Pizza Pinwheels Pepperoni Mozzarella

# What Goes In:

01 - 1 sheet refrigerated puff pastry, thawed (about 9 ounces)

02 - 1/3 cup marinara or pizza sauce

03 - 1 1/2 cups shredded mozzarella cheese

04 - 2.6 ounces (about 2/3 cup) sliced pepperoni

05 - 2 tablespoons grated Parmesan cheese

06 - 1 teaspoon dried Italian herbs

07 - 1 large egg, beaten

08 - 1 tablespoon olive oil (optional, for brushing)

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.

02 - Gently roll out the puff pastry sheet on a lightly floured surface.

03 - Spread marinara sauce evenly over the pastry, leaving a 1/2-inch border on all sides.

04 - Sprinkle shredded mozzarella over the sauce. Layer with pepperoni slices. Add Parmesan and Italian herbs evenly.

05 - Starting from one long side, roll the pastry into a tight log. Pinch the seam to seal. Slice into 16 even rounds using a sharp knife.

06 - Place pinwheels cut side up on the prepared baking sheet. Brush tops with beaten egg. Optionally, lightly brush with olive oil.

07 - Bake for 16–18 minutes until pinwheels are golden and cheese is bubbling.

08 - Allow to cool slightly before serving. Serve warm for best texture and flavor.

01 -

Your secret weapon for turning a handful of pantry staples into a crowd-pleasing treat lies in this flaky, cheesy swirl.
Once you see how fast they disappear at any gathering, you'll keep these ingredients on standby, just in case.

02 -

Trying to rush the rolling can leave uneven layers—take your time so each pinwheel stays tightly spiraled.
Letting the pastry thaw just enough makes it flexible but not sticky; too warm and it becomes hard to work with.

03 -

Always slice with a sharp, serrated knife to keep those beautiful spirals intact.
Chill the rolled log for 10 minutes before cutting if the dough feels too squishy—this keeps your slices neat and even.