Pizza Pinwheels

Pizza pinwheels are a super easy, family-friendly lunch or dinner. Maddxe with soft pizza dough and your favorite toppings rolled up then sliced into rounds. Once they’re baked, they become cheesy and delicious bites that your whole family will love. We can never get enough pizza around here! If you’re the same, make sure to…

Pizza Pinwheels

Pizza pinwheels are a super easy, family-friendly lunch or dinner. Maddxe with soft pizza dough and your favorite toppings rolled up then sliced into rounds. Once they’re baked, they become cheesy and delicious bites that your whole family will love.

We can never get enough pizza around here! If you’re the same, make sure to check out this Air Fryer, Taco, and this Fruit Pizza for dessert!

A closeup of pizza pinwheels on a plate with dipping sauce.

Pizza Pinwheels Recipe

Pizza pinwheels is the most fun way to eat pizza ever. After assembling your pizza, roll it up then slice it into rounds and bake it. The round, handheld bites are way more exciting to eat than the traditional triangles.

They’re also extra cheesy as some of the cheese melts out and and gets crispy around the edges. And who doesn’t love crispy cheese? It’s one of the best things in the world! This recipe is kid-friendly and was deemed, “the best pizza ever” by our youngest taste-tester. When you need to get a quick lunch or dinner on the table, this is the recipe you want to make!

How to Make Easy Pizza Pinwheels

These easy pinwheels is an incredibly simple recipe made in just four steps. If you’re using store-bought pizza dough and sauce you’ll have your pizza pinwheels on the table in about 30 minutes.

  1. Prepare Dough: Lay the dough out on a flat surface. We use the backside of an 18″x13″ baking sheet as it’s just the right size.
  2. Sauce: Spread a thin layer of pizza sauce over the dough then add your toppings and cheese.
  3. Pinwheel: Roll the pizza into a log then slice it into 8 pieces.
  4. Bake: Bake the pizza then dig in!
4 pictures showing how to make pizza pinwheels.

What Kind of Pizza Dough Should I Use?

The pizza pinwheels in the pictures are made with Pillsbury pizza crust. This crust is the type in a tube that pops open. Other types of store-bought pizza dough will work, too. If you’re feeling a bit more adventurous and want the best crust ever, try our no knead pizza dough. You’ll need to think ahead as it takes a bit of time to rise, but it is 100% worth the wait!

What Kind of Pizza Sauce Should I Use?

In recipe testing, we used store-bought pizza sauce. For us, pizza pinwheels are a quick and easy recipe so we usually reach for the jar of pizza sauce in our pantry when making them. But nothing beats homemade pizza sauce. If you have an extra 15 minutes to spare, try making this easiest homemade marinara sauce to use on the pizza. You won’t regret it!

You can also try other pizza sauces like pesto, alfredo sauce, or buffalo sauce.

Pinwheel Pizza Toppings to Try

You can use all your favorite pizza toppings to make pizza pinwheels. A word of warning: don’t go crazy and add a ton of toppings or the pinwheels may fall apart; less is more!

Here are a few of our favorite combinations:

  • Pepperoni + sautéed mushrooms
  • Cooked Italian sausage + red peppers + onions
  • Pepperoni + olives + green peppers
  • Pesto + artichoke hearts + feta
  • Crispy bacon + caramelized onions + spinach
Ham and pineapple pizza pinwheels on a baking sheet.

Should I Serve Pizza Pinwheels with a Dip?

While these pizza pinwheels don’t technically need a dip, dipping makes eating more fun. Mix it up or try new things! These dips are perfect for dipping and adding to the flavor.

Easiest Homemade Marinara

The Famous Fry Sauce

The Best Homemade Alfredo Sauce Recipe Ever!

Homemade Ranch Dressing

Can Pizza Pinwheels Be Reheated?

Yes! While pizza is always best fresh, leftovers can absolutely be reheated. They are best warmed up in the oven or for a few seconds in a microwave.

A white plate with pizza pinwheels and a red dipping sauce.

Dinner

Skillet Pizza

Dinner

5 Minute Air Fryer Biscuit Pizzas

Dinner

Bubble Pizza

A white plate with pizza pinwheels and a red dipping sauce.
Print

Pizza Pinwheels

Pizza pinwheels are a super easy, family-friendly lunch or dinner. They're made with soft pizza dough and your favorite toppings rolled up then sliced into rounds. Once they're baked, they become cheesy and delicious bites that your whole family will love.
Course Appetizer, Dinner
Cuisine American
Keyword pizza pinwheels
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 239kcal
Author Kristen Stevens

Ingredients

  • 1 pizza dough (see notes)
  • ½ cup pizza sauce
  • 3 ½ ounces thinly sliced ham
  • ½ cup pineapple tidbits
  • 10 ounces shredded mozzarella
  • 2 tablespoons minced chives (optional)

Instructions

  • Preheat your oven to 425 degrees.
  • Form the pizza dough into a rectangluar shape. The backside of an 18"x13" baking sheet works great for this.
  • Spread the pizza sauce over the dough, leaving ½ inch without the sauce at one of the short ends. Add the ham, pineapple, and mozzarella over the sauce.
  • Roll the pizza, starting at the short end with the sauce right to the edge. Use the edge without the sauce to seal the roll, pinching the dough together a little, if necessary.
  • Cut the pizza roll into 8 equal pieces. Place the pieces on a non-stick or parchment paper-lined pan. Bake for 20 minutes, until the pizza dough is cooked. Sprinkle the top with some minced chives, if using.

Notes

This recipe was tested with store-bought pizza dough – the type in a tube that pops open. If you’d like the best dough, use our homemade pizza dough recipe. 

Nutrition

Calories: 239kcal | Carbohydrates: 27g | Protein: 12g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 656mg | Potassium: 96mg | Fiber: 1g | Sugar: 6g | Vitamin A: 313IU | Vitamin C: 2mg | Calcium: 183mg | Iron: 2mg
Source : The Recipe Critic More   

What's Your Reaction?

like
0
dislike
0
love
0
funny
0
angry
0
sad
0
wow
0

Next Article

Spiral Sweet Potato Bake

Meet your new favourite sweet potato recipe! Set in a mesmerising ringed pattern, this Sweet Potato Bake is simple to make, eye-catching and tastes even better than it looks. Here’s an excellent, special occasion-worthy side dish that’s still easy enough for dinner tonight! A sweet potato side dish to impress! I actually don’t have that... Get the Recipe The post Spiral Sweet Potato Bake appeared first on RecipeTin Eats.

Spiral Sweet Potato Bake

Meet your new favourite sweet potato recipe! Set in a mesmerising ringed pattern, this Sweet Potato Bake is simple to make, eye-catching and tastes even better than it looks. Here’s an excellent, special occasion-worthy side dish that’s still easy enough for dinner tonight!

A sweet potato side dish to impress!

I actually don’t have that many sweet potato side dishes in my repertoire. I think it’s because when I think of potato side dishes, I tend to think crispy (like Duck Fat Potatoes) or creamy and cheesy (like Potato Dauphinoise). So sweet potatoes are never my natural choice. For one, cream + cheese + sweet potato sounds like an odd combination to me (perhaps someone can prove me wrong here). Secondly, sweet potato just doesn’t properly bake up to be crispy like regular potatoes do.

So I decided it was time to expand my sweet potato collection. This spiral Sweet Potato Bake is what I’ve come up, to put an eye-catching spin on an otherwise straightforward bake!

Close up of Sweet Potato Bake( side dish)

What you need to make this Sweet Potato Bake

Here’s what you need to make this dish:

Ingredients in Sweet Potato Bake( side dish)

How to make a spiral Sweet Potato Bake

How to make Sweet Potato Bake( side dish)
  1. Slice sweet potato – Leave the skin on and slice the potatoes 3-4mm thick. You can make short work of this if you have a mandoline that can slice them to this thickness. We don’t want them too thin or they’ll flop over when you try to arrange them;

  2. Toss – In a large bowl, toss the sweet potato slices with butter, oil, salt, pepper, garlic and rosemary. It’s best to use your hands. Separate the slices as you do this because they tend to stick together. We want each slice nicely coated!

  3. Arrange in skillet – Arrange the sweet potato slices in an ovenproof skillet (mine is 26cm / 11″) in circles. (Yep, you got me, it’s not a true spiral! But rings actually make more sense here to fill the skillet properly.) To do this, gather a stack at a time (photo 3) and place them in the skillet on its side (photo 4). Continue placing end to end until you’re three quarters of the way around the skillet. Then push them over so they overlap each other. As they spread out, they should fill the perimeter of the skillet.

    Other shapes: It doesn’t have to be round and it doesn’t have to be a skillet. I used my cast iron skillet because it looks great against the orange potato plus it retains heat so well. You can use a baking dish – round, oval or a 25cm/10″ square one. For square or rectangle dishes, I suggest arranging them in lines rather than spiral;

  4. Arranging in skillet (continued) – As described in step 3 above;

  5. Fill centre – Now do a small overlapping circle in the centre of the skillet, to fill the space as best you can;

  6. Bake covered – Cover with foil and bake for 30 minutes at 180°C/350°F (all oven types). In this step, the potatoes should cook most of the way through but not completely;

  7. Bake uncovered – Remove from the oven then crank up the oven to 220°C/430°F (200°C fan) to brown the top of the potatoes. Remove the foil, drizzle with olive oil (just to give the potatoes a little helping hand for the browning), and pop it back into the oven for 20 minutes or until the tops are a nicely coloured and a bit crispy.

    Crispy facts: Sweet potato just doesn’t go truly crispy, unlike regular potato. It’s just a plain fact of life, sadly. We will get some nice edges, but actually they’re more chewy caramelised edges rather than crispy. Still, the caramelised bits are delicious and everyone’s favourite part!

    Finally, garnish if desired
    with a little sprinkle of fresh, finely chopped rosemary, maybe also a little whole sprig or two, and a pinch of sea salt flakes.

Sweet Potato Bake( side dish) on a plate, ready to be eaten

Now serve your dazzling sweet potato side dish with anything and everything! The only catch is that those edges do soften over time so it’s not the best to keep. As sweet potato already struggles to get real crispiness, it’s at its peak fresh out of the oven. As it cools, the crispy edges soften and they can’t be resurrected.

After leaving it in the fridge overnight, you’ll find it’s completely soft. But that’s not to say it’s not tasty! It still is, with the lovely rosemary-garlic-butter flavour. I’ve been known to give it a freshening by pan-frying slabs of it until golden and crispy. SO GOOD! – Nagi x


Watch how to make it

Overhead photo of Sweet Potato Bake( side dish)
Print

Sweet Potato Bake

Recipe video above. Meet your new favourite sweet potato recipe! Set in a mesmerising ringed pattern, this Sweet Potato Bake is simple to make, eye-catching and tastes even better than it looks. Here's an excellent, special occasion-worthy side dish that's still easy enough for dinner tonight!
Course Side Dish
Cuisine Western
Keyword sweet potato bake, Sweet potato casserole, sweet potato side
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 239cal
Author Nagi

Ingredients

  • 1.25 kg / 2.5 lb 4 -5 sweet potatoes (each 6cm / 2.5" wide, 20cm / 8" long, as evenly shaped as possible); finely sliced, skin on; (Note 1)
  • 30g / 2 tbsp unsalted butter , melted
  • 2 garlic cloves , finely minced
  • 2 tbsp olive oil , plus a little extra for brushing the skillet
  • 3/4 tsp kosher / cooking salt
  • 1/4 tsp black pepper
  • 1 tbsp rosemary leaves, finely chopped , plus more for garnish / serving

Instructions

  • Preheat oven to 180°C/350°F. Brush skillet base and sides with a little olive oil.
  • Slice potatoes: Slice potatoes 3-4mm thick. A mandoline will make short work of this.
  • Toss: Place in large bowl, pour in all butter plus 1 tbsp olive oil, rosemary, salt and pepper. Toss well with hands, separating the slices so they are all coated with oil.
  • Layer in skillet: Layer potato in skillet in a circular pattern, overlapping the slices. (See post for details)
  • Bake covered 30 minutes: Cover with foil, bake for 30 minutes until potato is quite soft (almost fully cooked).
  • Brush with oil: Remove from oven, turn up to 220°C/430°F (200°C fan). Remove foil, brush potato with remaining 1 tbsp oil.
  • Bake uncovered 20 minutes: Bake 20 minutes until tops are golden and slightly crisp, and potato is cooked through (check with a knife or skewer).
  • Serve: Scatter with more rosemary leaves, a whole sprig of rosemary and pinch of sea salt flakes if desired. Serve immediately! Sweet potato loses crispiness as it cools.

Notes

1. Sweet potatoes – To fill a 26cm / 11.5″ cast iron skillet as pictured in post, you will need 1kg / 2lb of potato slices. Recipe calls for 1.25kg / 2.5lb to factor in peeling and trimming. For a neat spiral, we want to use rounds that are as similar size as possible.
2. Storage – Best made and eaten fresh when you have lovely little crispy edges. Leftovers won’t have those crispy edges, but are still tasty!
3. Nutrition per serving, assuming 6 servings.

Nutrition

Calories: 239cal | Carbohydrates: 38g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 395mg | Potassium: 643mg | Fiber: 6g | Sugar: 8g | Vitamin A: 26932IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 1mg

More sweet potato love

Life of Dozer

Photo from the Golden Retriever boarder while I’m in Tasmania – this is what surrounds her every morning when she’s munching on dry toast. (That’s Dozer’s big face at the front there, shoving his way to the front of the pack!).

The post Spiral Sweet Potato Bake appeared first on RecipeTin Eats.

Source : Recipe Tin Eats More   

This site uses cookies. By continuing to browse the site you are agreeing to our use of cookies.