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Pizza pinwheels - Image 3

Easy Pizza Pinwheels

These irresistible pizza pinwheels combine flaky puff pastry with classic pizza toppings for a fun, shareable appetizer. They're quick to assemble, endlessly customizable, and always disappear first from the party platter.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sheet puff pastry thawed but still cold (about 8-10 oz), I prefer all-butter for best flavor
  • 1/2 cup pizza sauce or marinara, use a thicker sauce to prevent soggy dough
  • 1 1/2 cups shredded mozzarella cheese low-moisture part-skim works best
  • 1/2 cup finely diced pepperoni about 2 oz, or use mini pepperoni
  • 1/4 cup grated Parmesan cheese
  • 1 tsp Italian seasoning or a mix of dried oregano and basil
  • 1/4 tsp garlic powder
  • 1 large egg for egg wash (optional)
  • 1 tbsp water for egg wash
  • flour for dusting the work surface

Equipment

  • Large baking sheet
  • Parchment paper
  • Rolling pin
  • Sharp serrated knife
  • Pastry brush (optional)

Method
 

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. On a lightly floured surface, gently unfold the thawed puff pastry sheet. Using a rolling pin, roll it out just enough to smooth any creases and create an even rectangle, about 10x14 inches. The key is to work quickly so the pastry stays cold.
  2. Spread the pizza sauce evenly over the entire surface of the pastry, leaving a 1/2-inch border clean along one of the long edges. This border will help seal the roll. Sprinkle the shredded mozzarella, diced pepperoni, Parmesan cheese, Italian seasoning, and garlic powder evenly over the sauce.
  3. Starting from the long edge opposite the clean border, tightly roll the pastry into a log, using the parchment paper to help you if needed. Press gently as you roll to keep it compact. When you reach the end, press the clean border firmly onto the log to seal it. Place the log seam-side down on the prepared baking sheet and transfer it to the freezer for 10 minutes. This chill is non-negotiable—it firms up the dough for clean slicing.
  4. Remove the log from the freezer. Using a sharp serrated knife, slice it into 1/2-inch thick rounds. Arrange the pinwheels on the parchment-lined baking sheet, spacing them about 1 inch apart. If using, whisk the egg with 1 tablespoon of water and lightly brush the tops of each pinwheel. This will give them a beautiful golden shine.
  5. Bake for 14-16 minutes, or until the pastry is puffed and deeply golden brown and the cheese is bubbly. Let the pinwheels cool on the baking sheet for 5 minutes before transferring to a serving platter. This brief rest allows the cheese to set slightly so they hold their shape. Serve warm with extra marinara sauce for dipping.

Notes

Chef's Tips:
• For the cleanest slices, use a serrated knife and a gentle sawing motion—don't press down.
• If the log gets too soft while slicing, pop it back in the freezer for 5 minutes.
• These are best served the same day, but the unbaked logs freeze beautifully for up to a month.
Food Safety:
• Refrigerate leftovers within 2 hours of baking
• Reheat to an internal temperature of 165°F (74°C)