Veggie Pizza Pinwheels Recipes

VEGGIE PIZZA ROLL-UPS

Steps:

• In a medium bowl beat together the cream cheese, sour cream, and ranch dressing mix until smooth.
• In a large bowl combine the broccoli, cauliflower, carrots, and red pepper. Mix to combine.
• Evenly divide your cream cheese mixture (about 1/3 cup each) onto your six tortillas. Spread into an even layer leaving about a 1/2" boarder clear around the edges.
• Sprinkle each tortilla with the vegetable mixture.
• Roll up tightly. Then place the rolls onto a plate. Cover with plastic wrap and refrigerate for at least 45-60 minutes. Once chilled, cut into 1/2" slices with a serrated knife.
• Add the roll-ups to a dish or platter and you're ready to serve them!

EASY PIZZA PINWHEELS (HIDDEN VEGGIES!)

Steps:

• Preheat oven to 375° F. Spray a baking sheet with olive oil.
• Lightly flour a cutting board or counter. Roll out the dough into a rectangle shape roughly 18 inches by 12 inches. If the dough is not staying rolled out, leave it on the counter for 5-10 minutes to reach room temperature.
• Spread the pizza sauce over the entire pizza dough, leaving an inch margin on the top and bottom of the dough.
• Sprinkle the mozzarella over the pizza sauce. Add any extra toppings. Sprinkle with 2 tablespoons of the parmesan.
• Starting at the bottom of the long side of the pizza dough, roll tightly upwards until you have a log shape. Gently push the seems together. Using a serrated (bread) knife, slice the dough into 2-inch sections. For thicker pinwheels, aim for 12 slices. For thinner pinwheels, aim for 16 slices.
• Place the pinwheels on a baking sheet. Sprinkle with the remaining parmesan.
• Bake for 18-20 minutes or until just golden brown. Let cool on the baking sheet.
• Serve and enjoy!

PIZZA PUFF PINWHEELS

Steps:

• Preheat oven to 200C/180C fan/gas 6. Unroll the pastry onto a lightly floured surface and roll it out to 40 x 32cm. Spread a layer of pasta sauce over it, leaving a 1cm border around the edges. Arrange the ham evenly on top, then scatter the grated cheese over.
• Starting at one of the short ends, roll the pastry up as tightly as possible. Chill in the fridge for 10 minutes or so.
• Take a very sharp knife and cut the roll into 12 equal slices, laying them flat on 2 non-stick baking trays as you go. Brush each pinwheel lightly with beaten egg and sprinkle over the herbs. Bake for 12-15 minutes until puffed and golden. Leave to stand for 5-10 minutes before serving.