Pizza pinwheels pepperoni mozzarella

# What You'll Need:

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

02 - 1/3 cup marinara or pizza sauce (80 ml)

03 - 1 1/2 cups shredded mozzarella cheese (150 g / 5.3 oz)

04 - 75 g sliced pepperoni (2.6 oz)

05 - 2 tablespoons grated Parmesan cheese

06 - 1 teaspoon dried Italian herb blend (basil, oregano)

07 - 1 beaten egg for egg wash

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

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

02 - Gently roll out puff pastry on a lightly floured surface. Spread marinara sauce evenly, leaving a 1/2-inch border all around.

03 - Sprinkle mozzarella cheese over sauce. Layer pepperoni slices evenly. Add Parmesan and dried Italian herbs.

04 - Start from one long edge and roll pastry tightly into a log. Pinch seam to seal.

05 - With a sharp knife, slice log into 16 even rounds. Arrange cut side up on prepared baking sheet.

06 - Brush tops with beaten egg for color. Optionally, brush lightly with olive oil.

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

08 - Allow pinwheels to cool slightly before serving. Serve warm, optionally with marinara for dipping.

01 -

No matter how rushed you are, these pinwheels feel like a party—crispy, cheesy, and ready in under thirty-five minutes.
I fell for their versatility: satisfyingly savory, they're just as good for lunch as they are for late-night bites.

02 -

Letting the pastry thaw too long makes it sticky and tricky to roll—my impatience once cost me half a batch.
Slicing with a serrated knife instead of a chef's knife keeps the spirals neat and prevents tearing.

03 -

Chill the dough after rolling but before slicing for easier, sharper spirals.
Serving with warm marinara for dipping is the secret that makes these pinwheels unforgettable.