Pizza pinwheels
Soft pizza dough rolled up with sauce, melty mozzarella and pepperoni, sliced and baked into golden spirals that freeze for lunch boxes.
- 40 min total
- 20 min hands-on
- Anyone can make this
- Serves 6
- About $1.33 a serving
- 360 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 1 package pizza dough
- ⅓ cup pizza sauce
- 1½ cups shredded mozzarella
- 3 oz sliced pepperoni
- 2 tbsp grated parmesan
- 1 cup marinara sauce, warmed, for dipping (optional)
From your pantry
- 1 tbsp all-purpose flour
- ½ tsp Italian seasoning
Each serving has about 360 calories, 17 g protein, 38 g carbs and 15 g fat, and costs about $1.33 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No shredded mozzarella? Provolone slices work.
- No grated parmesan? Parmesan wedge works.
Steps
Tap an underlined word for a quick explanation.
the oven to 400°F and line a with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Dust the counter with the flour, unroll the dough and press it into a rectangle about 10 by 14 inches.
Dolly’s tip: If it keeps shrinking back, leave it 5 minutes to relax and try again.Spread the sauce over the dough, leaving a bare 1-inch strip along one long side.
Scatter the mozzarella, pepperoni and Italian seasoning over the sauce.
Roll the dough up tightly from the long side without the bare strip, then pinch the seam closed.
Cut the log into 12 slices with a serrated knife, sawing gently, and lay them cut side up on the pan.
Dolly’s tip: If the log squishes when you cut it, pop it in the freezer for 10 minutes first.Sprinkle with the parmesan and 15 to 18 minutes, until and the cheese is bubbling.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 16 min
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Cool 5 minutes, then serve with warm marinara for dipping.
Timer: 5 min
Dolly’s tip: To freeze, cool them completely and bag them for up to 3 months. Pack them frozen with an ice pack and they thaw by noon, or warm one in the microwave for 30 seconds.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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