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!
Prep Time20 minutesmins
Cook Time25 minutesmins
Rising time3 hourshrs
Total Time3 hourshrs45 minutesmins
Ingredients
For the dough (if not using store-bought):
3cupsall-purpose flour, plus extra as needed for rolling the dough
1tablespoonsugar
1teaspoonsalt
2 ¼teaspoonactive dry yeast
3tablespoonsolive oil
1cupwarm water, at 120-130F
For the pepperoni pinwheels:
4-8ozpepperoni slices,
1-2cupsshredded mozzarella cheese
¼cupparmesan cheese, shredded or grated
¼teaspoongarlic powder, optional
½teaspoondried basil, optional
Fresh basil leaves, finely minced (optional)
Marinara sauce, for serving
Stand mixersuch as a KitchenAid (or you can knead by hand)
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.