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.