From Chef To Chef’s

Pizza Pinwheels – My Fussy Eater

Pastry pinwheels packed with tomato sauce, pepperoni and cheese. Perfect for packed lunches for kids and they’re freezable too!

Pizza pinwheels presented in a lunchbox along with other snacks.

Continuing with this week’s theme of make ahead and freezable packed lunch ideas for kids are these Pizza Pinwheels.

They’re easy to make, really tasty and great alternative to sandwiches for lunch at school or nursery.

Close up of the pizza pinwheel

For this you will need a roll of puff pasty along with pasatta, oregano, pepperoni, grated cheddar and grated mozzarella.

Ingredients arranged on a wooden chopping board.

To make, simply roll out the sheet of puff pastry and spread on the pasatta.

Puff pastry rolled out on a board ready for the pasatta to be added

Sprinkle on the oregano then add the pepperoni and both cheeses.

Cheese being sprinkled over the puff pastry once the pasatta has been added.

Roll up the pastry tightly, starting with the long end. The cut into 12 slices.

Pastry being rolled up tightly.

Place on a lined baking tray, brush on some milk (or you can use egg) then bake in the oven for 18 minutes.

Cut into 12 slices and placed onto a greased baking tray. With milk or egg bushed on top.

And that’s it. Delicious pizza flavoured pastry pinwheels that the kids will love!

Baked pinwheels presented on a baking tray.

To freeze, allow them to cool then pop into freezer bags.

Take them out of the freezer early in the morning and they will defrost in your child’s lunchbox, ready to eat for a really tasty and fun lunch.

If you liked this recipe you may also enjoy my Ham & Cheese Muffins


Pizza Pinwheels


Pastry pinwheels packed with tomato sauce, pepperoni and cheese. Perfect for packed lunches for kids and they’re freezable too!


  • 1 roll puff pastry (approx 320g)
  • 75g pasatta
  • 1/2 tsp oregano
  • 50g pepperoni
  • 50g grated cheddar cheese
  • 50g grated mozarella
  • 1 tbsp milk


  1. Preheat the oven to 200c and line a baking sheet with parchment paper.
  2. Roll out the pastry and spread the pasatta on top.
  3. Sprinkle on the oregano and add the pepperoni, cheddar and mozarella.
  4. Starting with the long end of the pastry, roll the pastry up tightly then cut into 12 rounds.
  5. Place on the baking tray and brush the tops and edges with the milk.
  6. Bake in the oven for 18 minutes.
  7. Allow to cool for a couple of minutes so that the pastry becomes more firm.


These pinwheels will keep in the fridge for up to 3 days and can reheated in the oven or microwave. They can also be frozen after cooking. Allow to cool and then pop into freezer bags. They will defrost at room temperature in 2-3 hours.

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