Homemade Pizza Pinwheels

These little pizza rolls are always a hit! Homemade Pizza Pinwheels have soft, golden dough filled with melty cheese, ham and tomato sauce, just like the comforting homemade pizza we all love.

They are fun to make, easy to share and perfect for parties, lunchboxes or a cozy family night. If you love dough rolled around cheesy fillings, you will also enjoy our Italian Meat & Cheese Stromboli.

Why You’ll Make This Again

• Soft homemade dough: fluffy and golden with a tender bite.
• Classic pizza flavor: mozzarella, ham, tomato sauce and oregano.
• Great for sharing: perfect finger food for parties and game days.
• Kid-friendly: fun to roll, slice and eat.
• Serves 8: a generous batch from one simple dough.

How This Comes Together

Make a simple yeast dough and let it rise until doubled. Roll it into a large rectangle, spread with tomato sauce, and sprinkle with mozzarella, ham, Parmesan and oregano. Roll into a tight log, chill briefly, slice into pinwheels, let them rest, and bake until golden and bubbly.

What You’ll Need

For the Dough

• 4 cups all-purpose flour (about 500 g)
• 2¼ teaspoons active dry yeast (10 g)
• 1¼ cups warm water (300 ml)
• 3 tablespoons olive oil
• 1 teaspoon sugar
• 1 teaspoon salt

For the Filling

• 7 oz shredded mozzarella cheese
• 5 oz cooked ham, finely diced
• ⅔ cup thick tomato sauce
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon dried oregano
• Salt and black pepper to taste

For Finishing

• 2 tablespoons olive oil
• 1 teaspoon dried oregano

Prep Time: 35 minutes | Cook Time: 25 minutes | Total Time: 2 hours 15 minutes, including rising and resting | Serves: 8

Estimated Nutrition: about 390 calories and 17 g protein per serving.

Step-by-Step Directions

Step 1: Activate the yeast

In a small bowl, combine the warm water, yeast and sugar. Stir gently and let sit for about 10 minutes, until foamy.

Step 2: Mix the dough

In a large bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil.

Step 3: Knead

Mix until a dough forms. Transfer to a lightly floured surface and knead for 8–10 minutes, until smooth and elastic.

Step 4: Let it rise

Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise for about 1 hour, or until doubled in size.

Step 5: Roll it out

Gently punch down the dough and roll it into a rectangle about 16 × 12 inches.

Step 6: Add the sauce

Spread a thin, even layer of tomato sauce over the dough, leaving a ¾-inch border along one long edge.

Step 7: Add the filling

Sprinkle the mozzarella, diced ham, Parmesan and oregano evenly over the sauce. Season with salt and pepper.

Step 8: Roll it up

Starting from the filled long edge, roll the dough tightly into a log.

Step 9: Chill

Pinch the seam closed and place the log seam-side down. Refrigerate for 15 minutes to make slicing easier.

Step 10: Slice

Using a sharp knife, cut the log into slices about 1 inch thick.

Step 11: Arrange

Arrange the pinwheels cut-side up on a greased or parchment-lined baking sheet, leaving space between each one.

Step 12: Brush and rest

Brush the edges lightly with olive oil and sprinkle with dried oregano. Let rest for 15 minutes while preheating the oven to 400°F.

Step 13: Bake

Bake for 18–25 minutes, until golden brown and the cheese is melted.

Step 14: Cool and serve

Let cool for a few minutes before serving. Enjoy warm!

How to Serve It

Serve warm with extra warm marinara for dipping, alongside a green salad, or on a party platter with other finger foods.

Leftovers & Storage

Refrigerate in an airtight container for up to 3 days. Reheat in a 350°F oven or air fryer for 5–8 minutes. Baked pinwheels freeze well for up to 2 months.

Make It Even Better: Pro Tips

• Use warm, not hot, water: hot water can kill the yeast.
• Don’t over-sauce: a thin layer keeps the dough from getting soggy.
• Roll tightly: this keeps the pinwheels neat.
• Chill the log: it slices cleaner with a sharp knife.
• Leave space on the pan: the pinwheels puff as they bake.

Easy Ways to Change It Up

• Pepperoni version: swap the ham for mini pepperoni.
• Veggie add-ins: add diced peppers, olives or mushrooms.
• Garlic butter top: brush with garlic butter after baking.
• Shortcut: use store-bought pizza dough.

Quick Questions

Can I use store-bought pizza dough?

Yes, it works well and saves time. Skip the rising steps and start rolling.

Can I make them ahead?

Yes, slice and arrange them, cover and refrigerate for up to 12 hours, then let them rest before baking.

How do I get clean slices?

Chill the rolled log for 15 minutes and use a sharp knife.

Can I freeze them?

Yes, freeze baked pinwheels for up to 2 months and reheat in the oven.

What can I use instead of ham?

Pepperoni, cooked sausage or crispy bacon all work well.

Pizza Night, Rolled Up

These pizza pinwheels are soft, cheesy and made for sharing. Bake a batch and watch them disappear.

Enjoy!

— Ava

Chef Ava

Homemade Pizza Pinwheels

Soft, golden homemade dough rolled up with melty mozzarella, diced ham and tomato sauce, just like the comforting pizza we all love in a fun pinwheel shape.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 25 minutes mins

Rising & Resting 1 hour hr 15 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings: 8 servings

Course: Appetizer

Cuisine: Italian

Calories: 390

Ingredients Method Notes

Ingredients

  

For the Dough

• 4 cups all-purpose flour about 500 g
• 2 1/4 teaspoons active dry yeast 10 g
• 1 1/4 cups warm water 300 ml
• 3 tablespoons olive oil
• 1 teaspoon sugar
• 1 teaspoon salt

For the Filling

• 7 ounces shredded mozzarella cheese
• 5 ounces cooked ham finely diced
• 2/3 cup thick tomato sauce
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon dried oregano
• salt and black pepper to taste

For Finishing

• 2 tablespoons olive oil
• 1 teaspoon dried oregano

Method

 

1. In a small bowl, combine the warm water, yeast and sugar. Stir gently and let sit for about 10 minutes, until foamy.
2. In a large bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil.
3. Mix until a dough forms. Transfer to a lightly floured surface and knead for 8–10 minutes, until smooth and elastic.
   
4. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise for about 1 hour, or until doubled in size.
5. Gently punch down the dough and roll it into a rectangle about 16 × 12 inches.
6. Spread a thin, even layer of tomato sauce over the dough, leaving a 3/4-inch border along one long edge.
7. Sprinkle the mozzarella, diced ham, Parmesan and oregano evenly over the sauce. Season with salt and pepper.
   
8. Starting from the filled long edge, roll the dough tightly into a log.
9. Pinch the seam closed and place the log seam-side down. Refrigerate for 15 minutes to make slicing easier.
10. Using a sharp knife, cut the log into slices about 1 inch thick.
11. Arrange the pinwheels cut-side up on a greased or parchment-lined baking sheet, leaving space between each one.
    
12. Brush the edges lightly with olive oil and sprinkle with dried oregano. Let rest for 15 minutes while preheating the oven to 400°F.
13. Bake for 18–25 minutes, until golden brown and the cheese is melted.
14. Let cool for a few minutes before serving. Enjoy warm!
    

Notes

Chilling the log for 15 minutes makes it much easier to cut clean slices. Use thick tomato sauce so the dough does not turn soggy.