Stuffed Pepperoni Pizza Rolls

Course: Appetizer

Cuisine: American

Prep Time: 20

Cook Time: 20

Chill Time: 20

Total Time: 1

Servings: pinwheels

Calories: 119kcal

Pastry dough is stuffed with cheese, marinara, and pepperonis to make these stuffed pepperoni pinwheels.

Preheat oven to 350°F
Roll out the pastry dough onto a piece of aluminum foil set on a flat work surface.
8 ounces puff pastry dough
Pinch together any seams of the dough that are coming apart. You want one sheet of dough. (This is a drawback to using puff pastry dough. I tried this recipe with pizza dough and it did not work nearly as well, the rolls grew apart. I recommend using the puff pastry dough and just pinching together any seams that are open)
Spread marinara sauce over the dough, leaving about ½ inch on each side.
¼ cup marinara sauce
Cover marinara with cheese and pepperonis. Don't overstuff. Less is more when you roll the dough.
1½ cups freshly shredded mozzarella cheese, ¼ cup mini pepperonis
Roll the dough length-wise (the long edge), creating one long roll.
Fold the foil around the tube of dough and place in freezer for 20-40 minutes. This is optional but will help the roll keep its shape as you cut it later.
Take the dough out of the freezer and cut into ¾-inch rolls. I used a bread knife and that worked well.
Place cut rolls onto a baking sheet sprayed with nonstick spray.
Bake for 20 minutes until bubbly and golden brown.
Sprinkle with parmesan cheese and basil if desired.
Freshly grated Parmesan cheese, Chopped fresh basil

Recipe adapted from the amazing site, I Heart Nap Time!

Leave a gap at the edge of the pastry when you add the marinara to allow for spread.
Don't be tempted to go overboard with the fillings, as the pastry can rip.
Allow time to thaw your puff pastry to room temperature before using.
Nutritional information does not include optional toppings.

Storage: Store pepperoni pizza rolls in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.