Pizza Pinwheels are the perfect bite-sized snack that combines the irresistible flavors of pizza with the flaky goodness of puff pastry. Whether you're hosting a party or just craving a comforting treat, these pinwheels are sure to please everyone at the table.
Puff pastry serves as the flaky base for these pinwheels, offering a buttery contrast to the savory toppings. Marinara sauce brings a tangy, tomato-rich flavor that ties everything together. Mozzarella cheese melts beautifully, creating those irresistible cheesy strands. Pepperoni adds a punch of spice and savory depth. Parmesan cheese contributes a sharp, nutty flavor that complements the mozzarella. Dried oregano and basal infuse classic Italian herb notes, while garlic powder enhances the overall savory profile. A touch of red pepper flakes (if you like a bit of heat) adds a subtle kick. Finally, the egg wash ensures a beautiful, golden crust as your pinwheels bake.
Pair these pizza pinwheels with a crisp green salad for a light lunch. They also make a great addition to an appetizer platter featuring olives, cherry tomatoes, and a selection of cheeses. For a fun party spread, serve them alongside a variety of dipping sauces like ranch or garlic aioli.
First, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This will prevent your pinwheels from sticking and make clean-up a breeze.
Next, roll out your thawed puff pastry on a lightly floured surface. You’re aiming for a rectangle about 10x12 inches. This size balances the layers of filling and pastry perfectly.
Spread the marinara sauce evenly over the pastry, but leave a half-inch border around the edges. This helps keep the filling contained when you roll it up.
Now, it’s time to layer on the toppings. Sprinkle the mozzarella cheese over the sauce, then add the pepperoni slices. Follow these with a sprinkle of Parmesan cheese, oregano, basil, garlic powder, and red pepper flakes (if you’re using them).
Starting from one of the long edges, gently roll the pastry into a tight log. Be patient and keep the roll tight to ensure neat pinwheels.
Using a sharp knife, slice the log into 1/2 inch thick pinwheels. Place them spiral side up on your prepared baking sheet. Make sure they have a little space between each one to allow for expansion during baking.
Brush the tops and sides with the beaten egg. This step is key for achieving a lovely golden finish.
Bake in your preheated oven for 18-20 minutes. You’re looking for the pastry to be puffed and golden brown. Once done, let them cool slightly before serving. This way, you won’t burn your mouth on molten cheese!
Share