Ingredients
- 1 sheet pizza dough (about 400 g)
- 1/2 cup shredded mozzarella cheese (60 g)
- 1/2 cup part-skim ricotta cheese (120 g)
- 1/2 cup diced turkey pepperoni or halal pepperoni (70 g)
- 1/4 cup pizza sauce (60 ml)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning
- 1 tablespoon olive oil
- 2 tablespoons grated parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Lightly flour a clean surface and roll the pizza dough into a rectangle about 10 × 14 inches.
- Spread the pizza sauce evenly over the dough, leaving a small border around the edges.
- In a small bowl, mix the ricotta cheese with garlic powder and Italian seasoning, then spread evenly over the sauce.
- Sprinkle the shredded mozzarella cheese across the dough.
- Add the diced halal pepperoni evenly over the cheese.
- Starting from the long side, tightly roll the dough into a log.
- Using a sharp knife, slice the roll into pieces about 1 to 1½ inches thick.
- Place the pinwheels cut-side up on the prepared baking sheet.
- Brush the tops with olive oil and sprinkle with grated parmesan cheese.
- Bake for 15–18 minutes until golden brown and the cheese is melted.
- Let cool slightly and garnish with chopped parsley before serving if desired.
Notes
- Roll the dough tightly to keep the pinwheels from unrolling while baking.
- Use a thin layer of sauce to prevent the dough from becoming soggy.
- These pinwheels can be prepared ahead and refrigerated before baking.
- They freeze well after baking for up to 2 months.
- Serve with marinara, garlic sauce, or ranch for dipping.
- Prep Time: 15 minutes
- Cook Time: 15–18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Halal
Nutrition
- Serving Size: 2–3 pinwheels
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 35 mg
