Pizza Pinwheels Pepperoni Mozzarella (Print View)

Golden spirals filled with marinara, pepperoni, and mozzarella. Ideal for appetizers or entertaining guests.

# What You'll Need:

→ Dough

01 - 1 sheet refrigerated puff pastry, thawed (approximately 250 grams, about 8.8 oz)

→ Fillings

02 - 1/3 cup marinara or pizza sauce
03 - 1 1/2 cups shredded mozzarella cheese
04 - 75 grams sliced pepperoni (about 2.6 oz)
05 - 2 tablespoons grated Parmesan cheese
06 - 1 teaspoon dried Italian herbs (such as basil, oregano)

→ Finishing

07 - 1 egg, beaten
08 - 1 tablespoon olive oil (optional)

# Step-by-Step Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Gently roll out the puff pastry sheet on a lightly floured surface.
03 - Evenly spread marinara sauce over the pastry, leaving a 1/2-inch border on all sides.
04 - Sprinkle mozzarella cheese over the sauce. Distribute pepperoni slices evenly, then sprinkle with Parmesan and Italian herbs.
05 - Starting from a long edge, tightly roll up the pastry into a log. Pinch the seam to seal.
06 - Slice the log into 16 equal rounds. Arrange them cut side up on the prepared baking sheet.
07 - Brush the tops with beaten egg for color. Optionally, brush lightly with olive oil.
08 - Bake for 16 to 18 minutes, until golden brown and the cheese is bubbling.
09 - Allow pinwheels to cool briefly. Serve warm.

# Expert Suggestions:

01 -
  • They come together in minutes, making you look like a party hero.
  • The crispy pastry and gooey filling strike that perfect, addictive balance every time.
02 -
  • If you try to roll the pastry while still frozen, it’ll crack and refuse to cooperate.
  • Slicing with a dull knife squashes the pinwheels; always use the sharpest blade you have.
03 -
  • Chill the rolled log for 10 minutes before slicing—it makes every pinwheel perfect.
  • A touch more Parmesan on top before baking gives a crunchy, savory finish.
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