Easy Pizza Pinwheels
These easy pizza pinwheels bring classic pizza flavors in a bite-sized form, featuring flaky crescent dough, melty mozzarella, and savory pepperoni, perfect for parties or weeknight dinners.
Ingredients
For the base
- 1 can (8 ounces) refrigerated crescent roll dough Or 1 sheet of crescent dough sheet if available.
For the filling
- 1/2 cup pizza sauce Use your favorite store-bought brand or a good quality marinara.
- 1 cup shredded mozzarella cheese Low-moisture, part-skim works best.
- 1/4 cup mini pepperoni slices Regular pepperoni, chopped into smaller pieces can be used.
- 1/4 cup finely grated Parmesan cheese
- 1 teaspoon Italian seasoning Or a mix of dried oregano, basil, and a pinch of garlic powder.
Optional
- 1 egg beaten For a golden-brown, shiny finish.
- 1 tablespoon melted butter Mixed with a pinch of garlic powder for brushing.
- Freshly chopped parsley or basil For garnish.
Instructions
Preparation
- Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Unroll the crescent roll dough onto a lightly floured surface. Press seams together to create one solid rectangle.
Assembly
- Spread pizza sauce evenly, leaving a 1/2-inch border. Sprinkle mozzarella, mini pepperoni, and Parmesan, then add Italian seasoning.
- Roll the dough tightly into a log from the long edge opposite the clean border. Pinch the seam to seal.
- Wrap the log in plastic wrap and chill in the fridge for 15–30 minutes, or freeze for 10–15 minutes.
Cooking
- Slice the log into 1/2-inch to 3/4-inch thick rounds and place cut-side down on the prepared baking sheet.
- Brush the tops with beaten egg or melted garlic butter if desired. Bake for 12–15 minutes until golden and bubbly.
- Let cool briefly before serving. Garnish with chopped parsley or basil if using.
Notes
Don't over-sauce to prevent soggy pinwheels. Chill the log before slicing for neat rounds. Using egg wash ensures a glossy finish.