Pepperoni Pinwheels
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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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
Description
This recipe starts with a homemade or store-bought pizza dough that is warmed for easier stretching. The dough is rolled into a rectangular shape and topped with a spicy marinara sauce made from sautéed garlic, red pepper flakes, crushed tomatoes, oregano, and seasonings. The sauce is cooled before assembling. Thin layers of mozzarella cheese, sliced pepperoni, and ham are spread evenly over the sauce, dusted with grated pecorino romano for added flavor.
The dough is then rolled up securely from the long side and sliced into pinwheels. The pinwheels are baked at 425°F until crusty and golden, with melted cheese and savory filling. The red pepper flakes give the sauce a gentle kick, balancing the pork and cheese richness.
Provolone cheese or different cured meats can be swapped or added according to preference. Leftover pinwheels keep well for several days and are best reheated in the oven to regain crispness and warmth.
Ingredients
Marinara sauce
- 1/4 cup olive oil
- 5 cloves garlic sliced
- 1/4 teaspoon red pepper flakes crushed, hot
- 1 ounce can crushed plum tomatoes
- 1 teaspoon oregano Sicilian
- salt to taste
- black pepper to taste
For the pepperoni pinwheel
- 1 ounce pizza dough recipe or store-bought dough, ball
- 3/4 cup marinara sauce
- 15 lices mozzarella cheese or enough to cover the dough
- 40 lices pepperoni or enough to cover the dough, slicing
- 15 lices ham or enough to cover the dough, deli
- 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; this recipe uses 24 ounces of standard dough.
- Using pre-made or store-bought marinara can save preparation time by skipping the sauce step.
- Provolone cheese and other cold cuts like salami or soppressata are suitable alternatives or additions to the mozzarella and pepperoni.
- Store leftovers up to 3 days and reheat in a 350°F oven until heated through.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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