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The perfect party appetizer for pizza lovers, serve these easy pepperoni pizza pinwheels for a kid-friendly snack, game day appetizer, or even as an easy weeknight meal when paired with a side salad.
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These savory pizza bites are mini, rolled up versions of pepperoni pizza making them a crowd pleasing option you can quickly make when unexpected company - or hungry kids - shows up!
Made with simple ingredients, it's one of those easy recipes that you'll make again and again whether for a quick lunch, quick dinner, or the perfect snack for after school.
Pair them with my Pomegranate Lemonade or a Bee's Knees cocktail for a delicious happy hour!
Ingredients
- Pizza crust - It’s up to you whether you pick up store-bought pizza dough or make your own (I love this homemade pizza dough recipe!). You just need raw dough that’s ready for some toppings. Crescent dough will also work, though the crust will be more buttery and flaky (like crescent rolls), vs the bread-like texture of traditional pizza dough.
- Mozzarella cheese - Buy the pre-sliced mozzarella from the deli section or in the packaged cheese area of your grocery store. Do not use fresh mozzarella or buffalo mozzarella for this recipe. It contains too much liquid, which comes out when baked, and will turn your dough to mush.
- Pepperoni - Choose large slices of pepperoni, not the small discs designed for pizza. Those don’t roll up or stay inside the pinwheel slices as well as the larger pepperoni slices. You can find them at most major grocery stores with the sliced salami and other cured meats. Or check at the deli counter.
- Pizza Sauce - Pick up a jar at the grocery store or make your own. I often use a jar of marinara sauce in this recipe (it works great), just because that’s what I most often have on hand.
- Dried Oregano and Basil - Pizza’s favorite green herbs! These bring some added flavor to the pinwheels. Choose your favorite brand. You can also swap these out for Italian seasoning if you prefer.
- Olive oil - We’re only using a little bit in this recipe, so select a good quality extra virgin olive oil for brushing on the pinwheels. Garlic or basil flavored olive oil would be delicious.
- Garlic powder - I love adding a little extra garlic on the top of the pinwheels. If you don’t, leave it out.
How to Make Pepperoni Pinwheels
Preheat the oven to 400 degrees.
Using a rolling pin, roll out your pizza dough into a large rectangle on a lightly floured surface or parchment paper.
Spread the dough with a layer of pizza sauce, leaving a 1 inch stripe at the edge of the crust sauce-free.
Sprinkle the dough with dried basil and dried oregano.
Layer pepperoni slices onto the sauced areas of the dough.
Cover the pepperoni with slices of mozzarella cheese.
Starting from one long side, carefully roll the dough into a tight log.
Once rolled, slice the log into 1-inch segments using a very sharp knife.
Place slices - pinwheel side up - onto 1 of baking sheets lined with parchment paper or sprayed well with cooking spray.
In a small dish, combine olive oil and garlic powder. Brush the outside of the pinwheels with the olive oil mixture.
Bake your pinwheels until they turn golden brown and the cheese is melted and bubbly.
Allow pinwheels to cool for 10 minutes before serving.
Store leftover pinwheels in an airtight container in the refrigerator for up to 5 days.
Variations on Pepperoni Pinwheels
- Make cheese pizza pinwheels by simply leaving out the pepperoni slices. You can also add slices of provolone cheese with the mozzarella to increase the cheesiness factor.
- Make ham and cheese pizza by swapping the pepperoni for thin slices of deli ham.
- Add ham alongside the pepperoni for meat-lovers pinwheels.
Recipe Tips
- Be sure to cut your slices into 1 inch pieces. You should get about 12 slices of pinwheel per batch. Cut them too thin and they won’t hold their pinwheel shape during baking.
- Stick with sliced cheese for this recipe. Shredded mozzarella doesn’t stay in the pinwheels well once they’re sliced and tends to bubble its way out of the pinwheels while they’re baking. .
- If you add veggies, dice them fairly small and add them in with the basil and oregano so the sauce can help hold the toppings in place when you’re slicing the pinwheels.
- Skip the puff pastry for this recipe. It doesn't hold up well to the other ingredients and collapses in the oven making for very messy pinwheels.
Make Ahead Pepperoni Pinwheels
If you're planning to make your pepperoni pinwheels ahead of time, simply prepare them up to the baking stage, wrap the tray with plastic wrap and then refrigerate them until you're ready to bake, up to 1 day.
Add on Some Dipping Sauces
Enhance the flavor of your pepperoni pinwheels by serving them with a variety of dipping sauces. From classic marinara to ranch dressing (my fave!) or spicy sriracha mayo, dipping sauces add a fun element to your appetizer spread.
More Easy Snack and Appetizer Recipes
Whether you need easy happy hour snacks or want to make appetizers for dinner, I’ve got you covered! Try my vegetarian stuffed mushrooms, apple salsa with strawberries and cinnamon chips, quick caprese crostini bites, cheeseburger sliders on Hawaiian rolls, or these super popular stove top barbecue meatballs and stovetop pineapple meatballs (Hawaiian meatballs).
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Pepperoni Pizza Pinwheels Recipe
Ingredients
- 1 - 13-14 oz. package of pizza dough
- 8 large slices of mozzarella cheese
- 10-15 large slices of pepperoni
- ⅓ cup marinara or pizza sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 400 degrees.
- Using a rolling pin, roll out your pizza dough into a large rectangle on a lightly floured surface or parchment paper.
- Spread the dough with a layer of pizza sauce, leaving a 1 inch stripe at the edge of the crust sauce-free.
- Sprinkle the dough with dried basil and dried oregano.
- Layer pepperoni slices onto the sauced areas of the dough.
- Cover the pepperoni with slices of mozzarella cheese.
- Starting from one long side, carefully roll the dough into a tight log.
- Once rolled, slice the log into 1-inch segments using a very sharp knife and place them - pinwheel side up - onto 1 of baking sheets lined with parchment paper or sprayed well with cooking spray.
- In a small dish, combine olive oil and garlic powder.
- Brush the outside of the pinwheels with the olive oil mixture.
- Bake your pinwheels in the preheated oven for 13-15 minutes, or until they turn golden brown and the cheese is melted and bubbly.
- Allow pinwheels to cool for 10 minutes before serving.
- Serve with additional pizza sauce, ranch dressing, or other favorite dipping sauces.
- Store leftover pinwheels in an airtight container in the refrigerator for up to 5 days.
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