Spicy Tomato Pinwheels with Fontina & Parmesan

Spicy Tomato Pinwheels

with Fontina & Parmesan

30 MIN
$10.99 Serves 2-4
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. These warm, delicious pinwheels are about as fun to make as they are to eat! You'll top pizza dough with Calabrian chile-spiced tomato sauce and rich fontina, then roll it all up, slice it into individual pieces to showcase the flavorful spirals, then bake until golden brown.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    1020 Cals (est.)
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fresh
ingredients
Spicy Tomato Pinwheels with Fontina & Parmesan
Title
  • 22 oz Pizza Dough
  • 1 8-Oz Can Tomato Sauce
  • 1½ tsps Calabrian Chile Paste
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 4 oz Shredded Fontina Cheese
  • ¼ cup Grated Parmesan Cheese
time-saving
tips & techniques
step-by-step
instructions
1 Form the pinwheels

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil; lightly oil the foil. In a bowl, combine the tomato sauce, Italian seasoning, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Using your hands, gently stretch the dough into a 1/4-inch-thick rectangle (if the dough is resistant, let rest 5 minutes). Carefully transfer to a work surface. Leaving a 1-inch border around the edges, spread half the sauce onto the dough. Evenly top with the fontina. Starting from one side, carefully fold the edge over and roll the dough up into a log, creating a spiral. Using a sharp knife, cut crosswise into 1-inch pieces. Transfer to the oiled sheet pan, cut side down. Arrange in an even layer and season with salt and pepper. Sprinkle with all but a pinch of the parmesan.

2 Bake the pinwheels & serve your dish

Bake the pinwheels 15 to 20 minutes, or until lightly browned, the cheese is melted, and the dough is cooked through. Remove from the oven and let rest at least 2 minutes before serving. Serve the baked pinwheels garnished with the remaining parmesan. Serve the remaining sauce on the side. Enjoy!

Tips from Home Chefs

1 Form the pinwheels

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil; lightly oil the foil. In a bowl, combine the tomato sauce, Italian seasoning, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Using your hands, gently stretch the dough into a 1/4-inch-thick rectangle (if the dough is resistant, let rest 5 minutes). Carefully transfer to a work surface. Leaving a 1-inch border around the edges, spread half the sauce onto the dough. Evenly top with the fontina. Starting from one side, carefully fold the edge over and roll the dough up into a log, creating a spiral. Using a sharp knife, cut crosswise into 1-inch pieces. Transfer to the oiled sheet pan, cut side down. Arrange in an even layer and season with salt and pepper. Sprinkle with all but a pinch of the parmesan.

2 Bake the pinwheels & serve your dish

Bake the pinwheels 15 to 20 minutes, or until lightly browned, the cheese is melted, and the dough is cooked through. Remove from the oven and let rest at least 2 minutes before serving. Serve the baked pinwheels garnished with the remaining parmesan. Serve the remaining sauce on the side. Enjoy!

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