Jumbo Pepperoni Stuffed Pizza Spiral
Crispy outside • Cheesy inside • Loaded with pepperoni
Prep Time
20 minutes
Cook Time
25–30 minutes
Servings
4–6 slices (very filling!)
Ingredients
Dough & Base
1 lb pizza dough (store-bought or homemade, room temperature)
All-purpose flour, for dusting
1 cup marinara or pizza sauce (thick works best)
Filling
2 cups shredded mozzarella cheese (low-moisture preferred)
½ cup sliced pepperoni (regular or mini)
¼ cup grated Parmesan cheese
Seasonings
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon red pepper flakes (optional, adjust to taste)
¼ teaspoon salt (optional, if your sauce is mild)
¼ teaspoon black pepper
Topping
¼ cup olive oil (for brushing or drizzling)
Optional Add-Ins (Highly Recommended!)
½ cup cooked Italian sausage
½ cup sliced black olives
½ cup sautéed mushrooms or bell peppers
½ teaspoon Italian seasoning
Extra mozzarella for topping
Instructions
1️⃣ Preheat & Prep
Preheat your oven to 375°F (190°C).
Line a large baking sheet with parchment paper or lightly grease it.
Lightly flour your work surface and rolling pin.
2️⃣ Roll Out the Dough
Roll the pizza dough into a large rectangle, about 12 x 16 inches.
Keep the dough even in thickness (not too thin or it may tear).
Leave a ½–1 inch border around all edges.
3️⃣ Add the Sauce
Spread the marinara sauce evenly over the dough using the back of a spoon.
Avoid over-saucing to prevent sogginess.
4️⃣ Layer the Filling
Sprinkle mozzarella cheese evenly over the sauce.
Arrange pepperoni slices across the cheese.
Sprinkle Parmesan, garlic powder, oregano, red pepper flakes, salt, and pepper.
Add any optional fillings now.
5️⃣ Roll Into a Spiral
Starting from the long side, carefully roll the dough into a tight log.
Pinch the seam and tuck in the ends to seal.
Gently curve or coil it slightly if needed for your pan.
6️⃣ Bake
Place the spiral seam-side down on the prepared baking sheet.
Brush or drizzle olive oil generously over the top.
Optional: Sprinkle a little Parmesan on top for extra crust flavor.
Bake for 25–30 minutes, until:
The crust is deep golden brown
Cheese is melted and bubbling
Bottom is fully cooked
If the top browns too fast, loosely cover with foil for the last 5–10 minutes.
7️⃣ Rest & Slice
Remove from the oven and let rest 5–10 minutes.
Slice into thick rounds using a sharp knife.
Serve warm with extra marinara for dipping.
Pro Tips
For extra crispiness, bake on a preheated pizza stone or cast-iron skillet.
Use low-moisture mozzarella to avoid excess liquid.
Want a buttery garlic crust? Mix olive oil with minced garlic and brush before baking.
Serving Ideas
Side salad with Italian dressing
Garlic knots or breadsticks
Marinara or ranch dipping sauce
