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Pizza Pinwheels

Pizza Pinwheels with Marinara Sauce and Arugula Salad

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Recipe Details


In our (ahem) many hours of experimentation, we’ve found so many new ways to use pizza dough. Behold: pizza pinwheels! Inspired by our much-loved cinnamon rolls, we decided to go the savory route, rolling our dough with marinara sauce, spinach, mozzarella, and provolone. Sliced, then sprinkled with Parmesan (because, there’s always room for more cheese), and baked until perfectly golden, these pinwheels are served with extra marinara for dipping and a lemony arugula salad. Is there anything pizza dough can’t do?!


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 860
  • Protein 29g
  • Total Carb 102g
  • Total Fat 35g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • baby spinach
    3 ounces
    baby spinach
  • red onion
    red onion
  • garlic
    1 clove
  • 16-ounce jar marinara sauce
    16-ounce jar marinara sauce
  • flour
    1 tablespoon
  • pizza dough
    12 ounces
    pizza dough
  • shredded mozzarella and provolone cheese blend
    4 ounces
    shredded mozzarella and provolone cheese blend
  • grated Parmesan cheese
    1/2 ounce
    grated Parmesan cheese
  • lemon
  • baby arugula
    3 ounces
    baby arugula
  • 8" aluminum tin
    8" aluminum tin

What You’ll Need

  • water
  • 10" medium pan
  • rolling pin (optional)
  • baking sheet

Cooking Steps

  1. Prepare Ingredients and Cook Aromatics

    Prepare Ingredients and Cook Aromatics

    Preheat oven to 425°F. Rinse spinach. Peel onion and cut into small dice. Heat 2 teaspoons olive oil in a medium pan over medium heat. When oil is shimmering, add whole garlic clove and diced onion. Cook until onion is light brown and softened, 4-5 minutes. Then, add 3 tablespoons water and cook, stirring continuously, until onions are golden brown and water has evaporated, about 3 minutes more.

  2. Make Marinara Sauce

    Make Marinara Sauce

    Add spinach to pan with onion and stir to wilt, 1-2 minutes. Season with ¼ teaspoon salt and pepper as desired. Remove and discard garlic clove. Add marinara sauce to pan and increase heat to medium high. Cook until sauce begins to bubble, about 1 minute more, then remove pan from heat. Spoon 2 tablespoons sauce into aluminum tin, reshaping if bent, and spread in an even layer. 

  3. Roll Out Dough

    Roll Out Dough

    Sprinkle flour onto a clean, dry surface. Using a rolling pin or the heels of your hands, roll and stretch pizza dough into a rectangular shape, as large as possible, ⅛- to ¼-inch thick. If your dough is hard to work with, let it temper for 5 minutes at room temperature, then try again. Spoon ¾ cup sauce over dough, leaving a ½-inch border. Scatter shredded cheese blend over sauce. Set aside pan with remaining sauce until Step 6. 

  4. Make Pinwheels

    Make Pinwheels

    Beginning with long end of dough closest to you, gently roll away from you, creating a tight cylinder. Using a sharp knife, slice cylinder into 8 equal pieces. Place pinwheels cut-side up in tin. Drizzle over ½ tablespoon olive oil, then sprinkle over Parmesan. Place tin on a baking sheet and bake until pinwheels are golden, about 30 minutes. Then, set aside to cool for about 5 minutes. 

  5. Make Dressing

    Make Dressing

    While pinwheels bake, halve lemon and rinse arugula. In a medium bowl, whisk together juice of ½ lemon and 1 tablespoon olive oil to combine. Season with ⅛ teaspoon salt and pepper as desired. Use remaining lemon to brighten a glass of water.

  6. Finish Salad and Plate Pizza Pinwheels

    Finish Salad and Plate Pizza Pinwheels

    While pinwheels cool, return pan with marinara sauce to medium heat. Heat until sauce is warmed through, about 3 minutes. Add arugula to bowl with dressing and toss to coat. Serve pizza pinwheels with arugula salad and remaining marinara sauce for dipping. Dig in!

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