Deliciously flaky puff pastry, rich marinara, savory pepperoni, and melted mozzarella come together in these incredible Pepperoni Pinwheels. They’re not just quick to prepare, but also an absolute crowd-pleaser that will disappear in minutes!
Easy Pepperoni Pinwheels: Your Go-To Pizza Appetizer
Prepare to fall in love with these Pepperoni Pinwheels! They’re the ultimate easy appetizer, perfect for virtually any occasion, and incredibly simple to whip up. My family absolutely adores these savory treats, and it’s easy to see why – who can resist the allure of pizza-inspired goodness? In just about 25 minutes from start to finish, these delightful pinwheels are ready to serve. Whether you need a quick appetizer for a gathering, a fun after-school snack for the kids, or the perfect finger food for your next football party, these pinwheels fit the bill. Every single time I bake a batch, they vanish almost instantly, proving their undeniable appeal!
“Love these. Perfect little snacks. Definitely making these again for sure!”
– Shawn
Why You’ll Love These Pepperoni Pinwheels
These savory pinwheels are more than just a snack; they’re a sensation! Here’s why they’re guaranteed to become a new favorite in your recipe rotation:
- Effortlessly Delicious: With minimal prep and cook time, you can have a gourmet-tasting appetizer on the table in under half an hour. Perfect for last-minute entertaining or a busy weeknight.
- Crowd-Pleasing Flavors: The classic combination of pepperoni, mozzarella, and marinara is universally loved, making these pinwheels a guaranteed hit with both kids and adults.
- Versatile for Any Occasion: From casual family movie nights to elegant holiday parties, game day festivities, or simply a satisfying snack, these pinwheels fit every scenario.
- Customizable Creativity: Easily adapt the fillings to suit your taste or what you have on hand. Add different cheeses, vegetables, or spices to create your unique spin.
- Perfect Make-Ahead Option: Prepare them in advance and bake just before serving for fresh, warm appetizers without the stress.
- Fantastic Leftovers: If there are any left (a big “if”!), they reheat beautifully in the oven or air fryer, making them great for meal prep or quick lunches.
With their golden, flaky crusts and gooey, savory centers, Pepperoni Pinwheels offer a delightful bite that’s both comforting and exciting. Get ready for compliments!
Frequently Asked Questions About Pepperoni Pinwheels
Most puff pastry can be found in the freezer section of your grocery store, usually sold in a box containing two folded sheets. Always refer to the specific instructions on your brand’s packaging for the best thawing method, as times can vary. Generally, frozen puff pastry needs to be thawed in the refrigerator for several hours or overnight. For a quicker thaw, you can leave it at room temperature for about 30-40 minutes until it’s pliable but still cold. Avoid letting it get too warm, as it can become sticky and difficult to work with.
Some modern grocery stores also carry refrigerated puff pastry, which typically comes as a single, ready-to-use sheet and requires no thawing. You can usually find this near the refrigerated canned biscuits or pizza dough. This option is fantastic for when you’re short on time!
These pinwheels are wonderfully versatile! For an extra burst of flavor, try brushing them with some Garlic Butter immediately after they come out of the oven – the warm pastry will soak it right up. Instead of pepperoni, consider using cooked and crumbled Italian sausage, diced ham, or even shredded chicken for different protein options. You can also experiment with various cheeses, like a blend of provolone and mozzarella, or a sprinkle of sharp cheddar. For a touch of freshness and color, finely diced bell peppers, black olives, or sautéed onions can be added to the filling. A pinch of red pepper flakes will give them a subtle kick, or a dash of dried oregano can enhance the Italian flavors.
Absolutely, doubling this recipe is not only possible but highly recommended! Since most frozen puff pastry boxes come with two sheets, it’s a smart idea to use both and make a double batch. This recipe works perfectly multiplied. You’ll simply need to ensure you have enough ingredients for two sheets of pastry and a large enough baking sheet (or two standard sheets) to accommodate all the pinwheels without overcrowding them. Extra pinwheels are always welcome, whether for unexpected guests or delicious leftovers!
If you happen to have any pinwheels left over, store them in an airtight container in the refrigerator for up to 3-5 days. For optimal freshness and texture when reheating, avoid the microwave if possible. The best methods are either your oven or an Air Fryer. Preheat your oven to 350°F (175°C) and reheat for 5-10 minutes, or until warm and slightly crispy. In an Air Fryer, reheat at 350°F (175°C) for 3-5 minutes. This will help bring back that delightful flakiness and ensure the cheese is perfectly gooey again. You can also freeze baked pinwheels for up to 1-2 months; just thaw them in the fridge overnight before reheating.
Yes, these pinwheels are excellent for making ahead! You have a couple of options:
- Prepare and refrigerate (unbaked): Assemble the pinwheel log completely, but do not slice it. Wrap the log tightly in plastic wrap and refrigerate for up to 24 hours. When ready to bake, slice and proceed with the baking instructions.
- Prepare and freeze (unbaked): After rolling the pastry into a log and chilling it, slice the pinwheels as directed. Arrange the slices on a baking sheet lined with parchment paper and freeze until solid (about 1-2 hours). Once frozen, transfer them to an airtight freezer-safe bag or container and freeze for up to 1 month. When you want to bake them, simply place the frozen pinwheels on a prepared baking sheet and bake as usual, adding an extra 5-10 minutes to the baking time.
Ingredients You’ll Need:
Below is a list of the simple ingredients required to make these mouth-watering Pepperoni Pinwheels. For exact measurements and the full, printable recipe, please refer to the recipe card further down this page.
- Egg: Combined with water, it creates an egg wash that gives the puff pastry a beautiful golden-brown color and a subtle sheen.
- Water: To thin out the egg for an even egg wash.
- Puff Pastry: The star of the show, providing that incredibly flaky, buttery texture. Check the FAQ section above for more details on where to find it and how to thaw it properly.
- Marinara Sauce: Your favorite store-bought marinara works perfectly for convenience. Alternatively, you can use a homemade Marinara Sauce or even a savory Pizza Sauce for a slightly different flavor profile. Make sure it’s not too watery.
- Shredded Mozzarella Cheese: Low-moisture, part-skim mozzarella is ideal for its excellent melting properties and classic pizza flavor.
- Pepperoni: I recommend using sliced pepperoni and chopping it into smaller pieces. This ensures an easier and more even distribution throughout the pinwheels, making them simpler to roll and ensuring every bite has plenty of savory pepperoni. Mini pepperonis are also a great option if you prefer.
- Italian Seasoning: A blend of classic Italian herbs that adds a fragrant and authentic pizza taste to the filling.
- Garlic Powder: Provides a foundational savory aroma and flavor that complements the other ingredients beautifully.
- Grated Parmesan Cheese: You can use freshly grated Parmesan for a bolder flavor, or the convenient pre-grated kind in the green bottle – both work wonderfully to add a salty, umami kick.
- Chopped Parsley (Optional): Freshly chopped parsley adds a vibrant pop of color and a touch of fresh, herbaceous flavor. If using dried parsley, remember it’s more potent, so you’ll need a smaller amount. While it enhances the visual appeal and taste, the pinwheels will still be amazing without it.
How to Make Delicious Pepperoni Pinwheels: Step-by-Step Guide
Follow these simple steps to create perfectly golden and savory Pepperoni Pinwheels:
- Prepare Your Baking Sheet and Egg Wash: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup, or lightly spray it with nonstick cooking spray. In a small bowl, combine one large egg and one tablespoon of water. Whisk thoroughly with a fork or a small whisk until the egg and water are fully blended and smooth. Set this egg wash aside.
- Unfold the Puff Pastry: Carefully unfold your thawed puff pastry sheet onto a clean, flat surface, such as a large cutting board or a baking mat. This surface should be able to fit into your freezer for a later step. If any of the seams from the folding are separating, gently pinch them together to seal. If the pastry feels stiff or difficult to unfold, let it thaw for a few more minutes until it becomes pliable.
- Apply Egg Wash: Using a pastry brush, lightly and evenly coat the entire surface of the puff pastry with some of the prepared egg wash. This will help with browning and ensure the toppings adhere well. Save the remaining egg wash for later.
- Spread the Marinara: Spread 1/4 cup of your favorite marinara sauce evenly over the puff pastry. Make sure to leave a 1/2-inch border around all four sides of the pastry. This border will help prevent the filling from oozing out when you roll it.
- Layer the Fillings: Evenly sprinkle the shredded mozzarella cheese over the marinara sauce. Next, distribute the chopped pepperoni pieces over the cheese. Finish by seasoning the entire surface with Italian seasoning and a light sprinkle of garlic powder. Ensure the toppings are spread out well for balanced flavor in every bite.
- Roll the Pastry Log: Carefully and tightly roll the puff pastry into a log, starting from one of the longest sides. Roll it as you would a jelly roll, ensuring it’s snug to create well-defined pinwheel spirals.
- Chill for Easy Slicing: Once rolled, place the entire pastry log into the freezer for approximately 10 minutes. This crucial step allows the pastry and fillings to firm up, making it significantly easier to get clean, neat slices. While it chills, ensure your oven has reached the target temperature of 400°F.
- Slice the Pinwheels: After chilling, remove the log from the freezer. Use a sharp serrated knife to carefully trim and discard about 1/4 inch from each end of the roll – these ends often don’t have a uniform shape. Then, cut the remaining roll into 1-inch thick slices. You should yield approximately 15-16 individual pinwheels.
- Arrange and Finish: Place the sliced pinwheels onto your prepared baking sheet, leaving a small space between each one to allow for even baking and puffing. If any pinwheels slightly unravel as you place them, gently reshape them into a round form as best you can – they will still bake up beautifully. Use the remaining egg wash to coat the tops of the slices. Then, sprinkle half of the grated Parmesan cheese over the egg-washed pinwheels.
- Bake to Golden Perfection: Place the baking sheet on the middle rack of your preheated oven. Bake for 15–20 minutes, or until the pinwheels are puffed, beautifully golden brown, and the cheese is bubbly and slightly browned. Keep an eye on them towards the end of the baking time to prevent over-browning.
- Final Touches and Serve: Once baked, carefully remove the pinwheels from the oven. Immediately sprinkle the remaining Parmesan cheese over the warm slices – the heat will help it melt slightly and adhere. If using, sprinkle with chopped fresh parsley for a burst of color and freshness. Allow them to cool for a few minutes before serving. These are best served warm, accompanied by the remaining marinara sauce for dipping. Enjoy every savory bite!
Craving More Easy Appetizer Recipes?
If you loved these Pepperoni Pinwheels, you’re in for a treat! Explore more delightful pinwheel variations and other savory bites:
- Taco Pinwheels
- Baked Jalapeño Popper Pinwheels
- Cranberry Pinwheels
- Ham Salad Pinwheels
- Jalapeno Popper Pinwheels
- Fiesta Pinwheels
- Buffalo Chicken Pinwheels
- Smoked Salmon Pinwheels
- Pepperoni Rolls
- Crescent Pepperoni Roll Ups
- Pepperoni Pizza Puffs
- Disney World Pepperoni Spring Rolls
- Pepperoni Pizza Cups
- Homemade Pepperoni Pizza Pockets
- Pizza Roll Breadsticks
- Puff Pastry Sausage Rolls
Pepperoni Pinwheels
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15 minutes
25 minutes
15
Brandie Skibinski
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Ingredients
- 1 large egg
- 1 Tablespoon water
- 1 sheet puff pastry (defrosted)
- 1 cup marinara sauce, divided use (or pizza sauce)
- ¾ cup shredded mozzarella cheese
- ½ cup sliced pepperoni, chopped (about 25 slices)
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ¼ cup grated parmesan cheese (divided use)
- 2 Tablespoons chopped parsley (optional – can also use dried parsley)
Instructions
- Line a large baking sheet with parchment paper or lightly spray it with nonstick cooking spray.
- In a small bowl, combine 1 large egg and 1 Tablespoon water. Whisk thoroughly with a fork or whisk until fully blended. Set aside.
- Unfold 1 sheet puff pastry (defrosted) onto a flat surface, such as a cutting board or another surface that can fit into your freezer. If any seams are separating, gently pinch them together. If the pastry is stiff and difficult to unfold, allow it to thaw for a few more minutes.
- Use a pastry brush to evenly coat the surface of the puff pastry with some of the egg wash. Set the remaining egg wash aside.
- Spread 1/4 cup of marinara sauce evenly over the puff pastry, leaving a 1/2-inch border around all sides.
- Sprinkle ¾ cup shredded mozzarella cheese over the marinara sauce, then add ½ cup sliced pepperoni, chopped. Season evenly with 1 teaspoon Italian seasoning and ¼ teaspoon garlic powder.
- Carefully roll the puff pastry into a log, similar to a jelly roll (rolling from the longest side).
- Place the rolled pastry in the freezer for 10 minutes to firm up, making it easier to cut. Preheat the oven to 400°F.
- Once chilled, use a serrated knife to trim and discard the ends of the roll. Cut the remainder of the roll into 1-inch slices. You will have approximately 15-16 slices.
- Place the slices on the prepared baking sheet, leaving some space between each slice. Note: If they start to unroll a bit as you place them on the baking sheet, just do your best to fix it and push it back into a round shape as best you can (they will still bake up just fine).
- Use the pastry brush to coat the tops of the slices with the remaining egg wash. Sprinkle half of the grated Parmesan cheese over the slices.
- Bake on the middle rack of the oven for 15–20 minutes, or until the slices are golden brown and puffed.
- Remove from the oven and immediately sprinkle the remaining Parmesan cheese and 2 Tablespoons chopped parsley over the warm slices. Allow to cool for a few minutes before serving with remaining marinara sauce.
- Serve warm with the remaining marinara sauce for dipping. Enjoy.
Notes
- Please refer to the “Frequently Asked Questions” and “Ingredients You’ll Need” sections above for common substitutions, tips, and additional information regarding puff pastry.
Appetizer
American
Nutrition
Carbohydrates: 9g |
Protein: 4g |
Fat: 10g |
Sodium: 246mg |
Fiber: 1g |
Sugar: 1g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.