Pizza Pinwheels
Need an appetizer that absolutely disappears the second it hits the table? These pizza pinwheels are it! We’re using pre-made pizza dough today to keep things foolproof, and these hot, melty bites are totally party approved, whether it’s game day, the holidays, or a family gathering. You just layer on the sauce, cheese, and pepperoni, roll the whole thing up, slice, and bake — super simple, super fun, and perfect for feeding a crowd!
Why You’ll Love This Recipe:
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Total game-day winner — these are the first to go at football parties when you’re dealing with a hungry crowd
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Kid-friendly, adult-approved, and great for gatherings and entertaining
- A great choice for a fun pizza night at home with the family. Just add a few sides like dips and salads
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Easy to customize with your favorite pizza toppings
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Uses refrigerated dough to keep things quick
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Served warm and melty (always a hit)
I think you’ll also love my pepperoni pizza dip!
Ingredients
Please note that you’ll find your printable recipe card waiting for you at the bottom of this post!
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Refrigerated pizza dough: The shortcut star of this recipe — it bakes up golden, fluffy, and perfect for pinwheels.
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Marinara sauce: Used inside the pinwheels and for dipping too if you like; choose a sauce you really like since the flavor shines.
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Garlic powder Adds that classic pizzeria flavor without overpowering the sauce.
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Italian seasoning: Brings all the cozy, herby goodness you expect from anything pizza-inspired.
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Salt + pepper: Simple seasoning that keeps everything balanced.
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Red pepper flakes: Just enough heat to make the rolls a little more interesting. Optional, but so good!
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Shredded mozzarella: Gives you those melty, stretchy cheese pulls.
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Grated Parmesan: Adds a salty, savory layer that pairs perfectly with the marinara.
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Pepperoni: The classic topping — gives every swirl that “pizza” moment.
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Parsley: A fresh pop of color to finish everything off.
How To Make Pizza Pinwheels
- Preheat your oven to 375°F and line a baking sheet with parchment. On a large cutting board, unroll the refrigerated pizza dough and gently roll it out until it’s about ¼–⅓ inch thick.
- Spread marinara over the dough, leaving about an inch along one long edge clean so you can seal it later.
- Season the sauce with a little garlic powder, Italian seasoning, salt, pepper, and a pinch of red pepper flakes. Add a generous layer of mozzarella and Parmesan.
- Cover the whole thing with pepperoni.
- Carefully roll the dough up into a log — you’ll need to keep a hand on the pepperoni as you go so everything stays tight.
- Once it’s rolled, slice the log in half, then cut each half in half again so you have four sections. Cut each section into three pinwheels.
- Set the pinwheels on your prepared baking sheet and bake for 22–25 minutes, until they’re puffed and deeply golden.
- Let them cool for a few minutes, then finish with a sprinkle of parsley.
Recipe Notes
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Roll the dough firmly but not too tight; you want a good swirl without squeezing out all the sauce!
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A serrated knife works best for cutting the pinwheels cleanly without squashing them.
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If the dough feels sticky or soft, pop it in the fridge for 10 minutes before slicing. It makes a huge difference.
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Don’t skimp on the parchment. Melted cheese will hit the pan, and parchment saves you from scrubbing later!
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Let them cool for a few minutes before serving so the cheese sets and they hold together when you pick them up.
Variations
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Swap the pepperoni for cooked sausage, bacon, or even grilled chicken for a different pizza vibe.
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Add veggies like diced bell peppers, mushrooms, spinach, or olives if you want a “supreme” version.
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Use pesto instead of marinara for a completely different flavor (so good with mozzarella and Parmesan).
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Try a white pizza version with Alfredo sauce, garlic, and extra cheese.
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Make them spicy by using hot pepperoni, spicy marinara, or an extra shake of red pepper flakes.
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Skip the meat entirely and load them with cheese for a vegetarian-friendly option.
Serving Ideas
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Serve them warm with little bowls of marinara on the side. People love dunking these!
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Add ranch or garlic butter for extra dipping options (always a hit at football parties).
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Set them out on a big platter with celery sticks, wings, and sliders to round out your game-day spread.
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Pair them with a simple Caesar or Italian salad if you want something fresh on the table too.
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Keep a batch in a warm oven during parties so guests can grab them throughout the night.
Pizza Pinwheels
Ingredients
- 1 tube refrigerated pizza dough
- 2 cups marinara sauce divided
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- 1/4 tsp salt
- 1/4 tsp pepper
- Pinch of red pepper
- 1 cup shredded mozzarella
- 1/3 cup grated parmesan
- 32 pepperoni slices
- 2 tsp parsley
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment. On a large cutting board, unroll the refrigerated pizza dough and gently roll it out until it’s about ¼–⅓ inch thick.
- Spread marinara over the dough, leaving about an inch along one long edge clean so you can seal it later.
- Season the sauce with a little garlic powder, Italian seasoning, salt, pepper, and a pinch of red pepper flakes. Add a generous layer of mozzarella and Parmesan, then cover the whole thing with pepperoni.
- Carefully roll the dough up into a log — you’ll need to keep a hand on the pepperoni as you go so everything stays tight.
- Once it’s rolled, slice the log in half, then cut each half in half again so you have four sections. Cut each section into three pinwheels.
- Set the pinwheels on your prepared baking sheet and bake for 22–25 minutes, until they’re puffed and deeply golden.
- Let them cool for a few minutes, then finish with a sprinkle of parsley.
These are oh so easy to prep, and they’re such a good choice to have in your regular rotation for parties, gatherings, and game day get togethers! Make them your own with extra fillings, or just serve them as they are with a few sauces for dipping, and they’ll fly straight off the table. Let me know what you think once you’ve made them! Your comments and feedback mean the world to me, and they also help me to create and share more recipes you’ll love.
