Baked Pizza Pinwheels
User Reviews
5
Baked Pizza Pinwheels
Description
This recipe starts with refrigerated pizza dough spread into rectangles and topped with pizza sauce, Parmesan, chopped pepperoni, and shredded mozzarella. The dough is then rolled tightly into logs, chilled if needed for easier slicing, and cut into 24 slices. Baking the slices in greased muffin pans yields pinwheels that are golden on the outside with melty cheese and savory pepperoni inside.
The use of cornmeal helps prevent sticking and lends a slight texture to the crust's bottom. The mixture of Parmesan and mozzarella cheeses adds both sharpness and creaminess to the filling alongside the rich pepperoni flavor. The baking temp at 400°F ensures a crisp crust and thorough heating.
These pinwheels make practical finger foods to serve as appetizers, snacks, or party treats. They can be refrigerated and reheated or frozen for longer storage, offering flexible preparation for busy cooks.
To maintain neat slices, chilling the rolled dough log before cutting is useful. The dough can be substituted with fresh or frozen varieties if preferred, allowing for ingredient flexibility.
Ingredients
- 2 (13.8 oz each) pizza dough I use Pillsbury classic crust variety, refrigerated, in cans
- 1/4 cup cornmeal
- 2 cups pizza sauce homemade or store-bought
- 2 cups pepperoni chopped, slices
- 1 cup Parmesan Cheese divided, shredded or grated
- 3 cups mozzarella cheese divided, shredded
- parsley for garnish, or basil, fresh
Instructions
- Preheat oven to 400°F. Lightly spray 2 standard muffin pans with nonstick cooking spray and set aside. Line a large work surface with wax or parchment paper (for easy clean up). Add cornmeal to a shallow bowl and set aside.
- Open pizza crust cans and spread each crust out on the prepared wax or parchment paper, into a roughly 10x12 inch rectangle. I just use my fingers to make it easier, but you can use a rolling pin if you'd like. Place rectangles so the shorter edges are towards you, so the rectangles are oriented vertically.
- Spread about 1 cup of pizza sauce onto each crust, leaving about a 1 inch border at the top of each crust.
- Sprinkle about 1/2 cup of Parmesan cheese onto each crust, then top that with about 1 cup of chopped pepperoni on each crust.
- Sprinkle about 1 cup of mozzarella cheese onto each crust, reserving the last 1 cup of mozzarella for later.
- Roll a crust up, starting from the bottom, in a tight log shape. When you get to the top of the rectangle (where you left the border), stretch that dough up onto the roll and pinch the seam shut to seal it.
- Use as sharp serrated knife and slice the roll in half, then slice each half into 6 equally sized slices.
- Dip the bottom of a slice into the cornmeal, then place in the prepared muffin pan. Repeat with remaining slices. Repeat steps 6-8 with the other pizza crust.
- Sprinkle the remaining 1 cup of mozzarella cheese evenly over the pinwheels, then bake in the preheated oven for about 15 minutes, or until golden brown.
Notes
- Store leftover pinwheels refrigerated in airtight container and consume within 5 days.
- Reheat in microwave or 350°F oven until warm.
- Freeze baked and cooled pinwheels on a tray before storing for up to 3 months in freezer-safe container.
- Chill rolled dough log about 30 minutes before slicing to improve slicing ease.
- Refrigerated pizza crust may be swapped with frozen or fresh pizza dough of equal weight.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 6g | 2% |
| Protein | 15g | 30% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 850mg | 35% |
| Potassium | 230mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 438IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 243mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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