Top view of two pepperoni pinwheels atop other pinwheel bites, the pepperoni spirals deliciously displayed.

If you’re a fan of the savory, slightly spicy delight that is pepperoni, you’re in for a treat! While it’s a favorite pizza topping, you can do so much more with pepperoni—and today, that means making Pepperoni Pinwheels. These bite-sized delights are not only scrumptious but incredibly versatile—pack them in a school lunch, serve them as a party appetizer, or save them for an after-school snack!

Pepperoni pinwheels stacked on a plate with two pinwheel bites on top.

What can I use pepperoni for other than pizza?

Pepperoni is a versatile ingredient that can add a burst of flavor to many dishes. In addition to pizza, we love it in pasta, pizza rolls, and sandwiches. And of course, we love pepperoni in these tortilla roll-ups, also known as pinwheels!

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What do I need to make these pepperoni roll-ups?

For this pepperoni pizza pinwheels recipe, you’ll need these simple ingredients:

  • Cream cheese
  • Milk
  • Grated Parmesan cheese
  • Shredded mozzarella cheese
  • Garlic powder
  • Italian seasoning
  • Pepperoni
  • Tortillas (the large burrito size)

Protip: Add veggies!

Want to add some veggies to your pinwheels? Try adding some finely diced veggies to the cream cheese spread!

Overhead of a party platter of pizza roll-ups garnished with shredded parmesan cheese and italian flatleaf parsley, a bowl of marinara sauce nestled alongside for dipping.

How to make pepperoni pinwheels

We love making pinwheels because they come together so quickly and easily!

Collage of five simple steps to make pepperoni pinwheels. A text overlay reads, "How to Make Pepperoni Pinwheels."
  1. Make the cream cheese spread & prep the tortilla. Stir the milk, cheeses, garlic powder, and Italian seasoning into softened cream cheese. Place your first tortilla on a flat work surface, like a clean counter or cutting board.
  2. Add the cream cheese spread. Spread half of the cream cheese spread on a large tortilla, ensuring the spread goes to the edges. 
  3. Add the pepperoni. Cover the cream cheese spread with pepperoni, leaving 2″ without pepperoni on one edge.
  4. Roll the tortilla. Starting at the end opposite the one without pepperoni, roll the tortilla tightly. Gently squeeze to help the roll stay together.
  5. Chill and slice. Repeat steps 2-4 with the other tortilla and the rest of the cream cheese spread. Chill rolls for at least 30 minutes before slicing. 

How do you get pinwheels to stay together?

The cream cheese spread is vital for these pepperoni pinwheels. It acts as a “glue,” holding the rolls together for a perfectly portable snack or school lunch. 

A hand dunks a roll-up slice into a small bowl of marinara sauce on a platter of roll-ups.

How long do you have to refrigerate pinwheels before cutting?

We recommend chilling pepperoni roll-ups for at least half an hour—the cream cheese will thicken a bit as it cools, making it easier to slice the pinwheels without them falling apart. 

Once the rolls are chilled, use a sharp serrated knife to slice off the ends of the tortilla, then cut the rest of the roll-up into 1″ wide pinwheels. You’ll get about 6 pinwheels out of each tortilla, plus the ugly (but tasty!) end pieces. 

Can pepperoni pinwheels be made night before?

Absolutely! These cute little pinwheels can be refrigerated for two to three days, making for half a week’s worth of school lunches. Or, if you are serving these as party appetizers, prepping your pinwheels in advance can save you lots of time on the big day.

Close view of pepperoni pinwheel bites arranged on a plate around a small bowl of marinara sauce.

Want more delicious pinwheel recipes like this one?

Top view of two pepperoni pinwheels atop other pinwheel bites, the pepperoni spirals deliciously displayed.

Pepperoni Pinwheels Recipe

Yield: 12 pinwheels
Prep Time: 10 minutes
Additional Time: 30 minutes
Total Time: 40 minutes

Pepperoni pinwheels are easy to make and fun to eat—a hit for parties or school lunches.


  • 8 ounces cream cheese, softened
  • 1/4 cup milk
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • 2 burrito-size flour tortillas
  • 18 sandwich-sized pepperoni slices


  1. Combine the cream cheese, milk, Parmesan cheese, mozzarella cheese, garlic powder, and Italian seasoning in a medium bowl. Mix until smooth.
  2. Lay one tortilla flat on a cutting board, and spread half the cream cheese mixture over the tortilla—making sure to get all the way to the edges.
  3. Starting 2” in from the side of the tortilla, lay half of the pepperoni slices on top of the cream cheese mixture—overlapping if necessary to cover the tortilla.
  4. Starting with the side opposite of the side without pepperoni, roll up the tortilla tightly, gently squeezing as you go to adhere the roll together.
  5. Repeat with remaining tortilla and ingredients.
  6. Place both rolls in the fridge and let chill for at least 30 minutes. Remove from the fridge. Using a serrated bread knife, slice off the ends, and then slice the roll into 1” pinwheels. You should get about 6 full pinwheels per roll. The ends are perfectly delicious—just not very pretty!


  • Feel free to add finely diced veggies to the cream cheese mixture if you’d like! Black olives, mushrooms, green bell peppers, sundried tomatoes—all delicious. About 1/2 cup total of chopped veggies will do the trick.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 302Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 30mgSodium: 586mgCarbohydrates: 35gFiber: 3gSugar: 4gProtein: 11g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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