Puff pastry was invented by accident in 1645 when a French apprentice forgot butter in dough—creating 729 layers.
Pepperoni Pizza Pinwheel Wreath
Get ready to impress your guests with this delightful pepperoni pizza pinwheel wreath! Combining gooey cheese, savory pepperoni, and flaky dough, this festive appetizer is a guaranteed hit at your holiday gatherings—and it's super fun for kids to help make! Roll it up, slice it down, and watch as everyone reaches for a tasty bite!
Prep
45
min
Cook
12
min
Serves
8
people
Level
beginner
📝 Ingredients
Shopping List
- 1 cup (79 ml) marinara sauce
- 1 ½ sheets puff pastry
- 1 cup (237 ml) shredded mozzarella or pizza blend cheese
Pantry Items
Amounts also listed in instructions below
- fresh basil (to taste)
- olive oil or butter (to taste)
- pepperonis (to taste)
- sea salt and black pepper (to taste)
👨🍳 Instructions
- 1
Let the puff pastry defrost for at least 30 minutes. Cut the whole puff pastry in half (there should be three halves). Add a thin layer of marinara sauce, then cheese, then pepperoni to all three pieces, leaving a 1-inch edge on all sides. Season with salt and pepper.
- 2
Roll the puff pastry carefully and tightly into a cylindrical shape. Freeze all three rolls for 15 minutes.
- 3
Preheat the oven to 425°F (220°C). Remove the puff pastry from the freezer and slice it into one-inch pinwheels.
- 4
Coat a baking sheet with a little olive oil, butter, or cooking spray, and arrange the pinwheels in a wreath shape on the baking sheet, making sure they’re all touching. Coat the pinwheels with a little oil or melted butter.
- 5
Bake the pinwheel wreath until it’s flaky and golden, about 12 minutes. Remove the wreath and garnish with fresh basil leaves.
💡 Pro Tips
- ✓Freeze puff pastry rolls for exactly 15 minutes to firm the butter layers without fully solidifying - this prevents tearing during slicing while maintaining distinct laminated layers that create flakiness.timing15 minutes
- ✓Keep marinara sauce layer under 2mm thick (about 1 tablespoon per half sheet) because excess moisture creates steam that breaks down puff pastry's butter layers and prevents proper rise.technique2mm thickness
- ✓Arrange pinwheels touching each other because adjacent pieces support each other's structure during baking, preventing unraveling and creating uniform golden browning through heat reflection.technique
- ✓Brush pinwheel tops with fat (oil or butter) to achieve Maillard browning at 425°F - without it, the surface remains pale because puff pastry's low protein content doesn't brown effectively on its own.ingredient425°F
- ✓Use a sharp knife dipped in flour between cuts to slice frozen rolls cleanly - dull blades compress and seal the pastry edges, preventing proper puffing during baking.equipment
Share this recipe
Prep
45
min
Cook
12
min
Serves
8
people
Level
beginner
Share this recipe
Puff pastry was invented by accident in 1645 when a French apprentice forgot butter in dough—creating 729 layers.
Pepperoni Pizza Pinwheel Wreath
Get ready to impress your guests with this delightful pepperoni pizza pinwheel wreath! Combining gooey cheese, savory pepperoni, and flaky dough, this festive appetizer is a guaranteed hit at your holiday gatherings—and it's super fun for kids to help make! Roll it up, slice it down, and watch as everyone reaches for a tasty bite!
📝 Ingredients
Shopping List
- 1 cup (79 ml) marinara sauce
- 1 ½ sheets puff pastry
- 1 cup (237 ml) shredded mozzarella or pizza blend cheese
Pantry Items
Amounts also listed in instructions below
- fresh basil (to taste)
- olive oil or butter (to taste)
- pepperonis (to taste)
- sea salt and black pepper (to taste)
👨🍳 Instructions
- 1
Let the puff pastry defrost for at least 30 minutes. Cut the whole puff pastry in half (there should be three halves). Add a thin layer of marinara sauce, then cheese, then pepperoni to all three pieces, leaving a 1-inch edge on all sides. Season with salt and pepper.
- 2
Roll the puff pastry carefully and tightly into a cylindrical shape. Freeze all three rolls for 15 minutes.
- 3
Preheat the oven to 425°F (220°C). Remove the puff pastry from the freezer and slice it into one-inch pinwheels.
- 4
Coat a baking sheet with a little olive oil, butter, or cooking spray, and arrange the pinwheels in a wreath shape on the baking sheet, making sure they’re all touching. Coat the pinwheels with a little oil or melted butter.
- 5
Bake the pinwheel wreath until it’s flaky and golden, about 12 minutes. Remove the wreath and garnish with fresh basil leaves.
💡 Pro Tips
- ✓Freeze puff pastry rolls for exactly 15 minutes to firm the butter layers without fully solidifying - this prevents tearing during slicing while maintaining distinct laminated layers that create flakiness.timing15 minutes
- ✓Keep marinara sauce layer under 2mm thick (about 1 tablespoon per half sheet) because excess moisture creates steam that breaks down puff pastry's butter layers and prevents proper rise.technique2mm thickness
- ✓Arrange pinwheels touching each other because adjacent pieces support each other's structure during baking, preventing unraveling and creating uniform golden browning through heat reflection.technique
- ✓Brush pinwheel tops with fat (oil or butter) to achieve Maillard browning at 425°F - without it, the surface remains pale because puff pastry's low protein content doesn't brown effectively on its own.ingredient425°F
- ✓Use a sharp knife dipped in flour between cuts to slice frozen rolls cleanly - dull blades compress and seal the pastry edges, preventing proper puffing during baking.equipment