If you’re looking for a quick, crowd-pleasing snack or appetizer, these pepperoni pinwheels are the perfect solution! Packed with gooey mozzarella, flavorful provolone, and savory pepperoni, all wrapped in golden-brown dough, they’re irresistible. Whether you’re hosting a party, watching a game, or just need a snack, this recipe is sure to impress.
Why You’ll Love These Pepperoni Pinwheels
• Simple Ingredients: Made with ingredients you likely already have in your kitchen, these pinwheels come together quickly.
• Quick to Make: With pre-made dough, it’s easy to whip these up in under 30 minutes.
• Great for Sharing: Perfect for gatherings, game days, or just as a fun family snack.
Ingredients
Here’s what you’ll need to make a batch of these cheesy, buttery pepperoni pinwheels:
• 1 package of pizza dough (store-bought or homemade)
• 8 slices of mozzarella cheese
• 8 slices of provolone cheese
• 20–24 slices of pepperoni
• ¼ cup grated Parmesan cheese
• 2 tablespoons Italian seasoning
• 2 tablespoons melted butter
Instructions
1. Preheat the Oven: Set your oven to 375°F (190°C). While it heats, prepare your dough and filling.
2. Prepare the Dough: Roll out the pizza dough on a lightly floured surface. Aim for a rectangle shape, about 12×10 inches. This makes it easier to roll and ensures even layers of cheese and pepperoni.
3. Layer the Cheese and Pepperoni:
• First, lay the mozzarella slices evenly across the dough, leaving a small border around the edges.
• Then, layer the provolone slices on top of the mozzarella.
• Arrange the pepperoni slices over the provolone. It’s best to spread them out evenly, but feel free to add extra if you’re a pepperoni lover!
4. Roll It Up: Starting from one long edge of the rectangle, carefully roll the dough into a tight log. Pinch the seam to seal it and tuck in the ends.
5. Slice the Pinwheels: Using a sharp knife, cut the dough log into 1-inch thick slices. You should get about 10–12 pinwheels.
6. Arrange and Bake: Place the pinwheels on a parchment-lined baking sheet, leaving space between them. Brush each pinwheel with the melted butter and sprinkle with the grated Parmesan cheese and Italian seasoning.
7. Bake: Bake in the preheated oven for 12–15 minutes, or until the dough is golden brown and the cheese is melted and bubbly.
8. Serve: Let the pinwheels cool slightly before serving. They’re delicious on their own, but for an extra kick, serve them with marinara sauce for dipping!
Tips for Perfect Pinwheels
• Don’t Overfill: It’s tempting to load these up with cheese and pepperoni, but too much filling can make the dough hard to roll and slice.
• Make Ahead: You can assemble the pinwheels in advance and refrigerate the dough log. When you’re ready to bake, simply slice and pop them in the oven.
• Customize It: Feel free to add other ingredients, like chopped olives, sautéed mushrooms, or even a dash of hot sauce, to make these pinwheels your own.
Why This Recipe Works
The combination of three cheeses—mozzarella, provolone, and Parmesan—creates the perfect balance of creamy, melty, and savory. The Italian seasoning mixed with butter adds a rich, aromatic finish, while the pepperoni gives each bite a satisfying meaty flavor. With a golden-brown, buttery crust, these pepperoni pinwheels are a treat everyone will enjoy.
If you’re looking for the perfect autumn treat that’s both easy to make and irresistibly delicious, these Chocolate and Pumpkin Hand Pies are it! Imagine biting into a flaky puff pastry filled with warm spiced pumpkin and a hint of rich dark chocolate—pure fall magic. Plus, the festive shapes make them as fun to eat as they are to create, making this recipe a must-try for any fall baking session.
Autumn is a special time in our household, especially for my 8-year-old, Franco. He looks forward to all the festive treats we create together during this time of year, from spooky Halloween cookies to comforting pumpkin-flavored desserts. These hand pies are a particular favorite because they’re as fun to make as they are to eat. Franco loves helping out in the kitchen, especially when he gets to choose which autumn-themed cutters we use to shape our pies.
Prepare the Filling: In a medium bowl, combine the pumpkin puree, agave nectar, and pumpkin pie spice. Stir until well mixed.
Roll Out the Puff Pastry: On a lightly floured surface, roll out the puff pastry sheet to smooth any creases. Use your autumn-themed cookie cutters to cut out an even number of shapes—these will form the tops and bottoms of your hand pies.
Assemble the Hand Pies:
Place half of the cut-out shapes on a parchment-lined baking sheet.
Spoon a small amount of the pumpkin mixture into the center of each shape, leaving a border around the edges.
Add a few dark chocolate chips on top of the pumpkin filling.
Seal the Pies:
Brush the edges of each filled shape with a bit of water, then place a second cut-out shape on top.
Gently press the edges together with your fingers, and then use a fork to crimp the edges and seal the pies.
Egg Wash: In a small bowl, whisk the egg with a tablespoon of water. Brush the tops of each hand pie with the egg wash to give them a golden, glossy finish.
Bake: Preheat your oven to 375°F (190°C). Bake the hand pies for 20-25 minutes, or until they are golden brown and puffed up.
Cool and Serve: Allow the hand pies to cool slightly on a wire rack before serving. Enjoy them warm with a cup of spiced tea or hot chocolate!
Tips for Success
Keep It Cold: Make sure your puff pastry stays cold while working with it. If it becomes too warm, pop it back in the fridge for a few minutes before continuing.
Customize Your Fillings: Feel free to add nuts, dried fruit, or a sprinkle of cinnamon sugar on top for extra flavor and texture.
Make Ahead: These hand pies can be assembled and frozen before baking. Just pop them in the oven directly from the freezer, adding a few extra minutes to the baking time.
Why You’ll Love These Hand Pies
These Chocolate and Pumpkin Hand Pies are the perfect blend of sweet and savory, with the rich taste of dark chocolate complementing the warm, spiced pumpkin filling. The puff pastry gives each pie a delightful flakiness, and the autumn-themed shapes make them as fun to look at as they are to eat.
Whether you’re making them for a fall gathering or just to enjoy with your family, these hand pies are sure to become a seasonal favorite. Plus, they’re the perfect size for little hands to hold, making them a hit with kids too!
What’s your favorite fall dessert? Let me know in the comments, and don’t forget to share your creations if you try this recipe!
Homemade Pumpkin Spice Recipe: Your Go-To Fall Flavor
Fall is in the air, and you know what that means—pumpkin spice everything! Instead of reaching for a store-bought mix, why not create your own homemade pumpkin spice? With just a few pantry staples, you can whip up a batch that’s fresher, more flavorful, and free of any unnecessary additives. This versatile spice blend is perfect for everything from lattes to baked goods, and it makes a great gift too!
Ingredients
3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cloves
Instructions
Measure the Spices: In a small bowl, combine the ground cinnamon, ginger, nutmeg, allspice, and cloves.
Mix Thoroughly: Use a whisk or spoon to thoroughly mix the spices together. Ensure there are no clumps, and the blend is even.
Store: Transfer your pumpkin spice mix to an airtight container. Store in a cool, dark place for up to 6 months.
Use: Add a teaspoon to your morning coffee, sprinkle it over oatmeal, mix it into pancake batter, or use it in your favorite fall dessert recipes.
Tips for the Perfect Pumpkin Spice Blend
Adjust to Taste: Feel free to tweak the ratios based on your preference. If you love cinnamon, add a bit more; if cloves are too strong for you, scale them back.
Double the Recipe: This blend makes about 1/4 cup, but you can easily double or triple the recipe if you plan on using it frequently or gifting it.
Add a Twist: Consider adding a pinch of cardamom for an extra layer of flavor or a bit of ground vanilla for sweetness.
Why Make Your Own Pumpkin Spice?
Homemade pumpkin spice isn’t just more economical than the store-bought versions; it’s also customizable. You can control the quality of the ingredients, making sure your spice mix is fresh and potent. Plus, there’s something satisfying about mixing up your own seasonal flavors—it’s like capturing the essence of fall in a jar!
Have a favorite way to use pumpkin spice? Share your tips or recipe ideas in the comments below!
Homemade Pureed Prunes: A Nutritious First Food for Your Baby
Introducing solid foods to your baby is an exciting milestone, and making your own pureed baby food can ensure quality and cost-effectiveness. One of the simplest and most nutritious options is pureed prunes, perfect for gently easing your baby into the world of solid foods. This easy-to-make puree is not only packed with essential nutrients but also helps maintain healthy digestion for your little one.
As I continue to slowly introduce solid food to my five-month-old, I’ve found that making my own pureed baby food is both satisfying and practical. Not only do I have control over the ingredients, but it’s also more cost-effective than store-bought options. I recently shared our introduction to banana puree and it was a hit! One of Leo’s favorites so far is pureed prunes. This smooth, sweet puree is a fantastic way to incorporate natural sweetness and fiber into his diet.
Ingredients Breakdown
Ingredients:
Pitted prunes
Water
Step-by-Step Instructions
Prepare the Prunes: If your prunes aren’t already pitted, remove the pits. Use about 1 cup of pitted prunes for a good batch of puree.
Soak the Prunes: Place the prunes in a bowl and cover them with warm water. Let them soak for about 15-20 minutes until they are plump and soft.
Drain and Reserve: Drain the prunes, reserving the soaking water. This water is rich in nutrients and can be used to adjust the consistency of your puree.
Blend the Prunes: Transfer the soaked prunes to a blender or food processor. Add a small amount of the reserved soaking water to start, and blend until smooth. You can add more water if needed to achieve your desired consistency.
Store or Serve: Once blended, the prune puree can be served immediately or stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Frequently Asked Questions
1. Why should I introduce prunes to my baby?
Prunes are rich in fiber, which helps with digestion and prevents constipation. They also contain vitamins and minerals like vitamin K, vitamin A, and potassium, which are beneficial for your baby’s growth and development.
2. Can I use dried prunes?
Yes, dried prunes are typically used for pureeing. Just make sure they are pitted and soak them in water to rehydrate before blending.
3. How long can I store the puree?
Pureed prunes can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Use ice cube trays to freeze portions for easy serving.
4. Can I mix prune puree with other foods?
Absolutely! Prune puree can be mixed with other pureed fruits, vegetables, or even cereals to add a natural sweetness and extra nutrients to your baby’s meals.
5. What should I do if my baby doesn’t like prunes?
It’s normal for babies to take time to adjust to new foods. Try mixing prune puree with familiar flavors or other fruits your baby enjoys. If they still refuse, give it a break and try again later.
By preparing your own pureed prunes, you’re not only providing your baby with a nutritious start to solid foods but also ensuring that every bite is filled with love and care. Enjoy this exciting journey of introducing new flavors and textures to your little one!
If your prunes aren’t already pitted, remove the pits. Use about 1 cup of pitted prunes for a good batch of puree.
Place the prunes in a bowl and cover them with warm water. Let them soak for about 15-20 minutes until they are plump and soft.
Drain the prunes, reserving the soaking water. This water is rich in nutrients and can be used to adjust the consistency of your puree.
Transfer the soaked prunes to a blender or food processor. Add a small amount of the reserved soaking water to start, and blend until smooth. You can add more water if needed to achieve your desired consistency.
Once blended, the prune puree can be served immediately or stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
The Easiest Fish Tacos: Quick, Delicious, and Minimal Ingredients!
Craving a mouthwatering meal that’s both quick and easy? These fish tacos are the perfect solution! With just a few ingredients, you can whip up a delicious dinner in no time.
Back to Work and Needing Quick Meals
After five months of maternity leave, I’m back at work and in need of fast and easy weeknight meals. These fish tacos have become a staple in our home—they’re not only quick to make but also incredibly delicious and satisfying. They’ve quickly become a family favorite!
Ingredients
Frozen breaded haddock
Taylor Farms Mexican Street Corn Salad Kit
Corn or flour tortillas
Step-by-Step Instructions
Cook the Haddock: Preheat your oven according to the instructions on the package of frozen breaded haddock. Bake the fish until it’s crispy and cooked through, usually about 20 minutes.
Prepare the Salad Kit: While the fish is baking, open the Taylor Farms Mexican Street Corn Salad Kit and mix the ingredients according to the package directions.
Warm the Tortillas: Heat the corn or flour tortillas in a skillet over medium heat for about 30 seconds on each side, or until they’re warm and slightly charred.
Assemble the Tacos: Once the haddock is cooked, cut it into bite-sized pieces. Place a few pieces of fish on each tortilla, then top with a generous portion of the Mexican Street Corn Salad.
Serve and Enjoy: Serve the tacos immediately, and savor the flavors of this quick and easy meal!
Frequently Asked Questions
Can I use a different type of fish? Absolutely! Cod, tilapia, or any white fish works great in this recipe.
Can I make these tacos gluten-free? Yes, simply use gluten-free tortillas and ensure the breaded fish is also gluten-free.
What can I serve with these tacos? These tacos pair wonderfully with a side of rice and beans, guacamole, or a fresh green salad.
Can I make this recipe ahead of time? While you can prepare the components ahead of time, it’s best to assemble the tacos just before serving for optimal taste and texture.
Preheat your oven according to the instructions on the package of frozen breaded haddock. Bake the fish until it’s crispy and cooked through, usually about 20 minutes.
While the fish is baking, open the Taylor Farms Mexican Street Corn Salad Kit and mix the ingredients according to the package directions.
Heat the corn or flour tortillas in a skillet over medium heat for about 30 seconds on each side, or until they’re warm and slightly charred.
Once the haddock is cooked, cut it into bite-sized pieces. Place a few pieces of fish on each tortilla, then top with a generous portion of the Mexican Street Corn Salad.
If motherhood has you stressed and you feel like you’ve lost your creativity, I am here to help! Here you will find easy recipes, simple DIY’s, affordable styles, and what to read next. I believe we all have a creative side, some of us just need a little help to find it. I will help inspire you to have creative expression without standards.
