Ingredients

The following ingredients have 18 Servings
  • 1 pizza dough (½ recipe basic pizza dough)
  • ⅓ cup marinara sauce (plus more for dipping)
  • 1 tablespoon fresh oregano, minced
  • 1 garlic clove, minced
  • ½ to ⅔ cup shredded mozzarella
  • 24 to 30 thinly sliced pepperoni
  • 2 tablespoons grated Parmesan
  • ½ cup yellow cornmeal (medium grind)

Instruction

  • Preheat oven to 400°F.
  • Place dough onto a lightly floured surface and roll out to about ⅛ inch thick. (try to get the dough to 9”x12” (or larger if needed)).
  • Spread marinara sauce sparingly over dough and top with oregano and garlic.
  • Sprinkle mozzarella evenly over sauce and finish by topping the dough with the pepperoni. (I like to slightly overlap the pepperoni over one another).
  • Starting at one end, carefully roll dough into a large, tight log and place onto a cutting board, seam side down.
  • Refrigerate for 30 minutes.
  • Remove from refrigerator and cut 1”-1 ½” pinwheels from the log.
  • 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.
  • 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).
  • Allow to cool for 5 minutes and serve with extra marinara sauce for dipping.