These Pizza Pinwheels are one of those magical recipes that check all the boxes. Hot or cold? Check. Snack or lunch? Absolutely. Make-ahead and freezer-friendly? Yes, please. They’re everything you love about pizza, just rolled up in flaky puff pastry for a fun, bite-sized twist.
And what I love most? You can fill them with whatever pizza toppings your heart desires. For me, that means loads of veggies and cheese. But the real beauty of this recipe is that it’s totally versatile and customizable. Whether you’re making them for a party, a lunchbox, or just for freezing ahead, these pinwheels have your back.
Ingredients You’ll Need
To make about 20 pinwheels, you’ll need just one sheet of puff pastry and a few simple pizza toppings:
- Tomato sauce – just enough to lightly coat the dough
- Red onion – thinly sliced for sharpness
- Bell pepper – cut into strips for bite and color
- Salami – or skip it for a vegetarian version
- Grated cheese + mozzarella – because more cheese is more fun!
Be careful not to overload the pastry — the more you add, the harder it is to roll and slice neatly. A light hand goes a long way.
How to Make Pizza Pinwheels (Step-by-Step)
First things first: only take your puff pastry out when you’re ready to use it. If it sits too long at room temperature, it will soften too much and make rolling more difficult.
Unroll the pastry and lay it flat. Spread a thin layer of tomato sauce over the surface — don’t go all the way to the top edge, as the sauce will shift while rolling. Keep it light! Too much sauce will make things messy and soggy.
Next, sprinkle the thinly sliced onion all over. For the bell pepper strips, lay them down in three horizontal rows with small spaces in between. Do the same with your salami slices. This layout helps the dough roll more easily and evenly.
Now it’s cheese time. Sprinkle your grated cheese and shredded mozzarella over the top. Don’t pile it too high — it will melt and spread in the oven.
Working from the bottom edge, roll the pastry tightly like a jelly roll. Use both hands to guide it into a firm, even log. Don’t worry if a bit of filling falls out — just tuck it back in.
Once rolled, slice the log into two equal halves, then cut each half into 10 even pieces. A very sharp knife is key here — and if it sticks, run it under cold water between cuts for cleaner slices.
Place the pinwheels on a parchment-lined baking tray, spacing them slightly apart. Bake in a preheated oven at 400°F (200°C) for about 30 minutes, or until the pastry is golden brown and the cheese is bubbling.
Let them cool slightly before serving — or cool completely if packing them up to freeze or travel with.
Why You’ll Love These Pizza Pinwheels
- Great hot or cold – serve as appetizers, snacks, or mini meals
- Freezer-friendly – perfect for batch prepping
- Totally customizable – add any toppings you love
- Crowd-pleasing – cheesy, crispy, and so fun to eat
- Easy to make – just roll, slice, and bake!
Tips for Perfect Pinwheels
- Don’t overload the dough – less is more when it comes to sauce and cheese
- Keep puff pastry cold – it’s much easier to work with
- Cut with a sharp knife – a dull one will mash the pastry
- Bake until golden and crisp – underbaked pinwheels won’t hold their shape
- Freeze before or after baking – both options work well
📌 Pizza Pinwheels (Recipe Card)
Servings: 20 pinwheels
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 1 roll puff pastry (standard size, thawed or fresh)
- ⅓ cup tomato sauce (just enough to thinly spread)
- ½ red bell pepper, sliced into thin strips
- ½ small red onion, very thinly sliced
- 6–8 slices salami
- ⅔ cup grated cheese
- 1 cup shredded mozzarella
Equipment:
- Sharp knife
- Baking sheet
- Parchment paper
- Cutting board
Instructions:
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Unroll the puff pastry and lightly spread tomato sauce over the surface, leaving a small border at the top.
- Sprinkle red onion over the sauce. Lay bell pepper strips in three spaced rows. Do the same with the salami.
- Evenly sprinkle both grated cheese and shredded mozzarella over everything.
- Starting from the bottom edge, tightly roll the pastry into a log.
- Cut the log in half, then slice each half into 10 pieces using a sharp knife (rinse the blade between cuts if needed).
- Place the pinwheels flat on the baking sheet. Bake for 30 minutes, or until golden brown and the cheese is bubbly.
- Let cool slightly before serving.
