Pizza Wheels
User Reviews
5
-
Servings
8
-
Calories
219 kcal
-
Cuisine
Italian-American Fussion
Pizza Wheels
Description
Starting with rolled-out pizza dough shaped roughly 9 by 12 inches, the surface is spread with a thin layer of marinara sauce and sprinkled with fresh oregano and minced garlic for herbal and aromatic notes. Shredded mozzarella cheese is evenly distributed over the sauce, followed by a layer of thinly sliced pepperoni, slightly overlapping to ensure coverage for each wheel.
The dough is carefully rolled into a tight log, then refrigerated for 30 minutes to firm up, making slicing easier. The log is sliced into 1 to 1 ½ inch pinwheels, one cut side is coated with medium grind yellow cornmeal to prevent sticking and add a rustic texture. The wheels are placed cornmeal side down on a baking sheet, topped with a sprinkle of grated Parmesan cheese.
Baked in a 400°F oven for 16-20 minutes, the wheels develop a crisp golden crust with melted cheese and cooked pepperoni inside. The cornmeal coating adds a slight crunch and distinctive texture. Pizza Wheels can be served warm with extra marinara for dipping, making them ideal for parties, snacks, or casual meals.
Adjusting toppings or cheese amounts allows for customization, and the dough's thinness influences the final chewiness and crispness.
Ingredients
- 1 pizza dough ½ recipe basic pizza dough
- ⅓ cup marinara sauce plus more for dipping
- 1 tablespoon oregano fresh, minced
- 1 garlic clove, minced
- ½ to ⅔ cup mozzarella cheese shredded
- 24 to 30 pepperoni thinly sliced
- 2 tablespoons Parmesan Cheese grated
- ½ cup yellow cornmeal medium grind
Instructions
- Preheat oven to 400°F.
- Place dough onto a lightly floured surface and roll out to about ⅛ inch thick. (try to get the dough to 9”x12” (or larger if needed)).
- Spread marinara sauce sparingly over dough and top with oregano and garlic.
- Sprinkle mozzarella evenly over sauce and finish by topping the dough with the pepperoni. (I like to slightly overlap the pepperoni over one another).
- Starting at one end, carefully roll dough into a large, tight log and place onto a cutting board, seam side down.
- Refrigerate for 30 minutes.
- Remove from refrigerator and cut 1”-1 ½” pinwheels from the log.
- Dredge one cut side of each pinwheel in the cornmeal until well coated and place (cornmeal side down) onto a baking sheet lined with parchment or using a little bit of cooking spray.
- Sprinkle top of each wheel with a small amount of Parmesan and bake for 16-20 minutes or until golden brown. (in the last 5-7 minutes check the bottoms to make sure they’re not burning).
- Allow to cool for 5 minutes and serve with extra marinara sauce for dipping.
Notes
- This recipe yields 16-20 pizza wheels, suitable for sharing or serving as snacks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 219kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 13mg | 4% |
| Sodium | 576mg | 24% |
| Potassium | 96mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 113IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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