Easy Sausage and Pepperoni Pizza Pinwheels will satisfy your pizza craving without the fuss. Serve this easy-to-make flavor-packed Sausage and Pepperoni Pizza Pinwheels with extra pizza sauce or Ranch Dressing on the side for perfect game day snacks, parties, or fun weeknight dinners!
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Why You’ll Love This Recipe
- Quick and Easy: This delicious recipe using simple ingredients requires minimal prep and cooking time, making it perfect for busy weeknights or last-minute gatherings.
- Flavorful and Customizable: Use store-bought or homemade pizza dough to create the classic pizza flavors in a bite-size roll with endless customization possibilities.
- Fun and Appetizing: The pinwheel shape makes this yummy treat visually appealing and fun to eat. It’s perfect for kids and adults alike who love finger food.
- Winning Combination: Easy sausage and pepperoni pizza pinwheels are a winning combination of convenience, flavor, and fun, making them a recipe you’ll love coming back to.
Ingredients – Here’s What You’ll Need
- Pizza Dough: I like using Easy Basic Pizza Dough in this recipe, but you can use your favorite pizza dough recipe or store-bought pizza dough.
- Pizza Sauce: Store-bought pizza sauce works well in this recipe.
- Cheeses: My cheeses of choice are shredded Mozzarella cheese and freshly grated Parmesan cheese.
- Meats: My favorite meats to use in this recipe are cooked and drained Italian sausage and pepperoni.
Simple Step-by-Step Process
- I started by rolling the pizza dough into a rough 16 x 10-inch rectangle.
- Next, I spread pizza sauce on the rectangle leaving about a one-inch border around the pizza dough.
- After that, I sprinkled on shredded Mozzarella cheese and freshly grated Parmesan cheese.
- Finally, I added the Italian sausage and pepperoni.
- Starting at one of the long ends, I rolled the dough and ingredients into a tight log and pinched the edges shut.
- After trimming the ends, I used dental floss to cut the log into 12 pinwheels. Each pinwheel was approximately 1 ¼ inches thick.
- I placed each pinwheel cut side down on a nonstick aluminum foil-lined wire rack that I had placed in a rimmed baking sheet. I had previously poked holes in the aluminum foil to allow the grease from the pepperoni to drain away from the pinwheels.
- I baked the Sausage and Pepperoni Pizza Pinwheels in a preheated 400°F oven for 20 minutes.
After 20 minutes, I removed the pinwheels from the oven and sprinkled them with some more shredded Mozzarella cheese, grated Parmesan cheese, and dried oregano.
- I returned the pinwheels to the 400°F oven for another five minutes to allow the added cheese to melt.
I removed the pinwheels from the oven and allowed them to cool for about five minutes before serving. I served the Easy Sausage and Pepperoni Pizza Pinwheels with a side salad, pizza sauce, and Susan’s Homemade Ranch Dressing for dipping.
Talk about good! These little gems were bursting with the traditional pizza flavors in a bite-sized package. Yum!
Frequently Asked Questions
I prefer to use my homemade pizza dough. It’s quick and easy to prepare using a food processor and a dream to work with. However, store-bought pizza dough also works well in this recipe?
Pre-shredded mozzarella cheese works well in this recipe.
Feel free to experiment with the basic pinwheel recipe. Make it vegetarian by substituting onions, bell peppers, mushrooms, and/or olives. Give it a Hawaiian twist by adding pineapple. Try different cheeses. Use your imagination to create a personalized pizza pinwheel.
Recipe Tips and Tricks
- Try my Easy Basic Pizza Dough in this recipe. The food processor does the work, and the dough is a dream to work with. Use pizza flour instead of bread flour for an even easier dough to work with.
- I chop the pepperoni because the unchopped slices of pepperoni make it somewhat difficult to cut the pinwheels cleanly.
- The easiest way to cleanly cut the pinwheels is to use dental floss.
- The first time I made these pinwheels, I was horrified to see the grease the pepperoni gave off. Since that time, I have followed the practice of lining a wire rack set inside a rimmed half-sheet pan with nonstick aluminum foil and poking holes in the nonstick aluminum foil. This way, the grease that is given off from the pepperoni falls into the rimmed baking sheet. The result is non-greasy pinwheels!
- Once the leftovers come to room temperature, store them in an airtight container for up to three days. Reheat in a 350°F for 10 minutes or until heated through.
Other Pizza Recipes
If you’re a fan of pizza, you should try these delicious recipes:
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Easy Sausage and Pepperoni Pizza Pinwheels
Ingredients
- 16 ounces (1 pound) pizza dough, homemade or store-bought (See Tip 1)
- ½ cup (4 ounces) pizza sauce
- 1 ¼ cups (5 ounces) shredded Mozzarella cheese, divided (See Tip 2)
- ½ cup (2 ounces) freshly grated Parmesan cheese with 2 tablespoons reserved
- 1 cup (4.5 ounces) cooked and drained Italian sausage
- 1 cup (3 ounces) sliced pepperoni, coarsely chopped (See Tip 3)
- ½ teaspoon dried oregano (optional)
Instructions
- Preheat oven to 400°F. Line a rimmed half-sheet pan with aluminum foil. Place a wire rack inside the sheet pan and line it with non-stick aluminum foil. Poke holes in nonstick aluminum foil with a fork. Set aside. (See Tip 4)
- Roll the pizza dough into a 16 x 10-inch rectangle on a lightly floured surface.
- Brush pizza sauce on the dough, leaving a one-inch border around the edges.
- Sprinkle on one cup of the shredded Mozzarella cheese and Parmesan cheese. Top with Italian sausage and pepperoni.
- Starting at a long end, tightly roll the pizza dough and ingredients into a log. Trim the ends. Cut the log into 12 equal pieces. (See Tip 5)
- Place the pinwheels, cut side down, on the prepared pan. Bake in a preheated 400°F oven for 20 minutes. Remove from the oven and sprinkle the tops of the pinwheels with the remaining ¼ cup of Mozzarella cheese, the reserved Parmesan cheese, and, if desired, dried oregano.
- Return the pinwheels to the 400°F oven for 5 minutes, or until the cheese is melted.
- Remove from the oven; allow to cool for 5 minutes before serving.
- Yield: 12 Pizza Pinwheels. (See Tip 6)
Video
Tips/Notes
- Try my Easy Basic Pizza Dough in this recipe. The food processor does the work, and the dough is a dream to work with.
- Pre-shredded Mozzarella cheese works fine in this recipe.
- I chop the pepperoni because the unchopped pepperoni makes it somewhat difficult to cut the pinwheels cleanly.
- The first time I made these pinwheels, I was horrified to see the grease the pepperoni gave off. Since that time, I have followed the practice of lining a wire rack set inside a rimmed half-sheet pan with nonstick aluminum foil and poking holes in the nonstick aluminum foil. This way, the grease that is given off from the pepperoni falls into the rimmed baking sheet. The result is non-greasy pinwheels!
- The first time I made this recipe, I used a knife to cut the individual pinwheels. This didn’t work well at all – the pinwheels were quite messy. Next time, I tried a serrated knife with the same unsatisfactory result. I tried again using a pizza cutter. Still, the cut pinwheels were messy. Finally, I used dental floss to cut the pinwheels like I used dental floss to cut cinnamon rolls. The dental floss worked perfectly!
- Once the leftovers come to room temperature, store them in an airtight container for up to three days. Reheat in a 350°F for 10 minutes or until heated through..
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