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Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
If you are craving a snack that's bursting with flavor and ready in a flash, look no further than these incredible Hot Honey Pepperoni Pinwheels. This easy recipe transforms Pillsbury™ crescent rolls into a sweet, spicy, and savory sensation that's perfect for any occasion.
Gooey melted mozzarella, savory mini pepperoni, and that irresistible kick of hot honey, are baked to perfection in just 30 minutes. Whether you need a quick appetizer for unexpected guests, a crowd-pleasing game day snack, or a fun family-friendly treat, these pinwheels deliver big on taste with minimal effort.
Here’s everything you’ll need to make these Hot Honey Pepperoni Pinwheels.
Pillsbury™ Original Crescent Rolls: This ready-to-use base bakes up quickly and creates the signature spiral shape.
Hot Honey: The hot honey provides a sweet-spicy taste that balances the savory pepperoni and cheese. If you don't like hot honey, you can use regular honey, but it will change the flavor profile.
Mozzarella Cheese: Mozzarella is essential for its classic melty, gooey texture and mild, creamy flavor.
Mini Pepperoni Slices: Lends a salty, slightly spicy flavor. The mini size is ideal for pinwheels, offering a burst of flavor in every bite.
Butter: Helps the crescent dough achieve a beautiful golden-brown color, adds a rich, savory flavor, and contributes to a crispier exterior texture.
Garlic Powder: Adds an aromatic, savory depth to the exterior of the pinwheels without being overpowering.
Here's how to make these delicious Hot Honey Pepperoni Pinwheels.
Unroll the crescent dough and separate it into 4 rectangles. Firmly press the perforations to seal them so your pinwheels hold together.
Evenly spread 1 ½ teaspoons of heated honey over each of the 4 dough rectangles. Then, sprinkle the mozzarella cheese and mini pepperoni evenly over the honey-coated dough.
Starting on the short side, tightly roll up each rectangle into a log. Pinch the edges firmly to seal the dough. Cut each log into 4 one-inch slices and place them cut-side up on your prepared cookie sheet.
Brush the butter and garlic mixture generously over the tops and sides of all the pinwheels. This adds a golden finish and extra savory flavor.
Bake until golden brown and the cheese is bubbly. Cool for a few minutes before drizzling with additional hot honey (this keeps the honey flavor fresh and prevents burning). Serve warm, optionally with marinara or ranch for dipping!
Any leftover Hot Honey Pepperoni Pinwheels can be stored and reheated in the following ways.
Store in the refrigerator in an airtight container for up to 3 days.
We don’t recommend freezing your Hot Honey Pepperoni Pinwheels.
To reheat, place them on a baking sheet and bake at 325° for 10 minutes.
Heat oven to 375°F. Line a large rimless baking sheet with parchment paper.
Unroll and separate crescent dough into 4 rectangles (do not separate into triangles). Press perforations firmly to seal.
Spread 1 1/2 teaspoons hot honey evenly over each of the 4 dough rectangles.
Sprinkle mozzarella cheese and mini pepperoni evenly over honey-coated dough.
Starting from one of the short sides, roll up each rectangle tightly into a log. Pinch edges to seal.
Using serrated knife, cut each log into 4 one-inch slices to create 16 total pinwheels. Place the pinwheels cut side up on cookie sheet.
In small bowl, mix melted butter and garlic powder. Brush this mixture over tops and sides of pinwheels. Bake 12 to 15 minutes or until pinwheels are golden brown and cheese is bubbly. Cool a few minutes before drizzling with additional hot honey. Serve warm with marinara or ranch.
