Pizza Pinwheels Pepperoni Mozzarella

# What You Need:

01 - 1 sheet refrigerated puff pastry, thawed (approximately 9 oz)

02 - 1/3 cup marinara or pizza sauce

03 - 1 1/2 cups shredded mozzarella cheese

04 - 2.5 oz sliced pepperoni

05 - 2 tablespoons grated Parmesan cheese

06 - 1 teaspoon dried Italian herbs (basil, oregano blend)

07 - 1 egg, beaten (for egg wash)

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

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

02 - Unroll the puff pastry gently on a lightly floured board.

03 - Distribute the marinara sauce evenly atop the pastry, maintaining a 1/2-inch border.

04 - Sprinkle mozzarella evenly. Arrange pepperoni slices atop. Garnish with Parmesan and Italian herbs.

05 - Roll the pastry tightly from one long edge to form a log. Pinch to seal seam.

06 - Cut the log into 16 uniform rounds using a sharp knife. Lay each pinwheel, cut side up, on the prepared sheet.

07 - Brush tops with beaten egg for shine. Optionally, lightly brush olive oil.

08 - Bake for 16–18 minutes until golden and cheese is bubbling.

09 - Let pinwheels cool briefly. Serve warm.

01 -

The pinwheels turn out golden and flaky every time, which always feels impressive for very little effort.
Perfect for parties—they disappear in minutes and are easy to transport.

02 -

If you skip the border when spreading sauce, the filling spills out and leaves you with sticky edges.
Let the pinwheels cool a bit before lifting them off the tray—otherwise, the cheese stretches and tears.

03 -

Cut with a sharp, clean blade so each pinwheel stays tidy and doesn&apo;t squish flat.
Egg wash is key for those glossy, bakery-style tops—don&apo;t skip it.