Jumbo Pepperoni-Stuffed Pizza Spiral Recipe – Cheesy Party Appetizer Idea
This Jumbo Pepperoni-Stuffed Pizza Spiral Recipe is the ultimate crowd-pleaser. Flaky pizza dough rolled with layers of pepperoni and mozzarella, baked into a giant spiral that slices beautifully into cheesy rounds. It’s fun, shareable, and perfect for game day, potlucks, or family pizza night. Serve with marinara dipping sauce for extra flavor and watch it disappear in minutes!
Equipment
- Large mixing bowl
- Rolling Pin
- Baking sheet or pizza stone
- Parchment paper
- Pastry brush (for garlic butter)
- Sharp knife for slicing
Ingredients
- 1 lb pizza dough (homemade or store-bought)
- 1 cup tomato sauce (marinara or pizza sauce)
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 cup sliced pepperoni (classic or turkey)
- 2 tbsp grated Pecorino Romano or Parmesan
- 2 tbsp olive oil or melted butter
- 2 garlic cloves, minced (for garlic butter)
- 1 tsp dried oregano
- ½ tsp chili flakes (optional)
- Fresh parsley for garnish
Instructions
- Prepare Dough: Roll pizza dough into a large rectangle on a floured surface.
- Layer Fillings: Spread tomato sauce evenly, sprinkle mozzarella and cheddar, then arrange pepperoni slices. Add Pecorino, oregano, and chili flakes.
- Roll into Spiral: Starting from one long edge, roll tightly into a spiral. Pinch edges to seal.
- Bake: Place spiral seam-side down on parchment-lined baking sheet. Brush with garlic butter. Bake at 400°F (200°C) for 25–30 minutes until golden and bubbly.
- Rest & Slice: Let rest for 5 minutes. Slice into wedges and garnish with parsley.
- Serve: Pair with marinara or ranch dipping sauce.
Notes
- Variations: Try BBQ chicken, veggie-loaded, holiday-themed toppings, or mini spirals for appetizers.
- Storage: Refrigerate in airtight container for 2–3 days. Freeze slices for up to 2 months.
- Reheating: Warm in oven at 350°F (175°C) for crispness. Avoid microwaving.
- Healthier Options: Use whole-wheat dough, reduced-fat cheese, lean turkey pepperoni, and add spinach or broccoli.
- Common Mistakes: Don’t overstuff, avoid too much sauce, and always seal edges to prevent leaks.