Description
These golden, melty pepperoni pizza pinwheels are a fun and delicious twist on traditional pizza. Rolled with mozzarella, Parmesan, Italian seasoning, and pepperoni, then baked to bubbly perfection and brushed with garlic butter, they make a perfect appetizer or snack, especially when served with a flavorful pesto ranch dip.
Ingredients
Scale
Pizza Pinwheels
- 1 package refrigerated pizza crust dough (13.8 ounces)
- 6 tablespoons pizza sauce
- 1 cup shredded low-moisture part-skim mozzarella cheese
- 6 tablespoons grated Parmesan cheese (divided)
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup sliced pepperoni
- 2 tablespoons unsalted butter (melted)
- 1 garlic clove (grated)
- 2 tablespoons chopped fresh basil (optional, for garnish)
For Serving
- 1 batch Pesto Ranch (optional, for dipping)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400 degrees F and line a large rimmed baking pan with parchment paper to prevent sticking and facilitate easy cleanup.
- Roll Out Dough and Add Toppings: Unroll the pizza dough into a roughly 13×9 inch rectangle. Spread the pizza sauce evenly over the dough, leaving a 1/2-inch border around all edges. Sprinkle with mozzarella cheese, 1/4 cup of Parmesan, Italian seasoning, and the optional crushed red pepper flakes. Layer the pepperoni slices in a single flat layer on top.
- Form the Pinwheels: Starting at the bottom edge, carefully roll the dough up jelly-roll style into a tight log. Using a serrated knife, slice the roll crosswise into three equal sections, then cut each section into four pieces, yielding a total of 12 pinwheel pieces.
- Arrange and Bake: Place all the pinwheel pieces flat on the prepared baking sheet. Bake in the oven for 12 to 15 minutes or until the pinwheels are golden and cheese is bubbly.
- Prepare Garlic Butter and Finish: While baking, combine the melted butter and grated garlic in a small bowl. Once the pinwheels are out of the oven, immediately brush each generously with the garlic butter mixture. Sprinkle with the remaining 2 tablespoons of Parmesan cheese and chopped fresh basil, if using.
- Serve: Serve warm or at room temperature alongside pesto ranch dip for a delightful appetizer or snack experience.
Notes
- Brush the pinwheels immediately after baking with garlic butter to allow the flavor to soak in while they’re hot.
- For a spicier kick, include crushed red pepper flakes in the topping.
- Use fresh basil for a bright herbal note; omit if unavailable.
- These pinwheels freeze well before baking; bake directly from frozen, adding a few extra minutes to the cook time.
- Pesto ranch dip adds a creamy, herby complement that’s highly recommended but optional.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 162 kcal
- Sugar: 2 g
- Sodium: 456 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 18 mg
