These pizza pinwheels are everything you love about pizza—but rolled up in soft, golden dough and baked until gooey and melty. They’re quick to make, super satisfying, and great for parties, lunchboxes, or just a fun weeknight dinner. I’ve made these so many times, and every time the tray gets wiped clean.
Why I Love This Recipe
One night, I had leftover pizza sauce, cheese, and some random bits of pepperoni in the fridge. I didn’t feel like making dough from scratch, so I used a can of crescent roll dough I had sitting around. I rolled it all up and boom—pizza pinwheels were born.
They’re now a go-to recipe for when I want something quick, cheesy, and just a little special.
- It’s a 30-minute recipe start to finish
- Great for using up pizza toppings
- No fancy dough-making required
- Reheats well for lunches or snacks
- Everyone always wants seconds
Servings: 12 pinwheels
Cook Time: 30 minutes
What You’ll Need
- 1 store-bought refrigerated pizza dough
- ½ cup pizza sauce
- 1 cup shredded mozzarella cheese
- 12 slices pepperoni, chopped
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
- 1 tablespoon olive oil (for brushing)
- 2 tablespoons grated Parmesan cheese
Pro Tips
- Roll the dough out on parchment paper to make cleanup easier
- Don’t overload with sauce—it’ll leak out while baking
- Chill the rolled-up log for 5–10 minutes before slicing to keep the shape
- Use a serrated knife or dental floss to cut clean pinwheel slices
- Brush olive oil on top for that golden finish and flavor pop
Tools You’ll Need
- Baking sheet
- Parchment paper
- Small mixing bowls
- Pastry brush
- Sharp knife or unflavored dental floss
- Spoon or spatula
Substitutions and Variations
- Use marinara or pesto instead of pizza sauce
- Swap mozzarella for cheddar or a pizza blend
- Add diced veggies like bell pepper or red onion
- Make it vegetarian by skipping the pepperoni
- Try crescent dough sheets if you don’t want perforations
Make-Ahead Tips
You can roll the pinwheels, cover them in plastic wrap, and refrigerate for up to 12 hours before baking. Bake right from the fridge, adding 2 extra minutes.
Recipe + Instructions
Step 1: Preheat and Prep
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
Step 2: Roll Out the Dough
Lightly flour your surface and roll out the pizza dough into a large rectangle, about ¼ inch thick. Try to keep the edges as even as possible for easier rolling later.
Step 3: Add Sauce
Spread ½ cup pizza sauce evenly over the dough, leaving a small border around the edges.
Step 4: Add Cheese and Pepperoni
Sprinkle 1 cup shredded mozzarella and 12 chopped pepperoni slices evenly on top of the sauce.
Step 5: Season It
Sprinkle ¼ teaspoon oregano and ¼ teaspoon garlic powder evenly over the toppings.
Step 6: Roll It Up
Starting from the long side, gently roll the dough into a log. Use your fingers to tuck and roll it tightly.
Step 7: Slice Into Pinwheels
Cut the log into equal slices using a serrated knife or unflavored dental floss.
Step 8: Arrange on Tray
Place slices on parchment-lined baking sheet, spaced slightly apart.
Step 9: Brush with Olive Oil & Parmesan
Brush tops with 1 tablespoon olive oil and sprinkle 2 tablespoons grated Parmesan.
Step 10: Bake
Bake for 12–15 minutes at 375°F until golden brown and melty.
Step 11: Cool and Serve
Let cool 5 minutes before serving warm on a round plate with a sprinkle of oregano on top.
Macros (Per Pinwheel – Approximate)
- Calories: 110
- Protein: 5g
- Carbs: 10g
- Fat: 6g
Why This Recipe Works (Quick Science)
Rolling the toppings inside the dough creates layers of flavor in every bite. The mozzarella melts fast and binds the layers, while the sauce steams the inside just enough to keep it soft without making it soggy. Brushing oil on top gives a golden crust thanks to the Maillard reaction.
Common Mistakes
- Too much sauce: Makes the dough soggy and hard to roll
- Not sealing the seams: Dough splits open while baking
- Using cold dough: It cracks instead of rolling smoothly
- Slicing too thin: Pinwheels flatten or unravel in the oven
What to Serve With
- Caesar salad or side salad with vinaigrette
- Marinara or ranch for dipping
- Roasted veggies like broccoli or carrots
- Sparkling water or lemonade
FAQ
Can I freeze them?
Yes! Freeze after baking and reheat in the oven at 350°F for 8–10 minutes.
Can I make them without meat?
Totally. Just leave out the pepperoni or use veggie options.
Can I use puff pastry?
Yes, just bake a little longer and keep an eye on the crispiness.
Do they stay good the next day?
Yep. Store in the fridge and reheat in the oven or air fryer for best texture.
Final Thoughts
Pizza pinwheels are one of those recipes you’ll end up memorizing because they’re just that handy. Whether you make them for a quick dinner, game night, or to impress someone with minimal effort, they deliver every time. Try them out and let me know how it goes—drop a comment with your favorite topping combo!