Pizza Pinwheels Pepperoni Mozzarella (Printable)

Flaky pastry spirals filled with marinara, mozzarella cheese, and pepperoni. Savory snack or appetizer.

# Components:

→ Dough

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

→ 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 (basil, oregano)

→ Finishing

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

# Method:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Roll out the puff pastry on a lightly floured surface to smooth any creases.
03 - Spread marinara sauce evenly over the pastry, leaving a 1/2-inch border on all sides.
04 - Sprinkle shredded mozzarella cheese evenly over the sauce. Arrange pepperoni slices. Scatter grated Parmesan cheese and dried Italian herbs over the entire surface.
05 - Tightly roll up the pastry from one long side to form a log. Pinch the seam to seal. Slice the log into 16 equal rounds using a sharp knife.
06 - Arrange pinwheels cut side up on the prepared baking sheet. Brush tops with beaten egg for color. If desired, lightly brush with olive oil.
07 - Bake for 16 to 18 minutes, or until golden brown and the cheese is bubbling.
08 - Let pinwheels cool slightly before serving. Serve warm, optionally with extra marinara for dipping.

# Expert Advice:

01 -
  • Puff pastry makes every bite irresistible without hours of kneading or rising.
  • It's the kind of snack that disappears fast at any party—even the picky eaters can't resist.
02 -
  • If you try to roll cold pastry, it cracks—let it thaw until just soft for smooth spirals.
  • Using too much sauce makes the pinwheels floppy and messy—a thin layer really is best.
03 -
  • Slicing the log with a serrated knife makes for neat pinwheels and prevents flattening.
  • Let baked pinwheels rest two minutes before serving—the flavors settle and pastry stays crisp.
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