SPINACH ARTICHOKE PINWHEELS

Steps:

• Combine ricotta cheese, alfredo sauce, garlic, cayenne pepper, and salt; stir to blend well; fold in spinach, chopped artichoke hearts, sun-dried tomatoes, and mozzarella & asiago cheeses until evenly distributed.
• Preheat oven to 375°F and line a baking sheet with parchment paper.
• Unroll ONE CAN of refrigerated pizza crust onto a lightly floured surface; press or roll the dough into a 10x16" rectangle.
• Spread HALF of the spinach-artichoke filling evenly over the dough to within 1/2" of it's edges, but LEAVE a 3/4" margin along one of the long edges/sides.
• Roll the dough up jelly-roll-style, beginning with the long side without a margin, into a tight cylinder, ending at the long side with the margin; pinch along the long seam to seal the roll shut.
• Cut (a length of plain dental floss slid under the dough roll with its ends crossed and pulled tight to cut may be used) the roll into 16 even pieces, each about 1" wide; arrange the cut pieces, pretty-side up, on the parchment-lined baking sheet.
• Bake at 375°F for 17-18 minutes or until the outside edges of the pinwheels are light golden-brown and their tops are bubbly; cool in baking pan for about 5 minutes; serve warm.
• Repeat steps #3-7 using the second can of refrigerated pizza crust and second half of spinach-artichoke filling.
• NOTE: For convenience, the pinwheels maybe individually quick frozen before or after baking; or, better yet, they may be partially baked, individually quick frozen until needed, returned to oven to finish baking, and served warm.