Mozzarella Pinwheels Recipes

MOZZARELLA PINWHEELS

Steps:

• Shred the fresh mozzarella in a food processor.
• Dissolve the yeast in the lukewarm milk.
• In the bowl of your stand mixer, put the flour, sugar, milk+yeast and shredded mozzarella.
• Start kneading then add the olive oil, salt and mix until you obtain a smooth dough.
• Make a ball, put in a bowl covered with cling film and let it rest for 30 minutes.
• Roll out the dough with a rolling pin, roughly 3 mm (1/8 inch) thick.
• Spread the tomato paste on top and sprinkle with oregano.
• Roll it up, starting from the long side, in a tight log.
• Wrap the log with cling film and put it in the fridge for 30 minutes.
• Cut the roll into 1 cm (1/2 inch) thick slices and place them on a baking tray lined with parchment paper.
• Let the mozzarella pinwheels rest for 1 hour then drizzle with extra virgin olive oil.
• Preheat the oven at 428 degrees F (220 degrees C) and bake them for 8 minutes .
• Enjoy!

ITALIAN PINWHEELS

Steps:

• Allow the refrigerated pie crust to sit on the counter for about 10-15 minutes.
• Unroll the crust into a flat circle.
• Spread a thin layer of Dijon mustard on top of the pie crust, reaching all of the way to the edges.
• Top with a single layer of prosciutto; overlapping in some places is fine.
• Add mozzarella and Parmesan; sprinkle with Italian seasoning.
• Tightly roll up the pie crust, pressing gently to seal the seam. Wrap in foil; refrigerate for at least 1 hour (or overnight).
• When ready to bake, preheat oven to 425°F. Line a baking sheet with parchment paper or foil that has been sprayed lightly with nonstick spray.
• Remove the foil wrap and slice the roll crosswise into ½-inch thick rounds. You should have about 13-14 rounds. I typically discard the tapered ends. Arrange pinwheels on the prepared baking sheet.
• Bake for 10-11 minutes, or until the cheese is melted and the pastry is golden brown. Cool slightly, then serve warm or at room temperature. Garnish with fresh herbs, if desired.

PIZZA PINWHEELS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. Roll tightly lengthwise and slice each into 4 or more pieces.
• Bake in the preheated oven until golden brown, about 12 minutes. Serve with pizza sauce for dipping.

MOZZARELLA, SALMON AND BASIL PINWHEELS

Steps:

• Cover a 10-by-15-inch baking sheet with 2 large pieces of plastic wrap. Set aside.
• Combine the mozzarella and milk in a heavy-bottomed saucepan. Cook slowly, stirring with a wooden spoon, over medium-low heat until the mozzarella melts, 10 to 15 minutes. With a slotted spoon, remove the mozzarella from the milk, placing it directly on the prepared baking sheet. Using your hands and a spoon, spread the mozzarella quickly into a 10-by-15-inch rectangle. Smooth over any holes or tears.
• Lay 10 of the basil leaves on the mozzarella and cover with the salmon in a single layer. Top with 10 more basil leaves.
• Lift the long side of the mozzarella and roll it into a compact jellyroll. Wrap tightly in the plastic and refrigerate for at least 4 hours or overnight.
• To serve, cut the mozzarella crosswise into 1/2-inch slices and arrange on a serving platter. Trim with remaining basil leaves.

CALZONE PINWHEELS

Steps:

• Preheat oven to 375°. In a small bowl, mix the first 9 ingredients., Unroll crescent dough and separate into 4 rectangles; press perforations to seal. Spread rectangles with cheese mixture to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal., Using a serrated knife, cut each roll into 4 slices; place on a greased baking sheet, cut side down. Bake until golden brown, 12-15 minutes. Serve with pizza sauce.