Ingredients:

  • 1 tube (390g) refrigerated pizza crust dough
  • 150g shredded whole milk mozzarella cheese
  • 100g high-quality pepperoni slices
  • 2g dried oregano
  • 1g red pepper flakes
  • 45g unsalted butter
  • 3 cloves fresh garlic, finely minced
  • 5g fresh parsley, finely chopped
  • 15g grated parmesan cheese

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a small microwave-safe bowl, melt the unsalted butter and stir in the minced garlic. Set aside half for the post-bake glaze.
  3. On a lightly floured surface, unroll the pizza dough and gently stretch it into a 12x8 inch rectangle.
  4. Spread half of the garlic butter over the dough, leaving a 1-inch border. Evenly sprinkle the shredded mozzarella, then layer the pepperoni slices so they overlap slightly. Top with dried oregano and red pepper flakes.
  5. Starting from the long edge, roll the dough tightly into a log. For best results, par-chill the log in the freezer for 5-10 minutes to firm up.
  6. Using a serrated knife, slice the log into 12-14 even pinwheels. Place them cut-side down on the prepared baking sheet.
  7. Bake for 18 minutes, or until the exterior reaches a deep mahogany-colored crust.
  8. Combine the remaining garlic butter with fresh parsley and grated parmesan. Brush the hot pinwheels with this mixture immediately after removing from the oven.