Ingredients
- 1 lb store-bought pizza dough, room temperature
- 1/2 cup pizza sauce, plus more for dipping
- 1 1/2 cups shredded mozzarella
- 1/2 cup mini pepperoni
- 1/4 cup grated Parmesan
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- Marinara, warmed, for serving
Instructions
- Roll out. On a floured surface, roll the dough into a 14x10-inch rectangle.
- Top. Spread the sauce edge-to-edge, leaving a 1/2-inch border on one long side. Scatter mozzarella, pepperoni, Parmesan, and Italian seasoning.
- Roll and slice. Roll up tightly from the long side. Cut into 12 equal pinwheels with a sharp knife.
- Bake. Arrange cut-side up on a parchment-lined sheet, brush with olive oil, and bake at 400°F (200°C) for 12–15 minutes until golden and bubbly.
- Serve. Cool 5 minutes, then serve warm with marinara for dunking.
💡 Pinwheel smarts
Room-temperature dough rolls without springing back — cold dough fights you. Don’t over-sauce; a thin layer keeps the swirls from getting soggy. Dental floss slices the log cleaner than a knife for perfect spirals.
Common questions
Can I make them ahead?
Assemble the log, wrap, and refrigerate up to 24 hours. Slice and bake fresh — add 2 minutes if baking from cold.
Can I freeze them?
Yes — freeze baked pinwheels up to 2 months. Reheat at 375°F for 10 minutes from frozen.
What fillings can I use?
Sausage and peppers, veggie (mushrooms, olives, peppers), BBQ chicken, or just extra cheese.
Can I use crescent dough?
Yes — it’s softer and flakier. Bake at 375°F for 12–14 minutes.
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