Go Back
Kima

Pizza Pinwheels

These easy Pizza Pinwheels are made with refrigerated crescent or pizza dough, pizza sauce, melted mozzarella, and your favorite toppings. Rolled, sliced, and baked until golden, they make a quick appetizer, snack, or family-friendly meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American, Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Pizza Pinwheels
  • 1 can refrigerated crescent dough or pizza dough
  • 1/4 cup pizza sauce or marinara sauce
  • 3/4 cup mozzarella cheese shredded
  • pizza toppings of choice finely chopped; use as desired
For Preparing the Pan and Dough
  • all-purpose flour for lightly flouring the work surface
  • nonstick cooking spray for the baking sheet
For Serving, Optional
  • marinara sauce for dipping
  • ranch dressing for dipping

Equipment

  • Cookie sheet or baking sheet
  • Aluminum foil
  • Cooking spray
  • Large wooden cutting board or clean work surface
  • Sharp knife
  • Measuring cups

Method
 

Prepare the Oven and Pan
  1. Preheat the oven to 350°F (175°C).
  2. Line a cookie sheet with aluminum foil and coat it lightly with nonstick cooking spray.
Prepare the Dough
  1. Lightly flour a large wooden cutting board or clean work surface.
  2. Unroll the refrigerated crescent or pizza dough onto the floured surface. If using crescent dough, press the seams together to create one solid rectangle.
Add the Filling
  1. Spread the pizza sauce evenly over the dough, extending it close to the edges while leaving a small border to help seal the roll.
  2. Sprinkle the shredded mozzarella evenly over the sauce.
  3. Add your preferred pizza toppings in an even layer. Chop larger toppings into small pieces so the pinwheels roll and slice easily.
Roll and Slice
  1. Starting at one long side, roll the dough tightly into a log. Gently pinch the final edge to seal it.
  2. Using a sharp knife, cut the log into approximately 1-inch-thick pieces.
  3. Place the pinwheels cut-side up on the prepared baking sheet, leaving approximately 2 inches between each piece.
Bake and Serve
  1. Bake for 10–12 minutes, or until the dough is puffed and the tops and edges are golden brown.
  2. Allow the pizza pinwheels to cool on the baking sheet for 2–3 minutes before serving.
  3. Serve warm with marinara sauce or ranch dressing for dipping, if desired.

Notes

  • Dough options: Refrigerated crescent dough or pizza dough may be used. When using crescent dough, press the perforated seams together before adding the filling.
  • Toppings: Pepperoni, cooked sausage, diced bell peppers, onions, olives, or mushrooms may be used. Chop toppings finely and avoid adding too much, or the roll may be difficult to seal.
  • Do not overfill: A thin, even layer of sauce and toppings helps the pinwheels hold their shape while baking.
  • Clean slicing: Use a sharp knife and wipe the blade between cuts if the filling begins to stick.
  • Refrigerating: Store leftover pinwheels in an airtight container in the refrigerator for up to 2 days.
  • Freezing: Place cooled leftovers in a freezer-safe container or resealable freezer bag.
  • Reheating: Reheat in a 350°F (175°C) oven or air fryer until warmed through. The microwave may also be used, but the dough will be softer.
  • Texture: Crescent-roll pinwheels are best served fresh because the dough may become dry after 1–2 days.
  • Nutrition: Nutrition values are not included because they vary based on the type of dough, chosen toppings, dipping sauce, and serving size.