# Components:
→ Puff Pastry
01 - 1 sheet ready-rolled puff pastry, thawed (about 8.8 oz)
→ Sauce & Cheese
02 - 3 tablespoons pizza sauce or marinara
03 - 1 cup shredded mozzarella cheese (3.5 oz)
→ Toppings
04 - 24 mini pepperoni slices (about 1.75 oz)
05 - 1 tablespoon grated Parmesan cheese (optional)
→ For Finishing
06 - 1 egg, beaten (for egg wash)
07 - 1 teaspoon dried Italian herbs or oregano (optional)
# Directions:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Unroll the puff pastry sheet onto a lightly floured surface, positioning the longer side nearest to you.
03 - Evenly spread pizza sauce over the pastry, leaving a ½-inch border along the edges.
04 - Sprinkle shredded mozzarella cheese uniformly over the sauce.
05 - Distribute mini pepperoni slices evenly atop the cheese, then sprinkle Parmesan and dried Italian herbs if desired.
06 - Starting from the long edge, roll the pastry tightly into a log and pinch the seam to seal.
07 - Cut the roll into ½-inch thick slices using a sharp knife and arrange them cut side up on the prepared tray, spaced slightly apart.
08 - Brush the tops of each pinwheel with beaten egg to achieve a golden finish.
09 - Bake for 18 to 20 minutes until the pinwheels are puffed and golden brown.
10 - Remove from oven and allow to cool slightly before serving.
