Tasty Garlic Pizza Pinwheels

This garlic pizza pinwheels recipe transforms simple refrigerated dough into an irresistible appetizer that's perfect for game day gatherings or quick family dinners. The spiral design creates the perfect cheese-to-dough ratio in every bite, while the garlic butter topping adds restaurant-quality flavor.

I first made these pinwheels for my nephew's birthday party as a last-minute appetizer, and they disappeared faster than the cake! Now they're requested at every family gathering, especially during football season.

Ingredients

• Refrigerated pizza dough: Provides a convenient shortcut while still offering that fresh-baked taste
• Mozzarella cheese: Creates that perfect melty stretch we all love in pizza treats
• Pepperoni slices: Add classic pizza flavor and a hint of spice
• Italian herb blend: Infuses Mediterranean flavors throughout
• Melted butter: Creates the base for our garlic topping
• Garlic paste or crushed garlic: Delivers intense flavor in every bite
• Parmesan cheese: Adds a nutty depth to the topping
• Kosher salt and pepper: Balance and enhance all the flavors

Step-by-Step Instructions

Prepare the Pizza Crust:

Take the refrigerated pizza dough and carefully unroll it on a lightly floured surface. The dough may spring back slightly, so let it rest for a minute if needed. Use a rolling pin to gently even out the thickness, creating a rectangular shape about 1/4 inch thick. This ensures our pinwheels will bake evenly and look uniform.

Add Cheese and Pepperoni:

Sprinkle the mozzarella cheese evenly across the dough, leaving about a half-inch border around the edges. This border helps seal the roll later. Arrange the pepperoni slices in slightly overlapping rows to ensure every bite contains that classic pizza flavor. Lightly dust with half the Italian seasoning, pressing it gently into the cheese layer to prevent it from falling out during rolling.

Roll and Slice the Pizza Roll-Ups:

Starting from the longer edge of the rectangle, begin rolling the dough tightly like a jelly roll. Use your fingertips to keep the roll firm but not so tight that fillings squeeze out. Once rolled, place the log seam-side down and use a sharp serrated knife to slice into 12 even pieces. The serrated knife prevents squishing, and wiping the blade between cuts keeps the pinwheels looking perfect.

Prepare and Apply the Butter Mixture:

In a small bowl, combine melted butter, garlic paste, grated Parmesan, remaining Italian seasoning, and a pinch of kosher salt and pepper. Whisk until well combined. Using a pastry brush or small spoon, generously coat the top of each pinwheel with this aromatic mixture, allowing it to seep slightly into the spirals for maximum flavor penetration.

Bake and Serve:

Place the pinwheels on a parchment-lined baking sheet, allowing about an inch between each one as they will expand. Bake in a preheated 425°F oven for 12-15 minutes until golden brown, with bubbling cheese and crisp edges. The high temperature ensures a crispy exterior while keeping the interior soft. Let cool for 2-3 minutes before serving with warm marinara sauce.

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The garlic butter topping is what transforms these from ordinary pizza rolls into something special. I discovered this trick from my Italian grandmother, who always said that the secret to exceptional bread-based recipes is a generous application of seasoned butter before baking.

Storage and Reheating

These pinwheels maintain their quality for up to 3 days when stored in an airtight container in the refrigerator. To reheat, place them in a 350°F oven for 5-7 minutes until warmed through. Avoid microwave reheating as it makes the dough soggy and ruins the texture. For longer storage, freeze fully baked and cooled pinwheels in a single layer on a baking sheet, then transfer to a freezer bag once solid. They'll keep for up to 2 months and can be reheated directly from frozen at 350°F for about 10 minutes.

Variation Ideas

While this classic pepperoni version is always a hit, the basic technique works beautifully with countless variations. For a vegetarian option, replace pepperoni with sautéed mushrooms, bell peppers, and spinach. Buffalo chicken pinwheels made with shredded rotisserie chicken tossed in buffalo sauce and blue cheese crumbles offer a spicy alternative. For a breakfast twist, try scrambled eggs, crispy bacon bits, and cheddar cheese, brushed with maple butter instead of garlic butter.

Serving Suggestions

These pinwheels shine as part of a larger spread. Pair them with a fresh garden salad dressed with Italian vinaigrette for a complete meal. For parties, arrange them on a platter alongside marinara and ranch dipping sauces, surrounded by fresh vegetable crudités for color contrast. They also make excellent school lunch additions, staying delicious at room temperature, though they're always best served warm if possible.

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Enjoy these versatile and mouthwatering pinwheels as an instant crowd-pleaser for any occasion!

Frequently Asked Questions

→ Can I make these pizza pinwheels ahead of time?

Yes! You can prepare the pinwheels up to the point of baking, then refrigerate them covered for up to 24 hours. When ready to serve, simply bake as directed, adding 2-3 minutes to the cooking time since they'll be cold.

→ What can I use instead of pepperoni for a vegetarian version?

For a vegetarian version, you can substitute the pepperoni with sautéed mushrooms, bell peppers, spinach, or olives. Just make sure to pat any cooked vegetables dry before adding them to prevent the dough from becoming soggy.

→ Can I freeze these pizza pinwheels?

Absolutely! You can freeze them either before or after baking. To freeze before baking, arrange the cut pinwheels on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 5-7 minutes to the cooking time. Already baked pinwheels can be frozen and reheated in a 350°F oven until warm.

→ What other dipping sauces work well with these pinwheels?

While marinara or pizza sauce is traditional, these pinwheels also pair wonderfully with ranch dressing, garlic aioli, pesto, or a spicy sriracha mayo for variety. Offering a selection of dipping options makes these even more crowd-pleasing!

→ Can I use homemade pizza dough instead of refrigerated?

Definitely! Homemade pizza dough works beautifully. Roll it out to about the same thickness as refrigerated dough (approximately 1/4 inch thick) in a rectangle shape. The flavor will be even better with homemade dough!

→ How do I prevent the cheese from leaking out during baking?

To minimize cheese leakage, leave about a 1/2-inch border along one long edge of the dough when adding your toppings. When you roll the dough, roll toward that empty border and press gently to seal. Also, make sure your knife is very sharp when cutting the roll into pinwheels to avoid squeezing out the filling.