|Fresh out of the oven|
|Ready to be popped into the oven for 20-25 minutes|
1 teaspoon baking powder
Lightly scatter 1 tablespoon Parmesan over top of dough. Top evenly with shredded cheese. Begin lifting the narrower 10" end of parchment, using your rubber spatula to gently nudge the end of dough over to begin rolling. Roll the dough by steadily lifting the parchment paper as you go, rolling it into a log. Once it's completely rolled into a log, use a sharp knife to cut dough log into approximately 10 1-inch thick round pinwheels (or 12 3/4-inch thick pinwheels). Place on parchment lined (or lightly greased) baking sheet, spacing about 1 to 2 inches apart. Sprinkle lightly with remaining tablespoon of Parmesan. Bake for 20 to 25 minutes or until golden brown and done.