- It’s merely a coincidence that these cheesy pinwheels are in the shape of a hurricane. As I type this, we’re expecting hurricane Dorian to make landfall in Florida in a few days. Hurricanes mean eating down what’s in the fridge and freezer as we’ve lost hundreds of dollars in food in the past when losing power during and after a storm. This is a chance to use up that box of puff pastry you bought and forgot to use for the holidays last year.
First step is to roast a whole head of garlic. This makes the garlic sweet and concentrated and it loses its sharp edge.
The kind folks at Louisville Jerky Co. provided me with some of their new bits to test in recipes and these are delicious! If you can’t find them near you, you can mail order them from their site http://lvjco.com/ or you can buy vegan pepperoni slices and chop them by hand or in a food processor.
This is roughly the texture you want the filling ingredients once processed.
You could totally bake this slab as is for an awesome pizza, but this is how it should look prior to rolling up.
This is how you score the roll before cutting. Start in the middle, then make score marks evenly between each side (because you can eye the center better rather than starting at one end) then cut out.
Baked to perfection, these tasty mini hurricanes will be gone quickly (unlike those kind of storms!).
Unlike hurricanes, these are a wheel of fortune! Enjoy!
Vegan Pepperoni Pizza Pinwheels
8
servings45
minutes20
minutesThis recipe makes 32 pinwheels but you may want to eat all of them and not share. 4 per serving is merely a suggestion!
Ingredients
1 head of garlic, roasted (instructions below)
1 package of chilled vegan puff pastry (Pepperidge Farm brand is vegan, but there are other brands available as well)
8 oz vegan mozarella cheese (I prefer 365 or Violife brand)
1/3 cup vegan pepperoni bits (I used Louisville Jerky Co. premade bits, but you could use another brand of slices and chop them by hand or in a food processor into small pieces)
1/4 c nutritional yeast flakes
1 tsp salt free Italian seasoning
1/2 tsp garlic powder
1/4 tsp salt
3 tbsp olive oil
1 tube of tomato paste (approx. 4.5 oz)
Directions
- Start by roasting the head of garlic. To do this, you’ll need to cut off just the top of the head exposing some cloves beneath. Drizzle with 1 tbsp of the olive oil and wrap up in aluminum foil like a present. Place on a baking sheet and bake at 400º for approx. 1 hour and then cool until it can be handled easily.
- To make the filling, squeeze the roasted garlic pulp from the cloves by grabbing the whole head and squeezing into the bowl of a food processor. Try to avoid getting any garlic skin into the pulp mixture. Next, add the cheese, pepperoni bits, nutritional yeast, Italian seasoning, garlic powder, salt and remaining 2 tbsp of olive oil. Pulse to combine until all incorporated (about 10-12 pulses) being careful not to over-mix. You still want to see the individual elements of the mixture.
- You need to work with chilled but unfrozen puff pastry. Letting it get to room temperature will make the oil release when baking so it’s best to thaw the package in the fridge overnight and work with chilled dough. Each pack contains 2 puff pastry slabs so you’ll be making 2 rolls. Unfold each piece of puff pastry and slather evenly with the tomato paste. Then, evenly add the filling to each slab.
- Rolling from the long edge, roll each into a tight jelly roll style shape. Starting at the center and using a sharp knife, make one score mark dead center. Then eye each side of that mark evenly to make a mark in the center between the main mark. Do this again and again until you have 16 pieces to be evenly cut. If you try and start at one end and evenly cut out 16 pieces, you’ll inevitably end up with uneven cuts. Now cut each piece out and lay onto a parchment lined baking sheet. I prefer aluminum pans as they cook more evenly. If you only have non-stick pans, you want want to double them to prevent burning or lower the temp by 25º.
- Bake at 400º for 20 minutes or until the bottoms are browned and crisp.
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