Pepperoni Pinwheels

4 Comments

  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.

    1. Author

      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.

    1. Author

      Kirk, I’m so glad you liked them! That sounds super yummy to make them with cinnamon. I may have to steal that idea from you! 😉

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