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Pepperoni Pinwheels stuffed with pepperoni and cheese.

Pepperoni Pinwheels

  • Author: Deborah Harroun
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 24 pinwheels 1x
  • Category: Appetizer
  • Method: Baked
  • Cuisine: American


It doesn’t get easier than these Pepperoni Pinwheels – only 30 minutes and a few ingredients go into this easy, tasty appetizer recipe.



  • 1/2 cup diced pepperoni
  • 1/2 cup shredded mozzarella cheese
  • 1/4 teaspoon dried oregano
  • 1 egg, separated
  • 1 tube (8 oz) refrigerated crescent rolls
  • Marinara sauce or pizza sauce, for dipping (optional)


  1. Preheat the oven to 375ºF.
  2. In a small bowl, combine the pepperoni, cheese, and oregano. Add the egg yolk and stir until combined.
  3. Unroll the crescent roll dough and separate into 4 rectangles. Pinch to seal the perforations, and slightly flatten out.
  4. Add 1/4 of the pepperoni mixture to each rectangle. Roll the dough up, starting on the short side. Cut each roll into 6 pieces.
  5. Place the rolls cut side down on a baking sheet lined with parchment paper.
  6. Stir the egg white with a fork until it is slightly frothy. Brush some of the egg over the tops of the rolls.
  7. Bake until golden brown, about 12-15 minutes.
  8. Serve warm with marinara or pizza sauce, if desired.

Recipe Notes:

source: Taste of Home

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include the pizza sauce.


  • Serving Size: 2 pinwheels
  • Calories: 115
  • Sugar: 2 g
  • Sodium: 275 mg
  • Fat: 6 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 0 g
  • Protein: 3 g
  • Cholesterol: 24 mg

Keywords: pepperoni pinwheels