Pizza Pinwheels Pepperoni Mozzarella (Printable)

Flaky pastry pinwheels with mozzarella, pepperoni, and marinara. Ideal for parties or snacks.

# What You'll Need:

→ Dough

01 - 1 sheet refrigerated puff pastry, thawed (approximately 8.8 oz)

→ Fillings

02 - 1/3 cup marinara or pizza sauce
03 - 1 1/2 cups shredded mozzarella cheese
04 - 2.6 oz sliced pepperoni
05 - 2 tablespoons grated Parmesan cheese
06 - 1 teaspoon dried Italian herbs (basil, oregano)

→ Finishing

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

# Directions:

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 1/2-inch border on all sides.
04 - Sprinkle mozzarella cheese over the sauce. Top with sliced pepperoni. Add Parmesan and dried Italian herbs.
05 - Starting from a long edge, tightly roll the pastry sheet into a log. Pinch the seam to seal.
06 - Cut the log into 16 uniform rounds using a sharp knife. Arrange pinwheels cut side up on 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 brown and cheese is bubbling.
09 - Allow pinwheels to cool slightly before serving. Serve warm.

# Expert Advice:

01 -
  • You'll feel like a genius when tray after tray disappears in minutes.
  • It’s one of those rare appetizers that tastes just as dreamy warm or at room temperature.
02 -
  • Trying to slice warm pastry is a recipe for squished pinwheels; chill the log in the fridge for 5–10 minutes before cutting.
  • Don’t overload with sauce—a heavy hand will make the pinwheels burst apart while baking.
03 -
  • Letting the rolled log chill before slicing keeps the spirals neat and the pastry flaky.
  • A sprinkle of extra Parmesan right after baking adds a savory crunch that feels restaurant-worthy.
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