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7 years ago
Pepperoni and Broccoli Pinwheels are super fun (and easy) to make, and even more fun to eat!
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Broccoli and Pepperoni Pinwheels
RECIPE COURTESY OF KATIE LEE
Level: Easy
Total: 55 min (includes standing time)
Active: 20 min
Yield: 7 servings
Ingredients
Nonstick cooking spray, for greasing the cake pan
One 8-ounce 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
1 cup shredded mozzarella
2 tablespoons grated Parmesan
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 up the dough. 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
.
This recipe has been updated and may differ from what was originally published or broadcast.
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Broccoli and Pepperoni Pinwheels 🌀 | The Kitchen | Food Network
https://youtu.be/jofkAXgWH2U
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