Equipment
Ingredients
Base and Filling
- 450 g pizza dough, room temperature
- 100 g provolone cheese, sliced
- 100 g deli ham, thinly sliced
- 100 g pepperoni, sliced
- 100 g mozzarella cheese, shredded
Egg Wash and Finish
- 1 egg, beaten
- 30 ml olive oil
- 3 g garlic powder
- 2 g dried oregano
- 30 g parmesan cheese, grated
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Roll out the pizza dough on a lightly floured surface into a rectangle approximately 30 by 40 centimeters.
Layer the sliced provolone, deli ham, pepperoni, and shredded mozzarella evenly over the dough, leaving a 2-centimeter border around the edges.
Starting from one long edge, tightly roll the dough into a log. Pinch the final seam firmly to seal the contents inside.
Cut the log into 12 equal slices using a serrated knife. Arrange the slices cut-side up on the prepared baking sheet, leaving space between them.
Lightly brush the beaten egg over the exposed edges of the dough.
Bake at 200°C (400°F) for 15 to 18 minutes, or until the dough is deeply golden and the cheese is bubbling and starting to brown.
While the pinwheels bake, mix the olive oil, garlic powder, dried oregano, and grated parmesan in a small mixing bowl.
Brush the garlic parmesan oil mixture over the warm pinwheels immediately after removing them from the oven.
Let the pinwheels rest for 5 to 10 minutes to allow the cheese to set slightly before serving.
Chef's Notes
- Always use low-moisture mozzarella rather than fresh mozzarella. Fresh mozzarella releases too much water during baking and will ruin the structure of the dough.
- For the neatest presentation, ensure your dough is at room temperature before rolling so it doesn't snap back, and remember to use a sharp serrated knife to cut the log.
- Serve these alongside a bowl of warm marinara or pizza sauce for dipping to recreate the full pizzeria experience.
- If preparing ahead of a party, assemble and slice the pinwheels, place them on the baking sheet, and cover tightly in the refrigerator for up to 4 hours before baking.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 2 months — Freeze fully cooled pinwheels in a single layer before transferring to a freezer-safe bag.
Reheating: Reheat in a 175°C (350°F) oven for 5 to 8 minutes until warmed through and crisp.
