Pizza Pinwheels Pepperoni Mozzarella

# What You'll Need:

01 - 1 sheet refrigerated puff pastry, thawed (approximately 9 ounces)

02 - 1/3 cup marinara or pizza sauce

03 - 1 1/2 cups shredded mozzarella cheese

04 - 2.7 ounces sliced pepperoni

05 - 2 tablespoons grated Parmesan cheese

06 - 1 teaspoon dried Italian herbs (basil, oregano)

07 - 1 egg, beaten

08 - 1 tablespoon olive oil (optional)

01 - Set oven to 400°F. Line a baking sheet with parchment paper.

02 - Gently roll out the puff pastry on a lightly floured surface.

03 - Evenly distribute marinara sauce across the pastry, leaving a 1/2-inch border at all edges.

04 - Scatter mozzarella cheese over sauce. Arrange pepperoni slices evenly on top. Sprinkle Parmesan cheese and dried Italian herbs throughout.

05 - Starting from a long edge, roll pastry firmly into a log shape. Pinch seam to seal.

06 - Using a sharp knife, cut log into 16 uniform rounds. Place them cut side up on prepared baking sheet.

07 - Brush tops of pinwheels with beaten egg for improved color. Optionally brush lightly with olive oil.

08 - Bake in oven for 16 to 18 minutes, until pastry turns golden and cheese bubbles.

09 - Allow pinwheels to cool slightly. Present warm for optimal texture.

01 -

It’s almost too easy: flaky pastry, gooey cheese, and spicy pepperoni rolled up like a secret, baked to golden bliss.
Even if there’s no party, these pinwheels have a way of making any evening feel festive.

02 -

If you skip the border and spread sauce right to the edge, the pinwheels unfurl in the oven—a mistake I made once, to my regret.
Letting the pastry thaw completely is a game changer for easy rolling and even baking.

03 -

Rolling the dough too loosely means filling leaks—keep it tight for picture-perfect spirals.
Add a pinch of crushed red pepper to the cheese for a little heat that surprises in every bite.