Pepperoni Pinwheels

Making some fun apps for a kid-pleasing get-together. Nobody will ever know that they’re Keto.

Pepperoni Pinwheels

Ingredients:

  • 1 1/2 cups shredded mozzarella
  • ¾ cup almond flour
  • 2 tbs cream cheese, cubed
  • 1 egg
  • 1 tsp xanthan gum (optional)
  • garlic powder
  • sea salt
  • Pepperoni–the amount will really depend on how much you like.
  • 8-12 mozzarella cheese slices
  • 1/4 cup grated parmesan cheese

Method:

  1. Preheat the oven to 400 degrees
  2. Combine almond flour, garlic powder, salt, xanthan gum, and cheeses and stir in a bowl. In the microwave, heat for about a minute and 30 seconds.
  3. Stir the mixture and add egg until combined.
  4. While still warm, cut the dough in half.
  5. On a nonstick baking mat or Silpat, use wet fingers and hands to shape each half of the dough into rectangles (size can vary but the approximate size is 6×9 inches)
  6. After forming the dough into rectangles, lay down a layer of cheese topped with a layer of pepperoni. How much you put of each depends on your own personal tastes.
  7. Sprinkle parmesan over the tops.
  8. Gently roll each rectangle into a “log”.
  9. Put in the freezer to cool for 20 minutes.
  10. Cut each log into 1/4-1/2 inch slices.
  11. Lay the pinwheels on the non-stick baking mats or parchment, and bake until tops look golden. About 10-15 minutes.

Serve with ranch or marinara sauce. Makes about two dozen.

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