Pizza Pinwheels Pepperoni Mozzarella (Printable)

Flaky pastry filled with pepperoni and mozzarella, baked golden and served with zesty marinara.

# What you'll need:

→ Dough

01 - 1 sheet (about 250 g) refrigerated puff pastry, thawed

→ Fillings

02 - 1/3 cup (80 ml) marinara or pizza sauce
03 - 1 1/2 cups (150 g) shredded mozzarella cheese
04 - 75 g sliced pepperoni
05 - 2 tablespoons grated Parmesan cheese
06 - 1 teaspoon dried Italian herbs (basil, oregano)

→ Finishing

07 - 1 egg, beaten (for egg wash)
08 - 1 tablespoon olive oil (optional, for brushing)

# Method:

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 mozzarella over the sauce, then arrange pepperoni slices. Add Parmesan and Italian herbs evenly.
05 - Start from one long side and roll pastry tightly into a log. Pinch the seam to seal.
06 - Cut log into 16 even rounds using a sharp knife. Place them cut side up on the prepared baking sheet.
07 - Brush tops gently with beaten egg for a golden finish. Optionally brush with olive oil.
08 - Bake for 16–18 minutes until pinwheels are golden brown and cheese is bubbling.
09 - Let cool briefly before serving. Serve warm with extra marinara if desired.

# Expert Advice:

01 -
  • This is one of those recipes that turns a handful of fridge staples into something party-worthy with minimum effort.
  • They vanish fast, whether you serve them as a snack or a centerpiece—they're easy to customize for anyone.
02 -
  • I once forgot the parchment and spent ages prying baked-on pinwheels from the tray—always line your pan.
  • Let the pastry thaw until just pliable; too soft and it sticks, too cold and it cracks.
03 -
  • Pulse up cold dough and roll it tight for the cleanest spiral layers.
  • A light brush of olive oil after baking keeps the pinwheels crisp and gleaming—don't skip it for extra shine.
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