Pepperoni Pinwheels
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
50 mins
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Servings
12 rolls
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Calories
460 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian
Pepperoni Pinwheels
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The classic pizzeria style pepperoni pinwheel is made with pizza dough rolled with ham, pepperoni, mozzarella, and marinara and baked until golden and bubbly. Served with more marinara for dipping.
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Ingredients
Marinara sauce
- 1/4 cup olive oil
- 5 cloves garlic sliced
- 1/4 teaspoon crushed hot red pepper flakes
- 1 ounce can crushed plum tomatoes
- 1 teaspoon Sicilian oregano
- salt and pepper to taste
For the pepperoni pinwheel
- 1 ounce pizza dough ball recipe or store-bought dough
- 3/4 cup marinara sauce
- 15 lices mozzarella cheese or enough to cover the dough
- 40 lices slicing pepperoni or enough to cover the dough
- 15 lices deli ham or enough to cover the dough
- 1/4 cup pecorino romano grated
- 1 tablespoon semolina for dusting
Instructions
For the sauce
- In a saucepot, saute the garlic in olive oil over medium-low heat until golden (about 2-3 minutes).
- Add the hot red pepper flakes and cook for 30 seconds more. Add the plum tomatoes and bring sauce to a simmer. Simmer for 5-7 minutes then season with oregano and salt and pepper to taste.
- Set the sauce aside to cool. To work faster take 3/4 cup of the sauce, place into a bowl and freeze for 10-15 minutes to cool it down more quickly. The sauce shouldn't be hot when moving on to assembling the pinwheel below.
For the pepperoni pinwheels
- Make sure to start with warmed-up pizza dough (at least 3 hours out of the fridge) for easy stretching. Preheat oven to 425f and set the rack to the middle level.
- On a floured work surface stretch or roll the pizza dough into a rectangle shape (approximately 14 by 18 inches).
- Spread the sauce all over the dough while leaving 1-inch on the top and bottom with no sauce. Spread the pepperoni, mozzarella, and ham again leaving the top and bottom uncovered by 1-inch.
- Roll the pinwheel into a log, sealing the edge with a bit of water.
- With a very sharp knife cut the log into 1 to 1 1/4-inch wide pinwheels. Place parchment paper on a large baking sheet and spread a thin layer of the semolina all over.
- Place the pinwheels onto the sheet, leaving at least 1 inch between each one. If necessary, use 2 sheets to avoid crowding.
- Sprinkle the Pecorino onto each pinwheel and bake for 18-20 minutes or until golden brown. Serve with remaining marinara. Enjoy!
Notes
- Any pizza dough can be used. For this recipe, we used 24 ounces of our standard pizza dough.
- Use your own already made marinara or store-bought to skip the sauce preparation step.
- Provolone is a great substitute or addition to the mozzarella. The same goes for salami, soppressata, or other cold cuts for the pepperoni.
- Leftovers can be saved for up to 3 days and should be reheated in the oven at 350f until hot.
Nutrition Information
Show Details
Calories
460kcal
(23%)
Carbohydrates
25.9g
(9%)
Protein
16g
(32%)
Fat
32.4g
(50%)
Saturated Fat
10.8g
(54%)
Cholesterol
38mg
(13%)
Sodium
889mg
(37%)
Potassium
120mg
(3%)
Fiber
2.3g
(9%)
Sugar
1g
(2%)
Calcium
169mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 25.9g | 9% |
| Protein | 16g | 32% |
| Fat | 32.4g | 50% |
| Saturated Fat | 10.8g | 54% |
| Cholesterol | 38mg | 13% |
| Sodium | 889mg | 37% |
| Potassium | 120mg | 3% |
| Fiber | 2.3g | 9% |
| Sugar | 1g | 2% |
| Calcium | 169mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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