Pizza Pinwheels Pepperoni Mozzarella

# What You'll Need:

01 - 1 sheet refrigerated puff pastry, thawed (about 9 oz)

02 - 1/3 cup marinara or pizza sauce

03 - 1 1/2 cups shredded mozzarella cheese

04 - 2.6 oz sliced pepperoni

05 - 2 tablespoons grated Parmesan cheese

06 - 1 teaspoon dried Italian herbs (basil, oregano)

07 - 1 egg, beaten

08 - 1 tablespoon olive oil (optional)

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.

02 - Roll the puff pastry sheet gently on a lightly floured surface.

03 - Evenly spread the marinara sauce over the pastry, leaving a half-inch border on all sides.

04 - Sprinkle mozzarella cheese over the sauce. Top with pepperoni slices, Parmesan, and Italian herbs.

05 - Roll the pastry tightly from one long side into a log. Pinch the seam to seal.

06 - Using a sharp knife, slice the log into 16 equal rounds. Arrange cut side up on the baking sheet.

07 - Brush the tops with beaten egg for color. Optionally, brush lightly with olive oil.

08 - Bake for 16–18 minutes, until golden brown and cheese is bubbling.

09 - Allow to cool slightly before serving. Enjoy warm.

01 -

These pinwheels transform simple ingredients into a showstopper for gatherings and late-night snacks.
The crisp, golden layers combined with melty mozzarella and tangy marinara always draw smiles at the table.

02 -

Cutting too thick or thin makes uneven baking—aim for uniform slices or you’ll get mismatched pinwheels.
Letting the pastry get too warm before rolling makes it sticky and hard to handle; chill if needed before slicing.

03 -

Let the pinwheels cool for a few minutes before moving—they’re delicate right out of the oven.
Double the recipe for parties—they vanish fast, and no one minds extra leftovers.