Easy Pizza Pinwheels
Quick, irresistible, and perfect for feeding a crowd, these pinwheels combine tangy tomato, gooey mozzarella, and savory pepperoni wrapped in buttery dough.
Ingredients
Dough & Sauce
- 1 can refrigerated pizza dough or crescent roll dough For a chewier texture, use refrigerated pizza dough; for a flakier texture, use crescent roll dough.
- ½ cup pizza sauce Use a quality jarred sauce labeled for pizza or make a quick blended tomato puree.
Cheese & Filling
- 1½ cups shredded mozzarella cheese For best flavor and melting properties, use whole-milk mozzarella.
- ½ cup sliced pepperoni Can be substituted with deli turkey, chopped ham, or roasted vegetables.
Seasonings
- 1 teaspoon Italian seasoning Fresh-smelling blend recommended; can be omitted.
- ½ teaspoon garlic powder Enhances flavor; can be omitted.
- 1 tablespoon olive oil Optional, for brushing before baking.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll the dough on a lightly floured surface and shape it into a rectangle if needed.
- Spread the pizza sauce evenly over the dough, leaving a ½-inch border.
- Sprinkle mozzarella evenly, layer on the sliced pepperoni, and finish with Italian seasoning and garlic powder.
Baking
- Carefully roll the dough into a tight log and slice into 1-inch pieces.
- Place each piece cut-side up on the prepared sheet.
- Brush the tops with olive oil if desired, then bake for 15–18 minutes until golden brown.
- Let cool briefly before serving.
Notes
Store cooled pinwheels in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a single layer and transfer to a freezer-safe bag after firm.