Ingredients
Method
Preparation
- Preheat your oven to 200°C / 400°F / Gas 6 and line a baking tray with baking paper.
- Unroll the pastry on a lightly floured surface. Let it relax for 5 minutes if it's crackly.
- Spread the tomato pizza sauce evenly on the pastry, leaving a 1cm border around.
- Sprinkle the grated mozzarella evenly over the sauce. Scatter the pepperoni/salami pieces on top, then add oregano, salt, and pepper.
- Roll the pastry tightly from one long edge into a log and press gently to seal the seam.
- Chill the rolled pastry in the fridge for 10–15 minutes to make slicing easier.
- Slice the log into roughly 2cm-thick rounds and place them on the prepared baking tray with space between.
- Brush the tops of the pinwheels with the beaten egg and drizzle a bit of olive oil.
- Bake in the preheated oven for 12–15 minutes until golden and puffed, keeping an eye after 10 minutes.
- Let them cool on the tray for 3–4 minutes before transferring to a serving platter.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 25gProtein: 8gFat: 8gSaturated Fat: 4gSodium: 300mgFiber: 1gSugar: 2g
Notes
These pinwheels are perfect for quick meals or snacks and can be served with a crisp rocket salad or garlic mayo for dipping. They taste even better the next day.
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