Pepperoni Pinwheels

pepperoni pinwheels

I usually keep some pepperoni and mozzarella cheese around for those times that dinner has you stumped but you don’t really want to eat out.  So homemade pepperoni pizza is usually my go to in a pinch.

I didn’t feel like pizza over this past weekend so I went on a search for something different to try.  I came upon pepperoni pinwheels.  They looked so yummy and sounded super easy so I had to try the recipe.

They are amazing!  We totally loved the flavors and the convenience of basically eating pepperoni pizza in a cinnamon bun type roll.  You can dip them in marinara sauce if you please but they taste just as great without any sauce at all.  A perfect snack on a lazy Sunday afternoon.

Pepperoni Pinwheels

adapted from: Tammy’s Recipes

Ingredients:

1 cup warm water
1 teaspoon salt
2 tablespoons extra virgin olive oil
2 teaspoons sugar
3 cups flour
1 tablespoon active dry yeast

8oz bag shredded mozzarella cheese
18 slices sandwich style pepperoni (or pepperoni of your choice)
1 teaspoon dried basil
1 teaspoon dried oregano
grated Parmesan cheese

Directions:

1.  Make the dough: In a small bowl; mix together the water, salt, oil and sugar.  Set aside.  Put flour and yeast in the bowl of your electric mixer.  Add the water mixture and knead dough for about 10 minutes.  Add extra flour or water if needed.

2. Place dough in a greased bowl, rotating till all sides of dough ball are oiled.  Cover and let rise for 45 minutes.

pepperoni pinwheel raw dough

3.  Punch down dough and place on floured surface.  Roll out dough into a nice rectangular shape.  Sprinkle dough with mozzarella cheese, basil, oregano and Parmesan cheese.  Add single layer of pepperoni.

pepperoni pinwheels rolled out

4.  Carefully roll dough into a log shape.  Pinch to seal.

pepperoni pinwheel log before slicing

5.  With a sharp knife, slice log into 1 1/2 inch slices.  Carefully place each slice in a greased baking dish.  (Don’t worry, some cheese will fall out as you cut and place the slices.  Just sprinkle over pinwheels in the baking dish.)  Cover with a towel and let rise for 25 minutes.

pepperoni pinwheels before baking

6.  Preheat oven to 350°.  Remove towel and if desired, sprinkle with additional grated Parmesan cheese.  Bake uncovered for 30 minutes or until lightly browned.

pepperoni pinwheels

These delicious pinwheels taste best when served warm when cheese is nice and gooey. Dip in marinara sauce if desired.  Yum!

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4 thoughts on “Pepperoni Pinwheels

  1. I am trying this for the first time.

    One thing I did differently was added a 1/3 cup of gluten flour for elasticity and used bread flour and added about 1/4 cup more water to adjust the mix. The dough feels nice. I also whipped up a pizza sauce and spread it thin with a ladle before adding mozzarella and pepperoni.

    Besides my changes, there is a little trick to getting the dough to seal after rolling it into a tube: Just moisten the dough along where the roll flap will meet to close the roll. Then pinch and smooth it out. This helped a lot in getting it to successfully close.

    They are rising as I write this and my mouth is watering while I can catch the essence of rising dough in the air. I can’t wait.

    Thanks for sharing this recipe.

    • Thanks for that tip Kirk! I did have trouble holding the pinwheels together after slicing them. I’ll have to give the water a try next time. Hope you liked them!

  2. We loved them, thank you.. Oh and now I’m going to try something a little different. This time, instead of using sauce and pepperoni, I’m going to mix butter and cinnamon, then I’ll make a sugar glaze to pore over the top after they cool down.

    I think I should be able to roll out the dough, paste with softened butter (Not melted) and then dust with cinnamon. It sounds like it should work. I guess I could up the amount of sugar in the dough, but then again the sugar glaze should be sweet enough.

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