Pepperoni Pizza Pinwheels
These pepperoni pizza pinwheels roll refrigerated pizza dough around marinara, mozzarella, pepperoni and a little bacon for 12 cheesy, golden pinwheels in about 30 minutes.
Servings: 12 rolls
Ingredients
- 4 tbsp flour
- 1 pkg refrigerated pizza crust
- 1/2 cup marinara sauce plus more for dipping
- 1 tbsp Italian seasoning
- 1 cup mozzarella cheese freshly shredded
- 1/2 cup pepperoni cut into quarters
- 1/2 cup precooked bacon cut into 1 inch pieces
- 1/4 cup green pepper diced
- 1 tbsp fresh parsley chopped
Instructions
- Preheat the oven to 425°F. Spray a baking sheet with nonstick spray and set aside.
- Lightly flour your counter and unroll the pizza crust. Roll it into a 12 by 16-inch rectangle.
- Spread the marinara evenly over the dough, leaving about 1 inch bare along both long edges.
- Sprinkle the Italian seasoning over the sauce. Top with the mozzarella, pepperoni, bacon, green pepper and parsley.
- Starting at one long edge, roll the dough up tightly into a log, keeping the toppings tucked in. Cut the log into 12 one-inch pinwheels with a pizza cutter or serrated knife.
- Set the pinwheels 2 inches apart on the prepared baking sheet. Bake for 10 to 15 minutes, until the tops are golden brown. Let cool 2 to 3 minutes before moving them, and serve with warm marinara for dipping.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven or the air fryer so they crisp back up.
Swap in any pizza toppings you like, chopped small enough to roll.