These Pepperoni Mozzarella Pinwheels transform simple pizza ingredients into a fun, irresistible snack. Perfect for game days or parties, they’re cheesy, flaky, and packed with flavor. The hardest part is waiting for them to cool enough to eat!
Love Pepperoni Mozzarella Pinwheels? So do we! If you're into Savory Snacks or curious about Chicken, you'll find plenty of inspiration below.
Why You’ll Love This Pepperoni Mozzarella Pinwheels
Fun to make: Rolling and slicing these spirals is a joyful, hands-on activity.
Big flavor, little effort: A handful of ingredients and 15 minutes of prep yield a crowd-pleasing snack.
Endlessly versatile: Easily swap meats, cheeses, or add veggies to customize.
Perfect for any occasion: Ideal for movie nights, game days, or potlucks, served hot or at room temperature.
Ingredients & Tools
- 1 lb store-bought pizza dough, thawed if frozen
- 1/2 cup pizza sauce
- 4 oz thinly sliced pepperoni
- 2 cups shredded low-moisture mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1 large egg, for egg wash (optional)
- 1 tbsp olive oil, for brushing
Tools: Rolling pin, sharp knife or pizza cutter, parchment paper, baking sheet, pastry brush.
Notes: Use fresh pizza dough from the deli section for best results. Low-moisture mozzarella melts beautifully without sogginess.
Nutrition (per serving)
| Calories: | 185 kcal |
| Protein: | 9 g |
| Fat: | 10 g |
| Carbs: | 15 g |
| Fiber: | 1 g |
Serves: 8 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Let your dough come to room temperature. This is non-negotiable! If the dough is too cold, it will be difficult to roll out and will likely spring back and shrink. Let it sit on the counter for at least 30-60 minutes until it’s pliable and no longer cold to the touch.
- Shred your own mozzarella if you can. Pre-shredded bags contain anti-caking agents like potato starch or cellulose, which can prevent the cheese from melting as smoothly. A block of low-moisture, whole-milk mozzarella that you shred yourself will give you the ultimate gooey, stretchy texture.
- Don’t overdo the sauce. It’s tempting to slather it on, but too much pizza sauce will make the dough soggy and cause the pinwheels to fall apart. A thin, even layer is all you need for that perfect hit of tomato flavor in every bite.
- Use a sharp knife or pizza cutter for clean slices. A dull blade will drag the dough and squish your beautiful spirals. A quick, confident sawing motion is the trick to getting those picture-perfect pinwheels.
How to Make Pepperoni Mozzarella Pinwheels
Step 1: First, preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. This is a crucial step—the parchment prevents sticking and makes cleanup an absolute breeze. Take your room-temperature pizza dough and place it on a lightly floured surface. Using your rolling pin, roll the dough out into a rough rectangle, about 12×15 inches in size and 1/4-inch thick. Don’t worry if it’s not perfect; you just want a relatively even thickness.
Step 2: Now for the fun part—assembly! Spread the pizza sauce evenly over the surface of the dough, leaving a 1-inch border clean around all the edges. This border is key; it will help seal the roll later. Next, sprinkle the Italian seasoning and garlic powder over the sauce. Then, lay the pepperoni slices in a single, slightly overlapping layer, covering the sauced area completely.
Step 3: Time for the cheese! Evenly scatter the shredded mozzarella and grated Parmesan over the pepperoni. You’ll want a good, generous coverage, but try to keep it away from that 1-inch border. The cheese is what creates that amazing molten center, so don’t be shy with it. You should see a colorful, layered mosaic of red, white, and specks of green from the herbs.
Step 4: Carefully start rolling the dough. Begin from one of the longer sides, rolling it up as tightly as you can without squeezing the fillings out. Think of rolling a yoga mat—firm and consistent. Once it’s fully rolled, pinch the final seam and the ends to seal everything in. You should have a long, firm log. If you have time, you can pop it in the freezer for 10-15 minutes; this makes slicing much easier.
Step 5: Using your sharp knife or pizza cutter, slice the log into 1-inch thick rounds. You should get about 12-15 pinwheels. If the log gets soft and squishy, don’t hesitate to pop it back in the freezer for a few minutes. Place the pinwheels on your prepared baking sheet, spacing them about 1-2 inches apart so they have room to expand as they bake.
Step 6: For a gorgeous golden-brown finish, lightly brush the tops of the pinwheels with olive oil or an egg wash (just beat one egg with a tablespoon of water). This little step adds a beautiful color and a subtle shine. Bake for 12-15 minutes, or until the dough is cooked through, the tops are golden, and the cheese is bubbly and melted. You’ll know they’re done when your kitchen smells like an Italian pizzeria.
Step 7: As soon as you take them out of the oven, let the pinwheels rest on the baking sheet for at least 5 minutes. I know it’s tempting to dive right in, but this resting time allows the cheese to set slightly, so you don’t end up with a molten lava burn and all the filling oozing out on the first bite. They’ll still be wonderfully warm and gooey, just more manageable.
Storage & Freshness Guide
- Fridge: Store cooled leftovers in an airtight container for up to 3 days.
- Freezer: Freeze unbaked log (wrapped tightly) for up to 3 months. Slice and bake from frozen, adding a few extra minutes.
- Reviving: Reheat in a toaster oven, conventional oven, or air fryer at 350°F for 5-8 minutes to restore crispiness.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens cut through the richness of the pinwheels perfectly, balancing out the meal.
- A bowl of warm marinara or ranch dip for extra dipping — Because you can never have too much sauce, and it turns this snack into a more interactive, fun experience.
- Italian-style roasted vegetables like bell peppers and zucchini — They continue the Mediterranean flavor theme and add a healthy, colorful component to your plate.
Drinks
- A chilled, crisp lager or pilsner — The carbonation and mild bitterness of the beer are a classic pairing that cleanses the palate after each cheesy, savory bite.
- Sparkling water with a squeeze of lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing against the salty pepperoni and rich cheese.
- A bold, fruit-forward red wine like a Chianti — The acidity and berry notes in the wine stand up beautifully to the tomato sauce and herby flavors.
Something Sweet
- Mini cannoli or tiramisu bites — Staying with the Italian theme, these classic desserts provide a creamy, coffee-kissed finish that feels like a natural progression.
- A scoop of rich vanilla gelato — The simplicity of cold, sweet vanilla is a dreamy contrast to the warm, savory pinwheels you just enjoyed.
- Lemon sorbet — This is the ultimate palate cleanser; its bright, tart flavor will leave you feeling refreshed and satisfied.
Top Mistakes to Avoid
- Mistake: Using cold dough. This is the number one reason pinwheels are hard to roll and end up misshapen. Cold dough is elastic and will fight you every step of the way, springing back as you try to roll it out.
- Mistake: Overfilling the dough. It’s easy to get carried away with toppings, but too much sauce and cheese will leak out during baking and can prevent the interior dough from cooking through, leaving you with a soggy bottom.
- Mistake: Slicing with a dull knife. I’ve messed this up before too—a dull blade presses down instead of slicing cleanly, which squishes the log and ruins the beautiful spiral structure you worked so hard to create.
- Mistake: Skipping the rest time after baking. That cheese is insanely hot straight from the oven. Letting the pinwheels sit for a few minutes allows the structure to firm up, ensuring you get a perfect, intact bite instead of a cheesy landslide.
Expert Tips
- Tip: Create a flavor-packed base layer. Before you add the sauce, mix a tablespoon of grated Parmesan and the Italian seasoning right into the dough as you roll it out. It adds an extra layer of savory flavor that permeates the entire pinwheel.
- Tip: Get creative with your fillings. This recipe is a fantastic canvas. Try adding cooked and crumbled Italian sausage, sliced black olives, jalapeños for a kick, or a sprinkle of red pepper flakes. The method stays the same!
- Tip: Make them ahead for easy entertaining. You can assemble the whole log, wrap it tightly in plastic wrap, and keep it in the fridge for up to 24 hours before slicing and baking. You can even freeze the unbaked log for up to 3 months—just slice and bake from frozen, adding a few extra minutes to the baking time.
- Tip: Re-crisp leftovers in the air fryer. If you have any leftovers (a rare occurrence!), the microwave will make them soft. Tossing them in an air fryer at 350°F for 3-4 minutes will bring back that wonderful crispy exterior.
FAQs
Can I use puff pastry instead of pizza dough?
Absolutely! Puff pastry will give you a flakier, more buttery result that’s equally delicious. The method is identical—just be aware that puff pastry can bake a little faster, so keep a close eye on them after the 10-minute mark. The flavor profile will be slightly different, leaning more towards a French pastry than a pizza, but it’s a wonderful variation.
My pinwheels are unraveling. What did I do wrong?
This usually happens for one of two reasons. First, you might not have rolled the dough tightly enough. Really tuck and roll with some firm pressure. Second, you may have over-sauced, making the dough too wet to hold its shape. Remember, a thin layer of sauce is all you need. Ensuring a clean, dry border around the edges also helps the seam seal properly.
Can I make these vegetarian?
Of course! Simply omit the pepperoni. You can add other fillings like sautéed mushrooms, spinach, roasted red peppers, or artichoke hearts. Just make sure any veggies you add are not too watery; pat them dry thoroughly so they don’t release moisture and make the dough soggy during baking.
How do I store and reheat leftovers?
Store any cooled leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, avoid the microwave if you can, as it makes them soft. Instead, use a toaster oven, conventional oven, or air fryer at 350°F until they’re warm and crispy again, which usually takes about 5-8 minutes.
Why did my cheese leak out everywhere while baking?
A little cheese leakage is normal and actually quite tasty, but a major leak usually means you overfilled or didn’t seal the edges well. Make sure you leave that 1-inch border and pinch the final seam and ends securely. Also, using a coarser shred on your cheese can help—finely shredded cheese melts and flows more easily.
Pepperoni Mozzarella Pinwheels
Make easy Pepperoni Mozzarella Pinwheels in just 30 minutes! Perfect for parties, game days, or snacks. Get the simple recipe with pro tips now.
Ingredients
For the Pinwheels
-
1 lb store-bought pizza dough (thawed if frozen)
-
1/2 cup pizza sauce
-
4 oz thinly sliced pepperoni
-
2 cups shredded low-moisture mozzarella cheese
-
1/4 cup freshly grated Parmesan cheese
-
1 tsp Italian seasoning
-
1/2 tsp garlic powder
-
1 large egg (for egg wash (optional))
-
1 tbsp olive oil (for brushing)
Instructions
-
First, preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Take your room-temperature pizza dough and place it on a lightly floured surface. Using your rolling pin, roll the dough out into a rough rectangle, about 12x15 inches in size and 1/4-inch thick.01
-
Spread the pizza sauce evenly over the surface of the dough, leaving a 1-inch border clean around all the edges. Next, sprinkle the Italian seasoning and garlic powder over the sauce. Then, lay the pepperoni slices in a single, slightly overlapping layer, covering the sauced area completely.02
-
Evenly scatter the shredded mozzarella and grated Parmesan over the pepperoni. You should see a colorful, layered mosaic of red, white, and specks of green from the herbs.03
-
Carefully start rolling the dough. Begin from one of the longer sides, rolling it up as tightly as you can without squeezing the fillings out. Once it’s fully rolled, pinch the final seam and the ends to seal everything in. You should have a long, firm log. If you have time, you can pop it in the freezer for 10-15 minutes; this makes slicing much easier.04
-
Using your sharp knife or pizza cutter, slice the log into 1-inch thick rounds. You should get about 12-15 pinwheels. Place the pinwheels on your prepared baking sheet, spacing them about 1-2 inches apart so they have room to expand as they bake.05
-
For a gorgeous golden-brown finish, lightly brush the tops of the pinwheels with olive oil or an egg wash (just beat one egg with a tablespoon of water). Bake for 12-15 minutes, or until the dough is cooked through, the tops are golden, and the cheese is bubbly and melted.06
-
As soon as you take them out of the oven, let the pinwheels rest on the baking sheet for at least 5 minutes. This resting time allows the cheese to set slightly, so you don’t end up with a molten lava burn and all the filling oozing out on the first bite.07
Not what you're looking for?
