|Prep Time||15 min|
|Cook Time||10 min|
|Serving Size 1 pinwheel|
|Calories from Fat||130|
|Total Fat||15 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Total Carbs||56 g|
|Dietary Fiber||4 g|
|Vitamin A||8 %|
|Vitamin C||6 %|
For rolling ease, place pizza dough on a lightly floured surface to prevent it from sticking.
- 2 packages (13.8 oz. ea.) refrigerated pizza crust
- 1 jar (1 lb. 8 oz.) Ragu® Robusto!® Pasta Sauce
- 1 cup mozzarella cheese, (about 4 oz.)
- 1 cup sliced pepperoni, chopped (about 4 oz.)
- Preheat oven to 425°. Press each pizza crust into 8 x 12-inch rectangle with rolling pin or hands, then cut each into 4 equal squares.
- Arrange squares on two greased baking sheets. Starting at corner of each square, cut toward center of square stopping 1/2-inch from center with knife. Evenly top each square with 2 tablespoons Pasta Sauce, then cheese and pepperoni. Fold every other point into center; press to seal. Bake 10 minutes or until crusts are golden. Serve with remaining Sauce, heated.
- Photo Copyright 2006 Publications International, Ltd. Used with permission.
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