Why I love this pepperoni pinwheels recipe
If you’re looking for an appetizer that’s easy to make, irresistibly tasty, and always a crowd-pleaser, then this pepperoni pinwheels recipe is for you!
It is a fun, flavorful twist on traditional pizza flavors, with a crispy, golden exterior thanks to the delicate phyllo dough.
Since you don’t have to make the dough from scratch, it is super simple to put together.
But the combination of melty mozzarella, savory pepperoni, and zesty marinara sauce packs a punch.
Brushed with olive oil, a sprinkle of oregano, and a dash of red pepper flakes, these pinwheels develop a beautiful, crispy texture and a hint of spice that makes them even tastier.
Whether you’re hosting a party or need a snack to share with friends, these pepperoni pizza roll ups are the perfect easy-to-make finger food that’s guaranteed to impress.
More delicious party appetizers
Ingredients
Here is your shopping list (for 12 pepperoni pinwheels):
- Dough – 1 sheet of puff pastry
- Condiments – ⅓ cup marinara sauce
- Dairy – 6 ounces mozzarella cheese
- Meat – 20 slices of pepperoni
- Oil – 1 Tablespoon olive oil
- Spices – 1 teaspoon red pepper flakes, 1 Tablespoon dried oregano
- Fresh produce – Fresh basil leaves for garnish
Substitutions & Additions
- You can use crescent roll dough or pizza dough instead of the puff pastry, if desired.
- Replace the dried oregano with Italian seasoning, dried basil or dried thyme.
- For extra flavor, add other ingredients to the filling such as chopped olives, cooked mushrooms, or sautéed onions.
How to make pepperoni pinwheels
1 | Prep work
Preheat your oven to 400°F.
Line a baking sheet with parchment paper or lightly grease it to prevent the pinwheels from sticking. Parchment paper also makes cleanup easier.
Grate the mozzarella cheese using a box grater or food processor. Freshly grated cheese melts more evenly than pre-shredded varieties, which often contain anti-caking agents.
If you are going to use fresh basil for garnish, chop it into smaller pieces.
2 | Roll out the dough
Unroll the puff pastry on a clean, flat surface, such as a countertop or large cutting board.
I like to put a piece of parchment paper under it to prevent the dough from sticking.
If the pastry feels too cold and stiff, allow it to sit at room temperature for a few minutes until it becomes pliable.
3 | Assemble the rollups
Spread the tomato sauce evenly over the puff pastry, leaving a ½-inch border around the edges.
This border helps the pastry seal when rolled, preventing the filling from leaking out.
Arrange the pepperoni slices uniformly over the sauce, making sure each bite will have a bit of pepperoni.
Sprinkle the grated mozzarella cheese generously, covering the pepperoni completely for a gooey, cheesy result.
4 | Create the pinwheels
Start rolling the pastry from one of the long sides, keeping it as tight as possible to form a log.
Seal the seam by pressing it gently with your fingers to ensure it doesn’t open during baking.
Use a sharp knife to cut the log into 1-inch thick slices.
A serrated knife works well for this, as it reduces the risk of squashing the pastry.
For cleaner cuts, refrigerate the rolled log for 10-15 minutes. This firms up the pastry and filling, making slicing easier.5 | Bake
Arrange the pinwheel slices on the prepared baking sheet, leaving space between each one to allow for expansion as they bake.
Brush the tops lightly with olive oil for a golden finish.
Sprinkle each roll with red chili flakes and dried oregano.
Bake in the preheated oven for 15 to 20 minutes, or until the pinwheels are golden brown and crispy. Keep an eye on them to prevent over-baking.
You can adjust the chili flakes to suit your taste, or omit them for a milder flavor.6 | Serve and Garnish
Once baked, remove the pinwheels from the oven and let them cool slightly on the baking sheet. This brief resting period allows the cheese to set a bit, making them easier to handle.
Garnish with fresh basil leaves for a burst of color and flavor just before serving.
The basil adds a fresh, aromatic touch that complements the savory ingredients.
Serving suggestions
Pair the pepperoni roll ups with dips such marinara sauce, ranch dressing, or garlic butter for an extra indulgent touch.
How to make ahead
To make the pinwheels in advance, prepare them up to the baking step.
After slicing the rolled pastry, arrange the slices on a parchment-lined tray and top with oil and spices.
Instead of baking, cover the tray with plastic wrap or foil and refrigerate for up to 24 hours.
Or for longer storage, freeze the slices on the tray until solid, then transfer them to an airtight container or freezer bag.
When ready to bake, preheat the oven and bake directly from the fridge or freezer, adding a few extra minutes to the baking time if frozen.
Storage
To store these pepperoni pinwheels, first allow them to cool completely to prevent condensation.
Once cooled, place them in an airtight container, separating the rollups with parchment paper to prevent sticking. Store the container in the refrigerator for up to 3 days.
Reheat in a preheated oven at 350°F until warmed through. I don’t like to use a microwave for these since the dough tends to get soggy.
Pepperoni Pinwheels
Ingredients
- 1 sheet puff pastry dough
- ⅓ cup marinara sauce
- 20 slices pepperoni
- 6 ounces mozzarella cheese, grated
- 1 Tablespoon olive oil
- 1 teaspoon red pepper flakes
- 1 Tablespoon dried oregano
- Fresh basil leaves for garnish
Equipment
- cheese grater
- Baking sheet
- parchment paper
- measuring cups and spoons
- Sharp knife
- Pastry brush
Instructions
- Roll out the puff pastry on a clean, flat surface. If it’s too cold, let it sit at room temperature for a few minutes to make it easier to handle.1 sheet puff pastry dough
- Evenly spread the tomato sauce over the pastry, leaving a small border (about ½ inch) around the edges to help seal the roll.⅓ cup marinara sauce
- Arrange the pepperoni slices evenly across the entire surface.20 slices pepperoni
- Sprinkle the shredded mozzarella cheese over the pepperoni, covering the surface completely.6 ounces mozzarella cheese, grated
- Starting from one long side, roll the pastry tightly into a log. Ensure the seam is sealed to prevent it from opening while baking.
- Use a sharp knife to cut the log into slices about 1-inch thick.
- Place the slices on a parchment paper lined baking sheet. Leave some space between the rolls for expansion.
- Brush each roll with olive oil and sprinkle with red chili flakes and dried oregano.1 teaspoon red pepper flakes, 1 Tablespoon dried oregano
, 1 Tablespoon olive oil - Bake for 15 to 20 minutes, or until the rolls are golden and crispy.
- Remove from the oven and let the rolls cool slightly. Garnish with fresh basil leaves before serving.Fresh basil leaves for garnish
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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