Pizza Pinwheels

Golden, melty and downright heavenly, these pepperoni pizza pinwheels get a major upgrade with herbs, a generous brush of warm garlic butter and an irresistible pesto ranch dip.

Pepperoni Pinwheels Are A Midwest Party Classic

About fifteen years ago, an old friend of ours used to make the most addictive Pizza Pinwheels for every gathering. The kind everybody hovered around as soon as she set them down, lest you miss out.

She once sent us the recipe, but over the years, it seems to have disappeared from the internet like a culinary ghost. Luckily, we’ve never forgotten the flavors, and it was easy for us to re-create hers as it will be for you to re-create ours.

Today’s version is just as lovable as the original, but it’s been upgraded with a bit more seasoning, a hot-from-the-oven garlic butter finish, and our favorite dipping sauce. These are simple, fast, and honestly dangerous to have around. You’ve been warned!

Pinwheel Pizza Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

• pizza dough – the refrigerated tube kind is easy and perfect for rolling this pizza pinwheels recipe into spirals.
• pizza sauce – choose a high-quality brand for the best flavor and least watery texture.
• mozzarella cheese – we’re not splurging for the fresh kind sold in a ball here. You’re looking for pre-shredded, low-moisture, part-skim mozzarella cheese in a bag.
• Parmesan cheese – adds a salty sharpness. The cheap kind is fine, or use a better version for better flavor.
• Italian seasoning – this blend of dried oregano, basil, thyme, rosemary and marjoram infuses each bite with a savory pizzeria flavor.
• red pepper flakes – an optional addition to add just a little kick. Omit for no heat at all.
• pepperoni – you’re just looking for a thinly sliced variety, like the kind you’d put on any type of pizza.
• unsalted butter and fresh minced garlic – because brushing garlic butter on these pepperoni pinwheels right when they come out of the oven takes them from great to out of this world amazing.
• fresh basil – an optional garnish to add some brightness and color.
• Pesto Ranch – the signature dip that sets this version apart from all the others!

How To Make Pizza Wheels

1. LAYER. Unroll the dough into a rectangle. Spread the sauce evenly over the dough, leaving a bIt of a border on all sides. Sprinkle with mozzarella, some of the Parmesan, the Italian seasoning and the red pepper flakes, if you’re using them. Then, arrange the pepperoni in a single layer over the top.

2. ROLL, SLICE, BAKE. Starting from the long bottom edge, roll the dough sheet up like a jelly roll. Use a serrated knife to cut the roll crosswise into 3 pieces, then cut each section crosswise into 4 pieces, for a total of 12 pieces. Arrange the slices flat on a parchment-lined rimmed baking pan and bake until golden brown and bubbly.

3. BRUSH. When the pinwheels come out of the oven, immediately brush them with a mixture of melted butter and minced garlic.

4. FINISH. Sprinkle with basil and the remaining Parmesan, and serve warm or at room temperature, with Pesto Ranch for dipping.

Pizza Pinwheel Variations

• SUPREME – add a small amount of very finely chopped green bell peppers and black olives to this pizza pinwheel recipe. 2 to 3 tablespoons of each is plenty (any more and it gets too hard to roll up).
• SPICY – add a thinly sliced jalapeno and more red pepper flakes to these pizza wheels.
• VEGGIE – use 1/2 cup sauteed, finely chopped mushrooms in place of the pepperoni.
• WHITE PIZZA – skip the red sauce. Double the garlic butter and brush the dough with half of the garlic butter before layering on the cheese and pepperoni.
• ALFREDO – use alfredo sauce instead of pizza sauce for a super creamy version.
• MEAT LOVERS – add 1/4 cup of cooked, crumbled Italian sausage.

Storage And Reheating

• Refrigerate: If you have leftovers, transfer them to an airtight container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 3 days.  
• Reheat: In the oven or air fryer until warmed through.
• Freeze: Freeze baked pinwheels flat, then store frozen in a freezer bag for up to 3 months. Bake from frozen at 375 degrees F for 8 to 10 minutes or until warmed through.