Description
Delicious and easy Pepperoni Pizza Pinwheels made with crescent roll dough, pizza sauce, mozzarella cheese, and pepperoni. Perfect as a snack or appetizer, these pinwheels are baked until golden and can be enjoyed with a marinara dip or on their own.
Ingredients
Scale
Dough
- 8 ounces original refrigerated crescent rolls or dough sheets
Fillings
- ⅓ cup pizza sauce
- 1 ½ cups shredded mozzarella cheese
- 21 slices dry cured pepperoni
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking.
- Prepare Dough: Unroll the full tube of crescent rolls and seal the dough seams together to form one continuous sheet.
- Add Fillings: Leaving a 1-inch gap along one long side of the dough, spread the pizza sauce evenly followed by a layer of shredded mozzarella cheese and then evenly distribute the pepperoni slices.
- Roll and Cut: Carefully roll the dough starting from the side without the 1-inch gap, forming a tight roll, then cut into 12 equal rounds.
- Bake: Place the pinwheels onto the prepared baking sheet and bake them in the preheated oven for 15 minutes, or until they are lightly golden brown.
- Cool and Serve: Allow the pinwheels to cool slightly. Serve warm with marinara sauce for dipping or enjoy them on their own.
Notes
- Dry cured pepperoni is recommended as it is thinner and easier to roll, but thicker pepperoni can be used if preferred.
- Try different toppings like sliced olives, bell peppers, or mushrooms for variety.
- Use marinara or extra pizza sauce on the side for dipping.
- Make sure to seal the dough seams well to prevent fillings from leaking during baking.
- Store leftovers in an airtight container and reheat before serving.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 120 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 15 mg
