Ingredients:

  • 1 lb (450 g) Pizza Dough, chilled
  • 1 cup (120 g) Mozzarella Cheese, grated
  • 1/2 cup (60 g) Provolone Cheese, grated
  • 4 oz (115 g) Pepperoni, thinly sliced
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Dried Oregano
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Large Egg, lightly beaten
  • 1 tsp Water
  • 2 Tbsp Parmesan Cheese, grated (for sprinkling)
  • 1/2 tsp Italian Seasoning Mix (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a small bowl, toss the grated Mozzarella and Provolone with the garlic powder and dried oregano. Prepare the egg wash by whisking the egg and water together. Set aside.
  3. On a lightly floured surface, roll the pizza dough into a large, thin rectangle, approximately 12 x 16 inches (30 x 40 cm). Brush the entire surface evenly with the 2 Tbsp of olive oil.
  4. Lay the pepperoni slices evenly across the dough, leaving a 3/4 inch (2 cm) border empty along one of the long edges. Sprinkle the seasoned cheese mixture evenly over the pepperoni.
  5. Starting from the long edge opposite the empty border, roll the dough up tightly. Brush the exposed border lightly with the egg wash, press firmly to seal the seam, and turn the roll seam-side down.
  6. Wrap the rolled dough tightly in plastic wrap and place it in the freezer for 15 minutes, or the refrigerator for 30 minutes, to firm up. This chilling step is crucial for neat slicing.
  7. Unwrap the chilled roll. Using a sharp knife, slice the roll into 3/4 inch (1.5–2 cm) thick pinwheels (18–20 slices).
  8. Arrange the pinwheels cut-side up on the prepared baking sheet. Lightly brush the tops and sides of the pinwheels with the remaining egg wash. Sprinkle with Parmesan cheese and Italian seasoning.
  9. Bake for 18–20 minutes, or until the cheese is bubbling and the dough is deeply golden brown. Let cool on the tray for 5 minutes before serving.