Pepperoni Pinwheels

This easy pepperoni pinwheels recipe is made by topping puff pastry with marinara sauce, pepperoni, gooey mozzarella cheese. Then baking until golden and crispy. The perfect party appetizer!

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 20

Cooling Time 15

Total Time 50

Servings pinwheels

Calories 185kcal

Author Wanda Simone

Equipment

cheese grater
Baking sheet
parchment paper
measuring cups and spoons
Sharp knife
Pastry brush

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

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