Pizza Pinwheels Pepperoni Mozzarella

# What You'll Need:

→ Dough

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

→ Fillings

02 - 1/3 cup marinara or pizza sauce

03 - 1 1/2 cups shredded mozzarella cheese

04 - 2.5 ounces sliced pepperoni

05 - 2 tablespoons grated Parmesan cheese

06 - 1 teaspoon dried Italian herbs (such as basil and oregano)

→ Finishing

07 - 1 large egg, beaten

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

# How to Prepare:

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

02 - Unroll the thawed puff pastry on a lightly floured surface and gently flatten to smooth creases.

03 - Spread marinara sauce evenly over the pastry, leaving a 1/2-inch border on all sides. Sprinkle mozzarella cheese evenly, layer pepperoni slices, then dust with Parmesan cheese and Italian herbs.

04 - Starting from one long edge, roll the pastry tightly into a log. Pinch the seam to seal, then slice the log into 16 even rounds using a sharp knife.

05 - Place the rounds cut side up on the prepared baking sheet. Brush each top with beaten egg and, if desired, olive oil.

06 - Bake for 16 to 18 minutes until golden brown and cheese is bubbling.

07 - Let the pinwheels cool slightly on the tray before serving warm.

# Expert Advice:

01 -

No one ever guesses how ridiculously easy these are to whip up, almost like a little culinary magic trick.
The crispy, cheesy spirals turn a casual snack into something that vanishes within minutes—no leftovers, ever.

02 -

Once, I overfilled with sauce and ended up with soggy bottoms—keep the marinara sparse and even for crisp pinwheels.
Rolling the pastry while it’s still cool is non-negotiable or you’ll be patching up gooey, sticky dough mid-process.

03 -