Pizza Pinwheels Pepperoni Mozzarella

# Required Ingredients:

01 - 1 sheet refrigerated puff pastry, thawed (about 250 g / 8.8 oz)

02 - 1/3 cup marinara or pizza sauce

03 - 1 1/2 cups shredded mozzarella cheese

04 - 3 oz sliced pepperoni

05 - 2 tablespoons grated Parmesan cheese

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

07 - 1 egg, beaten (for egg wash)

08 - 1 tablespoon olive oil (optional, for brushing)

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

02 - Place puff pastry sheet on a lightly floured surface and gently roll out until even.

03 - Spread marinara sauce evenly over the pastry, leaving a 1/2-inch border along all sides.

04 - Sprinkle shredded mozzarella over the sauce. Layer with pepperoni slices and distribute Parmesan and Italian herbs across the surface.

05 - Starting at the long edge, roll pastry tightly into a log and pinch the seam to seal.

06 - Cut log into 16 equal rounds with a sharp knife. Arrange each piece cut side up on the prepared baking sheet.

07 - Brush pinwheels with beaten egg for color. Optionally, brush with olive oil.

08 - Bake for 16–18 minutes until pinwheels are golden brown and cheese is bubbling.

09 - Allow to cool slightly. Serve warm, optionally with extra marinara for dipping.

01 -

If you've ever craved pizza but wanted something hand-held and fuss-free, these pinwheels are your instant solution.
They disappear just as quickly as you set them out—even the picky eaters end up grabbing seconds.

02 -

Once, I forgot to leave a border for the sauce, and everything oozed out during baking—keep that edge clear for neat spirals.
Chilling the rolled log makes slicing pinwheels much easier—otherwise the filling gets messy and the shape suffers.

03 -

Never overload the dough with sauce or cheese—keep the layers light so they stay crunchy.
A sharp knife and quick, confident slices give those perfect, bakery-style spirals.