Pepperoni Pinwheel
Pinwheels are easy to execute and provide your customers with a familiar twist on a classic Pepperoni pizza. Make sure to let your customers know you offer smaller, snack size portions as 2/3 say a snack-specific menu is incentive to visit (Source: 2024 Grande Proprietary Consumer Snacking Study)
Course: Snack
Yield: 6 pinwheels
Ingredients
- 17 oz. Pizza dough ball, slacked
- 8 oz. Grande East Coast Blend®
- 25 slices Pepperoni
- 1 oz. Grande Parmesan, grated
- 3.5 oz. Tomato sauce
- Olive Oil, to taste
- Basil, to taste
- 18 slices Pepperoni, cooked
- Hot honey, to taste
Directions
- On a lightly oiled surface, stretch pizza dough to approximately 13” x 13” x 2mm thick.
- Spread 8 oz. Grande East Coast Blend over the dough, 1/4” from the edge.
- Add 25 slices of Pepperoni and dollop 3.5 oz. tomato sauce over dough.
- Sprinkle with 1 oz. Grande Parmesan, grated.
- Roll the dough on itself making sure to seal the seam.
- Slice the roll into six 1.5” pieces
- On a pizza pan covered with parchment paper, arrange the pinwheels, slightly pressing them to make them wider and shorter to allow for better cooking throughout the layers.
- Bake at 500°F for approximately 9 minutes or until the dough is golden brown.
- Top each pinwheel with 3 slices of pepperoni, basil and hot honey.
