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A plate with a bunch of Pepperoni Pinwheels on it.

Pepperoni Pinwheels

Pepperoni Pinwheels
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Italian


  • Baking Sheet
  • Parchment Paper
  • Flour


  • 1 package Birrittellas Traditional Pizza Dough
  • 1/3 cup Marinara Sauce
  • 1/2 cup Shredded Mozzarella
  • 24 pieces Pepperoni
  • Fresh Basil Leaves (Torn)
  • 2 tbsp Freshly Grated Parmesan


  • Flour your surface area to begin rolling out your dough into a 9”x12” rectangle onto parchment paper.
  • Ladle marinara sauce over top and spread evenly.
  • Sprinkle mozzarella and parmesan all over.
  • Tear basil leaves and place on top.
  • Layer with pepperonis so that they overlap each other all over your dough.
  • Begin rolling the long side away from you to create a log.
  • Slice into 1.5” thick rounds and face then upwards onto your baking sheet lined with parchment paper.
  • Bake at 475 degrees for 20-25 mins.
  • Enjoy!
Keyword Bread, Dough, Pepperoni, Pinwheels, Traditional

Important Dough Guidelines

  1. Keep in the fridge for up to 50 days.
    ** Speed up proofing by placing the vacuum-sealed dough in a bowl of hot water. Let it sit for 20 minutes or until the center reaches room temperature. **

  2. Round the dough with flour to prevent sticking, brush with olive oil, put in a bowl, and cover.

  3. Let the dough rise for at least 3.5 hours before using.

  4. Preheat your oven to 475°F or higher, if possible.

    Rounding pizza dough is a crucial step in the pizza-making process.