Appetizer · Snack

Pepperoni Pizza Pinwheels

My fall decor is officially up and my pumpkin & apple candles are lit.

Too bad it’s 94 degrees outside.

I’m more ready for fall than I am for anything else right now. I’m ready for the temperatures to dip and the hay rides to begin. Every retail store in the nation has had fall/Halloween products out for weeks now, but Oklahoma’s weather just won’t get with the times.

I’m testing several snack-type recipes to make for football game days and Halloween parties. A lot of the recipes I’m testing have a fall-themed ingredient in them (pumpkin, anyone?) but some are just regular ol’ snacks.

Pinwheels are a favorite of mine, and I’ve made just about every pinwheel you could think of, but I wanted to try a new one this weekend.

Enter: pepperoni pizza pinwheels.

Most pinwheels are cream cheese based, and this recipe is no different. Make sure your cream cheese is nice and soft or else you’ll be developing some major forearm muscles trying to stir the filling together.

I really enjoyed this pinwheel. It’s one I think people of all ages will enjoy. There are no vegetables lurking around the corner and it’s simple enough to get most kids to try it. Plus, who doesn’t like cheese and pepperoni? It’s a match made in heaven.

Enjoy!

Pepperoni Pizza Pinwheels

  • Servings: 10-12
  • Difficulty: Easy
  • Print

A fun appetizer made with tortillas, pepperoni, mozzarella and cream cheese.

Ingredients

  • 1 cup chopped pepperoni
  • 6 TBS. marinara
  • 1 (8 oz) block of cream cheese, softened
  • 1 cup shredded mozzarella
  • 1 tsp. Italian seasoning
  • 6-8 large flour tortillas
  • Directions

    1. In a large bowl, stir together cream cheese, marinara, pepperoni, Italian seasoning, and mozzarella until mixture is well combined.
    2. Warm tortillas in the microwave for 20 seconds so they roll more easily. Spread about 2-3 tablespoons of the pepperoni mixture onto each tortilla and roll up tightly.
    3. Freeze tortilla rollups for 10 minutes so they are easier to cut.
    4. Using a sharp knife, cut each tortilla into 8-10 one inch slices. Serve with extra marinara for dipping.

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