Cheesy Pepperoni Pizza Pinwheels Recipe

If you’re looking for a crowd-pleasing appetizer or a fun snack that’s bursting with flavor, you’re going to adore this Cheesy Pepperoni Pizza Pinwheels Recipe. I absolutely love how these golden, cheesy spirals come together quickly, and every bite delivers that perfect combo of melty cheese, zesty pepperoni, and a garlicky buttery finish. Whether you’re hosting a game day or just craving something warm and satisfying, these pinwheels won’t disappoint—trust me, once you try this recipe, it quickly becomes a go-to in my kitchen.

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Ingredients You’ll Need

These ingredients come together to create the ultimate pizza pinwheels — rich cheese, classic pepperoni, a hint of spice, and that perfect dough base all shining through. Using refrigerated pizza dough saves so much time, and fresh basil at the end adds that lovely pop of color and brightness.

• Refrigerated pizza crust dough: I usually grab the 13.8-ounce package—you don’t have to fuss with making dough from scratch!
• Pizza sauce: Your favorite brand or homemade is great, just make sure it’s flavorful enough to shine through.
• Shredded mozzarella cheese: Low-moisture part-skim is best for melting without becoming greasy.
• Grated Parmesan cheese: Divided use here—some baked in, some sprinkled fresh after baking.
• Italian seasoning: A blend of herbs like oregano, basil, and thyme for that classic flavor.
• Crushed red pepper flakes: Totally optional, but adding a little kick makes these pinwheels extra exciting.
• Sliced pepperoni: The star of the show—look for good quality slices that curl slightly when baked.
• Unsalted butter: Melted and mixed with garlic for brushing, it adds decadence and depth.
• Garlic clove: Freshly grated for the garlic butter—it’s a simple step that really packs a punch.
• Fresh basil: I love this for garnishing, it adds a fresh herbaceous note and a little color pop.
• Pesto ranch (optional): If you have this on hand, it’s the perfect tangy dip to elevate these pinwheels.

Variations

I’m always tweaking this Cheesy Pepperoni Pizza Pinwheels Recipe depending on what I have on hand or dietary preferences. Feel free to get creative—this recipe is a great base for your ideas!

• Make it vegetarian: I swapped pepperoni for sautéed mushrooms and roasted red peppers once, and my family didn’t even miss the meat.
• Spice it up: Adding extra crushed red pepper flakes or a drizzle of hot honey on top gives a fun sweet-heat contrast.
• Gluten-free option: Using store-bought gluten-free pizza dough worked like a charm; just watch the baking time as crust thickness can vary.
• Cheese variations: Try swapping mozzarella for a mix with provolone or adding some sharp cheddar for different flavors.

How to Make Cheesy Pepperoni Pizza Pinwheels Recipe

Step 1: Prep and Spread the Dough

First things first: preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper—it helps the pinwheels slide off easily when baked. Unroll the refrigerated pizza dough on a flat surface into a neat rectangle, about 13 by 9 inches. When I make this, I like to gently press the dough out a bit to smooth and even it if needed. Then, spread 6 tablespoons of your pizza sauce evenly, leaving a slim half-inch border all around to keep the sauce from spilling over when you roll it up.

Step 2: Layer on the Good Stuff

Now sprinkle the shredded mozzarella over the sauce, followed by 1/4 cup of Parmesan cheese. Don’t forget the Italian seasoning and a pinch of crushed red pepper flakes if you like a little heat—this sprinkle is where I discovered the flavor really pops! Then arrange your pepperoni slices in a single layer on top. I find that spacing them out just right helps each slice get a chance to get crispy edges when baked.

Step 3: Roll and Slice Like a Pro

Starting from the bottom edge nearest you, carefully roll the dough up jelly-roll style—try to keep the roll tight but not squished, so the pinwheels hold their shape nicely. Use a serrated knife to slice the roll into 3 equal sections, then cut each section into 4 pieces. This method yields 12 beautiful pinwheels, perfect for sharing. When slicing, I find using a gentle sawing motion prevents the dough from squashing and keeps the spiral pretty.

Step 4: Bake and Brush with Garlic Butter

Place the pinwheels flat on your parchment-lined baking sheet, giving them a little breathing room. Pop them into your preheated oven for about 12 to 15 minutes until they turn golden and bubbly—that smell? Pure heaven. While baking, whisk together melted unsalted butter and freshly grated garlic in a small bowl. The moment the pinwheels come out, brush them generously with this garlic butter mixture; it adds a buttery, garlicky shine that takes them over the top. Lastly, sprinkle the remaining 2 tablespoons of Parmesan and chopped fresh basil on top for a fresh finish.

How to Serve Cheesy Pepperoni Pizza Pinwheels Recipe

Garnishes

Fresh chopped basil is my absolute favorite garnish because it brings brightness and color. If you like a little extra zing, a light sprinkle of chili flakes or a dash of dried oregano works wonders too. A drizzle of pesto ranch is my indulgent topping of choice—it’s tangy, creamy, and perfect for dunking!

Side Dishes

I often serve these pinwheels with a crisp green salad for balance, some sliced veggies and ranch dip, or even a bowl of homemade tomato soup for a cozy meal. They’re so flexible, you can pair them with just about anything light and fresh or hearty and warm.

Creative Ways to Present

For parties, I like arranging pinwheels on a large platter around small bowls of dipping sauces like the pesto ranch, marinara, or even a spicy honey mustard. For kids’ birthdays, stacking them like a mini tower makes for a fun centerpiece. You could also thread pinwheels on skewers with cherry tomatoes and basil leaves for an easy-to-grab appetizer.

Make Ahead and Storage

Storing Leftovers

Leftover pinwheels are fantastic the next day! Store them in an airtight container in the fridge for up to 3 days. I like to let them come to room temperature before reheating so they don’t dry out.

Freezing

I’ve had great success freezing these pinwheels after baking. Just cool completely, place in a single layer on a baking sheet to freeze, then transfer to a freezer bag. They’ll keep well for up to 2 months. When you want them, just pop frozen pinwheels in a warm oven to re-crisp and reheat evenly.

Reheating

My favorite way to reheat these is in a 350°F oven for about 8-10 minutes until warmed through and crisp again. Avoid microwaving if possible—it tends to make them soggy. If you’re in a hurry, a toaster oven works well for small batches too.

FAQs

Final Thoughts

I’ve made so many versions of pizza over the years, but these Cheesy Pepperoni Pizza Pinwheels Recipe always bring everyone around the table with smiles and empty plates. They’re so fun to make and even more fun to eat—perfectly portioned, portable, and packed with flavors everybody loves. If you’ve never tried rolling up your pizza this way, give it a whirl; I promise it’s a total game changer. So grab your dough, get rolling, and enjoy every cheesy, garlicky bite with your crew!

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