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Dinner & A Movie - Pumpkin Pesto Pizza Pinwheel

Our U of I chefs are back with a twist on your traditional pizza recipe.
Pumpkin Pesto Pizza Pinwheel

Pillsbury Thin Crust Pizza Dough2 cans
Pumpkin Puree2 cans
Pesto2 cups
Bacon6 slicescrumbled
Shredded Mozzarella½ cup
Grated Parmesan¼ cup
Ground Sage2 Tbsp

Roll out pizza dough slightly. Brush pumpkin on one-half and pesto on other half. Layer sage and bacon on pumpkin side. Sprinkle parmesan and mozzarella on the pesto side. Roll tightly and wrap in plastic wrap and store in freezer. Slice frozen and layer on cooking sheet lined with parchment. Bake for 400 degrees, ~ 20 minutes.

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