Pizza Pinwheels Pepperoni Mozzarella (Printable Version)

Flaky pastry spirals with pepperoni, mozzarella, and marinara sauce. Savory, golden, and perfect for sharing.

# What You'll Need:

→ Dough

01 - 1 sheet refrigerated puff pastry, thawed (about 250 grams or 9 ounces)

→ Fillings

02 - 1/3 cup marinara or pizza sauce
03 - 1 1/2 cups shredded mozzarella cheese
04 - 75 grams sliced pepperoni (about 2.6 ounces)
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

# How to Make It:

01 - Set oven temperature to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Gently roll out the puff pastry sheet on a lightly floured surface.
03 - Evenly distribute the marinara sauce over the pastry, maintaining a 1/2-inch border on all edges.
04 - Layer shredded mozzarella cheese atop the sauce; arrange pepperoni slices over the cheese. Sprinkle Parmesan and dried Italian herbs evenly.
05 - Starting from a long edge, roll pastry tightly into a log. Pinch the seam to secure the dough.
06 - Using a sharp knife, slice the log into 16 equal rounds. Place them cut side up on the prepared baking sheet.
07 - Brush surfaces with beaten egg for color. Optionally, brush with olive oil for extra gloss.
08 - Bake for 16 to 18 minutes until golden brown and cheese is bubbling.
09 - Allow to cool slightly. Serve pinwheels warm.

# Expert Advice:

01 -
  • They bake up fast, so you can whip them together even if you're short on time and patience.
  • The spirals always look impressive and disappear quickly at any gathering, making you the snack hero without extra effort.
02 -
  • If the sauce is too runny, it will seep out and make the pastry soggy—stick to thicker marinara for best results.
  • I once forgot to seal the log and ended up with spirals that unraveled—pinch tightly so everything stays together.
03 -
  • Keep your knife sharp for slicing—a dull blade squishes and ruins the layers.
  • Brush just the tops with egg to avoid soggy bottoms—it makes a world of difference in texture.
Go Back