Easy Sausage and Pepperoni Pizza Pinwheels
Easy Sausage and Pepperoni Pizza Pinwheels will satisfy your pizza craving without the fuss. Serve these 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!
Servings: 12 Pizza Pinwheels
Calories: 263kcal
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
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..
Nutrition
Calories: 263kcal | Carbohydrates: 19g | Protein: 12g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 764mg | Potassium: 123mg | Fiber: 1g | Sugar: 3g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 2mg
