Crispy Pizza Pinwheels Recipe Easy Homemade Pepperoni Mozzarella Snack
These crispy pizza pinwheels with pepperoni and mozzarella are a quick, easy, and delicious snack perfect for last-minute cravings or casual gatherings. They feature a crispy exterior with gooey, melty cheese inside.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Total Time: 25-28 minutes
- Yield: 12 pinwheels 1x
- Category: Snack
- Cuisine: Italian-American
Ingredients
Scale
- 1 package (about 13.8 oz or 390g) store-bought refrigerated or fresh pizza dough
- 1 cup (30g) thinly sliced pepperoni
- 1 cup (113g) shredded whole-milk mozzarella cheese
- 1 tablespoon olive oil, for brushing
- 1/2 teaspoon garlic powder (optional)
- 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
- 2 tablespoons grated Parmesan cheese (optional)
- Flour for dusting the work surface (all-purpose or gluten-free)
- Pinch of salt and pepper to season the cheese layer
Instructions
- Preheat the oven to 400°F (200°C).
- Lightly flour your work surface and roll out the pizza dough into a roughly 12×10 inch (30×25 cm) rectangle, keeping an even thickness.
- Brush the entire surface of the dough lightly with olive oil using a basting brush.
- Sprinkle garlic powder evenly over the olive oil layer, then scatter dried Italian herbs over the dough.
- Spread shredded mozzarella over the dough, leaving a 1-inch (2.5 cm) border on one long edge free of toppings. Season lightly with salt and pepper.
- Layer the pepperoni slices evenly over the cheese.
- Starting from the long edge with toppings, roll the dough tightly but gently into a log shape, sealing the edge without toppings to prevent cheese from oozing out.
- Using a sharp knife or pizza cutter, slice the roll into 1-inch (2.5 cm) thick rounds, keeping them uniform.
- Place the pinwheels cut side up on a rimmed baking sheet lined with parchment paper or a silicone baking mat, leaving about 1 inch (2.5 cm) between each.
- Optionally, dust grated Parmesan cheese on top of each pinwheel.
- Bake in the preheated oven for 15-18 minutes until golden brown and crispy at the edges, with bubbling melted cheese inside.
- Let the pinwheels cool for 5 minutes on the tray before transferring to a wire rack or serving plate to keep the bottoms crisp.
Notes
Do not overload the filling to avoid soggy pinwheels. Roll the dough tightly but not too tight to maintain shape and texture. Use freshly shredded mozzarella for better meltiness. Brush olive oil evenly for a golden, crispy crust. Watch baking time closely and let cool before serving to prevent falling apart. For reheating, use a toaster or conventional oven to keep crispiness; avoid microwaving.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 110
- Fat: 7
- Carbohydrates: 8
- Protein: 6
Keywords: pizza pinwheels, pepperoni snack, mozzarella snack, easy pizza recipe, crispy pizza bites, homemade pizza snack