High-Protein Pizza Pinwheels with Turkey Pepperoni & Creamy Cottage Cheese

These pinwheels reinvent game-day snacks with a high-protein twist. Creamy cottage cheese replaces fatty sauces, while turkey pepperoni keeps it lean yet flavorful. Kids and adults alike will devour these crispy spirals fresh from the oven.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings (makes 24-32 pinwheels)

Ingredients

• 4 large whole wheat tortillas (burrito size)
• 1 cup full-fat cottage cheese
• 1 cup shredded low-moisture part-skim mozzarella
• 32 slices turkey pepperoni
• 1/4 cup grated Parmesan cheese
• 2 tsp Italian seasoning
• 1/2 cup finely chopped spinach (optional)
• 1 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
2. Blend cottage cheese in food processor until smooth. Stir in 1/2 cup mozzarella, Parmesan, Italian seasoning, garlic powder, and spinach.
3. Spread 1/4 cup cheese mixture evenly over each tortilla, leaving 1/2-inch border.
4. Layer 8 turkey pepperoni slices in single layer over cheese mixture on each tortilla.
5. Roll tortillas tightly into log shape. Use toothpicks every 2 inches to secure if needed.
6. Slice each log into 6-8 pinwheels using serrated knife. Arrange spiral-side up on baking sheet.
7. Sprinkle remaining mozzarella over pinwheels. Bake 12-15 minutes until golden and crispy.
8. Let cool 5 minutes before serving. Optional: drizzle with warmed marinara for dipping.

Chef's Note

For extra crispy edges, place pinwheels on top oven rack during last 3 minutes of baking.

Make-Ahead Tips

Assemble rolls (unsliced) and refrigerate up to 24 hours. Freeze baked pinwheels in airtight container 1 month.

Substitutions

Swap turkey pepperoni for grilled chicken strips or roasted veggies. Almond flour tortillas for gluten-free option.