Mozzarella Pinwheels Recipes

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.

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!

PEPPERONI PINWHEELS

Steps:

• Preheat oven to 375°. In a small bowl, combine the pepperoni, cheese, oregano and egg yolk. In another small bowl, whisk egg white until foamy; set aside. Separate crescent dough into 4 rectangles; seal perforations. , Spread pepperoni mixture over each rectangle to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into 6 slices. , Place cut side down on greased baking sheets; brush tops with egg white. Bake until golden brown, 12-15 minutes. Serve warm. Refrigerate leftovers.

PARTY PINWHEELS

Steps:

• In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil.
• Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.