Ingredients
Equipment
Method
Prep the dough and filling
- Preheat the oven to 400°F.
- Roll the pizza dough out into a large rectangle on a floured surface.
- Spread half the marinara sauce over the dough, leaving a thin border.
- Top with shredded mozzarella cheese, then scatter mini pepperoni evenly.
- Sprinkle Italian seasoning over the filling.
- Roll the dough up tightly into a log, then slice into 1-inch rounds.
Chill for clean slices
- Chill the rolled log for 10 minutes before slicing to get cleaner, more even pinwheel cuts.
Bake and serve
- Arrange the rounds cut-side up on a baking sheet.
- Brush the tops with melted butter.
- Sprinkle grated parmesan over the rolls.
- Bake for 18 to 20 minutes at 400°F, until golden and bubbling.
- Serve with the remaining marinara sauce for dipping.
Notes
For the cleanest pinwheel cuts, chill the rolled log for 10 minutes before slicing. Store leftovers covered in the fridge for up to 3 days; reheat on a baking sheet at 350°F until warmed through. Freeze baked roll ups for up to 2 months; thaw in the fridge and reheat to re-crisp. For a lighter option, use reduced-fat mozzarella and turkey pepperoni to cut calories while keeping the melty center.