What can I say about pizza pinwheels other than YUM!
These are always a huge hit in our household, so much so that I find I have to double or even triple the recipe to make some extras to have in the freezer for those days when we’re looking for something tasty to snack on.
Have you made pinwheels before?
These are worth the time to make and like I said you can make extras and freeze them for a later date (great for meal prepping if you have some extra time up your sleeve). Preparing the dough is as simple as melting the cheese, adding all of the remaining ingredients and giving them a good blitz in a food processor until it forms a ball. Turn it out of the food processor on some baking paper, add another layer of baking paper and get to rolling. You want to roll the dough into a rectangle shape to ensure even pinwheels. Once the dough has been rolled out that’s where the fun begins! Layer some tomato paste and your favourite pizza fillings, roll it all up starting from the longest edge of the rectangle to form a long sausage shape. Place it onto a tray and into the freezer for 10 minutes before cutting to allow the dough to rest and firm up a little. Once the dough has rested, using a serrated edged knife cut the dough into 15 even slices, arrange on a sheet of baking paper allowing space in between each slice to allow for the dough to expand. Get that tray into the oven, bake it until golden, pull them out of the oven and allow to cool… if you can wait that long!!
- 220 g mozzarella cheese
- 110 g almond flour
- 1 tsp baking powder
- 1 egg
- salt and pepper
- 3 tbsp tomato paste
- 60 g bacon
- ½ cup mozzarella cheese
- ¼ red capsicum
- 2 mushrooms
- Preheat oven to 180°C. Line a baking tray with baking paper, set aside.
- To prepare the dough, melt cheese in microwave until just melted. Add all dough ingredients to a food processor and pulse until it forms a ball. Remove and place on a sheet of baking paper.
- Top dough with another sheet of baking paper and roll into an even rectangle shape.
- Remove top layer of paper and spread the dough with tomato paste. Arrange fillings over the dough.
- Using the bottom layer of paper roll dough into a large sausage shape. Place in the fridge for 20 minutes to chill.
- Remove from fridge and slice into 15 slices. Place on prepared tray and cooking in oven for 15-20 minutes or until golden.