Garlic Butter Pinwheels

These garlic pizza spirals turn ordinary store-bought dough into a mouthwatering snack that's ideal for sports viewing parties or easy family meals. The coiled design delivers the ultimate cheese-to-dough balance in each mouthful, while the garlicky butter finish adds that restaurant-style taste everyone loves.

I whipped these spirals up for my nephew's party when I needed a quick appetizer, and they vanished even quicker than the birthday cake! These days, my family won't let me show up to gatherings without them, particularly during football season.

What You'll Need

• Store-bought pizza dough: Saves time but still gives you that just-baked yumminess
• Shredded mozzarella: Delivers that wonderful cheese pull we can't get enough of
• Pepperoni rounds: Bring that traditional pizza taste with a touch of heat
• Mixed Italian herbs: Pack in those Mediterranean notes all through
• Warmed butter: Forms the foundation for our garlic topping
• Garlic paste or minced garlic: Packs powerful flavor into every bite
• Grated parmesan: Gives a rich complexity to the topping
• Kosher salt and black pepper: Round out and boost all the tastes

Cooking Guide

Get Your Dough Ready:

Unwrap the store-bought pizza dough onto a slightly floured workspace. If it shrinks back, give it a moment to relax. Grab your rolling pin and smooth it out to an even rectangle roughly 1/4 inch thick. This way your spirals will cook evenly and look great.

Layer Your Toppings:

Scatter mozzarella all over the dough but leave about half an inch around the edges bare. This empty border will help lock the roll later. Lay out pepperoni pieces in rows that slightly overlap so you get that pizza flavor in every mouthful. Sprinkle half your Italian herbs over the top, pressing them lightly into the cheese so they don't fall out when rolling.

Create Your Spirals:

From the longer side, start rolling the dough up like you would with cinnamon rolls. Use your fingers to keep it snug without squeezing the fillings out. Once rolled, put it seam-side down and grab a sharp bread knife to cut into 12 equal pieces. The serrated edge stops them from getting squashed, and wiping your knife between cuts keeps them looking nice.

Mix Up Your Flavor Boost:

In a small dish, mix together warm butter, garlic paste, parmesan, the rest of your Italian herbs, plus a dash of kosher salt and pepper. Stir until combined. Using a brush or teaspoon, coat the top of each spiral generously, letting the mixture soak slightly into the swirls for deep flavor.

Cook Till Golden:

Set your spirals on a paper-lined baking tray, leaving about an inch gap between them since they'll grow. Bake at 425°F for 12-15 minutes until they're golden with bubbling cheese and crispy edges. The high heat gives you a crunchy outside while keeping the inside soft. Let them cool briefly before serving with warm marinara sauce.

That butter-garlic topping is what takes these from basic pizza rolls to something truly memorable. I learned this trick from my nonna, who always said the key to amazing bread-based treats was plenty of flavored butter before they go in the oven.

Keeping and Warming

These spirals stay tasty for up to 3 days when kept in a sealed container in your fridge. To warm them back up, pop them in a 350°F oven for 5-7 minutes until heated through. Don't use the microwave as it'll make the dough all soggy and ruin the texture. If you want to save them longer, bake and cool them completely, freeze them flat on a baking sheet, then bag them up once they're solid. They'll stay good for up to 2 months and can go straight from freezer to oven at 350°F for about 10 minutes.

Mix It Up

While this pepperoni version is always popular, you can try loads of different fillings with the same method. For a meat-free option, swap pepperoni for cooked mushrooms, peppers, and spinach. Buffalo chicken spirals made with shredded rotisserie chicken mixed in hot sauce and blue cheese bits make a spicy alternative. For a morning twist, try scrambled eggs, crispy bacon pieces, and cheddar, brushed with maple butter instead of garlic butter.

What To Serve With Them

These spirals work great as part of a bigger meal. Serve them with a crisp garden salad with Italian dressing for a complete dinner. At parties, set them on a tray with marinara and ranch dips, surrounded by fresh cut veggies for color. They're also perfect for school lunchboxes and taste fine at room temp, though they're definitely best when warm.

Dig into these tasty and flexible spirals that'll wow everyone at your next get-together!

Recipe Q&A

→ Can I prepare these pinwheels in advance?

Totally! Assemble them but stop before baking and keep them in the fridge, covered, for up to 24 hours. When baking, add a few extra minutes to adjust for the cold dough.

→ What vegetarian fillings can I use?

Swap in veggies like sautéed mushrooms, spinach, bell peppers, or olives instead of pepperoni. Just ensure any cooked veggies are dried well to avoid soggy dough.

→ Can you freeze these pinwheels for later use?

Yes! You can freeze them either raw or baked. For unbaked ones, place on a tray until firm, then move to a freezer bag. Bake straight from frozen, adding 5-7 minutes. For baked ones, reheat in a 350°F oven until warm.

→ What sauces pair well aside from marinara?

Besides marinara, ranch, garlic aioli, pesto, or spicy sriracha mayo are awesome options. Offering a mix of sauces can make these even more fun!

→ Can I replace store-bought dough with homemade?

Absolutely! Homemade dough works wonderfully. Just roll it into a rectangle about 1/4-inch thick. Fresh dough makes everything even yummier!

→ How can I keep the cheese from oozing out while baking?

Leave a border of about 1/2 inch bare on one side of the dough before rolling. Roll toward that side and press it shut gently. Also, use a sharp knife to slice without squishing out the filling.