Pizza Spirals

What’s better for a party than a pizza? Serving it in all kinds of creative ways! Our favorite has to be the Pizza Spiral, a pinwheel-shaped way to enjoy all of our favorite toppings in a bite-sized, appetizer-friendly way. They’re easy to assemble, fun to make, and bake up in just a few minutes. Plus, when you make them with pre-made crescent roll dough, not only do they get even more last-minute-snack friendly, they get a golden, buttery taste that takes the whole thing to the next level. Personally, when I’m enjoying these, I don’t miss regular pizza at all! Watch how easy these snacks are to make, and serve them up at your next party for a guaranteed crowd-pleaser.

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Makes 12 spirals

You’ll Need

– 1 – 8-ounce can crescent rolls (1 crescent dough sheet)
– ½ cup pizza or marinara sauce
– 2 tablespoons finely-diced green bell pepper
– ⅓ cup chopped pepperoni
– ½ cup shredded mozzarella or Italian cheese blend

How To

  1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line 2 half sheet pans with parchment paper.
  2. Unroll the crescent roll dough. Pinch any seams together to create one long rectangle of dough.
  3. Spread the pizza sauce over the dough in a thin layer, leaving a 1-inch border on one long edge.
  4. Sprinkle the bell pepper evenly over the sauce, followed by the pepperoni and the cheese.
  5. Starting with the borderless long edge of the rectangle, roll the dough into a log. Once you reach the edge with the border, seal it.
  6. Use unflavored dental floss to slice the rolled dough into 12 evenly-sized spirals. Gently slide the floss underneath one end of the roll so that there are even lengths of floss on either side. Pull up on both sides of the floss, crossing them in the middle and slowly pulling them taut until they cut completely through the roll. Repeat 11 more times to get 12 pizza spirals.
  7. Place the spirals on the parchment-lined sheet pans, 6 to a pan. Leave enough space between each spiral so that they have room to expand as they bake.
  8. Bake for 17 to 20 minutes, until golden brown. Serve with extra marinara or pizza sauce for dipping.


  • Leave the border in step 3 so that when you roll the dough into a log and seal it, the sauce and toppings won’t leak out.
  • While you can use a knife to slice the rolled log into 12 pieces, we recommend dental floss because it doesn’t squish the dough as you slice. Using a knife can squish and cause the fillings to fall out.