlic powder and the yolk of your egg.
In another small bowl whisk your egg white until foamy and doubled in size and set aside for later.
Open the crescent rolls and separate into 4 rectangles. Using your fingers pinch together the seams.
Tip: In the bowl of pepperoni mixture divide it equally into fourths by making an x with your knife in the bowl. Spread the pepperoni/cheese mixture onto the squares evenly to within ¼ inch of the edges. Roll them up starting on the short side and pinch the ends to seal them. You can cut each crescent roll in to 6 slices with a knife and place on a greased parchment lined cookie sheet one inch apart.
Take egg white foamy mixture and brush the tops of the pinwheels. Bake at 375 for 12 minutes or until golden. Serve warm.
Pizza Pinwheel Bites
Ingredients
- 1/2 cup diced pepperoni
- 1/2 cup shredded mozzarella cheese
- 1/4 teaspoon dried oregano
- 1/8 teaspoon garlic powder
- 1 egg separated
- 1 8 oz tube refrigerated crescent rolls
Instructions
- Preheat oven to 375 degrees. Mix together in a small bowl your diced pepperoni, cheese, oregano, garlic powder and the yolk of your egg. In another small bowl whisk your egg white until foamy and doubled in size and set aside for later.
- Open the crescent rolls and separate into 4 rectangles. Using your fingers pinch together the seams.
- Spread the pepperoni/cheese mixture onto the squares evenly to within ¼ inch of the edges. Roll them up starting on the short side and pinch the ends to seal them. You can cut each crescent roll in to 6 slices with a knife and place on a greased parchment lined cookie sheet one inch apart.
- Take egg white foamy mixture and brush the tops of the pinwheels. Bake at 375 for 12 minutes or until golden. Serve warm.
Nutrition
How would you freeze these?
Wow, these are great! My kiddos don’t like pepperoni, so I substituted ham, pineapple, and finely chopped green peppers. They look beautiful, and taste great! In case anyone else wants this variation – I was pleased that the pineapple did not make them soggy (though make sure to squeeze the juice out a bit before adding it). I would also try increasing the filing quantity. I meant to freeze them for school lunches, but they might be gone before they make it to the freezer…
I just made The Pizza Pinwheel Bites and it was so delicious ever! Thanks for sharing the amazing recipe. I will definitely make it again!
These look so yummy! Can you freeze these?