Pizza Pinwheels

Pizza pinwheels are spiral-sliced appetizers made from pizza dough rolled with cheese and toppings, then baked until golden. The key is rolling the dough tight enough that the pinwheels hold their shape as they bake, and baking them on a hot sheet so the bottoms crisp instead of staying doughy.

Ingredients for Pizza Pinwheels

Pizza dough forms the base and needs to be rolled thin so the pinwheels bake through without the filling leaking out. Mozzarella cheese melts and binds the layers together. Marinara sauce adds tanginess and keeps the filling moist. Pepperoni or other cured meat gives savory flavor without releasing much water. Fresh basil adds brightness, though it can be left out if you prefer a plainer pinwheel. Olive oil brushed on top helps the dough brown. Salt and black pepper season the filling.

Why This Pizza Pinwheels Works

The dough needs to be thin and evenly rolled so that when you slice and stand the pinwheels upright, they bake through without the centers staying raw or doughy. A tight roll keeps the filling from sliding out during baking.

Spreading the sauce thinly on the dough prevents the filling from being too wet, which would make the dough soggy and cause the pinwheels to spread or leak. The cheese and meat layer goes on top of the sauce so it melts directly onto the dough, sealing it.

Baking on a preheated, high-heat sheet ensures the bottoms brown and crisp instead of steaming. Standing the pinwheels upright on the cut edge exposes the spiral to the heat, so they brown evenly on all sides.

Mistakes To Avoid

Rolling the dough too thick makes the center stay doughy while the edges brown. The pinwheels will look done on top but be uncooked inside. Roll to 1/4 inch and check the bottom for golden brown color before removing from the oven.

Overfilling makes the spiral bulge and leak sauce or cheese onto the baking sheet. The weight of the filling also makes the dough slide as it bakes, causing the pinwheel to unroll slightly. Use no more than a thin layer of each ingredient, and you can always add more toppings next time.

Baking on a cold or unpreheated sheet steams the bottoms instead of crisping them. The pinwheels will be soft and pale on the underside. Preheat the sheet in the oven for at least 5 minutes before sliding the pinwheels on.

Slicing with a straight downward chop compresses the layers and tears the dough, making the spiral messy and loose. A serrated knife and a gentle sawing motion cut cleanly without squashing the roll.

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Ingredients

• 1 pound pizza dough, thawed if frozen
• 1 cup marinara sauce
• 2 cups shredded mozzarella cheese
• 6 ounces pepperoni slices
• 1/4 cup fresh basil leaves, torn (optional)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Step-by-step Instructions

1. Preheat the oven to 425°F (220°C) and place a large baking sheet inside to preheat for at least 5 minutes.
2. On a lightly floured surface, roll the pizza dough into a 12 by 14 inch rectangle, about 1/4 inch thick.
3. Spread the marinara sauce evenly over the dough, leaving a 1/2 inch border on the long edge farthest from you.
4. Scatter the mozzarella, pepperoni, and basil over the sauce in an even layer.
5. Starting at the long edge closest to you, roll the dough tightly toward the far edge, pinching the seam closed.
6. Using a serrated knife, slice the roll into 24 pieces, each about 1/2 inch thick, sawing gently without pressing down.
7. Brush the tops and sides of each pinwheel lightly with olive oil, then sprinkle with salt and pepper.
8. Carefully place the pinwheels upright on the hot baking sheet, standing on their cut edge.
9. Bake at 425°F (220°C) for 15 to 20 minutes, until the tops are golden brown and the cheese is melted and bubbly, and the bottoms are firm and golden when you peek underneath.
10. Let cool on the baking sheet for 2 minutes before serving.