Pizza Pinwheels

You'll love how simple these pizza pinwheels are to prepare! They're perfect for party snacks or appetizers or just when you're in the mood for pizza.

Course Appetizer, Main Course, Snack

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings pinwheels

Calories 148kcal

Author Karly Campbell

Ingredients

1 tube refrigerated pizza dough such as Pillsbury
1 cup shredded mozzarella
½ cup shredded parmesan
1 teaspoon Italian seasoning
½ cup pepperoni slices enough to cover the pizza dough
¼ cup butter
1 clove garlic
1 teaspoon dried parsley
1/4 teaspoon garlic salt
Fresh parsley for garnish
½ cup pizza sauce warmed

Instructions

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Unroll the pizza dough onto a clean work surface. Sprinkle with the mozzarella, parmesan, and Italian seasoning. Arrange the pepperoni slices over the cheese in a single layer.
Roll the dough up tightly from the long end, jelly roll style. Use a serrated knife to slice the dough into 15 equal slices. The length of the roll will vary a bit depending on how much you stretch it as you roll, but slice the pinwheels into about ½ to ¾ inch thick slices and you should end up with around 15 pinwheels.
Arrange the pinwheels on the prepared baking sheet.
Add the butter to a small, microwave safe bowl. Use a microplane grater to grate the garlic onto the butter. Microwave for 30 seconds to melt the butter.
Stir the parsley and garlic salt into the melted butter and brush liberally over the pizza pinwheels.
Bake for 14-15 minutes or until golden brown and cooked through.
Sprinkle with fresh parsley and serve with warm pizza sauce for dipping.

Notes

We use Pillsbury refrigerated pizza dough for this recipe. Any variety should work fine.

You can add other ingredients besides pepperoni to the filling, such as cooked sausage, sliced olives, or diced onions, but be careful not to overdo it too much or you’ll have a hard time rolling these up.

Roll these up fairly tightly for the best results when cutting them. The looser the roll, the harder they are to cut neatly. A serrated knife really helps cut them.

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