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Pizza Pinwheels

These easy Pizza Pinwheels are made with flaky crescent roll dough, pizza sauce, gooey mozzarella cheese, and savory pepperoni, then rolled, sliced, and baked until golden brown. Ready in just 20 minutes, they're perfect for parties, game days, lunchboxes, or a quick family snack.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 14 pinwheels

Equipment

  • * Baking sheet
  • * Parchment paper
  • Rolling pin (if using puff pastry)
  • * Cutting board
  • Sharp serrated knife
  • Measuring cups
  • * Measuring spoons
  • Spoon or offset spatula
  • Pastry brush (optional)
  • Wire cooling rack

Ingredients
  

  • 1 can 8 oz refrigerated crescent roll dough or 1 sheet puff pastry, thawed
  • ⅓ cup pizza sauce
  • 1 cup shredded mozzarella cheese
  • ½ cup pepperoni slices or your favorite pizza topping
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon garlic powder

Optional for Serving

  • Extra pizza sauce or marinara for dipping
  • Grated Parmesan cheese
  • Chopped fresh parsley
  • Crushed red pepper flakes

Instructions
 

  • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Unroll the crescent roll dough onto a lightly floured surface and press the seams together to form a rectangle. If using puff pastry, roll it lightly to smooth any folds.
  • Spread the pizza sauce evenly over the dough, leaving a ½-inch border along one long edge.
  • Sprinkle the mozzarella cheese evenly over the sauce.
  • Arrange the pepperoni slices over the cheese, then sprinkle with the Italian seasoning and garlic powder.
  • Starting from the long edge with the toppings, roll the dough tightly into a log.
  • Slice the log into ¾-inch-thick rounds, yielding about 10–14 pinwheels.
  • Arrange the pinwheels cut-side up on the prepared baking sheet, spacing them about 1 inch apart.
  • Bake for 12–15 minutes, or until the dough is golden brown and the cheese is melted and bubbly.
  • Let the pinwheels cool for 5 minutes before serving with extra pizza sauce, if desired.

Notes

Avoid overfilling the dough, as too much sauce can make the pinwheels soggy and difficult to slice.
Chill the rolled dough log for 10 minutes before slicing if it feels too soft.
Use a sharp serrated knife for clean, even pinwheel slices.
Crescent roll dough creates a soft texture, while puff pastry produces a flakier, crispier result.
Assemble the pinwheels up to 24 hours ahead and refrigerate before baking.
Store baked pinwheels in an airtight container in the refrigerator for up to 3 days.
Freeze baked or unbaked pinwheels for up to 2 months. Bake frozen unbaked pinwheels at 375°F (190°C) for 18–20 minutes.
Reheat leftovers in the oven or air fryer for the crispiest texture.