Categories: Appetizers
Ingredients
- 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)
Directions
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Preheat oven to 400°F.
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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))
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Spread marinara sauce sparingly over dough and top with oregano and garlic.
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Sprinkle mozzarella evenly over sauce and finish by topping the dough with the pepperoni. (I like to slightly overlap the pepperoni over one another)
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Starting at one end, carefully roll dough into a large, tight log and place onto a cutting board, seam side down.
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Refrigerate for 30 minutes.
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Remove from refrigerator and cut 1”-1 1/2” pinwheels from the log.
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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.
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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)
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Allow to cool for 5 minutes and serve with extra marinara sauce for dipping.
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Makes 16-20