Skip to main content

Pizza Pinwheels

pizza pinwheels

These “wheels” are a favorite of my 9-year old grandson Max. They’re perfect to pack in his lunchbox. For a cute presentation for a party, serve them on wooden skewers. Fun buns!

  • Duration
  • Cook Time
  • Prep Time
  • 32 medium or 24 large ServingsServings



  • 3 cups flour (part whole wheat flour can be used)
  • 2 teaspoons instant or bread machine yeast (see Note)
  • 1/2 teaspoon salt
  • 11/4 cups lukewarm water (100˚F)
  • 2 tablespoon olive oil


  • 8 oz. chilled mozzarella cheese (2 cups grated)
  • 1 cup tomato sauce or pizza sauce


1 Place flour, yeast and salt in a food processor or large bowl. Mix until well combined. Gradually drizzle in water and oil and mix until dough gathers together to form a soft dough. If dough seems dry, add 1 to 2 tablespoons water. Dough should be slightly sticky.
2 Turn out onto a lightly floured surface and knead for 1 to 2 minutes, until smooth and elastic.
3 Rub surface of dough lightly with oil and place in large resealable plastic bag or bowl. Let rise at room temperature until doubled, 1 1/2 to 2 hours. (You can refrigerate it for up to 4 days or freeze for up to 1 month. Bring to room temperature before shaping.)
4 Punch down dough and divide in half. Working with 1 piece at a time, roll out thinly on a lightly floured surface into a long, narrow rectangle (7 x 15 inches for smaller pinwheels, 9 x 12 inches for larger ones). If dough is too elastic, let rest a few minutes for easier rolling.
5 Spread half the tomato sauce to within 1" of edges of dough. Sprinkle with half the cheese. Roll up from long edge into a tight log and pinch seam firmly to seal.  Gently stretch log to elongate it. Cut with a serrated knife into 1-inch slices (12 to 16 slices per log, depending on size).
6 Place slices cut side up on parchment lined baking sheets, about 2 inches apart.  Repeat with remaining dough and filling. Cover with a towel and let rise for 20 to 30 minutes.
7 Bake 1 batch at a time in preheated 375˚F oven until golden. Smaller pinwheels take 12 to 15 minutes; larger pinwheels take 15 to 18 minutes. Cool slightly, and then use a sharp knife to trim off any filling that leaks out during baking.

Reheats and/or freezes well.
Note: If using active dry yeast, don’t add it to the flour mixture. Sprinkle yeast over 1/4 cup lukewarm water called for in the recipe.  Let stand 5 to 10 minutes, and then stir to dissolve.

Sneaky Cuisine: Purée some cooked veggies (e.g., carrots, squash, spinach) into the tomato sauce to boost nutrients and fiber.

This recipe was originally published in Joy of Kosher with Jamie Geller Magazine (Bitayavon Summer issue 2012) – to get more recipes like these and more pizza variations subscribe now!

Publish date: