Meat Lovers Pizza Pinwheels

0 Reviews

SERVINGS

12

PREP TIME

40 min

TOTAL TIME

60 min

GLUTEN FREE

NO

Easy Pizza Pinwheels are loaded with your favorite meat lovers toppings for the perfect grab and go game day snack!

ingredients

For the Dough

2 1/4 teaspoons active dry yeast (1 packet)
1 tablespoon granulated sugar
1 1/2 cups warm water
2 tablespoons extra virgin olive oil
3–3 1/2 cups all-purpose flour, divided
1 tablespoon Italian seasoning
1 teaspoon kosher salt
1 teaspoon garlic powder

For the Filling

4 tablespoons unsalted butter, melted
1 cup of your favorite pizza sauce
2 cups freshly shredded mozzarella cheese
1/2 package thawed Jones Antibiotic Free No Sugar Chicken Sausage, cut into coins
1/2 cup mini pepperoni
1/2 cup cooked ground beef
5 slices cooked Jones No Sugar Hickory Smoked Dry Aged Bacon, chopped
1/2 teaspoons dried parsley
1/4 teaspoon kosher salt
DIRECTIONS
Preheat oven to 350°F. Prepare baking sheet with silicone baking mat or parchment paper. Set aside.
In bowl of stand mixer fitted with dough hook, combine yeast, sugar and warm water. Swirl with spoon to dissolve yeast. Let mixture rest until yeast becomes foamy and aromatic, about 3 minutes.

Pour olive oil, 3 cups flour, Italian seasoning, salt and garlic into bowl. Mix on medium speed until dough comes together in one ball. Knead 3 minutes on medium to medium-high speed. Dough should be a little sticky. When you touch dough and pull away, a little dough should be on your fingertip. Add remaining flour as needed, 1 tablespoon at a time. Sticky dough is important to help pizza pinwheels get lift as it cooks.

Lightly flour countertop. Form dough into ball. Cover with dish towel. Let dough rest 5 minutes. On lightly floured countertop, roll dough into 12 x 18-inch rectangle.

Spread 1/2 to 1 cup marinara over dough. Leave 1-inch border on top edge (this is where you will pinch the dough together. If there is sauce here it will make it hard for the dough to stick together). Sprinkle sausage, pepperoni, beef and bacon over top of sauce. Then sprinkle cheese over meat.

Starting at long edge nearest you, fold edge of dough on top of itself. Begin tightly rolling dough away from you, pinching pepperoni slices into roll if needed. Use last 1 inch of clean dough to seal roll, pressing gently to close. Cut roll in half. Then cut those halves in half, giving you 4 logs. Cut each log into 3 pinwheels, yielding 12 total pinwheels.

Arrange pinwheels cut side up on baking sheet. Spread out so they are not touching. Bake 20 minutes or until golden brown and cooked through. Meanwhile, combine remaining butter, parsley and salt in small bowl. Stir together with pastry brush or spoon. Brush top and sides of baked pinwheels with butter mixture.

Serve with remaining marinara.

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Ingredients

For the Dough

2 1/4 teaspoons active dry yeast (1 packet)
1 tablespoon granulated sugar
1 1/2 cups warm water
2 tablespoons extra virgin olive oil
3–3 1/2 cups all-purpose flour, divided
1 tablespoon Italian seasoning
1 teaspoon kosher salt
1 teaspoon garlic powder

For the Filling

4 tablespoons unsalted butter, melted
1 cup of your favorite pizza sauce
2 cups freshly shredded mozzarella cheese
1/2 package thawed Jones Antibiotic Free No Sugar Chicken Sausage, cut into coins
1/2 cup mini pepperoni
1/2 cup cooked ground beef
5 slices cooked Jones No Sugar Hickory Smoked Dry Aged Bacon, chopped
1/2 teaspoons dried parsley
1/4 teaspoon kosher salt

Directions

Preheat oven to 350°F. Prepare baking sheet with silicone baking mat or parchment paper. Set aside.
In bowl of stand mixer fitted with dough hook, combine yeast, sugar and warm water. Swirl with spoon to dissolve yeast. Let mixture rest until yeast becomes foamy and aromatic, about 3 minutes.

Pour olive oil, 3 cups flour, Italian seasoning, salt and garlic into bowl. Mix on medium speed until dough comes together in one ball. Knead 3 minutes on medium to medium-high speed. Dough should be a little sticky. When you touch dough and pull away, a little dough should be on your fingertip. Add remaining flour as needed, 1 tablespoon at a time. Sticky dough is important to help pizza pinwheels get lift as it cooks.

Lightly flour countertop. Form dough into ball. Cover with dish towel. Let dough rest 5 minutes. On lightly floured countertop, roll dough into 12 x 18-inch rectangle.

Spread 1/2 to 1 cup marinara over dough. Leave 1-inch border on top edge (this is where you will pinch the dough together. If there is sauce here it will make it hard for the dough to stick together). Sprinkle sausage, pepperoni, beef and bacon over top of sauce. Then sprinkle cheese over meat.

Starting at long edge nearest you, fold edge of dough on top of itself. Begin tightly rolling dough away from you, pinching pepperoni slices into roll if needed. Use last 1 inch of clean dough to seal roll, pressing gently to close. Cut roll in half. Then cut those halves in half, giving you 4 logs. Cut each log into 3 pinwheels, yielding 12 total pinwheels.

Arrange pinwheels cut side up on baking sheet. Spread out so they are not touching. Bake 20 minutes or until golden brown and cooked through. Meanwhile, combine remaining butter, parsley and salt in small bowl. Stir together with pastry brush or spoon. Brush top and sides of baked pinwheels with butter mixture.

Serve with remaining marinara.