Description
These Pepperoni Pizza Pinwheels are a delightful twist on classic pizza, featuring layers of cheese, pepperoni, and Italian seasonings rolled into golden, flaky spirals. Perfect as a party appetizer or a fun family snack, they’re enhanced with a buttery garlic brush and fresh basil garnish, served warm with optional pesto ranch dipping sauce.
Ingredients
Scale
Pizza Pinwheels
- 1 package refrigerated pizza crust dough (13.8 ounces)
- 6 tablespoons pizza sauce
- 1 cup shredded low-moisture part-skim mozzarella cheese
- 6 tablespoons grated Parmesan cheese (divided)
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup sliced pepperoni
- 2 tablespoons unsalted butter (melted)
- 1 garlic clove (grated)
- 2 tablespoons chopped fresh basil (optional, for garnish)
- 1 batch Pesto Ranch (optional, for serving)
Instructions
- Preheat the oven: Set your oven to 400 degrees F and line a large rimmed baking pan with parchment paper to prevent sticking and make cleanup easy.
- Prepare the dough and toppings: Unroll the pizza dough into a rectangle about 13×9 inches. Spread the pizza sauce evenly over the dough, leaving a 1/2-inch border all around. Sprinkle mozzarella cheese, 1/4 cup Parmesan, Italian seasoning, and crushed red pepper flakes if desired. Then arrange pepperoni slices in a single layer on top.
- Roll and slice: Starting at the bottom edge of the dough, carefully roll it up like a jelly roll. Using a serrated knife, cut the roll crosswise into 3 equal sections, then cut each section into 4 pieces, resulting in 12 pinwheels total.
- Bake the pinwheels: Arrange the pinwheels flat on the prepared baking pan, making sure they’re spaced slightly apart. Bake in the preheated oven for 12 to 15 minutes until golden brown and bubbly.
- Prepare garlic butter: While baking, mix melted butter and grated garlic in a small bowl until well combined.
- Finish and serve: When pinwheels come out of the oven, immediately brush them with the garlic butter. Sprinkle with the remaining 2 tablespoons of Parmesan cheese and fresh chopped basil if using. Serve warm or at room temperature with optional pesto ranch for dipping.
Notes
- Ensure the dough is rolled evenly for uniform pinwheels.
- Brush with garlic butter immediately after baking to maximize flavor absorption.
- Optional crushed red pepper flakes add a subtle heat, but can be omitted for a milder taste.
- Pesto Ranch dip is an ideal accompaniment that enhances the herbaceous notes.
- Leftover pinwheels can be stored in an airtight container and reheated in the oven for best texture.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 162 kcal
- Sugar: 2 g
- Sodium: 456 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 18 mg
