Prep: 20 minutes • Serves: 4
1/4 cup chopped pepperoni
1/4 cup PICS shredded low-moisture part-skim mozzarella cheese
1 tablespoon PICS olive oil
1/4 teaspoon dried oregano
1 medium zucchini, ends trimmed
1. In medium bowl, stir cream cheese, pepperoni, mozzarella cheese, oil and oregano. Makes about 3/4 cup.
2. With vegetable peeler, cut zucchini lengthwise into 16 thin ribbons. Place about 3/4 tablespoon cheese mixture on 1 end of each zucchini slice; roll up. Makes 16 pinwheels.
Serving Size: 4 pinwheels
Approximate nutritional values per serving:
202 Calories, 19g Fat, 9g Saturated Fat, 42mg Cholesterol, 277mg Sodium,
4g Carbohydrates, 0g Fiber, 2g Sugars, 0g Added Sugars, 6g Protein