Pepperoni Pizza Pinwheels

Makes 12


  • 400–450g homemade or store-bought refrigerated pizza dough
  • 2 cups tomato sauce or tomato passata
  • 1/2 tsp dried basil
  • 1/4 tsp dried oregano
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • pinch pepper
  • 1 cup freshly grated mozzarella cheese
  • 1/3 cup freshly grated Parmesan cheese
  • 100g sliced pepperoni


  • Preheat oven to 400 F and line a baking sheet with parchment paper.
  • Roll out a long piece of parchment paper and lightly flour it. Roll dough into a 12×16-inch rectangle on floured parchment.
  • Whisk together tomato, dried herbs, garlic powder, salt and pepper to make the pizza sauce. Spread ¾ cup of pizza sauce over dough, leaving a 2 cm border on the top long edge.
  • Top with mozzarella, pepperoni and Parmesan.
  • Starting from the long side closest towards you, tightly roll up the dough, pinching in ingredients and sealing up the seam, like making cinnamon rolls. Using a serrated knife, cut off the ends of the roll and slice roll into 12 equal pieces. Start by cutting roll in half, then half again. Slice each of these pieces into three pinwheels.
  • Place each pinwheel cut side up on a prepared baking sheet. Bake at 400 F for 20–25 minutes or until dough is golden.
  • Remove from oven and let cool for five minutes before removing pinwheels from pan. The pinwheels will be a little soft at first but will firm up as they cool. Garnish with fresh parsley (optional) and serve with remaining warmed pizza sauce if desired. For an extra fun presentation, put them on skewers for easy dipping.

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