Football season is here! I am a huge USC Trojan fan (Clay, don’t let me down buddy), and can not wait for the season to start this Saturday. I’ve already got my cardinal and gold gear ready, and let’s just say the energy is HIGH! David and I are in Hawaii for both the Stanford and Texas games, so that will make it a touch challenging given the time difference and activities. But let’s be honest, football and a mai tai doesn’t sound so bad! With football season comes football food, which might even get you more excited than the game itself! Throughout Fall I’ll be sharing some of my favorite football friendly recipes, starting with this one right here – Pizza Pinwheels!
These portable pizza rolls are perfect for game day, or any day, for that matter! They come together in a snap, and you can customize them with your favorite pizza toppings. They are great for kids and adults alike, and are a fun way to switch up pizza night.
I use store bought pizza dough from Whole Foods, my favorite all-purpose marinara, mozzarella, and pepperoni. But get creative! You can easily use your favorite toppings, just try to keep it around 1/2 cup total so the fillings don’t overtake your rolls. A few combinations you can play around with are: crumbled Italian sausage and mushrooms, chopped ham and pineapple, mushrooms and black olives, or chopped bell pepper and onion.
These little pizza pinwheels reheat really well in the oven or in a skillet, so you can enjoy the leftovers after school or work. You can microwave them, it just makes them chewy rather than crispy.
Happy Football season everyone, and don’t forget to FIGHT ON!
What are some of your favorite snacks for game day?Print
These pizza pinwheels are a fun and snackable way to enjoy your favorite pizza flavors.
- Allow chilled pizza dough to sit at room temperature for 20-30 minutes. This will make it much easier to work with!
- Pre-heat your oven to 400 degrees, and line a baking sheet with parchment paper. Set aside.
- Dust your counter lightly with flour, and start working the pizza dough into a rectangle. You’ll want it longer (L to R), than it is tall, roughly 9x15in.
- Spread the tomato sauce evenly over the dough, leaving a 1/2-1 inch at the top.
- Sprinkle the cheese over the sauce, then evenly dust with garlic powder, onion powder, and the dried basil. Evenly space the pepperonis.
- Starting with the edge closest to you, start rolling the dough up carefully. When you get to the top (that 1 in border you left), pinch the dough closed.
- Using a sharp chef’s knife, or a dough blade (my preference), slice into 12 rolls, and carefully transfer to the prepared baking sheet. You may have to adjust the rolls, and pat any toppings back in that may have fallen out.
- Bake the pinwheels until the cheese is bubbly and the rolls turn slightly golden, 15-18 minutes.
- Let the rolls cool on the baking sheet for 5 minutes before serving.
- Serve with more marinara or pizza sauce for dipping, or if you’re like me, ranch dressing!
You can easily use your favorite pizza toppings, just try to keep it around 1/2 cup total. A few combinations you can play around with are: crumbled Italian sausage and mushrooms, chopped ham and pineapple, mushrooms and black olives, or chopped bell pepper and onion.