Garlic & Herb Mashed Potato Pinwheels

1. Let the pizza dough rest at room temperature according to package directions so it rolls easily. Heat the oven to 400°F (205°C). Lightly grease all 12 cups of a standard muffin tin with the olive oil.
2. In a medium bowl, stir together the mashed potatoes, soft cheese spread, and parsley until evenly combined.
   • If you don’t have already prepared mashed potatoes, you can use rehydrated instant potatoes.
3. On a lightly floured surface, roll the dough into a 12-by-16-inch rectangle, with a long edge facing you. If the dough springs back, let it rest for 5–10 minutes before continuing.
4. Spread the potato mixture evenly over the dough, leaving a ½-inch border along the long edge farthest from you.
5. Starting with the long edge closest to you, roll the dough into a snug log without squeezing out the filling. Pinch the seam closed and place the log seam-side down.
6. Using a sharp serrated knife, gently cut the log into 12 equal slices. Place one slice in each muffin cup with the spiral facing up.
7. Bake for 22–27 minutes, or until the tops and edges are golden brown and the dough in the center is cooked through.
8. Stir together the melted butter, chopped garlic, and Parmesan. Let the pinwheels cool in the tin for 5 minutes, then loosen the edges and transfer to a serving platter. Brush the tops with the Parmesan butter and sprinkle with chives, if using.
9. Warm the marinara and serve alongside the pinwheels for dipping.

Tips & Tricks

• Use thick mashed potatoes that hold their shape on a spoon. If using instant potatoes, prepare according to package directions and chill before measuring.
• Spread the filling in a thin, even layer to create defined spirals and help the dough bake evenly.
• If the log becomes too soft to slice cleanly, refrigerate it for 10–15 minutes before cutting.
• Stir the Parmesan butter between brushing each pinwheel to keep the cheese evenly distributed.

Storage

Refrigerate cooled pinwheels in an airtight container for up to 2 days. Reheat in a 350°F (175°C) oven until hot throughout, approximately 10–15 minutes. Store marinara separately.