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Jumbo Pepperoni-Stuffed Pizza Spiral

The Jumbo Pepperoni-Stuffed Pizza Spiral is a fun and shareable comfort food filled with melted cheese, savory pepperoni, and rich marinara sauce, perfect for gatherings or cozy nights at home.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 pieces
Course: Appetizer, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound pizza dough Store-bought or homemade works well.
  • 1 cup marinara sauce Classic tomato-based or any preferred flavor.
  • 2 cups shredded mozzarella cheese For ultimate meltiness.
  • 1/2 cup sliced pepperoni Go with classic choice or use turkey pepperoni for a lighter option.
  • 1/4 cup grated Parmesan cheese A must for that extra flavor punch.
  • 1 tablespoon olive oil To brush on top for a golden finish.
  • 1 teaspoon garlic powder Enhances the aromatic flavor.
  • 1 teaspoon Italian seasoning Adds that authentic Italian flare.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. On a lightly floured surface, roll out the pizza dough into a large rectangle.
  3. Evenly spread the marinara sauce over the dough, leaving a small border around the edges.
  4. Sprinkle shredded mozzarella cheese over the sauce, then layer the sliced pepperoni on top.
  5. Starting from one of the long sides, carefully roll the dough up into a tight spiral.
  6. Place the spiral onto a baking sheet lined with parchment paper.
  7. In a small bowl, mix together the Parmesan cheese, olive oil, garlic powder, and Italian seasoning.
  8. Brush the mixture over the top of the spiral.
  9. Bake in the preheated oven for 25-30 minutes, until the dough is golden brown and the cheese is melted and bubbly.
  10. Let it cool slightly before slicing and serving.

Notes

Slice the spiral into wide pieces and serve with marinara sauce for dipping. Pairs well with garlic bread or a fresh salad. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.