Pizza Pinwheels Pepperoni Mozzarella (Printable)

Flaky pastry spirals with pepperoni, mozzarella, and marinara make a crowd-pleasing party treat.

# What You'll Need:

→ Dough

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

→ Fillings

02 - 1/3 cup marinara or pizza sauce
03 - 1 1/2 cups shredded mozzarella cheese
04 - 2.6 ounces (about 2/3 cup) 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 (optional, for brushing)

# How to Cook:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Gently roll out the puff pastry sheet on a lightly floured surface.
03 - Spread marinara sauce evenly over the pastry, leaving a 1/2-inch border on all sides.
04 - Sprinkle shredded mozzarella over the sauce. Layer with pepperoni slices. Add Parmesan and Italian herbs evenly.
05 - Starting from one long side, roll the pastry into a tight log. Pinch the seam to seal. Slice into 16 even rounds using a sharp knife.
06 - Place pinwheels cut side up on the prepared baking sheet. Brush tops with beaten egg. Optionally, lightly brush with olive oil.
07 - Bake for 16–18 minutes until pinwheels are golden and cheese is bubbling.
08 - Allow to cool slightly before serving. Serve warm for best texture and flavor.

# Expert Advice:

01 -
  • The pinwheels freeze beautifully, and nobody ever notices they weren’t baked that day.
  • The combo of crisp pastry and stringy mozzarella tempts even the pickiest eaters at the party.
02 -
  • Once, I let the sauce get too close to the edge and the pinwheels unraveled—always leave a border.
  • Slicing with an un-serrated knife keeps the layers neat and sharp, so the swirls actually show.
03 -
  • Brushing the sides of each pinwheel with egg wash gives a uniform sheen and subtle crunch.
  • For crispier spirals, chill the rolled log before slicing; patience pays off with tidier rounds and cleaner layers.
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