Pepperoni Pizza Pinwheels
with Marinara & Arugula Salad
We’re channeling classic pizza-house vibes for this satisfying casual meal. Pizza dough is rolled up with mozzarella and pepperoni and then baked to golden brown perfection. Of course there’s marinara sauce on the side for dipping, plus an arugula salad with Parmesan to complete this comforting classic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
5 ounce
Marinara Sauce
3.5 ounce
Pepperoni
2 ounce
Arugula
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1.5 cup
Mozzarella Cheese
(Contains: Milk)
2 unit
Pizza Dough
(Contains: Wheat)
1.5 ounce
Italian Dressing
(Contains: Milk)
Not included in your delivery
Salt
Pepper
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position (middle and top positions for 4 servings if both your pans won’t fit on middle rack) and preheat oven to 450 degrees. Wash and dry produce. • Lightly coat a baking sheet (two sheets for 4) with a drizzle of olive oil. Roll dough on baking sheet to coat all over with oil. Place dough balls on sheet at least 3 inches apart and cover with a clean kitchen towel; let rest at room temperature for 20 minutes. • Lightly coat a 10- to 12-inch ovenproof pan (two ovenproof pans for 4) with a drizzle of olive oil. TIP: If you’ve got a cast-iron pan, use it here!
• Once dough has rested 20 minutes, carefully press and stretch each dough ball into a rough rectangle (the dough is stretchy and the shapes won’t be perfect—that’s OK!). • Cover with a clean kitchen towel and let rest 12 minutes more (this will make the next step easier!).
• Once dough has rested 12 minutes more, reshape each piece into a rough rectangle by gently pulling the corners. • Evenly divide mozzarella between dough pieces, leaving a 11⁄2-inch border at the top (one of the short edges); top with pepperoni in a single layer. • Gently roll up each piece of dough, starting with bottom short edge, to form a log. Carefully transfer, seam sides down, to a cutting board.
• Slice each dough log crosswise into eight pinwheels; place in a single layer, cut sides up, in prepared pan. • Bake on middle rack until golden brown and dough in center of pan is cooked through, 20-25 minutes. (If using middle and top racks for 4 servings, swap rack positions halfway through baking.)
• Once pinwheels are done, let rest for 3 minutes. Place marinara in a small microwave-safe bowl. Cover tightly with plastic wrap and microwave until warmed through, 30-45 seconds. • In a medium bowl, toss together arugula, dressing, Parmesan, salt, and pepper until evenly coated.
• Serve pepperoni pizza pinwheels and arugula salad family style, with marinara on the side for dipping.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty pinwheels, though some found them a bit bland. Adding garlic butter or extra seasoning boosted flavor 🍕.
- Ease of prep: Dough was tricky to work with for some; letting it rest properly helped. Consider using parchment paper to prevent sticking.
- Suggestions: Try brushing with garlic butter and sprinkling Parmesan before baking. Some preferred making it as a regular pizza or calzone.
- Leftovers: Several mentioned making extra to freeze and reheat in the air fryer for quick snacks later.
- Cooking tips: Watch cooking time closely; some found 18-20 minutes at 450°F was enough to avoid burning.
- Salad: The arugula salad was divisive; some loved it, others preferred a milder lettuce mix or added cherry tomatoes for freshness.
