Cold Pepperoni Pizza Pinwheels
Calling all pizza lovers (so, calling all humans): this one’s for you. Filled with Italian-seasoned cream cheese, pepperoni, mozzarella and Parmesan, these Cold Pepperoni Pinwheels are the cold pizza we’re not ashamed to love. Serve ‘em solo or with a side of pizza sauce for dipping.
Ingredients
- 1 container (8 oz) cream cheese spread, softened
- 1/2 teaspoon Italian seasoning
- 1/8 teaspoon crushed red pepper flakes
- 1/8 teaspoon garlic powder
- 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
- 1 cup shredded Parmesan cheese
- 2 packages (6 oz each) sliced pepperoni
- 1 package (8 oz) sliced mozzarella cheese
Instructions
- 1
In small bowl, mix cream cheese spread, Italian seasoning, pepper flakes and garlic powder. Divide mixture among tortillas, spreading evenly over tortillas, leaving 1/2-inch border. Top half of each tortilla with Parmesan cheese, pepperoni and mozzarella cheese.
- 2
Starting from side with toppings, roll up very tightly. Wrap with plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.
- 3
To serve, cut 1 inch from end of each roll, and discard. Cut each roll into 4 (1 1/2-inch) slices.
Cook it from the original
This recipe comes from oldelpaso.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on oldelpaso.com