Pepperoni Pizza Pinwheels Recipe
Rolling the dough tightly around sauce, cheese, and pepperoni before slicing creates the same spiral you'd get from a jelly roll, so every piece bakes evenly and holds its shape instead of unrolling into a flat mess.
- Prep
- 20 min
- Cook
- 18 min
- Total
- 38 min
- Servings
- 8
Ingredients
- 1 pound pizza dough, room temperature
- 1/2 cup pizza sauce
- 4 oz pepperoni, thinly sliced
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried Italian seasoning
- 2 tbsp unsalted butter, melted
- 1 large egg, beaten (for egg wash)
- 1 tbsp fresh parsley, chopped
Nutrition per serving
- Calories
- 341
- Protein
- 14g
- Carbs
- 31g
- Fat
- 17g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2On a lightly floured surface, roll the pizza dough into a rectangle about 12x9 inches, roughly 1/4 inch thick.
- 3Spread the pizza sauce evenly over the dough, leaving a 1/2-inch border on one long edge.
- 4Scatter the pepperoni slices over the sauce, then top with the mozzarella, parmesan, garlic powder, and Italian seasoning.
- 5Starting from the long edge covered in filling, roll the dough into a tight log, ending seam-side down at the bare edge. Pinch the seam to seal.
- 6Using a sharp knife or unflavored dental floss, slice the log into 8 pinwheels, each about 1 to 1 1/4 inches thick.
- 7Arrange the pinwheels cut-side up on the prepared baking sheet, spacing them at least 1 inch apart. Brush the tops with the melted butter mixed with the beaten egg.
- 8Bake for 16-20 minutes, until the dough is golden brown and the cheese is bubbling.
- 9Let the pinwheels cool on the pan for 5 minutes, then sprinkle with fresh parsley and serve warm with extra pizza sauce for dipping.
Tips & variations
- Chill the rolled log in the freezer for 10 minutes before slicing if the dough feels soft; firmer dough holds its round shape better under the knife.
- Swap in turkey or beef pepperoni for a leaner version, or use diced ham and pineapple for a different filling entirely.
- For extra-crisp bottoms, bake on a preheated pizza stone or an inverted sheet pan instead of a room-temperature one.
Storage & reheating
Store cooled pinwheels in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 8-10 minutes to recrisp the crust; microwaving works but leaves the dough soft.
Tips from the Tulo kitchen
- Leaving a bare border on the far edge of the dough before rolling gives the seam something dry to seal against, so it doesn't slide open while baking.
- If the pinwheels unravel slightly during baking, a toothpick pushed through the outer edge before baking holds the shape and is easy to remove afterward.
FAQ
Is pepperoni made from pork?
Traditional American pepperoni is a cured, air-dried sausage typically made from a blend of pork and beef, seasoned with paprika and cayenne for its red color and heat. Some brands sell all-pork or all-beef versions, so it's worth checking the label if pork specifically is a concern.
Can I use store-bought pizza dough for this recipe?
Yes. Refrigerated pizza dough or thawed frozen dough both work well; just let it come to room temperature for about 20 minutes so it rolls out without springing back.
Why did my pinwheels come out doughy in the center?
This usually means the dough was rolled too thick or the pinwheels were sliced too wide. Aim for a 1/4-inch-thick sheet of dough and slices no thicker than 1 1/4 inches so the center cooks through by the time the outside browns.
Can these be made ahead and frozen?
Yes. Freeze the sliced, unbaked pinwheels on a tray until firm, then transfer to a freezer bag for up to 2 months. Bake from frozen at 400°F (200°C) for an extra 5-7 minutes.
