Growing up, I lived by this pizza place that made the best broccoli pinwheels. I used to walk there when I was in high school since it was just down the block, and I ALWAYS ordered a broccoli pinwheel with a side of marinara. It was so cheesy and garlicy, it makes my mouth water just thinking it! That was the inspiration for this recipe. Ordinarily I like to make my own dough, and you can certainly do that for this recipe, but when you come home from work, sometimes there just isn’t time. Pizza dough from a can works just fine! I hope you enjoy this recipe as much as I do!
1 can Pillsbury pizza crust dough (or whatever pizza dough you prefer)
1 cup broccoli florets
2 tbsp. extra virgin olive oil, divided
3 cloves garlic, minced
1/8 tsp. salt
1/8 tsp. pepper
2 cups grated mozzarella cheese
¼ cup grated Parmesan cheese
Marinara sauce for dipping
Step 1: Preheat oven to 400 degrees. Heat a pot with water and bring to a bowl. Add the broccoli and some salt. Boil until the broccoli is tender (but not too soft), about 6-10 minutes (depending how large the florets are). Drain, rinse under cold water, and let cool slightly. Then chop up the broccoli. Transfer to a bowl and add 1 tablespoon oil, garlic, salt, and pepper.
Step 2: Lightly flour a large cutting board. Roll the dough out with a floured rolling pin to form a rectangular shape. Spread the cheeses over the dough, then spread the broccoli mixture evenly over the cheese, leaving about a half an inch along the perimeter empty.
Step 3: From the long side, Begin rolling the dough into a long, tight cylinder. Brush all the cylinder with the remaining teaspoon of oil. Cut the cylinder into rounds, cutting about every 1 ½ – 2 inches, or to your desired size.
Step 4: Place the pinwheels onto a greased baking sheet or pizza stone and bake for approximately 20-30 minutes, or until the pinwheels are golden brown.