Pepperoni Pizza Pinwheels

1 pouch (16 ounces) Pizza Crust & Roll Mix (including yeast packet)
1 1/4 cups very warm water (120 -130 F)
1 tablespoon vegetable oil
2 garlic cloves, pressed
4 ounces mozzarella cheese, grated, divided (1 cup)
3 plum tomatoes, sliced
1 teaspoon Italian Seasoning Mix
1 package (3.5 ounces) thinly sliced pepperoni
1 ounce fresh Parmesan cheese, grated
1 can (8 ounces) pizza sauce, warmed (optional)

Preheat oven to 350 F. Brush cups of a muffin pan with vegetable oil. In a bowl, combine mix, yeast, water and oil. Mix dough according to package directions for pizza crust. Generously flour flat side of a cutting board. Using lightly floured baker's roller, roll dough into a rectangle even with edges of cutting board. Press garlic; spread evenly over dough.

Grate half of the mozzarella cheese over dough. Slice tomatoes; arrange in a single layer over cheese and sprinkle with seasoning mix. Arrange pepperoni slices evenly over tomatoes. Grate remaining mozzarella cheese over pepperoni and tomato slices. Starting at longest edge, roll dough up tightly; pinch seam to seal.

Using a knife, slice roll into 12 1 1/2-inch-thick slices. Place slices, swirl side up, into cups of muffin pan. Grate Parmesan cheese; sprinkle evenly over rolls.

Bake 30-35 minutes or until deep golden brown. Remove to cooling rack; cool 5 minutes before removing from pan. Serve with warmed pizza sauce for dipping, if desired.

Yield: 12 servings

Nutrients per serving (1 pinwheel): Calories 240, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 15 mg, Carbohydrate 28 g, Protein 9 g, Sodium 640 mg, Fiber 0 g

Cook's Tip: One package (16 ounces) hot roll mix can be substituted for Pizza Crust & Roll Mix, if desired.