Pepperoni Pinwheels

Pepperoni pinwheels are as fun to eat as they sound. Stuff crescent roll dough with a delectable mix of pepperoni, cheese and oregano, then roll it up, slice the pinwheels, and bake them until they’re melty and golden brown. Crescent roll dough recipes are an easy and delicious way to make a fast weeknight dinner (that no one will grumble about) or a party bite that disappears lightning-fast (so maybe double the batch).

Just like pizza toppings, the pinwheel filling can be changed to whatever you love (or have on hand). Make supreme pizza bites with green pepper and sausage, or go Greek with feta and black olives.

Ingredients for Pepperoni Pinwheels

• Pepperoni: Dice up your favorite pepperoni to fill these pinwheels with bursts of pizza flavor.
• Mozzarella cheese: Part-skim mozzarella cheese is a mild and melty cheese that’s a classic on pizza. Buy it shredded or grate your own.
• Dried oregano: Oregano is the classic pizza sauce herb. Its woodsy flavor is a must for authentic pizza flavor.
• Egg (separated): You need one large egg. The yolk blends into the filling to bind it together, and the white is brushed over the tops before baking for a nice golden sheen.
• Crescent roll dough: A tube of crescent roll dough makes a fast dough that cooks up soft.
• Parmesan cheese: Grated parmesan is sprinkled on the pinwheels immediately after they come out of the oven to give them umami and even more cheesiness.

Directions

Step 1: Make the filling and prepare the dough

Preheat the oven to 375°F. Stir together the diced pepperoni, cheese, oregano and egg yolk. In a separate small bowl, whisk the egg white until it’s foamy, then set it aside. Separate the crescent dough into four rectangles and lightly press to seal the perforations.

Editor’s Tip: Add 1 teaspoon of water or milk to the egg whites for easier whisking.

Step 2: Stuff the pinwheels

Spread the pepperoni mixture over the dough rectangles, leaving a 1/4-inch border.

Roll up each rectangle jelly roll–style, starting with the short side, and pinch the seam to seal it. Cut each into six slices.

Step 3: Bake the pinwheels

Place the slices cut-side down on greased baking sheets. Brush the tops with egg white. Bake them until they’re golden brown, about 12 to 15 minutes. Remove them from the oven and immediately sprinkle them with Parmesan cheese. Serve them warm with marinara sauce, if desired.

Pepperoni Pinwheel Variations

• Go vegetarian: Skip the pepperoni and add diced green peppers, mushrooms and olives.
• Try a different dipping sauce: Instead of marinara sauce, serve these little pinwheels with creamy garlic sauce for dipping.
• Raise the heat: Mix a pinch of crushed red pepper directly into the filling, or sprinkle some over the top before baking the pinwheels for a little extra heat.
• Douse them in butter: Melt butter with a pinch of dried parsley and a minced or smashed garlic clove. Brush the pinwheels with the herbed garlic butter right when they come out of the oven.

How to Store Pepperoni Pinwheels

Store leftover pinwheels in a covered container in the refrigerator for three to four days.

Can you freeze pepperoni pinwheels?

Pepperoni pinwheels freeze well. Slide them into a freezer-safe zipper-top bag once they’ve completely cooled, remove as much air as possible, and freeze them for up to three months.

How do you reheat pepperoni pinwheels?

If the pepperoni pinwheels are frozen, thaw them first in the refrigerator. To reheat them, bake them in a 350° oven for 10 minutes, or reheat them in a toaster oven or air fryer. These methods will ensure the exterior gets lightly crisp. You can also warm the pinwheels in a microwave on low heat, but they’ll become softer.

Pepperoni Pinwheel Tips

Can you use another type of dough?

This recipe will also work with store-bought or homemade pizza dough. If you’re having trouble rolling out pizza dough, let it rest for about 10 minutes to relax the gluten. This will keep it from snapping back after you roll it out.

How do you cut the pinwheel slices easily?

Crescent roll dough can get sticky, so work on a nonstick or lightly floured or oiled surface. Cold dough is easier to work with, so after rolling up the pinwheels you can chill them for a few minutes in the refrigerator. A very sharp chef’s knife or a serrated knife will make cutting easiest.

What does an egg wash do?

It’s always tempting to skip the little additional step of brushing dough with an egg wash—after all, your dish will still taste great if you do. However, using a pastry brush to lightly coat the pinwheels with egg wash will give them an appetizing sheen and a golden brown color, adding a lightly crisp crust. It’s a pro tip that works great on dinner rolls, pie crusts and bread.