💡 At a Glance
- The Snack: Soft, fluffy yeast-dough pizza pinwheels packed with a savory filling of salami, fresh veggies, and gooey melted cheese.
- Prep Time: After a quick dough proof, these bite-sized pinwheels bake up fast and golden in the oven.
- Method: Your Thermomix® does all the heavy lifting for the dough and filling, while a simple piece of thread makes slicing neat rolls completely effortless.
Yeast-Dough Pizza Pinwheels: The ultimate fix for sudden snack cravings, game day bites, or easy movie night spreads.
These irresistible pinwheels are loaded with savory salami, fresh veggies, and plenty of gooey melted cheese.
In this simple step-by-step recipe, I’m showing you just how easy it is to whip up a batch of delicious yeast-dough pizza pinwheels right in your Thermomix® in no time at all!
What Are Pizza Pinwheels?
These yeast-dough pizza pinwheels are the ultimate crowd-pleasing bite—fluffy, savory, and perfectly portable! If you’re looking for a stress-free recipe that delivers maximum flavor with minimal fuss, you’re going to fall in love with these handheld treats.
Why You’ll Love These Pizza Pinwheels:
- The ultimate cozy movie night snack.
- An effortless appetizer that’s guaranteed to impress your guests.
- Super versatile—customize them with all your favorite toppings and veggies.
- A total hit for tailgates, birthday parties, or meal-prepped lunchboxes.
- A guaranteed favorite for kids and adults alike.
- Quick to whip up and just as delicious served warm or at room temperature.
- Foolproof and beginner-friendly, even if you’re new to baking with yeast.
Pro Tips for the Best Pizza Pinwheels
Use fresh yeast (or a good active dry yeast) for the softest, fluffiest dough texture.
Have fun with the filling! Toss in diced bell peppers, spinach, or whatever veggies you have on hand.
Don’t skip the onion in the filling—it adds an incredible pop of savory flavor!
Make sure to give your dough a cozy, warm, draft-free spot so it can rise nicely.
If the tops start browning too quickly in the oven, simply tent them loosely with aluminum foil.
Prep your sauce and fillings while the dough is rising to keep things moving fast.
Serve them up warm with your favorite dipping sauce—creamy garlic dip or warm marinara sauce are fantastic options!
Switch up the cheese for an extra boost of flavor!
Slice them into individual pinwheels to make serving a breeze.
Play around with different herbs to give them your own personal twist.
Can You Make These Ahead of Time?
You bet! These pizza pinwheels are super easy to prep ahead, store in the fridge, or even freeze for later.
Recipe Variations
Try using different types of cheese.
Swap out the salami for whatever toppings you love best.
Add a pinch of spicy seasoning or red pepper flakes if you want a little kick.
Throw some cooked spinach or chopped mushrooms into the filling.
What to Serve with Pizza Pinwheels
These pizza pinwheels pair amazingly well with a fresh side salad, crunchy veggie sticks, or your favorite dipping sauce.
Frequently Asked Questions About Pizza Pinwheels
What You’ll Need for Homemade Pizza Pinwheels
For the Yeast Dough:
- 160 g (approx. 5.5 oz) water
- 15 g (approx. 0.5 oz) fresh yeast (or active dry yeast)
- 1⁄2 tsp sugar
- 10 g (approx. 0.5 oz) olive oil
- 1 tsp salt
- 300 g (approx. 10.5 oz) all-purpose flour
For the Filling:
- 1 small onion
- 100 g (approx. 3.5 oz) salami (or ham)
- 1 tomato, diced
- 1⁄2 bell pepper, diced
- 2 tsp Italian seasoning (or pizza seasoning)
- 75 g (approx. 2.5 oz) sweet pepper & chili cream cheese spread
- 75 g (approx. 2.5 oz) shredded cheese
How to Make Yeast Dough Pizza Pinwheels
Making the Yeast Dough:
First, crumble the yeast into the mixing bowl along with the sugar and water. Warm for 2 min / 37°C (100°F) / speed 1.
Next, add the oil, salt, and flour, then knead for 4 min / Dough Mode until a smooth dough forms.
Transfer the dough to your work surface and shape it into a ball. Place it in a lightly floured bowl, cover, and set it in a warm spot to rise for about 30 minutes.
Pro tip: Yeast dough hates drafts, so make sure to keep it in a cozy, draft-free spot!
Making the Filling:
To make the filling, peel and quarter the onion, then drop it into the rinsed mixing bowl. Chop for 5 sec / speed 5.
Scrape down the sides of the bowl with your spatula, then add the salami. Chop for 7 sec / speed 6.
Add the rest of the filling ingredients and combine for 15 sec / Reverse / speed 2.
Assembly:
Once the dough has doubled in size, turn it out onto a lightly floured work surface and roll it into a large rectangle (about 18 x 14 inches / 45 x 35°C (100°F)m).
Spread the filling evenly across the dough, leaving a small border clear along the top edge.
Now, roll up the dough tightly starting from the long side, then trim off the uneven ends.
Next, slice the log into 1-inch thick rolls using a piece of thread or string. Unflavored dental floss, sewing thread, or thin baker’s twine works amazingly well for this! Just slide the thread underneath the dough log right where you want to make your cut. Cross the ends over the top of the roll and pull them firmly in opposite directions to slice straight through without squishing or tearing the dough. Repeat for all your rolls. (Alternatively, you can totally just use a sharp knife!)
Transfer the rolls onto a baking sheet lined with parchment paper, leaving a little room between each one. Cover them loosely and let them rise for another 20 minutes.
While they rise, preheat your oven to 220°C (425°F). Bake on the lower rack for 15–20 minutes until golden and delicious.
As soon as they come out of the oven, cover them with a clean kitchen towel to keep them nice and soft.
Enjoy!
I hope you have so much fun making these!
If you loved this quick recipe for homemade pizza rolls, you’ll definitely want to check out my easy sweet nut rolls, too! 🙂
Looking for a fun party recipe that doesn’t require a Thermomix®? I highly recommend checking out my pull-apart bread sun over on Instakoch.de. It’s super simple to make and a total showstopper for any gathering.
Happy baking,
Christoph
PS: Never want to miss a recipe? Be sure to follow along on Pinterest or Instagram ❣
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If you loved it, please leave a comment and rate it 5 stars below! 🙂
Yeast Dough Pizza Pinwheels
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Start cookingIngredients
For the yeast dough:
- 160 g Water (approx. 5.5 oz)
- 15 g Fresh yeast (approx. 0.5 oz)
- ½ tsp Sugar
- 10 g Olive oil (approx. 0.5 oz)
- 1 tsp Salt
- 300 g All-purpose flour (approx. 10.5 oz)
For the filling:
- 1 Small onion
- 100 g Salami or ham (approx. 3.5 oz)
- 1 Tomato diced
- ½ Bell pepper diced
- 2 tsp Italian herbs or pizza seasoning
- 75 g Paprika-chili cream cheese spread (approx. 2.5 oz)
- 75 g Shredded cheese (approx. 2.5 oz)
Instructions
Making the yeast dough:
- 160 g (approx. 5.5 oz) Water, 15 g (approx. 0.5 oz) Fresh yeast, 1/2 tsp SugarFirst, crumble the yeast into the mixing bowl along with the sugar and water. Warm for 2 min / 37°C (100°F) / Speed 1.
- 10 g (approx. 0.5 oz) Olive oil, 1 tsp Salt, 300 g (approx. 10.5 oz) All-purpose flourAdd the olive oil, salt, and flour, then knead for 4 min / Dough Mode until a smooth dough forms.
- Shape the dough into a ball on your work surface, place it in a lightly floured bowl, cover, and let it rise in a warm spot for about 30 minutes. Pro tip: Yeast dough really dislikes cold drafts!
Making the filling:
- 1 Small onionTo make the filling, peel and quarter the onion, then add it to the rinsed mixing bowl. Chop for 5 sec / Speed 5.
- 100 g (approx. 3.5 oz) SalamiScrape down the sides of the bowl with a spatula and add the salami. Chop for 7 sec / Speed 6.
- 1 Tomato, 1/2 Bell pepper, 2 tsp Italian herbs, 75 g (approx. 2.5 oz) Paprika-chili cream cheese spread, 75 g (approx. 2.5 oz) Shredded cheeseAdd the remaining filling ingredients and mix for 15 sec / Speed 2 / Reverse direction.
Assembly & Baking:
- Once risen, turn the dough out onto a lightly floured surface and roll it into a rectangle (about 45 x 35°C (100°F)m).
- Spread the filling evenly over the dough, leaving a small border clean along the top edge.
- Roll the dough up tightly starting from the long side, then trim off any uneven ends.
- Cut the log into 3 cm thick slices using a piece of thread, unflavored dental floss, or thin twine for clean cuts without squishing them! Just slide the thread underneath the roll where you want to make a slice, cross the ends over the top, and pull firmly in opposite directions to slice right through. Repeat for all slices. (Alternatively, you can use a sharp serrated knife).
- Place the pinwheels slightly apart on a baking sheet lined with parchment paper, cover, and let them rise for another 20 minutes.
- Meanwhile, preheat your oven to 220°C (425°F) conventional heat and bake on the lower rack for 15–20 minutes until golden and bubbly.
- Cover the warm pinwheels with a clean kitchen towel right after baking to keep them delightfully soft!
