Pepperoni Pinwheels Recipe
Rolled Pizza Dough Filled with Pepperoni, Marinara Sauce, Basil, & Mozzarella, Finished with Romano Cheese and a Drizzle of Hot Honey
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Ingredients
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Dough & Assembly
Finish & Garnish
Optional (for serving)
Method
Dough & Assembly
- 1
Preheat and prepare
Preheat oven to 425°F (220°C). If using a pizza stone, place it in the oven while it heats. Line a large baking sheet with parchment paper or lightly oil it. Lightly dust a clean work surface with 2 tablespoons of the flour.
- 2
Roll out dough
On the floured surface, stretch or roll the pizza dough into a rectangle roughly 12 x 10 inches (30 x 25 cm) and about 1/4-inch thick. Keep edges slightly thicker to help hold fillings. If dough resists, let it rest 5–10 minutes and gently roll again.
- 3
Spread sauce
Leave a 1/2-inch border around the edges. Spoon the 1/2 cup marinara sauce onto the dough and spread evenly with the back of a spoon into a thin layer — not too wet, just a coating to flavor and help cheese melt.
- 4
Layer fillings
Evenly sprinkle the shredded mozzarella across the sauced rectangle, leaving that 1/2-inch border. Arrange the pepperoni slices in a single slightly overlapping layer over the cheese. Scatter the chiffonaded basil leaves evenly over the pepperoni.
- 5
Roll tightly
Starting from the long side closest to you, tuck the edge and roll the dough away from you into a tight log. Use your hands to compress gently as you roll so the pinwheel holds together. Pinch the seam to seal and fold the ends under the log to create a neat edge.
- 6
Chill briefly
Place the rolled log seam-side down on the prepared baking sheet and refrigerate for 10–15 minutes to firm up — this makes cleaner slices. If short on time, freeze for 5 minutes instead.
- 7
Slice into pinwheels
Using a sharp serrated knife or unfloured dental floss, slice the log into 12 even rounds (about 3/4–1 inch thick). Wipe the knife between cuts for clean edges if cheese sticks.
Bake & Finish
- 8
Arrange on baking sheet
Place the pinwheels cut-side up on the prepared sheet, spaced about 1 inch apart. Brush the exposed dough lightly with 1 tablespoon olive oil. Sprinkle the grated Romano cheese evenly over the tops of the pinwheels and finish with a light pinch (about 1/8–1/4 tsp total) of coarse sea salt across the tray.
- 9
Bake
Bake in the preheated oven (or on the preheated pizza stone) for 14–18 minutes, rotating halfway through, until the pinwheels are golden brown, the cheese inside is melted, and edges are crisp. If using a convection oven, check at 12 minutes.
- 10
- 11
Serve
Transfer to a serving plate. Serve warm with optional extra marinara for dipping and a sprinkle of crushed red pepper if desired.