Ingredients:
- 1 lb (450 g) Fresh or Store-Bought Pizza Dough, proofed and ready to roll
- 2 Tbsp All-Purpose Flour, for dusting
- 1 Tbsp Extra Virgin Olive Oil
- 1 cup (120 g) Low-Moisture Mozzarella Cheese, shredded
- 1/4 cup (25 g) Freshly Grated Parmesan Cheese
- 5 oz (140 g) Thinly Sliced Pepperoni
- 1 tsp Dried Oregano
- 1/2 tsp Garlic Powder
- 1 Large Egg
- 1 Tbsp Cold Water
- 1/2 tsp Dried Parsley or Flaky Salt, for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Line a standard baking sheet with parchment paper.
- Lightly dust a clean work surface with flour. Turn out the pizza dough.
- Using a rolling pin, roll the dough into a large, thin rectangle, approximately 10 x 14 inches (25 x 35 cm) and roughly 1/8 inch (3 mm) thick.
- Lightly brush the entire surface of the dough with the 1 Tbsp of olive oil, leaving a 1-inch (2.5 cm) border along one of the long edges (this will be the seam).
- Evenly sprinkle the shredded mozzarella, Parmesan, oregano, and garlic powder over the oiled dough rectangle, avoiding the reserved 1-inch border.
- Distribute the pepperoni slices evenly over the cheese layer. Ensure the filling is spread thinly.
- Starting from the long edge opposite the reserved border, roll the dough tightly, like a Swiss roll.
- Pinch the reserved edge firmly to seal the roll. Roll the log so the seam rests face-down.
- Using a very sharp knife or unflavoured dental floss, cut the roll into 12–14 equally sized 1-inch (2.5 cm) thick slices.
- Place the pinwheels cut-side up on the prepared baking sheet, leaving about 1 inch (2.5 cm) between them.
- In a small bowl, whisk the egg and cold water to create the egg wash. Brush the tops and sides of the pinwheels generously. Sprinkle with flaky salt or dried parsley, if desired.
- Bake for 18–20 minutes, or until the dough is puffed up, deeply golden brown, and the cheese is melted and bubbling slightly.
- Allow the pinwheels to cool on the tray for 5 minutes before serving (this allows the cheese to set).