Pepperoni Pizza Pinwheels with Garlic Butter

Quick Recipe Version (TL;DR)

• Yield: 12 pinwheels (serves 6 as an appetizer)
• Prep Time: 25 minutes (includes chilling)
• Cook Time: 20 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 lb (450 g) pizza dough, at room temperature
• 1/2 cup (120 g) marinara, plus extra for serving
• 1 1/2 cups (6 oz/170 g) shredded low-moisture mozzarella
• 4 oz (115 g) pepperoni, thin slices
• 2 tbsp (10 g) finely grated Parmesan (optional)
• Flour for dusting
• Herby garlic butter: 4 tbsp (56 g) unsalted butter, 2 garlic cloves (minced), 2 tbsp chopped parsley, 1 tsp dried oregano, 1/4 tsp red pepper flakes, 1/4 tsp kosher salt

Do This

• 1) Heat oven to 400°F (200°C). Line 2 rimmed sheet pans with parchment.
• 2) Melt butter; stir in garlic, parsley, oregano, red pepper flakes, and salt; set aside.
• 3) Roll dough on a lightly floured surface to a 10 x 14 in (25 x 36 cm) rectangle.
• 4) Spread marinara, leaving a 1/2 in border; scatter mozzarella; add pepperoni; sprinkle Parmesan.
• 5) Roll into a tight log from the long side; chill 10–20 minutes. Slice into 12 rounds; arrange cut-side up on pans.
• 6) Bake 18–22 minutes until puffed and golden. Brush hot pinwheels with herby garlic butter. Serve with warm marinara.

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Why You’ll Love This Recipe

• All the flavors of a classic pepperoni pizza, baked into shareable, party-friendly spirals.
• Golden, puffed edges with a buttery garlic-herb finish that smells like your favorite pizzeria.
• Simple pantry ingredients and store-bought dough keep prep easy for weeknights or game day.
• Make ahead and freeze options so you can bake fresh pinwheels on demand.

Grocery List

• Produce: 2 garlic cloves, fresh parsley (small bunch)
• Dairy: Low-moisture mozzarella, unsalted butter, Parmesan (optional)
• Pantry: Pizza dough (1 lb), marinara, sliced pepperoni, dried oregano, red pepper flakes, kosher salt, black pepper

Full Ingredients

Dough & Fillings

• 1 lb (450 g) pizza dough, at room temperature for 30–45 minutes
• 1/2 cup (120 g) marinara sauce, plus more for serving
• 1 1/2 cups (6 oz/170 g) shredded low-moisture mozzarella
• 4 oz (115 g) pepperoni, thinly sliced
• 2 tbsp (10 g) finely grated Parmesan, optional
• 1–2 tbsp flour, for dusting
• Freshly ground black pepper, to taste (optional)

Herby Garlic Butter

• 4 tbsp (56 g) unsalted butter
• 2 garlic cloves, finely minced
• 2 tbsp finely chopped fresh parsley
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/4 tsp kosher salt

To Serve (optional)

• Additional warm marinara for dipping
• Extra chopped parsley and grated Parmesan for garnish

Step-by-Step Instructions

Step 1: Preheat and line the pans

Heat the oven to 400°F (200°C). Line two rimmed sheet pans with parchment paper for easy release and cleanup. If you have a dark or thin pan, double-pan it (stack one pan inside another) to prevent overly dark bottoms.

Step 2: Make the herby garlic butter

Melt the butter in a small saucepan or in the microwave. Stir in the minced garlic, parsley, dried oregano, red pepper flakes, and kosher salt. Keep warm so it stays liquid; you will brush this on the pinwheels right after baking.

Step 3: Roll out the dough

Lightly flour your counter and the dough. Roll the dough into a 10 x 14 inch (25 x 36 cm) rectangle, about 1/4 inch (6 mm) thick. If the dough springs back, let it rest for 5 minutes and continue rolling. Aim for square corners and even thickness so the slices bake uniformly.

Step 4: Add sauce, cheese, and pepperoni

Spread 1/2 cup (120 g) marinara evenly over the dough, leaving a 1/2 inch (1.25 cm) border on all sides. Sprinkle the mozzarella evenly, then arrange the pepperoni in a shingle pattern so you get some in every bite. Add Parmesan if using, plus a few grinds of black pepper if you like.

Step 5: Roll into a log and chill

Starting from a long edge, roll the dough up tightly into a log. Pinch the seam to seal and place the log seam-side down. Wrap in parchment or plastic and chill until slightly firm—10 minutes in the freezer or 20–30 minutes in the refrigerator. This makes clean, round slices.

Step 6: Slice and arrange

Unwrap the log. Trim the very ends if ragged, then slice into 12 even rounds, about 1 inch (2.5 cm) thick. Use a sharp serrated knife or unflavored dental floss for the neatest cuts. Arrange the slices cut-side up on the lined pans, spacing 2 inches (5 cm) apart to allow for puffing.

Step 7: Bake, brush, and serve

Bake for 18–22 minutes, rotating the pans halfway, until the pinwheels are puffed and deep golden and the cheese is bubbling. Immediately brush the hot pinwheels with the herby garlic butter. Garnish with extra parsley and Parmesan if desired. Cool 5 minutes, then serve warm with additional marinara for dipping.

Pro Tips

• Keep sauce modest. More than 1/2 cup can make the centers soggy and hard to slice.
• Chill the log. A short chill sets the cheese and firms the dough for neat, round slices.
• Use low-moisture mozzarella to avoid excess water. If using fresh mozzarella, pat it very dry and cut it small.
• Dental floss slicing trick: Slip floss under the log, cross the ends over the top, and pull to cut without squashing.
• For extra-crisp bottoms, preheat a pizza steel or place your sheet pan on a preheated inverted baking sheet.

Variations

• Spicy Honey Pepperoni: Add thinly sliced pickled jalapeños with the pepperoni and drizzle with hot honey after brushing with garlic butter.
• Veggie Supreme: Swap pepperoni for finely diced sautéed bell peppers, onions, and mushrooms. Cool the veggies before rolling to avoid sogginess.
• Margherita Spiral: Use marinara sparingly, add mozzarella, and finish the baked pinwheels with fresh basil ribbons and a pinch of flaky salt.

Storage & Make-Ahead

Refrigerate baked pinwheels in an airtight container for up to 3 days. Reheat at 350°F (175°C) for 8–10 minutes or in an air fryer at 350°F (175°C) for 4–6 minutes. To freeze unbaked: slice, freeze the rounds on a sheet until solid, then bag for up to 2 months. Bake from frozen at 400°F (200°C) for 22–25 minutes. To freeze baked: cool completely, wrap tightly, and freeze up to 2 months; reheat at 350°F (175°C) for 12–15 minutes. Make ahead: assemble the log up to 24 hours in advance and refrigerate, then slice and bake.

Nutrition (per serving)

Approximate for 1 serving (2 pinwheels): 440 calories; 22 g fat; 40 g carbohydrates; 18 g protein; 2 g fiber; 890 mg sodium. Values will vary based on brands and optional Parmesan.