Pepperoni Pinwheels

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Pepperoni Pinwheels

When I was younger, pepperoni was my favorite.  When I would go to a pizza place, I’d look at the pinwheels, calzones, rice balls, and think that they must be difficult to make.  Lucky for me, I got to work at a pizza place for about 3 years and was taught to cook.

Pinwheels are simple to make, probably even easier than pizza.  You only need a couple ingredients and you’re good to go.  First off, we will start with on risen dough.  You can get these cold from any supermarket, buy fresh from a pizzeria, or make it yourself.

Pour down some olive oil on a pan and place your dough on top to rise.  Brush a light coat of oil on top as well.  When it has risen, clear off some counter space.  To get the dough to stick properly we will be using that oil (you can also use a drop of water).

Stretch out the dough into a rectangle.  (You’ll notice I didn’t do a great job and have some holes and thin spots.  Luckily for pinwheels it really doesn’t matter)

Sprinkle mozzarella cheese over the dough, leaving about 2 to 3 inches closest to you uncovered.

Press down lightly so that the cheese sticks into the dough.  Cover generously with pepperoni.  You can use little circles or fresh sliced from the deli counter.  I go with the latter only because it’s a lot less pieces to put down this way.  Lightly press into the cheese.

Once more, add a very light layer of cheese.

Now, starting from the far corner, you want to start rolling the dough towards you, wrapping up the contents like a sleeping bag.  Keep this tight. Go left and right to keep even.  Continuously stretch the  dough lightly to avoid air pockets.

     

Once only that little leftover tab is left, you want to stretch it over the roll and seal by lightly pressing down.  Flip so that the seam is facing down.

     

Your roll should be somewhere between 2 and 3 feet long at this point.

Start slicing sections that are about 4″ long.  Trying to keep the cheese and pepperoni inside, gently cup the dough around the edges, place on edge, and press down firmly with your palm.

     

Heat your oven to 350°.  Place a few drops of oil on your pan to avoid sticking.

Place the pinwheels onto the pan, again pressing down and flattening.  These should take around 20-30 minutes to cook.  Let cool for 5 to 10 minutes and enjoy!  These are just as good heated up the next day, so make sure you make extra!

Ingredients:

1 Pizza dough

1 pound sliced pepperoni

1 to 1-1/2 pounds shredded mozzarella

Olive oil

 

Rating:

Pepperoni pinwheels have been one of my favorites for years.  These are just as good as you’re gonna get at any pizzeria, therefore I give these a 10 out of 10.  I’ve never had leftovers last longer than a day.

 

I tried something new with this batch.  My idea was basically to make a deep dish style stuffed pizza, kind of like cinnamon roll style.  So I put 4 large pinwheels in a 9 inch cake pan with some oil on the bottom, sprinkled some more mozzarella on top, then tossed on some shredded pepperoni.  I let this sit out to rise another 10 minutes, hoping it would form together.  The results were more four leaf clover looking than anything else, but still real good, and just another way to serve!

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