Description
These golden, melty pepperoni pizza pinwheels are a fun and delicious twist on traditional pizza.
Ingredients
Scale
- 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)
- 1 batch Pesto Ranch (optional, for dipping)
Instructions
- Preheat your oven to 400 degrees F and line a large rimmed baking pan with parchment paper.
- Unroll the pizza dough into a 13×9 inch rectangle. Spread the pizza sauce evenly over the dough, leaving a 1/2-inch border. Sprinkle with mozzarella cheese, 1/4 cup of Parmesan, Italian seasoning, and optional crushed red pepper flakes. Layer the pepperoni slices on top.
- Starting at the bottom edge, roll the dough up jelly-roll style into a tight log. Slice the roll into three equal sections, then cut each section into four pieces, yielding 12 pinwheel pieces.
- Place the pinwheel pieces flat on the prepared baking sheet. Bake for 12 to 15 minutes or until golden and bubbly.
- While baking, combine melted butter and grated garlic in a small bowl. Brush each pinwheel with the garlic butter mixture after baking. Sprinkle with remaining Parmesan cheese and chopped fresh basil, if using.
- Serve warm or at room temperature with pesto ranch dip.
Notes
- Perfect for appetizers or snacks.
- Can be made in advance and reheated.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pinwheel
- Calories: 162
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 20 mg