This easy Pizza Pinwheels recipe is so simple to make with refrigerated crescent rolls, pizza sauce, cheese and your favorite pizza toppings. Just roll, bake, and serve for an easy snack or appetizer that’s ready in about 20 minutes.
These little bite-sized pizza pinwheels are great as an after-school snack, or as finger food appetizer for any get-together. With just a few ingredients, they come together in minutes! My whole family loves pizza bites and they are always a hit at parties.
When my kids are hungry, they don’t want to wait around for a snack. They want something NOW. These mini pizza pinwheels are not only ready in 20 minutes, but you can freeze them and pop them in the microwave – so much better than pre-packaged pizza snacks!
Of course, they’re not just kid-friendly, they’re a perfect appetizer for grown-ups too. Instead of pepperoni, add some shredded chicken, bbq sauce, and red onions for some yummy BBQ Chicken Pizza Bites, or customize the veggies by adding diced peppers, onions, mushrooms, or any other specialty ingredients you like.
Ingredients For Pizza Pinwheels
The ingredients are super simple and easy to find.
Sauce – Pizza sauce is basically the same as marinara or spaghetti sauce, but it’s always pretty smooth.
Cheese – Shredded Mozzarella is the most common choice for pizza, along with Parmesan cheese. Whatever cheese you use, make sure to shred it off the block. The pre-shredded variety has a coating that prevents proper melting.
Pizza toppings of your choice
How to Make Pizza Pinwheels
Get a detailed list of ingredients & instructions in the recipe card below.
Roll out the dough. To make them, you’ll need to first flatten out the crescent roll or pizza dough. I use refrigerated crescents and roll them out on a lightly floured surface, pinching the seams together as I go.
Add toppings. Spread pizza sauce, sprinkle with cheese, and add toppings like pepperoni, bell pepper, or onions.
Roll up the dough. Roll it up lengthwise (start with the short side) for larger pinwheels, or start from the longer side for smaller, more bite-sized pinwheels. Using a sharp knife, slice them into approximately one-inch pieces and arrange them out on a parchment paper-lined baking sheet.
Bake for about 12 minutes until the tops are beautifully golden and the dough is baked through.
Preheat oven to 350 degrees. Cover a cookie sheet with foil and spray lightly with cooking spray.
Lightly flour a large wooden cutting board. Roll out dough onto the floured surface, pressing seems together as you go.
Spread pizza sauce evenly over the dough, to the edges.
Top with shredded Mozzarella and your choice of pizza toppings.
Roll pizza width-wise (the longest side) and seal the and slice into 1 inch pieces.
Place pinwheels on the prepared cookie sheet, about 2 inches apart.
Bake at 350 degrees for about 10-12 minutes, or until the tops are golden brown.
Allow to cool for a couple of minutes then serve with marinara or ranch for dipping.
Nutritional information is approximate and includes only the first 3 ingredients.Refrigerating: Store leftover pinwheels in an airtight container in the fridge for up to 2 days.Freezing: Place leftovers in a freezer-safe container or resealable plastic bag.Reheating: I recommend reheating in a 350℉ or air fryer just until warm. Microwaving is fine, too. Keep in mind that the crescent rolls become dry after a day or two.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.