These Pepperoni Pinwheels transform flaky puff pastry, spicy pepperoni, and gooey cheese into an irresistible snack that disappears fast. They’re perfect for game days, potlucks, or a quick special treat. The aroma of garlic, cheese, and pepperoni baking is pure comfort, and the texture is a perfect contrast of crisp layers and soft, savory filling.
If you're looking for the perfect Pepperoni Pinwheels, you're in the right place. Whether you love Savory Snacks or want to explore our Christmas Cookie collection, we've got you covered.
Why You’ll Love This Pepperoni Pinwheels
- Effortless assembly: Just roll, slice, and bake.
- Crowd-pleasing versatility: Ideal for parties, game days, or snacks.
- Perfect texture: Flaky pastry, chewy pepperoni, and melted cheese.
- Easy customization: Swap cheeses or add your favorite toppings.
Ingredients & Tools
- 1 sheet (about 230-250 g) frozen puff pastry, thawed
- 2 tbsp unsalted butter, melted
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1 cup (about 100 g) shredded low-moisture mozzarella cheese
- 30-40 slices (about 85 g) pepperoni
- 1/4 cup (about 25 g) grated Parmesan cheese
- 1 tbsp finely chopped fresh parsley (optional, for garnish)
- 1/2 cup marinara sauce, warmed (for serving)
Tools: A rolling pin, a sharp knife or pizza cutter, a pastry brush, and a baking sheet lined with parchment paper.
Notes: Use all-butter puff pastry for the flakiest layers. Don’t skimp on pepperoni—its rendered fat flavors the pastry.
Nutrition (per serving)
| Calories: | 185 kcal |
| Protein: | 6 g |
| Fat: | 12 g |
| Carbs: | 13 g |
| Fiber: | 1 g |
Serves: 12 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Thaw your pastry properly. This is the most crucial step! Let it thaw slowly in the refrigerator for a few hours or on the counter for about 30-40 minutes. If it’s too cold, it will crack; if it’s too warm, it becomes a sticky mess and is hard to work with.
- Why low-moisture mozzarella? The pre-shredded bags of low-moisture mozzarella are perfect here because they don’t release excess water. Fresh mozzarella has too much moisture and will make your pastry soggy, preventing it from getting beautifully crisp.
- Don’t overfill the pastry. It’s tempting to pile on more cheese and pepperoni, but a little goes a long way. If you overfill, the filling will ooze out during baking and the pinwheels might not hold their shape as well.
- Use a sharp knife for clean cuts. A dull knife will squish the beautiful spiral you just created. A sharp chef’s knife or even a pizza wheel works wonders for getting clean, defined pinwheels.
How to Make Pepperoni Pinwheels
Step 1: Preheat your oven to 400°F (200°C). Line a standard baking sheet with parchment paper—this is non-negotiable for easy cleanup and to prevent sticking. Take your thawed puff pastry sheet and unfold it onto a lightly floured surface. If there are any cracks, just press them together with your fingers. You’ll notice the pastry might be a little stiff; that’s perfect. We want it cool but pliable.
Step 2: In a small bowl, mix the melted butter with the garlic powder, dried oregano, and black pepper. Using your pastry brush, gently brush this herby butter mixture evenly over the entire surface of the puff pastry. Go all the way to the edges—this is what’s going to give the pastry incredible flavor and a gorgeous golden-brown color as it bakes.
Step 3: Now for the fun part: the toppings! Sprinkle the shredded mozzarella cheese evenly over the buttered pastry, again, going right to the edges. Next, arrange your pepperoni slices in a single layer, overlapping them slightly so you get a bit in every bite. Finally, give it a good sprinkle of the grated Parmesan cheese. This adds a lovely salty, nutty depth to the final flavor.
Step 4: Time to roll. Starting from one of the longer sides, tightly and evenly roll the pastry up into a log, just like you would for cinnamon rolls. Try to keep the roll as tight as possible without squeezing the filling out. When you get to the end, you’ll have a seam. Place the log seam-side down and press gently to seal it.
Step 5: Using your sharp knife or pizza cutter, slice the log into 12 equal pieces. I find it helpful to gently score the log first to mark my slices. A swift, clean cutting motion is best—don’t saw back and forth. You’ll see those beautiful spirals start to appear! Place each pinwheel cut-side up on your prepared baking sheet, leaving about an inch of space between them so they have room to puff up and expand.
Step 6: Bake for 13-16 minutes, or until the pinwheels are puffed up and a deep, golden brown. You might see some cheese bubbling out the sides—that’s a good sign! The aroma in your kitchen will be absolutely irresistible. Let them cool on the baking sheet for about 5 minutes before serving; this allows the cheese to set slightly so it doesn’t burn anyone’s mouth. Garnish with fresh parsley if you like, and serve warm with a side of marinara sauce for dipping.
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 350°F oven or toaster oven for 5–8 minutes until warm and crisp.
Serving Suggestions
Complementary Dishes
- A crisp, green salad — The fresh, crunchy bitterness of a simple arugula or romaine salad with a lemon vinaigrette cuts through the richness of the pinwheels perfectly, balancing the meal.
- A bowl of tomato soup — This is the ultimate comfort duo. Dunking a warm, cheesy pinwheel into a creamy, slightly acidic tomato soup is a classic for a very good reason.
- Marinated vegetable antipasto — Some roasted peppers, artichoke hearts, and olives on the side add a tangy, briny element that complements the salty pepperoni and cheese beautifully.
Drinks
- A cold, crisp lager — The carbonation and mild bitterness of a good lager cleanse the palate between bites, making each pinwheel taste as amazing as the first.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help balance the savory, fatty notes of the pastry and pepperoni.
- A bold Chianti — The high acidity and cherry notes in a Chianti stand up wonderfully to the tomato dipping sauce and the salty, savory flavors of the pinwheels.
Something Sweet
- Lemon sorbet — After a savory, cheesy treat, a scoop of bright, tart, and clean lemon sorbet is the perfect palate-cleansing finish that feels light and refreshing.
- Chocolate-dipped strawberries — The sweet juiciness of the berry and the rich dark chocolate provide a simple yet elegant contrast to the main appetizer.
- Almond biscotti — A crunchy, not-too-sweet cookie that you can dip into a cup of coffee or tea makes for a lovely, relaxed ending to your gathering.
Top Mistakes to Avoid
- Mistake: Using warm, sticky pastry. If your pastry gets too warm, it becomes incredibly difficult to roll and will stick to everything. It also won’t puff up as well in the oven. If it feels soft and sticky, pop it back in the fridge for 10 minutes.
- Mistake: Rolling the log too loosely. A loose roll will result in pinwheels that unfurl or look messy when baked. Take your time to create a snug, tight log for those picture-perfect spirals.
- Mistake: Not letting them cool before serving. I know it’s hard to wait, but that molten cheese is dangerously hot straight from the oven. A brief 5-minute rest allows the filling to set just enough so you can enjoy them without burning your tongue.
- Mistake: Crowding the baking sheet. These need their personal space to puff up and get crispy all around. If they’re too close, they’ll steam each other and you’ll end up with soft, sad pinwheels instead of flaky ones.
Expert Tips
- Tip: Chill the rolled log before slicing. For the absolute cleanest cuts, pop the rolled-up log into the freezer for 10-15 minutes before you slice it. This firms up the butter in the pastry and makes it much easier to get neat, well-defined pinwheels.
- Tip: Add a flavor boost to the butter. Mix a tablespoon of grated Parmesan or a teaspoon of Italian seasoning into your melted butter before brushing it on. It adds an extra layer of flavor right into the pastry itself.
- Tip: Make them ahead of time. You can assemble the entire log, wrap it tightly in plastic wrap, and keep it in the fridge for up to 24 hours. When you’re ready, just slice and bake! You can also freeze the unbaked log for up to 3 months; slice and bake from frozen, adding a few extra minutes to the baking time.
- Tip: Create a flavor seal. Before you add the main fillings, leave a half-inch border at the far end of the pastry. When you roll it up, that bare edge will stick to the pastry and create a seal, helping to keep all the cheesy goodness inside.
FAQs
Can I use pizza dough instead of puff pastry?
You absolutely can, but the result will be quite different. Pizza dough will give you a softer, breadier, more doughy pinwheel—think of it like a pepperoni bread. Puff pastry is what gives you that light, flaky, buttery texture. Both are delicious, so it just depends on what you’re in the mood for! If using pizza dough, you might need to adjust the baking time slightly as it often takes a bit longer to cook through.
My pinwheels are leaking cheese everywhere. What happened?
This usually means they were a tad overfilled or the roll wasn’t quite tight enough. Don’t worry, they’ll still taste amazing! The leaked cheese gets crispy and is a cook’s treat. For next time, just use a slightly lighter hand with the cheese and make sure you’re rolling as tightly as you can without tearing the pastry. That chill-in-the-freezer trick before slicing also helps firm everything up.
Can I make these vegetarian?
Of course! Just skip the pepperoni. You can add other fillings like sautéed mushrooms and spinach (make sure to squeeze all the liquid out first!), sliced black olives, roasted red peppers, or even sun-dried tomatoes. You might want to add a little extra cheese or a sprinkle of herbs to make up for the missing saltiness from the pepperoni.
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—it will make them soft and soggy. Instead, pop them in a 350°F (175°C) oven or a toaster oven for 5-8 minutes until they’re warm and crisp again. They won’t be quite as perfect as fresh-from-the-oven, but they’ll be pretty close!
Can I use different types of cheese?
Definitely! This is a great recipe for experimenting. Provolone, fontina, or a sharp cheddar would all be fantastic. You could even do a mix. I’d avoid very wet cheeses like fresh mozzarella or feta (unless it’s a very dry, crumbled feta) as the extra moisture can affect the pastry’s texture. A little grated Parmesan mixed in with your main cheese is always a good idea for extra flavor.
Pepperoni Pinwheels
Make easy Pepperoni Pinwheels with puff pastry, cheese, and pepperoni. Perfect for parties and game day. Get the simple recipe and bake them today!
Ingredients
For the Pinwheels:
-
1 sheet frozen puff pastry (thawed)
-
2 tbsp unsalted butter (melted)
-
1 tsp garlic powder
-
1/2 tsp dried oregano
-
1/4 tsp black pepper
-
1 cup shredded low-moisture mozzarella cheese
-
30-40 slices pepperoni
-
1/4 cup grated Parmesan cheese
-
1 tbsp finely chopped fresh parsley (optional, for garnish)
-
1/2 cup marinara sauce (warmed, for serving)
Instructions
-
Preheat your oven to 400°F (200°C). Line a standard baking sheet with parchment paper. Take your thawed puff pastry sheet and unfold it onto a lightly floured surface. If there are any cracks, just press them together with your fingers.01
-
In a small bowl, mix the melted butter with the garlic powder, dried oregano, and black pepper. Using your pastry brush, gently brush this herby butter mixture evenly over the entire surface of the puff pastry.02
-
Sprinkle the shredded mozzarella cheese evenly over the buttered pastry. Next, arrange your pepperoni slices in a single layer, overlapping them slightly. Finally, give it a good sprinkle of the grated Parmesan cheese.03
-
Starting from one of the longer sides, tightly and evenly roll the pastry up into a log. When you get to the end, you’ll have a seam. Place the log seam-side down and press gently to seal it.04
-
Using your sharp knife or pizza cutter, slice the log into 12 equal pieces. Place each pinwheel cut-side up on your prepared baking sheet, leaving about an inch of space between them.05
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Bake for 13-16 minutes, or until the pinwheels are puffed up and a deep, golden brown. Let them cool on the baking sheet for about 5 minutes before serving. Garnish with fresh parsley if you like, and serve warm with a side of marinara sauce for dipping.06
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