Pizza Pinwheels Pepperoni Mozzarella (Print Version)

Flaky pastry spirals with pepperoni, mozzarella, and marinara; savory appetizer perfect for sharing.

# Components:

→ Dough

01 - 1 sheet (about 9 oz) refrigerated puff pastry, thawed

→ Fillings

02 - 1/3 cup marinara or pizza sauce
03 - 1 1/2 cups shredded mozzarella cheese
04 - 2.5 oz sliced pepperoni
05 - 2 tablespoons grated Parmesan cheese
06 - 1 teaspoon dried Italian herbs

→ Finishing

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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Roll the puff pastry sheet gently on a lightly floured surface.
03 - Spread marinara sauce evenly over pastry, leaving a 1/2-inch border on all sides. Sprinkle mozzarella cheese over the sauce.
04 - Spread pepperoni slices evenly across the cheese. Sprinkle Parmesan and dried Italian herbs over the filling.
05 - Starting from one long edge, tightly roll up the pastry into a log. Pinch the seam to seal.
06 - Cut the log into 16 equal rounds with a sharp knife. Arrange pieces cut side up on the prepared baking sheet.
07 - Brush tops with beaten egg. Optionally, brush with olive oil. Bake for 16–18 minutes, until golden brown and cheese bubbles.
08 - Allow pinwheels to cool slightly before serving. Serve warm, optionally with extra marinara for dipping.

# Expert Advice:

01 -
  • The flaky pastry is your secret weapon for a dramatic crunch with minimal effort.
  • Every time you slice the log, the kitchen fills with that pizza shop aroma that makes waiting impossible.
02 -
  • If you slice the pastry when it’s too warm, everything sticks and squashes—chill it for cleaner cuts.
  • A little extra Parmesan sprinkled post-bake adds an irresistible crispy layer on top.
03 -
  • Slice with a serrated knife to avoid flattening the pastry spirals.
  • Keep the pinwheels spaced out on the tray—they puff up and stay prettier with breathing room.
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