Ingredients
Scale
- 1 batch of pizza dough (I used my Italian Garlic Pizza Crust – recipe here … or you can use store-bought dough)
- About 1 to 1 1/2 lb. mozzarella cheese
- About 1/2 lb. thin-sliced pepperoni
- Marinara sauce, for dipping, warmed
Instructions
- Make (or thaw) the pizza dough, let it rise, then cut the dough in half. On a floured surface using a rolling pin, roll one half of the dough into a long skinny rectangle about 10 inches wide and as long as it wants to be, rolling the dough as thin as you possibly can. You want the dough to be REALLY thin, so if the dough is resisting you and springing back, pause in the midst of rolling for about 5 minutes, covering the dough with a towel, and then try rolling it a little thinner.
- Sprinkle the dough lightly with shredded mozzarella. Add thin pepperoni slices scattered about over the crust (or for a more intense pepperoni taste, cover the surface mostly with pepperoni), leaving a little edge on the side nearest you, then top with a more generous amount of mozzarella.
- Starting on the long edge furthest from you, bring up a bit of the dough to cover the long edge of the dough, then start rolling the dough in and over towards you, rolling it up, jelly roll style and gently pushing the bottom underneath to let the pepperoni and cheese roll up into the roll (rather than getting shifted outwards).
- Wet the long edge of the dough nearest you with water, then stretch that layer up and wrap it around the “log”, pressing gently to seal. Tuck the ends of the log in and press the dough on the edges together with your fingers so they don’t “leak” cheese or pepperoni.
- Set the roll on plastic wrap and wrap it up so it’s fully wrapped, leaving a little bit extra wrap at the ends so you can fold them over to fully enclose the rolls. Put the roll in the fridge for at least 30 minutes or up to 2 days. (Best if used or frozen within a day.)
- When it’s almost time to eat, preheat the oven to 400 F. Spray a baking sheet with cooking spray or brush with oil. Cut the rolls into 1 inch slices using a knife or (unflavored) dental floss. Set each roll on the prepared sheet, cut side down, leaving a little space in between the rolls. Don’t worry if there are some air gaps inside the rolls–they’ll fill in as they cook. If any of the pinwheels gets “squished” in the cutting process, gently shape it back into a circular shape. Sprinkle any escaped mozzarella cheese on top of the pinwheels.
- Bake for 12 – 15 minutes or until the pepperoni pinwheels are golden brown and the cheese is fully melted and a little browned on top. Serve with warm marinara sauce.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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