Easy Homemade Pepperoni Pizza Pinwheels

Homemade pepperoni pinwheel being dipped into marinara sauce.

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Easy Homemade Pepperoni Pizza Pinwheels

Pepperoni pinwheels are made with homemade pizza dough, filled with melty cheese and pepperoni, then rolled into bite-sized slices. Serve warm with dipping sauce for a fun, easy appetizer or snack that’s perfect for sharing.

Prep Time25

Cook Time20

Dough Rising Time2

Total Time2 45

Course: Appetizer, Dinner, Game Day recipes, Snack

Cuisine: American

Servings:

Calories: 116kcal

Author: Lori

Equipment

Ingredients

1 cup warm water 120°-130° F
1 Tablespoon granulated white sugar
2 ¼ teaspoons active dry yeast
1 teaspoon salt
3 Tablespoons extra virgin olive oil
3 cups all-purpose flour
1 cup mozzarella or provolone cheese shredded
4 ounces pepperoni slices
4 Tablespoons Parmesan cheese shredded or grated
4-6 fresh basil leaves or 1 Tablespoon dried
Optional dipping sauces: marinara store bought or homemade and/or ranch dressing

Instructions

Add warm water, sugar, and yeast to a large mixing bowl. Stir to combine and allow the mixture to sit for a few minutes to allow the yeast to bloom.
1 cup warm water, 1 Tablespoon granulated white sugar, 2 ¼ teaspoons active dry yeast
Stir in the salt and oil.
1 teaspoon salt, 3 Tablespoons extra virgin olive oil
Add flour a little at a time and mix it in using the dough hook on the stand mixer, until dough is no longer sticking to the sides of the bowl.
3 cups all-purpose flour
Remove the dough from the bowl and set aside. Lightly spray or coat the bowl with oil and return the dough to the bowl. Cover the bowl with plastic wrap and let it set in a warm area for 2-3 hours, until doubled in size.
Preheat oven to 375°F.
Remove dough from the bowl and roll it out into a long rectangle shape, then press out the edges with your hands if needed.
Leaving a small border around the edges, sprinkle mozzarella cheese evenly, then top with pepperoni.
1 cup mozzarella or provolone cheese, 4 ounces pepperoni slices
Roll up the dough tightly, starting with a long edge. Use a sharp knife to slice into pinwheels about 1 1/2” thick.
Place pinwheels cut side down on a greased baking sheet. Sprinkle the tops with Parmesan cheese and chopped basil.
4 Tablespoons Parmesan cheese, 4-6 fresh basil leaves
Bake for 20-25 minutes, until cooked through and a light golden brown. Serve warm with dipping sauce if preferred.
Optional dipping sauces: marinara store bought or homemade and/or ranch dressing

Notes

Check the date on your yeast to make sure it's fresh and not expired.
If mixing the dough by hand, add all the flour at once and then use your hands to knead the dough for 3 minutes.
Serve pinwheels warm with dipping sauce (if using).
Store leftovers in an airtight container or tightly wrapped with foil for up to 3 days in the refrigerator. Reheat at 350°F in the oven or air fryer until heated through.
Optional dipping sauces are not included in the Nutritional Information calculations.

Nutrition