Pizza Pinwheels Pepperoni Mozzarella (Printable Version)

Flaky pastry spirals with mozzarella, pepperoni, and savory marinara. Serve warm for maximum flavor.

# List of Ingredients:

→ Dough

01 - 1 sheet refrigerated puff pastry, thawed (approximately 9 ounces)

→ Fillings

02 - 1/3 cup marinara or pizza sauce
03 - 1 1/2 cups shredded mozzarella cheese
04 - 2.7 ounces sliced pepperoni
05 - 2 tablespoons grated Parmesan cheese
06 - 1 teaspoon dried Italian herbs

→ Finishing

07 - 1 large egg, beaten
08 - 1 tablespoon olive oil

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Gently roll out the thawed puff pastry sheet on a lightly floured surface.
03 - Evenly spread marinara sauce over the pastry, leaving a half-inch border on all sides.
04 - Distribute shredded mozzarella cheese over the sauce. Arrange sliced pepperoni evenly, then sprinkle Parmesan and Italian herbs across the surface.
05 - Starting from a long side, tightly roll up the pastry into a log. Pinch the seam to seal.
06 - Using a sharp knife, slice the log into 16 equal rounds. Place each piece, cut side up, onto the prepared baking sheet.
07 - Brush the tops of pinwheels with beaten egg for a golden finish. Optionally, brush lightly with olive oil.
08 - Bake for 16 to 18 minutes until pinwheels are golden and the cheese is bubbling.
09 - Allow pinwheels to cool slightly before serving. Serve warm.

# Expert Advice:

01 -
  • Every pinwheel promises a pocket of molten cheese and crispy pepperoni tucked inside flaky pastry.
  • They're dangerously easy to assemble and disappear just as fast, making them a staple for gatherings.
02 -
  • If you rush the thawing, puff pastry tears — patience pays off!
  • Brushing the tops too heavily can pool the egg wash, so go lightly for even browning.
03 -
  • Use a sharp knife for clean slices, otherwise the pinwheels squish and lose their shape.
  • Let them cool slightly before serving, or the filling will ooze and burn fingers.
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