I’m sharing Pizza Pinwheels made with fluffy crescent rolls, marinara, and all my favorite toppings, plus a simple twist that gets them on the table in just 20 minutes.

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I fell for these Easy Pizza Pinwheels the minute I tasted the flaky spiral of crescent roll dough and gooey shredded mozzarella. They look like something from a party platter, but aren’t pretentious.

Call them Pizza Pinwheels or Pepperoni Pizza Pinwheels Crescent Rolls if you’re feeling extra dramatic. There’s a snap, then that cheese stretch that makes you pause and grin.

I cant explain why they vanish so fast, maybe theyre addictive. If you like quick snacks that feel like a tiny pizza surprise you’ll want to try these, even on a weeknight.

Ingredients

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Flaky buttery base that adds carbs and texture, it’s a quick shortcut to crust
Tomato rich, gives acidity and umami, provides vitamin C and natural sugars
Melts beautifully, creamy protein and calcium source, adds mild milky flavor
Spicy salty cured meat, high in fat and protein, adds bold savory punch
Sharp salty sprinkle, lots of umami and salt, small amount goes far
Herby mix gives aroma, low calorie, boosts flavor without extra salt
Optional mix ins add texture and flavor but can raise calories and sodium

Ingredient Quantities

1 (8 oz) can refrigerated crescent roll dough (sheet style)

1/2 cup pizza sauce or marinara

1 1/2 cups shredded mozzarella cheese

20 to 24 pepperoni slices (about 1 cup if using mini pepperoni)

2 tablespoons grated Parmesan cheese

1 teaspoon Italian seasoning

1/4 teaspoon garlic powder

1 tablespoon melted butter (optional)

Optional mix ins: 1/2 cup cooked crumbled Italian sausage, or 1/4 cup sliced black olives, or 1/4 cup diced bell pepper or onion

How to Make this

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1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or spray with nonstick spray.

2. Unroll the crescent roll dough into a single rectangle on the lined sheet or on a lightly floured surface and press any perforations together so it holds as one sheet.

3. Spread 1/2 cup pizza sauce evenly over the dough, leaving about a 1/2 inch border so the filling doesnt spill out.

4. Sprinkle 1 1/2 cups shredded mozzarella over the sauce, then arrange 20 to 24 pepperoni slices (or about 1 cup mini pepperoni) on top; add any optional mix ins now like cooked crumbled Italian sausage, sliced olives, or diced peppers/onion.

5. Sprinkle 2 tablespoons grated Parmesan, 1 teaspoon Italian seasoning and 1/4 teaspoon garlic powder evenly over everything.

6. Starting from a long side, tightly roll the dough into a log and pinch the seam to seal, tuck the ends in so they dont unravel.

7. Use a sharp knife or unflavored dental floss to slice the log into 12 to 16 pinwheels about 1/2 inch to 3/4 inch thick, depending how big you want them; place each cut side up on the prepared sheet about 1/2 inch apart.

8. If using, brush the tops lightly with 1 tablespoon melted butter and sprinkle a little extra Parmesan or Italian seasoning for extra flavor.

9. Bake for 12 to 15 minutes until the pinwheels are golden brown and cheese is melted and bubbly.

10. Let cool for 2 to 3 minutes, then serve warm with extra marinara for dipping.

Equipment Needed

1. Oven set to 375°F (190°C) for baking
2. Rimmed baking sheet lined with parchment paper or sprayed with nonstick spray
3. Clean work surface or cutting board, lightly floured to unroll and press the dough, dont forget to seal seams well
4. Sharp knife or unflavored dental floss to slice the log into pinwheels
5. Measuring cups and spoons for sauce, cheese and seasonings
6. Pastry brush or small spoon to brush melted butter on top
7. Skillet and spatula for cooking crumbled Italian sausage if using that mix in
8. Oven mitts or potholders and a cooling rack to rest the pinwheels for a couple minutes

FAQ

Q: How long and at what temperature do I bake these? A: Preheat oven to 375°F and bake on a parchment lined baking sheet for about 12 to 15 minutes or until they're golden and cheese is bubbly. Let cool a few minutes so they firm up before eating.

Q: Can I use regular crescent roll triangles instead of the sheet style? A: Yes you can, but patch the seams together to make a rectangle so you can roll it. The texture might be a bit flakier with triangles but it still works.

Q: My pinwheels get soggy, how do I stop that? A: Use a thin layer of thicker pizza sauce, don't overload with sauce or wet veggies, and precook any watery mix ins like peppers or onions. Chill the rolled log for 10 to 15 minutes before slicing, it helps keep them from squishing.

Q: Can I make these ahead or freeze them? A: Definitely. Assemble and freeze the sliced pinwheels on a tray till firm then transfer to a bag for up to a month. Bake from frozen adding 3 to 6 extra minutes, or assemble and refrigerate up to 24 hours before baking.

Q: Any easy substitutions or add ins? A: Sure, swap mozzarella for provolone or cheddar, add cooked crumbled Italian sausage, sliced olives, diced bell pepper or onion. Just keep salty stuff in check since pepperoni already has a punch.

Q: How many pinwheels does this make and what do I serve them with? A: Expect about 12 to 15 pinwheels from one 8 oz sheet style can. Serve with extra marinara for dipping, a simple salad or some carrot sticks for a quick party appetizer or lunch.

Easy Pizza Pinwheels Recipe Substitutions and Variations

Crescent roll dough (sheet style): puff pastry sheet, store bought pizza dough rolled thin, it’s chewier but works, biscuit dough pressed into a rectangle, refrigerated pie crust (will be a bit firmer)
Pizza sauce or marinara: pesto for a basil-y twist, Alfredo or garlic butter for a white pizza, ranch for a party vibe, tomato paste thinned with water and herbs in a pinch
Shredded mozzarella: provolone or fontina for great melt, Monterey Jack, or torn fresh mozzarella (pat dry or it’ll make it soggy)
Pepperoni slices: sliced salami or turkey pepperoni, cooked crumbled Italian sausage, thin ham or cooked bacon bits (cook bacon first)

Pro Tips

– Chill the rolled log for 15 to 30 minutes before slicing, it firms up the cheese and dough so you dont squash the pinwheels and the cuts come out neater. Use unflavored dental floss to slice if you dont want to mess with a knife.

– Cut down on sogginess by using low moisture mozzarella and very sparing sauce, especially if you add veggies. Cook and drain any sausage or mushrooms first so they wont release water into the rolls while baking.

– For a crisper bottom, preheat the baking sheet in the oven for a few minutes then slide the pinwheels onto the hot sheet, and bake on a lower rack. Rotate the pan once halfway through so they brown evenly.

– For extra color and flavor brush with a beaten egg before baking for a glossy, deep brown finish, or toss melted butter with garlic powder and brush right after they come out. Sprinkle fresh basil or parsley just before serving, it brightens everything.

Easy Pizza Pinwheels Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I'm sharing Pizza Pinwheels made with fluffy crescent rolls, marinara, and all my favorite toppings, plus a simple twist that gets them on the table in just 20 minutes.

Servings

servings

Calories

252

kcal

Equipment: 1. Oven set to 375°F (190°C) for baking
2. Rimmed baking sheet lined with parchment paper or sprayed with nonstick spray
3. Clean work surface or cutting board, lightly floured to unroll and press the dough, dont forget to seal seams well
4. Sharp knife or unflavored dental floss to slice the log into pinwheels
5. Measuring cups and spoons for sauce, cheese and seasonings
6. Pastry brush or small spoon to brush melted butter on top
7. Skillet and spatula for cooking crumbled Italian sausage if using that mix in
8. Oven mitts or potholders and a cooling rack to rest the pinwheels for a couple minutes

Ingredients

1 (8 oz) can refrigerated crescent roll dough (sheet style)
1/2 cup pizza sauce or marinara
1 1/2 cups shredded mozzarella cheese
20 to 24 pepperoni slices (about 1 cup if using mini pepperoni)
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 tablespoon melted butter (optional)
Optional mix ins: 1/2 cup cooked crumbled Italian sausage, or 1/4 cup sliced black olives, or 1/4 cup diced bell pepper or onion

Directions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or spray with nonstick spray.
Unroll the crescent roll dough into a single rectangle on the lined sheet or on a lightly floured surface and press any perforations together so it holds as one sheet.
Spread 1/2 cup pizza sauce evenly over the dough, leaving about a 1/2 inch border so the filling doesnt spill out.
Sprinkle 1 1/2 cups shredded mozzarella over the sauce, then arrange 20 to 24 pepperoni slices (or about 1 cup mini pepperoni) on top; add any optional mix ins now like cooked crumbled Italian sausage, sliced olives, or diced peppers/onion.
Sprinkle 2 tablespoons grated Parmesan, 1 teaspoon Italian seasoning and 1/4 teaspoon garlic powder evenly over everything.
Starting from a long side, tightly roll the dough into a log and pinch the seam to seal, tuck the ends in so they dont unravel.
Use a sharp knife or unflavored dental floss to slice the log into 12 to 16 pinwheels about 1/2 inch to 3/4 inch thick, depending how big you want them; place each cut side up on the prepared sheet about 1/2 inch apart.
If using, brush the tops lightly with 1 tablespoon melted butter and sprinkle a little extra Parmesan or Italian seasoning for extra flavor.
Bake for 12 to 15 minutes until the pinwheels are golden brown and cheese is melted and bubbly.
Let cool for 2 to 3 minutes, then serve warm with extra marinara for dipping.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.