These Sharp Italian Pinwheels are the perfect game day eats! So easy and always a fan favorite!
We all know that college football season is one of the reasons I LOVE fall, right? Well, with college football comes game day eats! Every year I try to add a few new things to our menu, but there are always a few of the old stand bys.
You know, the recipes that are tried and true and fan favorites.
These Sharp Italian Pinwheels are one of the tried and trues.
These are easy enough that even my boys could make them on their own since they don’t live at home anymore.
In fact, “you know who” (Mr. Picky) could even manage these himself if he tried. If he tried being the key words…
I use one tube of Pillsbury refrigerated pizza dough, some sharp provolone, sandwich size pepperoni, capicola and hard salami. Then I just layer it, roll it and place in a baking dish. But not before I slather the pinwheels in a combination of melted butter, Italian seasoning and parmesan cheese.
I love to serve the pinwheels with some Italian sauce for dipping.
Hope these are as popular for game day at your house as they are at ours! Enjoy!
A Few Cook’s Notes for Sharp Italian Pinwheels Recipe:
This recipe makes 12 individual pinwheels. If you’ve got a crowd coming for game day, I’d double the recipe.
I love the taste of sharp provolone, but you could also use regular provolone.
- 1 tube Pillsbury refrigerated pizza dough
- 15 slices sandwich size pepperoni, sliced thin
- 15 slices sharp provolone cheese, sliced thin
- 15 slices capicola ham, sliced thin
- 15 slices hard salami, sliced thin
- 6 Tbsp. butter, melted
- 1 1/2 tsp. Italian seasoning
- 2 Tbsp. parmesan cheese, plus extra for sprinkling
- Italian sauce, for dipping
- Preheat oven to 350 degrees. Spray a 9x13 or 10-inch round pan with nonstick cooking spray. Set aside.
- Unroll pizza dough onto a lightly floured surface and roll into a 13"x9" rectangle.
- Layer the pepperoni, provolone, ham and salami on top of the dough. Starting at one of the long ends, roll up the dough tightly, pinching the end to seal.
- Cut the loaf into 12 equal pieces. Place in pan.
- in a small bowl, whisk together melted butter, Italian seasoning and parmesan. Brush mixture over pinwheels in pan.
- Bake for 30 minutes or until golden brown. Sprinkle with extra parmesan if desired and serve immediately with Italian sauce.