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This hearty pizza pinwheels recipe has become my family's go-to for movie nights and quick dinners. With a flaky puff pastry base and classic pizza toppings rolled into bite-sized swirls, they disappear almost as quickly as I can make them.
I first made these pinwheels for my son's birthday party when I needed something that could feed a crowd of hungry kids. They were such a hit that I now keep a batch in the freezer for whenever pizza cravings strike.
Ingredients
- Puff pastry sheet: provides the flaky base for our pinwheels and creates those beautiful layers
- Marinara sauce: brings that classic pizza flavor; choose a thick variety to prevent soggy results
- Pepperoni slices: add spicy savory notes; look for ones without nitrates, if possible
- Shredded mozzarella cheese: creates that essential stretchy cheesy pull as you bite in
- Olive oil: helps the seasonings stick and adds richness to the pastry
- Garlic powder: infuses the dough with aromatic flavor without the risk of burning like fresh garlic
- Onion powder: works with garlic to create depth of flavor without adding moisture
- Fresh Italian parsley: brightens the final dish with color and a hint of freshness
Step-by-Step Instructions
- Prepare the pastry:
- Take your cold puff pastry sheet and lay it on a clean work surface. Brush the entire surface with olive oil using gentle strokes to ensure even coverage. Sprinkle the garlic powder and onion powder across the entire sheet allowing the oil to help these seasonings adhere to the dough. This creates a flavorful base that infuses the entire pinwheel.
- Add the fillings:
- Spread the marinara sauce in a thin even layer across the pastry leaving about a half-inch border along one long edge. This border will help seal the roll. Next sprinkle the shredded mozzarella evenly over the sauce ensuring it reaches all corners except the border. Arrange the pepperoni slices in rows slightly overlapping to ensure every bite has that classic pizza flavor.
- Roll and chill:
- Starting from the long edge without the border carefully roll the pastry into a tight log using your fingertips to keep it even and compact. Once rolled gently press along the seam to seal it. Transfer the log to the freezer and chill for 20 minutes. This crucial step firms up the roll making it much easier to slice cleanly while helping the pinwheels maintain their shape during baking.
- Slice and bake:
- Preheat your oven to 400°F and line a baking sheet with parchment paper. Remove the chilled roll from the freezer and use a sharp serrated knife to slice it into 8 even pieces each about 1.5 inches thick. Place the pinwheels cut side up on the prepared baking sheet allowing space between each one for expansion. Bake for 20 minutes or until the pastry is golden brown and the cheese is bubbling.
- Garnish and serve:
- Remove from the oven and let cool for 2 minutes before sprinkling with freshly chopped Italian parsley. The residual heat will slightly wilt the parsley releasing its aroma without completely cooking it. Serve while still warm for the best flavor and that perfect cheese pull.
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My favorite thing about these pinwheels is how versatile they are. My daughter prefers them with just cheese while my husband loves adding hot honey as a finishing touch. We once made them during a power outage using our gas stove and a makeshift oven and they became known as our emergency comfort food.
Make Ahead Options
These pizza pinwheels are perfect for planning ahead. You can assemble the entire roll wrap it tightly in plastic wrap and refrigerate for up to 24 hours before slicing and baking. For longer storage freeze the unsliced log for up to 3 months. When ready to use thaw in the refrigerator overnight then slice and bake as directed adding 2 to 3 minutes to the baking time. You can also freeze the sliced unbaked pinwheels on a baking sheet transfer them to a freezer bag once solid and bake them straight from frozen adding about 5 minutes to the cooking time.
Creative Variations
The basic pizza pinwheel recipe is just the beginning. Try a white pizza version with ricotta alfredo sauce and spinach. For a Mediterranean twist use pesto instead of marinara and add feta cheese sundried tomatoes and olives. Buffalo chicken pinwheels with shredded chicken buffalo sauce and blue cheese are perfect for game day. Vegetarian options work beautifully too substitute the pepperoni with sautéed mushrooms bell peppers and onions. For a breakfast version use scrambled eggs bacon and cheddar cheese.
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Serving Suggestions
These pinwheels are incredibly versatile when it comes to serving. For an appetizer spread serve them with additional warmed marinara sauce for dipping. As a main course pair them with a simple green salad dressed with lemon and olive oil for a light contrast to the rich pinwheels. They make excellent lunchbox items as they taste great at room temperature. For a fun dinner arrangement create a pinwheel board with different dipping sauces ranch pesto and garlic butter alongside some fresh vegetables and fruit. They also pair wonderfully with tomato soup for a twist on the classic grilled cheese combo.
Recipe FAQs
- → What type of pastry dough works best?
Puff pastry is ideal for making pizza pinwheels because it becomes flaky and golden when baked. Just ensure it's cold when you start rolling to make it easier to handle.
- → Can I customize the filling?
Absolutely! You can swap out pepperoni for other meats, like ham or cooked sausage, or add veggies like bell peppers, mushrooms, or olives.
- → How do I keep the pastry from getting soggy?
Use only a thin layer of marinara sauce, as too much sauce can soften the pastry and make it difficult to roll.
- → What is the best way to cut the pinwheels?
After chilling the rolled pastry in the freezer, use a serrated knife to slice it gently. This helps prevent squishing or tearing the pastry.
- → How can I store leftovers?
Cooked pinwheels can be stored in the refrigerator for up to 3 days in an airtight container. You can also freeze unbaked pinwheels for up to a month and bake them straight from the freezer when ready.