Pizza Pinwheels

1 can Pillsbury Refrigerated Pizza Crust
½ tsp Garlic Salt
1 tsp Dried Basil
¼ Cup Shredded Parmesan Cheese
1 Cup Shredded Mozzarella Cheese
½ Cup Sliced Pepperoni, Chopped
1 Cup Marinara or Pizza Sauce

Preheat oven to 425°

Roll out dough from pop can and stretch into rectangle. Sprinkle with garlic salt, basil, cheeses and pepperoni. Starting at the short end, roll dough into a log. Slice into 1” pieces. Place on lightly greased baking sheet. Bake for 10 minutes or until browned on top. Serve with warm marinara sauce for dipping.

~Source: quickdish via pinterest

Patti’s Notes: Okay, I confess, I didn’t measure anything and I didn’t chop the pepperoni. I do however, put the pepperoni on a paper towel and put it in the microwave for about 10 seconds to drain out some of the fat. I also used the Thin Crust version of the pizza crust and I used my pizza stone. I left them on the pizza stone for serving so they would stay hot. I had some two ounce plastic cups so after I heated the marinara sauce I put a little scoop of sauce in the cups. That way people could put the sauce cup on their plate and use it for dipping instead of the sauce running all over the plate.

Tip of the Day: After rolling everything into a log, wrap it in plastic wrap and place it in the freezer for about 10 minutes. It will make it easier to cut. Also, use a serrated knife. If not everything will squish together and you’ll end up with pizza blobs instead of pizza pinwheels. It would still be tasty but not very pretty! ;-)

Easy Meter: Yes.

Health-o-Meter: Let’s be honest, pizza isn’t the healthiest thing in the world but it’s not the worse either. You could make a veggie version or substitute other toppings but don’t put the sauce in the mix. From what I’ve heard it makes a big gooey mess. Use it on the side for dipping.

Taco Cups

1 lb ground beef
1 packet taco seasoning
2/3 cup water
1 can black beans, drained
2 cups cheddar cheese, shredded
36 wonton wrappers
Toppings: salsa, cheese, sour cream, lettuce, tomatoes, etc.
cooking spray

Preheat oven to 375°

Brown the meat in a skillet and drain off fat. Add the taco seasoning, water and black beans. Mix and simmer for 5-10 minutes, until water is absorbed.

Spray 18 regular muffin pan cups with cooking spray. Place one wonton wrapper in each muffin cup. Divide half of the taco meat between muffin cups. Sprinkle half of the cheese over the cups. Repeat layers: wonton, taco meat and cheese.
Bake at 375 for 20 minutes, or until cheese is bubbly. Top with your favorite taco toppings.

~source: plainchicken via pinterest

Patti’s Notes: You don’t need to use muffin liners; they easily lift right out of muffin pan when
done. When putting the cooked meat/bean mixture into the wonton wrappers I used a melon baller (small ice cream scoop). I pressed down a little on the second wonton wrapper so they would ‘fuse’ together.

Easy Meter: Simple Simon. They don’t take long to assemble and I didn’t miss frying tortillas at all.

Health-o-Meter: Wonton wrappers are WAY lower in calories than tortillas, then they are baked not fried so in my book they rate healthier than regular tacos. The calorie count would vary depending on what toppings you use, i.e.: regular sour cream, light sour cream, plain Greek yogurt, guacamole or no toppings at all.