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A plate of pizza pinwheels crafted from puff pastry, elegantly topped with fresh herbs. In the background, a bowl of tomato sauce awaits for dipping delight.

Pizza Pinwheels

Author: Mandy Applegate
Pizza Pinwheels bring together everything you love about pizza in a fun, bite-sized form. They're quick to prep, simple to make, and work for everything from parties to weeknight dinners. They can be refrigerated or frozen too, so there’s always something ready to pop in the oven when it's time to eat. Hard to resist and easy to love, Pizza Pinwheels are a solid go-to.
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Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 4
Calories: 561kcal

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
US Customary - Metric

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

Calories: 561kcal | Carbohydrates: 33g | Protein: 17g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 905mg | Potassium: 299mg | Fiber: 2g | Sugar: 3g | Vitamin A: 550IU | Vitamin C: 4mg | Calcium: 232mg | Iron: 3mg
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