Pepperoni Pizza Pinwheels

• 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.