Pizza pinwheels are probably the recipe I get asked about the most, and are also alarmingly the easiest. These are SO easy to make in advance and freeze for school lunches or quick dinners.
- A roll of Pillsbury Crescent Roll dough (I choose this one because it is routinely on sale at Real Canadian Superstore or No Frills for $1/can)
- Pizza sauce (whatever kind you want)
- Any toppings you want (I usually do ham, pepperoni, diced onions, diced bell peppers)
- Preheat oven to 375°F
- Open the crescent roll dough (which is going to look like me when I take my jeans off at the end of the day) and roll out into the rectangle it comes in (onto a lightly floured surface or risk the dough sticking)
- Pinch closed all the perforations – we don’t want any leaks at all.
- Brush your rectangle of dough with pizza sauce, however much you want
- Add toppings, whatever you want (ham, cheese, pepperoni, pineapple, The Devil’s Fungus aka mushrooms, onions, whatever)
- Now we need to roll it up – do this as tightly as you can. Start at one end to gently lift and tuck and roll tightly until you have a pizza log.
- Once you have a pizza log, cut circles off of it (I usually get 6 pinwheels per log)
- Arrange on greased baking tray
- Top with more sauce and/or cheese (I just use a little basting brush)
- Bake in oven for 18 mins then check on the little pizza dudes. I usually need 5ish more mins (so 23 minutes total) but it’ll depend on your oven AND your climate/altitude, so smarten up and do the checkup.
- Now you eat!
*Note: I usually do 3 rolls at once, and then I have bento box leftovers for the next day (and YES, you can freeze these – simply pop into the oven for 10ish mins to heat back to life)