You can whip up mini English muffin pizzas for nostalgia’s sake and cloud bread pizzas for a low-carb version, but if you need a party-pleasing app for the masses, assemble these pepperoni pizza pinwheels that taste like a lightened up version of your favorite ‘za. Though we kept it simple with classic pepperoni, you can experiment with some of your go-to toppings.

Pepperoni Pizza Pinwheels RECIPE

(Makes 10-20 pieces)

Recipe Notes: If you like heat, sprinkle on some chili flakes before you roll the puff pastry. And, though these are best hot, the rolls also taste good at room temp.

Ingredients:

  • all-purpose flour, for dusting
  • 1 sheet refrigerated puff pastry, thawed
  • 1 tablespoon tomato paste
  • 1/2 bag (30 pieces) pepperoni slices
  • 1 cup grated mozzarella cheese
  • salt, to taste
  • basil or parsley, chiffonade, to serve

Directions:

1. On a lightly floured surface, roll out the puff pastry until thin (roughly 15 inches wide).

2. Spread a light layer of tomato paste across the top of the puff pastry, leaving about a 1-inch border on all sides.

3. Top with pepperoni, and then sprinkle evenly with cheese in a light layer. Season with salt.

4. Starting with the end closest to you, carefully roll the puff pastry up tightly over the pepperoni and cheese to create a pinwheel.

5. Wrap with plastic wrap, and refrigerate for at least half an hour and up to 1 day.

6. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

7. Remove the plastic wrap from the pinwheels, and slice with a serrated knife into 1/4-inch slices. Alternatively cut into 1/2-inch slices, as pictured in the video, for more of a puffy roll.

8. Place each slice on its side on the prepared baking sheet.

9. Bake for 25 minutes or until golden-brown.

Brit + Co’s Pinterest page is your best bet for finding all your party inspo.

(Recipe via Anna Monette Roberts/Brit + Co; styling via Alonna Morrison/Brit + Co; photos via Brittany Griffin/Brit + Co)