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Kelly the Kitchen Kop

Crescent Roll Pizza Pinwheels + Tasty Variations: Bacon Spinach Pinwheels & Mushroom Parmesan Pinwheels

April 26, 2017 9 Comments

*Amazon or other affiliate links may be included, see full disclosure after the post. I'm not a medical professional, so use anything you read here only as a starting point for your own research.

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Crescent Roll Pizza Pinwheels

Crescent Roll Pizza Pinwheels + Tasty Variations

My friend Jeanne brought this appetizer to a neighborhood party recently and she used a yummy mushroom filling to make “Mushroom Parmesan Pinwheel Crescents” — yep, the recipe is below.  🙂  She said her kids love them best when she uses a pizza filling to make crescent roll pizza pinwheels, which are pictured above.  Aren't they cute?  Another variation is for bacon spinach pinwheels, and that recipe is below too.  Put them on sticks and call them “pizza pinwheel lollipops” and your kids will especially love them!

My favorite part is how these can be made ahead of time.  Right now I have two cookie sheets in the freezer all ready to take with us for family gatherings soon.  I partially bake them ahead of time and freeze, and then all I have to do is remember to get them out in time so they can thaw, then they're thrown into the oven to bake just before serving.  I tried these out on Kent and the kids yesterday and everyone loved them.

You start out with this homemade soaked crescent rolls recipe and pick from the topping ideas below for the various crescent rolls recipes, or “pinwheels” that you can make with it.  Here's how you assemble:

Crescent Roll Pizza Pinwheels + Tasty Variations…

Instructions:  

  • The Homemade Crescent Rolls recipe makes 4 – 12” x 4” rectangles.  (Mine were more like 6” x 16”.)  The filling recipes below are enough for 2 rectangles, which will make about 36 pinwheels. (About 18/rectangle.)
  • After the first rise, roll crescent dough into a rectangle on a floured countertop.

pizza pinwheels-rolled out

  • Spread with 1/2 of the filling mixture.  (See below for filling options.)

pizza pinwheels-filling on

  • Roll up into a log, starting on the long side.
  • Place on a buttered or parchment paper-lined baking sheet — I use these stainless steel cookie sheets, but it doesn't matter so much if you're using parchment paper.  If the food is touching the pan though, don't use non-stick!  Read more about rotten Teflon pans here.

pizza pinwheels-on pan

  • Repeat to use the other 1/2 of the filling on the 2nd rectangle.
  • Chill in the fridge at least 1 hour. (I omitted this step and they were still good, but Jeanne’s were prettier and kept more of the “pinwheel” shape.)
  • Cut into 1/2” slices.  Here you can let rise a little right on the cookie sheet in a warm spot for about an hour, but you don't have to do this step, they're just a little lighter and crispier that way.
  • Place on buttered or parchment paper-covered baking sheets.
  • Bake at 350* for 15-17 minutes, until golden brown.
  • Best served warm and with more butter of course.  🙂

Make ahead notes: The beauty of this recipe is that it can be made a day ahead and the log can be kept in the fridge.  The next day just slice and bake.  OR to make ahead even further out from when you’ll need them:  after slicing, lay out on a cookie sheet lined with parchment paper to freeze.  Once frozen, transfer to a storage container to keep in the freezer until you’re ready to thaw, rise a little, and bake.  So simple!  Jeanne makes a lot of them at once to keep on-hand for kids' snacks.

Filling Options

Remember, listed below are enough toppings for TWO rectangles, making a total of about 36 pinwheels.  Just mix the ingredients together and assemble according to the above instructions.

Here are just three ideas, but the options are endless.  Try different variations and let us know in the comments what your favorites are!

  • Crescent Roll Pizza Pinwheels:

      • 1 cup of your favorite pizza sauce (Watch out for HFCS – I use organic, or this homemade pizza sauce or this yummy no-cook pizza sauce for extra fresh flavors.)
      • 1 cup mozzarella cheese
      • 6 ounces pepperoni slices, cut into quarters (I couldn’t find pepperoni that didn’t have a rotten ingredient list, so I used about 2/3 cup crumbled sausage from our local farm – find sources for healthy meat here if you don't have a good local source.)
  • Mushroom Crescent Pinwheels:
      • 2 Tablespoons ranch dressing (That's a link to my homemade recipe, the only organic versions I've tried from the store taste pretty bad.)
      • 16 ounces organic mushrooms
      • 1 organic onion
      • 1/2 cup parmesan cheese
      • 4 ounces cream cheese
      • 1/4 cup chopped green onions (or 1/8 cup dried chives)
      • Chop onions and mushrooms very fine.  Sauté in small amount of butter or olive oil. Remove from heat, mix in the rest of the ingredients.
  • Spinach Florentine Crescent Pinwheels:
      • 2 – 10 ounce packages frozen spinach, thawed, well drained, and minced (For fresh spinach, just chop a couple handfuls.)
      • 1/2 cup minced onion
      • 1 cup shredded Swiss cheese
      • 1/2 cup crumbled bacon (Again, best from a local farm – or find sources for healthy meat here if you don't have a good local source.)
      • 1/2 cup grated parmesan
      • 4 ounces cream cheese
      • Cook bacon until crisp.  Sauté spinach and onions in leftover bacon grease.  Remove from heat, add the rest of the ingredients.  Mix well.

Enjoy!

More you might like:

  • Struggling with some health issue?  See if it's been covered here in my list of remedies and recovery stories!
  • Ever thought of homeschooling?  See my posts all about homeschooling here.  Or read how in the world we came to that crazy decision here.
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Comments

  1. mindyvoet says

    April 30, 2017 at 11:18 PM

    I used to eat crescent rolls from that awful pop open can when I was little (yes embarrassing). I would love to try out your homemade recipe though and try this next! Thank you for providing better options!

    Reply
    • KitchenKop says

      May 1, 2017 at 10:42 AM

      Oh so did I Mindy, unfortunately, before I knew better!!! 🙂

      Kelly

      Reply
  2. Musings of a Housewife says

    December 23, 2009 at 9:33 PM

    Those look divine!

    Reply
  3. Wardeh @ GNOWFGLINS says

    December 23, 2009 at 7:29 PM

    So glad you shared this in the Tuesday Twister! Looks super good – and I love the useful crescent roll recipe. Thanks, Kelly!

    Reply
  4. Millie@Real Food for Less Money says

    December 23, 2009 at 9:58 AM

    The pinwheels sound great and the cresent roll recipe wonderful.

    Reply
  5. Jerri says

    December 23, 2009 at 6:53 AM

    Great ideas! I love recipes that use crescent rolls! Thanks for sharing!

    Reply
  6. jeanne says

    December 21, 2009 at 9:41 AM

    Kelly,
    Sorry I should have told you when I gave you the recipe that you can substitue Boar’s Head hard salami for the pepperoni. When I make these to take to other places I just use pepperoni, it is such a small amount spread over all the crescent dough. I am going to try them with the sausage later this week — great idea!

    Reply
  7. Naomi says

    December 21, 2009 at 9:37 AM

    Another way to slice those pinwheels without chilling the dough first is to take a length of string or dental floss and wrap it around the log, pulling the ends over the top and in opposite directions until the log is sliced. It makes beautiful pinwheels!

    But chilling the dough is a great idea too. I’d never have thought of that.

    Reply
  8. Jen says

    December 21, 2009 at 1:51 AM

    Oh my… YUM!! You just gave me the answer to the question that’s been on my mind for a few days. What to bring to my family’s Christmas Eve celebration? Thank you!! I’m thinking a full batch, with 1/2 pizza and 1/2 mushroom. 🙂

    I know how you feel about the pepperoni dilemma. It’s my favorite pizza topping, and I was really missing it. Then I found Organic Prairie, which has an uncured pepperoni. I couldn’t find it locally, but their website has a bulk special right now for buy 1 case (10-5oz. packages), get one free. It works out to be $1.94 per package + shipping. It was a small investment, but now I have pepperoni to last a long time. 🙂 It’s really good too!! I frequently have sourdough crackers with a slice of pepperoni and cheddar cheese for lunch now. BTW, I’m not in any way associated with Organic Prairie. I just love pepperoni, and wanted a natural product.

    Thanks for the recipe Kelly!

    Reply

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