Pizza Pinwheels
Add Preferred SourceCraving pizza but don’t feel like making one from scratch? Pizza Pinwheels are the perfect shortcut. With flaky puff pastry, gooey mozzarella, zesty marinara, and loads of pepperoni all baked into golden, cheesy spirals, they’ve got everything you love just in a fun, easy-to-make twist. Forget delivery; these come together fast and taste even better fresh from your oven.
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This recipe is my go-to when I want to serve something that’ll be a hit with my family but won’t take me hours in the kitchen. They’re perfect for parties, gamedays, weekend lunches, movie nights, or even as a simple dinner with a salad on the side. You can also make these pizza pinwheels in advance and store or freeze them until it’s time to bake and serve them warm.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Pizza Pinwheels with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making these pizza pinwheels is easy if you follow my simple instructions below.
Prep the Puff Pastry
Start by unrolling your puff pastry onto a clean, flat surface. It’s best to work with it while it’s still slightly cold.
Brush the top with olive oil to help the spices stick and add some extra flavor. Then, sprinkle garlic powder and onion powder evenly across the dough. This quick step builds a tasty base right into the pastry itself.
Add Sauce, Cheese, and Pepperoni
Spread a thin, even layer of marinara sauce across the puff pastry, leaving about a half-inch border around the edges. Next, sprinkle the mozzarella cheese all over the sauce, followed by an even layer of pepperoni slices.
Make sure everything’s spread out so that each bite has a good balance of flavor.
Roll and Chill the Log
Carefully roll the pastry up into a tight log, starting from one long edge and rolling all the way across. Don’t worry if a little sauce squeezes out—it happens!
Once rolled, transfer the log to the freezer for about 20 minutes. This step helps everything firm up, making it easier to slice without the filling spilling out.
Slice and Bake
While the dough is chilling, preheat your oven to 400°F and line a baking sheet with parchment paper. Once the roll is cold and firm, slice it into 8 even pieces using a sharp, serrated knife.
Place the pinwheels on the baking sheet, spacing them a couple of inches apart so they have room to puff up. Bake for about 20 minutes or until golden brown and the cheese is bubbling.
Garnish and Serve
Once out of the oven, let the pinwheels cool for just a couple of minutes. If you like, sprinkle some freshly chopped Italian parsley over the top for a pop of color and flavor.
Serve them warm while the cheese is still gooey, and enjoy!
Ingredients
- 1 (13.2-ounce) sheet of puff pastry dough
- 1 cup marinara sauce
- 20-25 slices pepperoni
- 1 ½ cups shredded mozzarella cheese
- ½ tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Fresh Italian parsley for garnish
Instructions
- Place the puff pastry on a clean surface and brush it with olive oil. Sprinkle garlic powder and onion powder evenly over the dough.1 (13.2-ounce) sheet of puff pastry dough, ½ tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder
- Spread a thin layer of marinara sauce across the pastry, then sprinkle with shredded mozzarella. Layer the pepperoni slices evenly on top.1 cup marinara sauce, 1 ½ cups shredded mozzarella cheese, 20-25 slices pepperoni
- Roll the pastry tightly into a log and place it in the freezer for 20 minutes to firm up. Meanwhile, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Remove the pastry from the freezer and slice it into 8 even pieces. Arrange the pinwheels on the baking sheet and bake for 20 minutes, or until golden brown and bubbly.
- Garnish with chopped Italian parsley if desired. Serve warm and enjoy!Fresh Italian parsley
Notes
- Use cold pastry dough: Puff pastry is easiest to work with when it’s still cold from the fridge. It’s less sticky and rolls up more cleanly.
- Don’t overdo the sauce: A little marinara goes a long way. Too much can make the pastry soggy and messy to roll.
- Even layers matter: Spread the cheese and pepperoni as evenly as possible. That way, each pinwheel has the right balance of flavor and bakes evenly.
- Roll gently but tightly: You want the pastry snug enough to hold its shape but not so tight that it pushes the filling out.
- Freeze before slicing: That short freeze makes a big difference. It helps the pinwheels keep their shape and makes them easier to cut cleanly.
- Use a serrated knife: It’s the best tool for slicing through the cold pastry without smashing or tearing it.
- Garnish right before serving: Add fresh parsley just before serving so it doesn’t wilt from the heat and keeps its color.
Nutrition
Recipe Notes and Expert Tips
I’ve made these pinwheels a bunch of times, so here are my best tips to make sure yours come out just right.
- Use cold pastry dough: Puff pastry is easiest to work with when it’s still cold from the fridge. It’s less sticky and rolls up more cleanly.
- Don’t overdo the sauce: A little marinara goes a long way. Too much can make the pastry soggy and messy to roll.
- Even layers matter: Spread the cheese and pepperoni as evenly as possible. That way, each pinwheel has the right balance of flavor and bakes evenly.
- Roll gently but tightly: You want the pastry snug enough to hold its shape but not so tight that it pushes the filling out.
- Freeze before slicing: That short freeze makes a big difference. It helps the pinwheels keep their shape and makes them easier to cut cleanly.
- Use a serrated knife: It’s the best tool for slicing through the cold pastry without smashing or tearing it.
- Garnish right before serving: Add fresh parsley just before serving so it doesn’t wilt from the heat and keeps its color.
How to Store Leftovers
You can store any leftover pinwheels in an airtight container in the fridge for up to 3 days. To reheat, pop them into a 350°F oven for a few minutes to bring back their crispy texture.
These also freeze well—just let them cool completely, place them in a single layer on a baking sheet, pop them in the freezer until they’re frozen solid, and then transfer them to a freezer-safe bag or container. They’ll hold up for up to 3 months. To reheat from frozen, bake in a preheated oven at 350°F until they’re warmed through and crispy again.
What to Serve With Pizza Pinwheels
Pizza Pinwheels are great on their own, but if you want to level it up, you can go for an extra marinara sauce for dipping or even a cup of tomato soup.
They also pair nicely with roasted vegetables or a tray of other small bites like rattlesnake bites, spicy bacon cheese balls, loaded salmon deviled eggs, or onion rings for extra crunch.
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