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cooking
12
Servings
45
min
Prep Time
15
min
Cook Time
Med
Level
ingredients

  • 1 ½ cups leftover KC spiral cut ham, diced
  • 1 14.5oz can crushed tomatoes
  • 1 8oz can chunk pineapple
  • ¼ cup dark brown sugar
  • 2 TBS apple cider vinegar
  • 2 TBS worcestershire
  • 2 tsp smoked paprika
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp ground mustard
  • 1 uncooked pizza crust, cold
  • 2 cups shredded mozzarella (1 8oz package)
  • ½ cup red onion, diced
  • Cilantro, chopped
  • Source Chef Darci Bos Submission

Details

For The BBQ Sauce:

In a saucepan combine tomatoes, pineapple, brown sugar, vinegar, Worcestershire, paprika, onion, garlic and mustard powder. Stir together and bring to a boil. Reduce heat and simmer for about 20 min. Pour sauce in a blender or food processor and process until smooth. Allow to fully cool in refrigerator.

To Make Pinwheels:

Pre-heat oven to temperature that pizza dough packaging calls for. Flour counter surface and slightly roll out pizza crust to a nice rectangle. Make sure BBQ sauce is cooled and spoon about a cup onto crust. Spread out evenly, leaving edges clear. Top with mozzarella (may not need it all), ham, then red onion. Lengthwise, roll up pizza rolls tightly. Make 1 in slices and place on greased baking sheet. Bake in oven 10-15 min or until golden and fully cooked. Remove from oven and top with chopped cilantro.