Pizza Pinwheels | Secret Recipe Club

It is that time again for the secret reveal.  You might be asking yourself, a secret reveal for what?  It is Secret Recipe Club time again.  It just seems like it was the March reveal and here we are in April.  Time is flying by WAY too quickly. 

This month I was matched with Nicole who publishes a blog called PicNic.  Nicole lives in New Zealand and earned a PhD in Neuroscience/Biochemistry.  In addition to be extremely busy with work she loves to bake and cook. She has a wide variety of recipes on her blog which made it challenging to find the one that I would choose for this month.

After browsing through, I found these Pizza Pinwheels which caught my attention since my hubby would adore them.  He is fascinated with Totino’s Pizza Rolls and thought this would be a nice change for him.  It uses puff pastry which makes everything simply wonderful and extra special.  I switched it up to use garlic powder, four kinds of cheese and pepperoni and the result was simply divine.

While making these bite sized delights I could not help but think about my bucket list to travel to New Zealand and Australia someday soon.  I can only imagine how beautiful these two countries are and can hardly wait to explore them.  I am a Bravo TV fanatic and I am currently obsessed with The Real Housewives of Melbourne.  I am fascinated to see how they live, which is probably not the norm for everyone else, but albeit quite entertaining.  Chyka is my favorite and I am enamored with her blog. 

Thank you Nicole for the sublime appetizer recipe and inspiration - Cheese to you!

Pizza Pinwheels

Makes 32

2 Sheets Puff Pastry

1 6 oz. Can of Tomato Paste

1 teaspoon Garlic Powder

1 teaspoon Dried Oregano

5 Oz. Pepperoni, diced small

2 ½ Cup Shredded Cheese* (Asiago, Parmesan, Fontina and Provolone)

Thraw the puff pastry.  Lay onto a large board and roll out with a rolling pin slightly.  Divide the tomato paste evenly between the two sheets and spread to cover.  Sprinkle half of the garlic powder and oregano on each sheet.  Divide the pepperoni among both sheets and along with half of the cheese on each.

Roll each sheet as tight as possible and wrap seperately in plastic wrap. Chill in the refrigerator for at least one hour.  Preheat oven to 400 degrees.

Use a serrated knife to cut ½ slices from each roll.  Lay onto a cookie sheet with each pinwheel at least 1 inch apart.  Cook for 15 minutes until golden brown.  Let cool for one minute and serve.

*I used the Quattro Formagio blend from Trader Joe's

To view everyone's choices for April, simply click the link below:
April's selections for Secret Recipe Club