Broccoli and Pepperoni Pinwheels

Pepperoni and Broccoli Pinwheels are super fun (and easy) to make, and even more fun to eat!
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Broccoli and Pepperoni Pinwheels
RECIPE COURTESY OF KATIE LEE
Level: Easy
Total: 55 min (includes standing time)
Active: 20 min
Yield: 7 servings
Ingredients
Nonstick cooking spray, for greasing the cake pan
One 8-ounce tube crescent roll dough
42 to 50 slices pepperoni
1 1/2 cups frozen broccoli florets, thawed, drained and chopped (I press the broccoli between paper towels to remove as much water as possible)
Garlic salt, for sprinkling
1 cup shredded mozzarella
2 tablespoons grated Parmesan
Directions
Preheat the oven to 400 degrees F. Grease an 8-inch round cake pan with cooking spray.
Unroll the crescent dough onto a clean surface. Use a rolling pin to go over the dough a couple of times and stretch it a bit into a large rectangle. Line the dough with the pepperoni. Top evenly with the broccoli and sprinkle with garlic salt. Top with an even layer of mozzarella.
Roll up the dough. Use a sharp knife to cut into seven 1-inch rounds. Put the rounds in the prepared cake pan, crowding them together. Bake until golden brown, 25 to 30 minutes. Sprinkle with the Parmesan and let stand 5 minutes before serving
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This recipe has been updated and may differ from what was originally published or broadcast.
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