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Easy Pepperoni Pizza Pinwheels

Four golden brown pizza pinwheels topped with melted cheese and pepperoni slices, showing a cheese pull.

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Make these simple, cheesy pizza pinwheels using crescent roll dough. They are perfect as a quick appetizer, game day food, or a kid-friendly snack.

Ingredients

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  • 1 can (8 ounces) refrigerated crescent roll dough
  • 1/2 cup pizza sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup mini pepperoni slices
  • 1 teaspoon Italian seasoning
  • 1 tablespoon melted butter (for brushing)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Unroll the crescent roll dough onto a clean surface. Do not separate the triangles; keep the dough in one large rectangle.
  3. Press the dough gently to seal any perforations between the sections.
  4. Spread the pizza sauce evenly over the entire surface of the dough, leaving a small border on one long edge.
  5. Sprinkle the mozzarella cheese evenly over the sauce.
  6. Distribute the pepperoni slices over the cheese layer.
  7. Sprinkle the Italian seasoning over the toppings.
  8. Starting from the long edge opposite the un-sauced border, tightly roll the dough into a log.
  9. Brush the outside of the log lightly with melted butter.
  10. Using a sharp knife, slice the log into 12 equal rounds (about 3/4 inch thick).
  11. Place the pinwheels cut-side up on the prepared baking sheet, leaving about 1 inch between them.
  12. Bake for 12 to 15 minutes, or until the dough is golden brown and the cheese is melted and bubbly.
  13. Remove from the oven and let cool slightly before serving.

Notes

  • For crispier edges, you can chill the rolled log in the refrigerator for 15 minutes before slicing and baking.
  • These pinwheels freeze well. Place baked or unbaked pinwheels on a tray to freeze solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cook time.
  • You can substitute puff pastry for crescent rolls for a flakier texture.

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