Pizza Pinwheels
Pizza pinwheels are a quick and easy appetizer or snack that everyone will love. They are made with just a few simple ingredients, and they can be customized to your liking.
Pizza pinwheels are a quick and easy appetizer or snack that everyone will love. They are made with just a few simple ingredients, and they can be customized to your liking.
- Carbohydrate 0.04876875 g
- Cholesterol 0.016875 mg
- Fat 0.00646875 g
- Fiber 0.01125 g
- Protein 0.0122625 g
- Saturated Fat 0.0025875 g
- Serving Size 1 1 Serving (1g)
- Sodium 1.040625 mg
- Sugar 0.03751875 g
- Trans Fat 0.000731250000000001 g
- Calories 0 calories
Step-by-step
- Preheat oven to 350F, spray a baking sheet and set aside.
- Lay out your dough into one long piece, pinching together any seams.
- Cut up your pepperoni slices, I cut each piece into 4.
- Spread your pizza sauce on dough, top with cheese and then pepperoni.
- Roll up dough and place in freezer for 5 minutes, this will help firm it up a bit.
- Using a serrated knife cut into 14 pieces.
- Lay on your baking sheet and bake in oven for 10-12 minutes checking often.
- Serve immediately, each pinwheel is 2pp.
Rolling soft dough filled with sauce, cheese, and cured meat frequently results in a squashed, distorted cylinder because too much downward pressure is applied during cutting. When constructing rolled appetizers from laminated or enriched doughs, bakers often ruin the internal spiral by using a dull blade that drags the toppings outward instead of slicing cleanly through them. A serrated knife used with a gentle sawing motion prevents this compression.
Chilling the rolled cylinder in the freezer for five minutes solidifies the fats in the cheese and dough just enough to hold the circular geometry steady under the knife. Scaling this recipe requires careful attention to pan crowding; if multiplying the yield, maintain at least two inches of space between individual pieces on the baking sheet so the circulating heat of the 350-degree oven can crisp the exterior rather than steaming the centers. As these bite-sized snacks evolved from traditional rolled Italian breads and stromboli formats into party-sized portions, the fundamental mechanics of moisture control remained paramount.
Excess pizza sauce introduces too much water, which prevents the surrounding dough from achieving a golden crust during the ten to twelve minute baking window. Reducing moisture requires spreading the sauce in a very thin layer and dabbing away excess liquid from the pepperoni before assembly.
