This recipe for Pizza Pinwheels became a family favorite the first time I made it on a crowded game night when I needed something fast, portable, and wildly satisfying. I discovered this riff on pizza while rummaging through the pantry and fridge—two cans of crescent dough and a huge bag of shredded mozzarella. The combination of buttery dough, salty pepperoni, and golden melted cheese created a handheld bite that disappeared in minutes. What I love is how the texture contrasts: a slightly crisp outside, a tender, pillowy interior, and ribbons of gooey cheese threaded through pepperoni.

I first made these during a late afternoon craft party for my nephews; they were easy enough for small hands to assemble and sturdy enough to eat while juggling markers and glitter. The short bake time—around 8 minutes at 375°F—means you can serve them hot and bubbly in under 15 minutes from start to finish. These pinwheels travel well, reheat beautifully, and freeze with very little loss of quality. They’re a small, comforting version of classic pizza flavors, and they always draw a crowd.

Ingredients

• Crescent roll dough: 2 cans (8-count each) refrigerated crescent roll dough. Choose the classic buttery brand you trust; the perforated seams must be pinched closed to create uniform rectangles for even rolling.
• Pepperoni: 1 package (6 ounces) of thinly sliced pepperoni. Standard deli-style pepperoni works well; look for thin, evenly sliced pieces so they layer flat and roll smoothly.
• Shredded mozzarella: 1 large bag (16 ounces) shredded mozzarella, approximately 4 cups loosely packed. Fresh-shredded or pre-shredded both work—fresh-shredded melts a touch better and produces a silkier interior.
• Egg yolks: 2 large egg yolks. These bind the cheese and help it set slightly while baking; if you prefer, beat with a pinch of salt for an even coating.

Instructions

Prepare the oven and workspace: Heat the oven to 375°F. Line a baking sheet with parchment or a silicone mat so the bottoms brown without sticking. Arrange a large, clean work surface and have a sharp knife or bench scraper ready for slicing. Join crescent seams: Roll out each can of crescent dough on a lightly floured or parchment-lined surface. Pinch together the perforated diagonal seams to form a single rectangle from each can—press firmly so the dough doesn’t separate while rolling. Aim for two roughly 10x8-inch rectangles. Mix filling: In a large mixing bowl, combine the shredded mozzarella (about 4 cups) and 2 large egg yolks. Stir until the yolks coat the cheese evenly; this creates a cohesive filling that melts uniformly. Season lightly with black pepper or a pinch of Italian seasoning if desired. Assemble layers: Spread half of the cheese mixture evenly over each dough rectangle, leaving a 1/2-inch border at the far short edge. Arrange pepperoni slices in a single overlapping layer on top of the cheese. Avoid overfilling; a flatter layer rolls more evenly and slices cleanly. Roll and chill (optional): Starting from the short end, roll each dough rectangle into a tight log, pressing gently to seal the seam. If the dough becomes warm and sticky, wrap the logs in plastic and chill for 10–15 minutes—this firms them for cleaner slices and reduces filling leakage. Slice and arrange: Using a sharp serrated knife or bench scraper, slice each log into 1/2- to 3/4-inch rounds. Place pinwheels cut-side up on the prepared baking sheet, spaced about 1/2 inch apart to allow edges to crisp without merging. Bake: Bake in the preheated 375°F oven for 8 minutes, watching for a light golden brown on the edges and melted cheese. Since ovens vary, check at 7 minutes; broil for 30 seconds at the end if you want deeper color but watch carefully to avoid burning.

Storage Tips

Store cooled pinwheels in an airtight container in the refrigerator for up to 3 days. For best texture, reheat on a wire rack set over a baking sheet at 350°F for 6–8 minutes to restore crisp edges. To freeze, flash-freeze slices on a parchment-lined tray until solid, then transfer to a labeled freezer bag for up to 3 months. Reheat from frozen at 375°F for 10–12 minutes, checking that the center is hot and cheese is bubbling.

Ingredient Substitutions

If you need to adapt the filling, swap the pepperoni for thinly sliced cooked sausage, prosciutto, or sautéed mushrooms for a vegetarian option (use a plant-based pepperoni and vegan cheese to make it fully vegan). Replace mozzarella with a 50/50 blend of mozzarella and provolone for a deeper flavor; reduce higher-moisture cheeses slightly to avoid sogginess. Use low-fat cheese for a lighter version—note that melt and texture will change slightly.

Serving Suggestions

Serve warm with small bowls of marinara or garlic butter for dipping. For parties, arrange on a platter with fresh basil leaves and a sprinkle of grated Parmesan. These pair well with a crisp green salad, roasted vegetables, or a simple antipasto plate. For kids’ lunches, pack a few pinwheels with carrot sticks and grapes for a balanced, hand-held meal.

Meal Prep Tips

Assemble the logs in advance and refrigerate up to 24 hours before slicing and baking—this makes last-minute entertaining effortless. Alternatively, pre-slice and freeze rounds on a tray, then bag them; bake from frozen straight onto a parchment-lined sheet. Use separate containers for cooled pinwheels to avoid sogginess when reheating multiple times—reheat only what you plan to serve.

Cultural Background

These pinwheels are an Americanized, portable take on traditional pizza flavors, inspired by roll-and-fill techniques common in many cuisines. The spiral presentation echoes savory pastries found in Mediterranean and Central European baking, where fillings are rolled into dough and sliced into individual portions. Over time, home cooks in the U.S. have adapted the method to quick, convenience-friendly refrigerated doughs and familiar pizza toppings.

Seasonal Adaptations

In summer, add roasted peppers, fresh basil, and sun-dried tomatoes for a bright twist. During winter, swap pepperoni for thinly sliced roasted chicken and caramelized onions with a sage-forward cheese blend. For holiday gatherings, use festive cookie-cutter shapes with the same filling rolled into thinner logs and baked until crisp for bite-sized canapés.

These pinwheels are proof that simple ingredients and a few careful techniques can deliver something comforting, shareable, and reliably delicious. Try them once and you’ll have a new go-to for quick entertaining and family dinners.