Imagine biting into a perfectly rolled, golden-brown pinwheel bursting with zesty pepperoni, rich asiago cheese, and aromatic Italian seasoning - a culinary magic trick that transforms ordinary pizza dough into an extraordinary appetizer! These Pepperoni and Asiago Pizza Pinwheels are not just a recipe; they're a flavor explosion that will elevate your entertaining game and have everyone begging for your secret.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 package refrigerated pizza dough
- 1 cup pepperoni slices
- 1 cup asiago cheese, shredded
- 1/2 cup marinara sauce
- 1 tbsp Italian seasoning
Instructions
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking.
- Remove the refrigerated pizza dough from its packaging and allow it to rest at room temperature for 5-10 minutes to make it easier to roll out.
- On a clean, lightly floured surface, roll out the pizza dough into a rectangular shape approximately 12 inches long and 8 inches wide, ensuring an even thickness.
- Spread the marinara sauce evenly across the dough, leaving a small 1/2-inch border around the edges to prevent overflow during rolling.
- Sprinkle the shredded asiago cheese uniformly over the marinara sauce, creating a consistent layer.
- Arrange the pepperoni slices in a single layer across the cheese, covering most of the surface area.
- Dust the entire surface with Italian seasoning to enhance the flavor profile.
- Carefully roll the dough tightly from the long side, creating a compact log, ensuring a snug but not overly tight roll.
- Using a sharp serrated knife, slice the rolled log into 1-inch thick pinwheels, which should yield approximately 6-8 pieces.
- Place the pinwheels cut-side up on the prepared baking sheet, leaving about an inch of space between each pinwheel.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the cheese is melted and bubbly.
- Remove from the oven and let cool for 3-5 minutes to allow the filling to set and prevent burning.
- Serve warm with additional marinara sauce for dipping, if desired.
Tips
- Room Temperature Matters: Let your pizza dough rest at room temperature for 5-10 minutes before rolling to ensure maximum flexibility and easier handling.
- Even Rolling is Key: Use a light touch when rolling out the dough to maintain an even thickness, which helps create uniform pinwheels.
- Don't Overstuff: While it's tempting to load up on toppings, too much filling can make rolling difficult and cause leaks during baking.
- Sharp Knife Technique: Use a serrated knife and a gentle sawing motion when slicing pinwheels to prevent squishing the delicate rolled dough.
- Spacing Matters: Leave about an inch between pinwheels on the baking sheet to allow even heat circulation and prevent sticking.
- Watch Closely: Ovens can vary, so start checking your pinwheels at the 12-minute mark to prevent over-browning.
Nutrition Facts
Calories: 321kcal
Carbohydrates: 29g
Protein: 12g
Fat: 19g
Saturated Fat: 8g
Cholesterol: 27mg
