Hi! Back again with another great game day recipe. This is actually one of my favorite recipes on the entire site. I LOVE this recipe. These are like pizza rolls that don’t explode in your mouth and burn your tongue for a month. These little babies have the perfect amount of crisp on the edges, a good amount of cheese / meat / sauce to crust ratio, and they are way more fun to eat (and look at!) than actual pizza. I really hope you make these!
Some people like deep dish, some like thin. Some people like extra cheese, some people like white pizza. Some people like crusts, and some people throw them back into the pizza box like a chicken bone you just finished sucking clean. I do not understand the people that do the latter. Pizza crusts are like free bread sticks. Why would you not want to eat a free bread stick? In my opinion the ONLY reason to throw the crust away is because the good portion of the pizza is so packed with delicious stuff you want to make room for more. That is the only acceptable reason to me. That’s it. So these Pizza Wheels we have going on today are amazing. Why you ask? Because there is crust ALL THE WAY AROUND, so you get crust in EVERY single bite. The cornmeal in this recipe ensures your crust is crispy and delicious, the way a legit crust should be. I am pretty obsessed with this recipe, and I feel like all you crust people will be too. If you’re not so much into crust, that’s ok. You’re weird, but you will still love these.
1 (fresh) store bought pizza dough or 1/2 recipe basic pizza dough
1/3 cup marinara sauce (plus more for dipping)
1 tablespoon fresh oregano, minced
1 garlic clove, minced
1/2-2/3 cup shredded mozzarella
24-30 thinly sliced pepperoni
2 tablespoons grated Parmesan
1/2 cup yellow cornmeal (medium grind)
1. Preheat oven to 400°F.
2. Place dough onto a lightly floured surface and roll out to about 1/8 inch thick. (try to get the dough to 9”x12” (or larger if needed))
3. Spread marinara sauce sparingly over dough and top with oregano and garlic.
4. Sprinkle mozzarella evenly over sauce and finish by topping the dough with the pepperoni. (I like to slightly overlap the pepperoni over one another)
5. Starting at one end, carefully roll dough into a large, tight log and place onto a cutting board, seam side down.
6. Refrigerate for 30 minutes.
7. Remove from refrigerator and cut 1”-1 1/2” pinwheels from the log.
8. Dredge one cut side of each pinwheel in the cornmeal until well coated and place (cornmeal side down) onto a baking sheet lined with parchment or using a little bit of cooking spray.
9. Sprinkle top of each wheel with a small amount of Parmesan and bake for 16-20 minutes or until golden brown. (in the last 5-7 minutes check the bottoms to make sure they’re not burning)
10. Allow to cool for 5 minutes and serve with extra marinara sauce for dipping.