Easy Pepperoni Pinwheels with Pizza Dough

Looking for a quick and fun appetizer? These pepperoni pinwheels have become my go-to party snack. They remind me of those pizza rolls we all loved as kids, but they’re way better when you make them at home. I started making these when my kids asked for something “different” for movie night, and now I can’t host a gathering without someone requesting them.

What I love most about these pinwheels is how simple they are to put together. You can prep them while you’re doing other things in the kitchen, and they’re ready to pop in the oven whenever you need them. I often make a double batch – one for now and one for later. They’re perfect for those times when unexpected guests drop by or when the kids bring friends over after school.

Just like regular pizza, these pinwheels are super flexible. While pepperoni is our family favorite, you can switch things up with whatever toppings you like. My kids love helping me roll them up, and honestly, it’s hard not to sneak a few straight from the oven!

What Kind of Pizza Dough Should I Use?

While homemade pizza dough is always a great option, store-bought dough can work just as well for these pinwheels and save you some time in the kitchen. Look for fresh pizza dough in the refrigerated section of your grocery store – it’s often near the dairy or prepared foods sections. If you’re using store-bought dough, let it come to room temperature for about 30 minutes before working with it, as this makes it much easier to roll out without springing back. For the best results, choose a dough that feels soft and slightly tacky but not too sticky, and avoid any that feel tough or rubbery. If you’re making your own dough, bread flour will give you the best texture, though all-purpose flour works fine too.

Options for Substitutions

This recipe is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Pizza dough: While pizza dough is ideal, you can use crescent roll dough or puff pastry as alternatives. Keep in mind that the texture will be different – crescent rolls will be more buttery and flaky.
• Mozzarella cheese: Feel free to swap in provolone, mild cheddar, or a pizza cheese blend. Just avoid very wet fresh mozzarella as it can make your pinwheels soggy.
• Pepperoni and ham: You can mix up the meat choices – try salami, turkey, or even cooked Italian sausage. For a vegetarian version, use sautéed mushrooms and spinach instead.
• Pecorino Romano: Parmesan or Grana Padano make great substitutes. Any hard, aged cheese will work well here.
• Semolina flour: Regular all-purpose flour or cornmeal work just fine for dusting your surface.
• Marinara sauce: Any pizza sauce or tomato sauce works well. You can even use pesto or alfredo sauce for a different flavor profile.

Watch Out for These Mistakes While Baking

The biggest challenge when making pepperoni pinwheels is working with cold pizza dough, which can spring back and make rolling difficult – let your dough come to room temperature for at least 30 minutes before starting. Another common mistake is overfilling the pinwheels; while it’s tempting to pile on extra cheese and toppings, this can lead to filling spilling out during baking and make your pinwheels hard to roll. To prevent soggy bottoms, avoid spreading the sauce too close to the edges and make sure to drain any excess liquid from your tomatoes before using them. For the perfect spiral shape, roll the dough tightly and evenly, and chill the rolled log for 15-20 minutes before slicing – this makes it much easier to get clean cuts and helps the pinwheels hold their shape while baking.

What to Serve With Pepperoni Pinwheels?

These cheesy, meaty pinwheels are perfect for serving alongside some simple sides that balance out all that richness. A crisp Caesar salad or mixed green salad with Italian dressing helps cut through the heartiness while adding some fresh crunch to your meal. If you’re hosting a party, set out some marinara sauce for dipping and add a veggie platter with ranch dressing to keep things casual and fun. For a complete Italian-style spread, serve these pinwheels with some marinated olives and pickled vegetables on the side – they add a nice tangy contrast to the savory pinwheels.

Storage Instructions

Keep Fresh: These tasty pepperoni pinwheels will stay good in an airtight container in the fridge for up to 3 days. I like to place a paper towel in the container to absorb any excess moisture and keep them from getting soggy. They make great leftovers for quick lunches or after-school snacks!

Freeze: Want to make these ahead? You can freeze the baked pinwheels for up to 2 months! Just cool them completely, then wrap them individually in plastic wrap and store in a freezer bag. This way, you can grab just what you need when you’re ready to eat.

Reheat: To warm up refrigerated pinwheels, pop them in a 350°F oven for about 5-7 minutes until heated through. If they’re frozen, add an extra 5 minutes to the heating time. You can also use the microwave for 20-30 seconds, though they won’t be quite as crispy.

Preparation Time	20-30 minutes
Cooking Time	18-20 minutes
Total Time	38-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 100-120 g
• Fat: 150-170 g
• Carbohydrates: 250-300 g

Ingredients

• 1/4 cup olive oil
• 5 garlic cloves, thinly sliced
• 1/4 teaspoon red pepper flakes
• 1 can crushed plum tomatoes (28 ounces)
• 1 teaspoon oregano (preferably sicilian)
• Salt and pepper for seasoning
• 1 pizza dough ball (24 ounces, homemade or store-bought)
• 3/4 cup tomato marinara sauce
• Sliced mozzarella cheese (about 15 slices, or enough to cover the base)
• Sliced pepperoni (approximately 40 slices, or enough to cover the base)
• Sliced deli ham (about 15 slices, or enough to cover the base)
• 1/4 cup grated pecorino romano cheese
• 1 tablespoon semolina flour for dusting

Step 1: Prepare the Marinara Sauce

In a saucepot, sauté the garlic in olive oil over medium-low heat until it turns golden, which should take about 2-3 minutes.

Add the hot red pepper flakes and cook for an additional 30 seconds.

Introduce the plum tomatoes and bring the sauce to a simmer, allowing it to cook for 5-7 minutes.

Season the sauce with oregano, salt, and pepper according to your taste.

Once done, set the sauce aside to cool.

For quicker cooling, take 3/4 cup of the sauce, place it into a bowl, and freeze for 10-15 minutes.

Step 2: Prepare the Dough and Preheat the Oven

Ensure your pizza dough has been warmed up for at least 3 hours out of the fridge for easier stretching.

Preheat your oven to 425°F and position the rack to the middle level to ensure even baking.

Step 3: Roll Out the Dough and Add Toppings

On a floured work surface, stretch or roll the pizza dough into a rectangular shape, approximately 14 by 18 inches.

Spread the cooled sauce over the dough, leaving a 1-inch border on the top and bottom without sauce.

Evenly distribute the pepperoni, mozzarella, and ham over the sauce, again leaving the top and bottom uncovered by 1 inch.

Step 4: Roll and Cut the Pinwheels

Carefully roll the dough into a log, sealing the edge with a little water to hold it together.

Using a very sharp knife, slice the log into pinwheels that are 1 to 1 1/4-inch wide.

Step 5: Prepare for Baking

Line a large baking sheet with parchment paper and sprinkle a thin layer of semolina all over it.

Place the pinwheels on the baking sheet, making sure to leave at least 1 inch of space between each one for even cooking.

If necessary, use two sheets to prevent overcrowding.

Step 6: Bake and Serve

Sprinkle Pecorino cheese onto each pinwheel before baking them in the oven for 18-20 minutes, or until they turn golden brown.

Once baked, serve the pinwheels with the remaining marinara sauce as a tasty dip.

Enjoy your delicious creation!