Cheese and Pepperoni Pizza Pinwheels Recipe

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Welcome the Flavors of Cheese and Pepperoni Pizza Pinwheels Recipe

If you love pizza but sometimes crave a fun twist, you’re going to adore this Cheese and Pepperoni Pizza Pinwheels Recipe. I first made these bubbly little bites on a busy weeknight when I needed something fast, tasty, and kid-friendly. The golden crisp edges and melty mozzarella paired with zesty pepperoni never fail to bring smiles around the table.

These pinwheels are perfect for family dinners, casual gatherings, or even a game-day snack. You’ll enjoy how easy they are to prepare and how everyone loves dunking them into extra marinara sauce. I promise, once you try this recipe, it’ll become your go-to for those comfort-food cravings that need a quick but satisfying fix.

Market Basket & Pantry Picks

Choosing the right ingredients makes all the difference in the success of your Cheese and Pepperoni Pizza Pinwheels Recipe. I like to pick a pizza dough that’s soft but sturdy enough to roll without tearing. Marinara sauce can be homemade or store-bought—just select one that’s rich and fragrant.

• 1 package refrigerated pizza dough – Soft and pliable, look for fresh dough in the dairy or frozen section.
• 1/2 cup marinara sauce – Choose a sauce with herbs and a touch of sweetness for balance.
• 1 1/2 cups shredded mozzarella cheese – Use whole milk mozzarella for melty bubbles.
• 1/2 cup pepperoni slices (optional) – Add for a savory punch; you can swap for sliced salami or veggies.
• 1 tablespoon Italian seasoning – A fragrant mix of oregano, basil, and thyme brightens the flavors.
• 1 tablespoon olive oil – Helps get that golden crisp crust on top.
• 1/4 cup grated Parmesan cheese – Adds a salty, nutty finish.

Cook Cheese and Pepperoni Pizza Pinwheels Recipe Step by Step

I love how straightforward this Cheese and Pepperoni Pizza Pinwheels Recipe is—perfect for when you want something delicious without the fuss. Follow these easy steps and soon you’ll have a tray of golden, bubbly pinwheels ready to share.

1. Preheat and Prep: Set your oven to 375°F (190°C). Lightly flour your surface to prevent the dough from sticking.
2. Roll Out Dough: Gently stretch the refrigerated pizza dough into a rectangle about 12×10 inches. The dough should be soft but firm.
3. Spread the Sauce: Evenly coat the dough with marinara sauce, leaving a neat half-inch border free on all sides so the filling doesn’t spill out.
4. Layer Cheese and Pepperoni: Sprinkle the mozzarella cheese over the sauce, then add your pepperoni slices if using—this layers a savory, gooey flavor base.
5. Season It Up: Dust the entire surface with Italian seasoning and scatter the grated Parmesan for a tasty, aromatic boost.
6. Roll Tight: Starting at one long edge, roll the dough carefully but tightly into a log shape. This step keeps your pinwheels intact while baking.
7. Slice & Arrange: Use a sharp knife to cut the roll into 1-inch thick slices. Lay them flat on a parchment-lined baking sheet, leaving some space to puff up.
8. Olive Oil & Final Touch: Drizzle olive oil over the pinwheels, then sprinkle a little more Italian seasoning and Parmesan on top for extra flavor and color.
9. Bake to Perfection: Pop the baking sheet in the oven and bake for 12-15 minutes until they’re golden brown and the cheese is bubbling delightfully.
10. Serve with Love: I always offer extra warm marinara on the side — there’s nothing better than dipping these crispy, cheesy bites into that rich sauce!

Serving the Dish with Flair

After you’ve taken these golden Cheese and Pepperoni Pizza Pinwheels Recipe treats out of the oven, serve them up fresh and hot. They’re fantastic on a colorful platter sprinkled with a bit of fresh basil or a sprinkle of extra Parmesan. Whether it’s a casual family dinner or a lively gathering, these pinwheels make for a cheerful centerpiece that everyone will dive into eagerly.

Fun Variations with Cheese and Pepperoni Pizza Pinwheels Recipe

• Swap pepperoni for sliced mushrooms and roasted red peppers for a veggie-forward option.
• Mix in fresh spinach with the mozzarella for a green boost that melts right in.
• Add a smear of pesto under the marinara for a fragrant twist that’s unexpected and tasty.
• Use a blend of mozzarella and provolone cheeses for extra gooey layers.
• Top with fresh sliced jalapeños before baking for a spicy kick if you love a little heat.
• Try sun-dried tomatoes with Italian sausage slices for a richer, savory punch.

Make-Ahead & Storage Tips

• You can assemble the pinwheel roll ahead of time, wrap tightly in plastic wrap, and refrigerate for up to 24 hours before slicing and baking.
• Freeze uncooked pinwheel slices on a baking sheet, then transfer to a freezer bag for up to 2 months. Bake directly from frozen adding a few extra minutes to cooking time.
• Store leftovers in an airtight container in the fridge for 3-4 days; reheat in the oven to keep the crisp edges perfect.
• Reheat pinwheels on a baking sheet at 350°F (175°C) for about 8-10 minutes to revive their bubbly, golden charm.

Cheese and Pepperoni Pizza Pinwheels Recipe FAQs

• Can I make this recipe without pepperoni? Absolutely! The recipe is just as delicious with veggies like mushrooms, olives, or spinach, or you can skip the meat entirely.
• What if I don’t have refrigerated pizza dough? You can use homemade dough or even crescent roll dough in a pinch; just adjust baking time slightly as needed.
• How can I make these pinwheels more kid-friendly? Use mild cheese and skip the seasoning on top if your kids prefer simple flavors—you can add dips on the side to customize.
• Can I use a different cheese? Mozzarella is best for meltiness, but mixing in provolone or cheddar can add fun flavor twists.
• Is it okay to freeze after baking? Definitely! Freeze cooled pinwheels in an airtight container and reheat in the oven to enjoy fresh flavors anytime.

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