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Pizza Pinwheels

These baked Pizza Pinwheels make a great snack, party appetizer, or fun dinner idea. They are a kid-favorite and are soo good when served warm with marinara sauce for dipping. You'll love the crispy baked Parmesan topping!

The dough for these pepperoni pizza pinwheels can be made from scratch, or you can use store-bought pizza dough to make this a REALLY easy appetizer. Enjoy!

2 pepperoni pizza pinwheels stacked on each other
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Pepperoni Pizza Pinwheels with Parmesan Crust

We love all things pinwheel-shaped that are fun to eat and snack on, such as these Stromboli Rollups, which are one of the most popular recipes on this blog.

These pizza rollups are even easier to make with even fewer ingredients, but I feel like they're just as flavorful, thanks to pepperoni slices and a sprinkling of Parmesan and garlic powder on top before they bake.

Pizza pinwheel with melted oozing cheese

Just like the Stromboli pinwheels, you can use homemade pizza dough to make these (I have the recipe below), or use store-bought pizza dough - make sure to read all the tips for using store-bought pizza dough!

If you decide to make your own dough, keep in mind that it needs about 3 hours to rise, so plan ahead. Aside from that, this recipe takes just a few minutes of hands-on time!

Ready to get started??

Ingredients to make pizza pinwheels

More easy appetizer recipes: Roast Beef Sliders with Cranberry Horseradish Sauce

Ingredients

Feel free to use store-bought pizza dough, or even Pillsbury pizza crust instead of making your own dough!

For the dough:

  • 3 cups all-purpose flour, plus extra as needed for rolling the dough
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 ¼ teaspoon active dry yeast
  • 3 tablespoons olive oil
  • 1 cup warm water, at 120-130F

For the pepperoni pinwheels:

  • 4-8 oz pepperoni slices
  • 1-2 cups shredded mozzarella cheese
  • ¼ cup parmesan cheese, shredded or grated
  • ¼ teaspoon garlic powder (optional)
  • ½ teaspoon dried basil (optional)
  • Fresh basil leaves, finely minced (optional)
  • Marinara sauce - for dipping

The amount of cheese and pepperoni you use depends on your personal preference and how thin you roll out the dough.

You'll also need:

Related recipe: BBQ Chicken Pizza

How to make the dough for pinwheels

Step 1: Combine warm water, sugar, and yeast in a large bowl. Stir to combine and allow to sit for a few minutes so the yeast blooms.

Yeast blooming in a bowl of warm water and sugar.

Step 2: Stir in salt and oil.

Added salt and oil to bowl of warm water with yeast.

Step 3: Add flour a little at a time, using the dough hook on the stand mixer, until the dough is no longer sticking to the side of the bowl. If doing this by hand, mix in all the flour and then use your hands to knead the dough for 3 minutes.

2 pictures of how to make dough for pinwheels

Step 4: Transfer the dough out onto a plate or other clean surface, and spray the mixer bowl with oil all over (or brush with oil). Add the dough back to the bowl. Cover with plastic wrap and allow to sit in a warm part of the house for 3 hours (by a sunny window if it's not drafty, on top of a running dishwasher, or near a stove/oven if it is on).

After 3 hours, your dough should rise and be ready to use.

Dough for pinwheels rising in a bowl

Related recipe: Brie and Blackberry Rollup Appetizer

Instructions for pizza pinwheels

If you're using store-bought dough, follow the instructions on the package for letting it come to room temperature and for rolling the dough. If using homemade dough, just grab it from the bowl after it rose for 3 hours and continue with the steps below.

Step 1: Preheat oven to 375F. Grease a large baking sheet, or line a large baking sheet with parchment paper and then grease the parchment paper - this is my favorite way to make sure nothing sticks to the pan.

Step 2: Roll the dough out into a rectangle on a clean surface, using your hands to help stretch and press it into a rectangle shape. Add flour as needed to prevent the dough to sticking to the rolling pin or your rolling surface.

Rolled out pizza dough for pinwheels

Step 3: Sprinkle mozzarella cheese all over the dough, going all the way to the edges.

Shredded mozzarella on rolled out pizza dough

Step 4: Top with pepperoni slices.

Pepperoni slices on shredded mozzarella on pizza dough

Step 5: Roll the dough length-wise (make a longer thinner roll, not a shorter thicker roll).

Rolled up dough with pepperoni and mozzarella inside

Step 6: Slice into 1.5-inch thick wheels and place on a greased baking sheet. Some of the pepperoni might slide out a bit, but that's OK! Gently push it in if you can, but if not, don't worry about it because these pinwheels bake up beautifully either way.

Rolled up dough with pepperoni sliced into pinwheels

Step 7: Sprinkle with Parmesan cheese, garlic powder, and dried and fresh basil. Bake for 20-25 minutes, or until the pinwheels are golden brown and the dough is fully cooked on the inside.

Unbaked pizza pinwheels on a baking sheet.

Serve warm, dipping into marinara sauce.

Related recipe: Cheesy Spicy Crab Dip

Storing, reheating, and freezing pizza pinwheels

These pizza pinwheels keep well in the fridge for up to 3-4 days. They reheat best in an oven or toasted oven, so the dough doesn't get chewy like it would in the microwave.

These pizza pinwheels also freeze well, making them a GREAT quick snack to pull out of your freezer and pop in the oven. To freeze, place room-temperature pinwheels on a large plate or cutting board in the freezer to freeze individually. Then transfer to a freezer-safe storage bar or container. Reheat from frozen in the oven at 350F for ~5-10 minutes, or until fully thawed.

Related recipe: Texas Style Nachos

If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!

2 pepperoni pizza pinwheels stacked on top of each other

Pizza Pinwheels

These Pizza Pinwheels are always such a hit with kids and adults. You can make these with from-scratch homemade pizza dough OR with store-bought pizza dough!
5 from 1 vote
Print Pin Rate
Course: Appetizer, Main Course
Cuisine: American, Italian
Prep Time: 20 minutes
Cook Time: 25 minutes
Rising time: 3 hours
Total Time: 3 hours 45 minutes
Servings: 24 pinwheels
Calories: 120kcal
Author: Kate

Ingredients

For the dough (if not using store-bought):
  • 3 cups all-purpose flour plus extra as needed for rolling the dough
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 ¼ teaspoon active dry yeast
  • 3 tablespoons olive oil
  • 1 cup warm water at 120-130F
For the pepperoni pinwheels:
  • 4-8 oz pepperoni slices
  • 1-2 cups shredded mozzarella cheese
  • ¼ cup parmesan cheese shredded or grated
  • ¼ teaspoon garlic powder optional
  • ½ teaspoon dried basil optional
  • Fresh basil leaves finely minced (optional)
  • Marinara sauce for serving

Special equipment

Instructions

Make the dough:
  • Combine warm water, sugar, and yeast in a large bowl. Stir to combine and allow to sit for a few minutes so the yeast blooms.
  • Stir in salt and oil.
  • Add flour a little at a time, using the dough hook on the stand mixer, until the dough is no longer sticking to the side of the bowl. If doing this by hand, mix in all the flour and then use your hands to knead the dough for 3 minutes.
  • Transfer the dough out onto a plate or other clean surface, and spray the mixer bowl with oil all over (or brush with oil). Add the dough back to the bowl. Cover with plastic wrap and allow to sit in a warm part of the house for 3 hours.
    After 3 hours, your dough should rise and be ready to use.
Make the pinwheels:
  • Preheat oven to 375F. Grease a large baking sheet, or line a large baking sheet with parchment paper and then grease the parchment paper.
  • Roll the dough out into a rectangle on a clean surface, using your hands to help stretch and press it into a rectangle shape. Add flour as needed to prevent the dough to sticking to the rolling pin or your rolling surface.
  • Sprinkle mozzarella cheese all over the dough. Top with pepperoni slices.
  • Roll the dough length-wise (make a longer thinner roll, not a shorter thicker roll). Slice into 1.5-inch thick wheels and place on a greased baking sheet. Some of the pepperoni might slide out a bit, but that's OK! Gently push it in if you can, but if not, don't worry about it.
  • Sprinkle with parmesan cheese, garlic powder, and dried and fresh basil. Bake for 20-25 minutes, or until the pinwheels are golden brown and the dough is fully cooked on the inside.
    Serve warm, dipping into marinara sauce.

Notes

  • If you're using store-bought dough, follow the instructions on the package for letting it come to room temperature and for rolling the dough. If using homemade dough, just grab it from the bowl after it rose for 3 hours and continue with the pinwheel instructions.
  • The amount of cheese and pepperoni will vary a little based on how thin you roll your dough and how much cheese/pepperoni you like!
  • The nutrition facts are estimated assuming 1 cup mozzarella and 4 oz pepperoni and does not include dipping sauce.
  • These pizza rollups freeze well and reheat best in the oven, not the microwave.

Nutrition

Serving: 1g | Calories: 120kcal | Carbohydrates: 13g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 218mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
Recipe Rating




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