Ingredients:

  • 1 lb package Pre-made Pizza Dough (room temperature)
  • 2 Tbsp All-Purpose Flour (for dusting)
  • 1/3 cup Marinara or Pizza Sauce
  • 1 cup Low-Moisture Mozzarella Cheese, shredded (120 g)
  • 1/2 cup Aged Provolone Cheese, shredded (60 g)
  • 4 oz Sliced Pepperoni, small diameter (115 g)
  • 1 tsp Dried Italian Herb Blend
  • 1/4 tsp Freshly Ground Black Pepper
  • 2 Tbsp Unsalted Butter, melted (for glaze)
  • 1 small clove Fresh Garlic, minced (for glaze)
  • 2 Tbsp Freshly Grated Parmesan Cheese (for glaze)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Lightly flour a clean work surface. Unroll the pizza dough and roll it into a large rectangle, approximately 10x15 inches (25x38 cm) and about 1/4 inch thick.
  3. Leave a 1-inch border clear along the long edge that will serve as the seam. Spread the marinara sauce thinly and evenly over the rest of the dough rectangle, ensuring not to over-sauce.
  4. Sprinkle the combined Mozzarella and Provolone cheeses over the sauce. Arrange the pepperoni slices evenly over the cheese layer. Finish with the dried Italian herbs and black pepper.
  5. Starting from the long edge opposite the cleared border, carefully and tightly roll the dough into a uniform cylinder, like a Swiss roll.
  6. Pinch the exposed dough edge (the 1-inch border) firmly to seal the roll completely. Place the sealed dough cylinder onto a plate or small baking sheet, seam-side down.
  7. Cover the dough roll loosely with cling film and refrigerate for a minimum of 30 minutes. This chilling process is crucial for achieving neat, clean slices.
  8. Remove the roll from the fridge. Using a very sharp knife, slice the cylinder into 12 even pieces, roughly 1 inch (2.5 cm) thick.
  9. Place the pinwheels cut-side up on the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between them.
  10. Bake for 18–20 minutes, or until the dough is golden brown, puffed, and the cheese is melted and bubbling.
  11. While the pinwheels are baking, prepare the optional glaze: melt the butter and stir in the minced garlic and Parmesan cheese.
  12. Immediately brush the warm glaze over the tops of the baked pinwheels. Allow to cool for 5 minutes before serving hot with extra marinara sauce for dipping.