Ingredients:

  • 2 cups All-Purpose Flour (plus extra for dusting)
  • 1 tsp Fine Sea Salt
  • 1 tsp Instant Dry Yeast
  • ¾ cup Warm Water (about 105°F / 40°C)
  • 2 Tbsp Extra Virgin Olive Oil
  • 1/2 cup Marinara or Pizza Sauce (thick)
  • 6 oz Low-Moisture Mozzarella, shredded
  • 4 oz Provolone or Mature Cheddar, shredded
  • 1/4 cup Freshly Grated Parmesan Cheese
  • 5 oz Sliced Pepperoni, thin cut
  • 1 tsp Dried Oregano
  • 1/2 tsp Garlic Powder
  • 1 large Egg, beaten (for egg wash)
  • 1 Tbsp Melted Unsalted Butter (for finishing glaze)

Instructions:

  1. Prepare the Dough: If making from scratch, combine the dry dough ingredients (flour, salt, yeast), then mix in warm water and olive oil until a shaggy dough forms. Knead for 5-7 minutes until smooth. Let rest for 10 minutes. (Skip this if using store-bought dough/pastry).
  2. Preheat Oven: Set oven temperature to 400°F (200°C). Line the baking sheet with parchment paper.
  3. Roll the Dough: On a lightly floured surface, roll the dough into a large, thin rectangle, approximately 12 x 18 inches (30 x 45 cm) and about ⅛ inch (3 mm) thick.
  4. Spread the Base: Leave a 1-inch (2.5 cm) border on one of the long edges (this border will seal the roll). Evenly spread the marinara sauce over the remaining dough surface.
  5. Layer the Cheese: Mix the shredded mozzarella, provolone, parmesan, oregano, and garlic powder together. Sprinkle this cheese mixture evenly over the sauce, ensuring the cheese goes right up to the edges (but not onto the reserved 1-inch border).
  6. Add Pepperoni: Layer the pepperoni slices over the cheese, overlapping slightly to ensure every slice gets filling.
  7. Roll Tightly: Starting from the long edge opposite the 1-inch border, roll the dough tightly like a Swiss roll. Brush the reserved 1-inch border with a little water or egg wash and press firmly to seal the seam.
  8. Chill and Firm Up: Wrap the dough log tightly in cling film and place it in the freezer for 20 minutes (or the refrigerator for 30-40 minutes). This step ensures clean slices.
  9. Slice the Pinwheels: Once firm, unwrap the log. Using a very sharp knife, slice the log into rounds approximately ¾ inch (2 cm) thick.
  10. Arrange and Glaze: Place the pinwheels flat side down on the prepared baking sheet, leaving about 1 inch between them. Brush the tops of the pinwheels with the beaten egg wash.
  11. Bake: Bake for 18 to 20 minutes, or until the crust is deeply golden brown and the cheese is bubbling and melted.
  12. Finish and Serve: Immediately upon removing from the oven, brush the baked pinwheels lightly with the melted butter for shine and flavour. Allow to cool slightly before serving warm.