Pizza Pinwheels Pepperoni Mozzarella (Print View)

Flaky pastry spirals with pepperoni, mozzarella, and marinara. Savory, cheesy, and perfect for sharing.

# What You'll Need:

→ Dough

01 - 1 sheet refrigerated puff pastry, thawed (approximately 250 grams / 8.8 ounces)

→ Fillings

02 - 1/3 cup marinara or pizza sauce (80 milliliters / 2.7 ounces)
03 - 1 1/2 cups shredded mozzarella cheese (150 grams / 5.3 ounces)
04 - 75 grams sliced pepperoni (2.6 ounces)
05 - 2 tablespoons grated Parmesan cheese
06 - 1 teaspoon dried Italian herbs (such as basil and oregano)

→ Finishing

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

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, gently roll out the puff pastry sheet.
03 - Spread marinara sauce evenly over pastry, leaving a 1/2-inch border on all sides.
04 - Sprinkle mozzarella cheese over sauce. Layer pepperoni slices, Parmesan, and Italian herbs evenly on top.
05 - Starting from one long side, roll up pastry tightly into a log and pinch seam to seal.
06 - Slice log into 16 equal rounds and place cut side up on prepared baking sheet.
07 - Brush pinwheels with beaten egg for a golden finish; optionally brush with olive oil.
08 - Bake for 16–18 minutes or until golden brown and cheese bubbles.
09 - Cool slightly and serve warm.

# Expert Insights:

01 -
  • The pinwheels are so easy to make, you'll wonder why you ever bought frozen appetizers.
  • The combination of gooey cheese and zesty sauce wrapped in flaky pastry never fails to impress.
02 -
  • If you overfill or leave out the border, the pinwheels will burst open and leak cheese everywhere.
  • Chilling the pastry before slicing helps you get neat, even pinwheels that don’t squish.
03 -
  • Chill the rolled log before slicing for perfect pinwheels every time.
  • Brush the egg wash right to the edges for maximum golden crunch.
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