Easy pizza pinwheels made with refrigerated store-bought dough or homemade and customized with favorite pizza toppings. A game day appetizer ready in just 20 minutes!
Optional toppings: pepperoni, bell peppers, olives, onions, mushrooms
For dipping: extra marinara or ranch
Instructions
Roll out dough. Preheat oven to 350°F. Line a large baking sheet with foil and spray lightly with cooking spray. Lightly flour a large wooden cutting board. Roll out pizza dough onto the floured surface, pressing seems together as you go.
Add toppings. Spread 1/2 cup pizza sauce evenly over the dough, to the edges. Top with shredded mozzarella and your choice of pizza toppings.
Roll up dough. Roll pizza width-wise (the longest side) and seal the edges. Slice into 1-inch pieces with a sharp serrated knife. Place pinwheels on the prepared cookie sheet, about 2 inches apart.
Bake for about 10-12 minutes, or until the tops are golden brown and the middles are cooked through.
Serve. Allow to cool for a couple of minutes, then serve with marinara or ranch for dipping.
Notes
Dough: For a thicker pinwheel use the Pillsbury pizza dough instead of crescent. You can also use half a batch of homemade pizza dough. Tips:
For larger pinwheels, roll lengthwise (the shortest side). You’ll want to make sure the fillings are the same for the whole pizza if you choose this method.
For a cleaner cut, use a sharp knife and cut slowly. You could also freeze the pinwheel roll for about 10-15 minutes before slicing. This helps preserve their shape!
Variations:
Pepperoni: Pizza sauce, mozzarella, pepperoni
Veggie: Pizza or marinara sauce, mozzarella, chopped veggies of choice
BBQ chicken: BBQ sauce, chicken, mozzarella, red onion
Alfredo: Alfredo or white pizza sauce, mozzarella, chicken