Pizza Pinwheels for my Love!
Ever since I made and share my Sausage Cream Cheese Pinwheels, they have been wildly popular here on the blog. I am honestly humbled and so happy that everyone has loved them! Making them become one of my top recipes, not only on this site but around my little table in our home.
My husband, Anthony, is my biggest cheerleader, and my ever so willing taste tester! He adores the sausage pinwheels and would eat them joyfully if I made them every day, ha! For months now he has asked, okay more like begged, me to make him some pizza pinwheels. He just knew they would be wonderful, so because I love him beyond words and because I knew deep down I would love anything pizza, I made him some. You guys will be thanking him for pushing this idea once you try them! My son and I are sure glad he pushed me to make and share these because they are divine!
You might have noticed by now that I love the low carb “cheese dough” and I have a couple, okay a lot, of recipes that have been born from that love affair. To name a few Chicken Fajita Ring, Warm Ham and Cheese Rolls, Taco Ring…okay you get it right. True love!
Now, before you start to worry about all the “cheese dough” I am eating, let me assure you that I don’t make these recipes daily or even weekly. We like to have them once a month, or sometimes on special occasions twice a month on our Friday snack nights. As hard as it is…I eat my beloved cheese dough recipes responsibly and yes I lose weight while doing so. Yay, for food freedoms right?
As with my other recipes, this pinwheel dough starts out with one batch of my cheese dough recipe. After you have your dough made, it is all just a matter or rolling it out and adding your pizza toppings, and rolling it back up to chill. In this recipe for the Pepperoni Pizza Pinwheels, I added a small amount of “no sugar added” pizza sauce, one package of the Hormel large pepperoni slices and a sprinkle of mozzarella cheese. Next time, I think I may try adding in some mushrooms or black olives too.
If you’ve not enjoyed this low carb and THM friendly cheese dough before then let me show you how to do that here in my video post. It is a great dough to have in your recipe base and you can thank me later for showing you just how easy it comes together. I would love to hear how you have used the dough! Have you tried any of my recipes using this dough? let me know in the comments below if you have.
To freeze your pinwheels before cooking you will follow all the steps for making the pinwheels up to the slicing. After you have them all sliced, lay them out on a parchment or wax paper-lined tray. Then let them freeze before adding them to an airtight container or bag. The will be good in the freezer for up to a month.
When you are ready to cook them, take them out of the freezer and place them on a greased baking sheet about 1 inch or so apart. There is no need to thaw, place the frozen pinwheels in a pre-heated 400-degree oven and bake for 16-18 minutes. Watch them after 14 to make sure they are not getting dark. They turn out wonderful!
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