Pepperoni Parmesan Pizza Wheels (Ready-to-Print Version)

Bite-sized pizza wheels filled with pepperoni and Parmesan, served with marinara sauce for a tasty treat.

# What You’ll Need:

→ Dough

01 - 1 package active dry yeast (7 g)
02 - 1 cup warm water (110°F / 43°C)
03 - 2 1/2 cups all-purpose flour (300 g)
04 - 1 teaspoon sugar (4 g)
05 - 1 teaspoon salt (6 g)
06 - 1 tablespoon olive oil (15 ml)
07 - 1 tablespoon cornmeal (15 g)

→ Filling and Toppings

08 - 1/2 cup marinara sauce (120 ml)
09 - 1 cup shredded mozzarella cheese (113 g)
10 - 30 slices pepperoni (about 50 g)
11 - 2 tablespoons grated Parmesan cheese (10 g)

# Step-by-Step Guide:

01 - Dissolve active dry yeast and sugar in warm water; let stand 5 minutes until foamy.
02 - In a large bowl, combine flour and salt. Add yeast mixture and olive oil. Mix until a soft dough forms.
03 - Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
05 - Preheat oven to 425°F (220°C). On a lightly floured surface sprinkled with cornmeal, roll dough into a 9x12 inch rectangle.
06 - Spread marinara sauce evenly over the dough, leaving a small border. Sprinkle mozzarella cheese and arrange pepperoni slices on top.
07 - Roll dough tightly from the long side into a log. Slice into 1-inch thick rounds using a sharp knife or dental floss.
08 - Place slices on a baking sheet lined with parchment paper, spaced apart. Sprinkle Parmesan cheese over each slice.
09 - Bake in preheated oven for 12-15 minutes or until golden brown and cheese is melted and bubbly.
10 - Allow to cool slightly. Serve warm with additional marinara sauce for dipping.

# Handy Tips:

01 - For a crispier crust, sprinkle cornmeal on the baking sheet before placing pizza wheels.
02 - Pizza wheels can be sliced and refrigerated up to two days before baking or frozen for up to three months.

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