Who doesn’t love pizza especially if made in bite-size delights? These Pizza Pinwheels feature homemade buttery dough filled with classic pizza toppings, rolled into irresistible treats that are served hot and simply irresistible.
These pizza pinwheels make a great appetizer for any family gathering or party. Whenever I want to make pinwheels from scratch I like to use this yeast dough recipe. But if in a hurry you can always use store-bought puff pastry, pizza, or crescent roll dough.
For extra flavor, I suggest you try this homemade tomato pizza sauce to spread over the dough. It is very flavorful and makes the pinwheels even more irresistible.
Serve these pinwheels right after baking to enjoy the great texture of the buttery dough with melted cheese and hot pepperoni. Use your favorite dip and enjoy.
How to make pizza pinwheels
Begin by dissolving the fresh yeast in warm milk. In a large bowl, whisk together the flour and salt. Add the butter and cut it into the flour using a fork or pastry cutter until the mixture resembles coarse crumbs.
Pour the dissolved yeast and eggs over the flour mixture. Knead the dough until all the flour is fully incorporated. Cover the bowl with plastic wrap and refrigerate for 1-2 hours to allow the yeast to develop.
While the dough is chilling, prepare the tomato pizza sauce according to the recipe provided.
Preheat your oven to 350°F (180°C). Divide the chilled dough into two equal pieces and roll each piece out into a 15×10 inch (40x25cm) rectangle on a floured surface.
Spread the tomato pizza sauce, half of the Mozzarella cheese, Parmesan cheese, and pepperoni slices evenly over each piece of dough. Roll up the dough and cut it into 1-inch (2.5 cm) slices.
Place the rolls onto parchment paper-lined baking sheets and brush them with beaten egg. Bake for 20 minutes or until lightly golden brown.
Serve the pizza rolls with extra tomato pizza sauce for dipping and garnish with fresh basil leaves.
Hope you will try these delightful pizza pinwheels. If you do, make sure to share the photos with me on Instagram. Enjoy!
YOU MAY ALSO LIKE:
Spinach and Mushroom Pinwheels
Tortilla Pinwheels
Homemade Crescent Rolls
Pizza Pinwheels
Ingredients
Dough
- 3 cups (375g) all-purpose flour
- 1/4 tsp (1g) salt
- 7 oz (200g) butter , chilled
- 10g fresh yeast (1 tsp active dry yeast)
- 1/4 cup (55 ml) milk
- 2 eggs , beaten
Filling
- Tomato Pizza Sauce
- 1 cup (100g) Mozzarella cheese , grated
- 1/2 cup (50g) Parmesan cheese
- 3 oz (80g) Pepperoni slices
For brushing
- 1 small egg , beaten
Garnish
- fresh basil leaves
Instructions
- Dissolve the fresh yeast in the milk. In a large bowl whisk flour and salt. Add butter and using a fork or a pastry cutter cut the butter until the pieces are no bigger than peas.
- Add dissolved yeast and eggs over the flour mixture. Knead until all flour is incorporated.
- Cover with plastic and refrigerate for about 1-2 hours to let the yeast develop.
- Meanwhile prepare the tomato pizza sauce. Recipe here .
- Preheat oven to 350F (180C).
- On a floured surface divide dough into two pieces. Roll each piece into a 15×10 inch (40x25cm) rectangular.
- Spread tomato pizza sauce, half of Mozzarella cheese, Parmesan cheese and pepperoni slices on each piece of dough.
- Roll the dough and cut 1 inch (2.5 cm) slices.
- Place the rolls on parchment paper lined baking sheets. Brush with beaten egg.
- Bake for 20 minutes until lightly golden brown.
- Serve with tomato pizza sauce and fresh basil leaves.
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Hi 🙂
I made the pizza pinwheels for my birthday party last week and all my friends told me how awesome and delicious they were!
I just wanted to thank you for the recipe 🙂
It`s the 3rd time when I bake these delicious pizza pinwheels and my husband and I still cannot get enough of them. Thank you for the recipe 🙂
Hi! Can these be frozen after they’re made?
Hi Arshima.
Sure, these can be frozen.
Hi! Should the milk be warm/room temp/cold?
The recipe looks fab, can’t wait to try it with the kids 🙂