Pizza Pinwheels Pepperoni Mozzarella (Printable)

Flaky pastry spirals packed with mozzarella, pepperoni, and marinara. Makes tasty appetizers or snacks.

# What You Need:

→ Dough

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

→ Fillings

02 - 1/3 cup marinara or pizza sauce
03 - 1 1/2 cups shredded mozzarella cheese
04 - 75 g sliced pepperoni (about 2.6 oz)
05 - 2 tablespoons grated Parmesan cheese
06 - 1 teaspoon dried Italian herbs (basil, oregano)

→ Finishing

07 - 1 egg, beaten
08 - 1 tablespoon olive oil (optional)

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Gently roll puff pastry on a lightly floured surface.
03 - Spread marinara sauce evenly over pastry, leaving a 1/2-inch border.
04 - Scatter shredded mozzarella over sauce. Arrange pepperoni slices evenly. Sprinkle with Parmesan and dried Italian herbs.
05 - Roll pastry tightly into a log from the long side. Pinch seams to seal. Slice log into 16 even rounds using a sharp knife.
06 - Place rounds cut side up on prepared baking sheet. Brush tops with beaten egg. Optionally, brush lightly with olive oil.
07 - Bake for 16–18 minutes until golden and cheese is bubbling.
08 - Allow pinwheels to cool slightly and serve warm.

# Helpful Tips:

01 -
  • They turn simple store-bought pastry into something that tastes homemade and party-worthy.
  • Every bite is loaded with stretchy mozzarella and pepperoni, making them almost addictive—just ask anyone who’s tried them.
02 -
  • I once rushed the thawing pastry and it cracked all over—take your time or risk patchwork pinwheels!
  • Double-check your sauce layer: too much marinara will make the rolls hard to slice and leak during baking.
03 -
  • Slice chilled pastry with a sharp, serrated knife to avoid squashing the pinwheels.
  • For perfect golden tops, rotate the tray halfway through baking.
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