Pepperoni Puff Pastry Pinwheels
Easy, crowd-pleasing appetizer featuring flaky puff pastry, melted mozzarella, seasoned cream cheese, and pepperoni, baked until golden.
Ingredients
Main Ingredients
- 1 sheet frozen puff pastry, thawed (about 8 oz)
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella (or a blend with provolone)
- 20-24 slices pepperoni, regular size
- 1 large egg for egg wash
- 1 tbsp water for egg wash
- 1 tsp Italian seasoning
- ¼ tsp garlic powder
- to taste Salt and black pepper
- 1-2 tbsp grated Parmesan, optional for sprinkling
Instructions
Preparation
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- In a small bowl, mix softened cream cheese with Italian seasoning, garlic powder, and a pinch of salt and pepper until smooth.
- On a lightly floured surface, unfold the thawed puff pastry sheet into a rectangle. Gently roll to even thickness if needed.
- Spread the seasoned cream cheese evenly across the pastry, leaving a ½-inch border on the long side.
- Sprinkle shredded mozzarella over the cream cheese in an even layer.
- Arrange pepperoni slices in a single layer on top of the cheese, slightly overlapping.
- Starting at the long edge, roll the pastry tightly into a log. Pinch the seam to seal.
- Wrap the log in plastic wrap and chill in the refrigerator for 20–30 minutes.
Baking
- Unwrap the log and use a sharp knife to slice the log into ½–¾-inch pinwheels. Place cut side up on the prepared baking sheet about 1 inch apart.
- Whisk egg with water and brush each pinwheel lightly for a golden finish; sprinkle Parmesan if using.
- Bake for 12–18 minutes, until puffed and golden-brown and cheese is melted. Let cool 5 minutes before serving.
Notes
Serve warm for the best texture; they are great with marinara or ranch for dipping. Store in an airtight container in the refrigerator for up to 3 days or freeze for 2 months.