Mini Pizza Spirals

Mini Pizza Spirals
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mini pizza spirals
Include a little extra sauce for dipping!

Regular readers know that once a week we make bread dough, although we don’t always use it for loaves of bread. Once you have a great recipe for dough, like our Easy Wheat Bread, you can use the dough for bagels, pita bread, naan, or, as we show you today, mini pizza spirals. You’ll note in the post that we think you might be better off making larger pizza spirals, as they’ll look nicer (but taste the same).

We tested these out with the idea of sharing with a bunch of people, so we wanted them to be small, nearly bite-sized; thus, we made them in a mini-muffin pan. If you want to make them larger, you can make the spiral log larger and place the spirals in a greased 9×13- inch baking pan. We like the idea of something savory for a group, as it’s just too easy to fall into the trap of making cookies, cookies, cookies. Well, enough talk, let’s get scratchin’.

Mini Pizza Spirals

Yield: About 30 mini spirals

Mini Pizza Spirals


  • About 600 g Easy Wheat Bread dough, allowed to rise the second time
  • 1/4 - 1/3 cup pizza sauce, plus more for serving
  • 1 Tbs dried basil
  • 3-4 ounces grated mozzarella cheese
  • 1-2 ounces grated Parmesan cheese
  • Walnut pieces (optional)

Abbreviated Instructions

Preheat oven to 450°F. Lightly grease your baking pan.

On a floured work surface, roll or spread dough into a large rectangle, about 18 x 24 inches. Spread a light coating of pizza sauce over the dough, followed by basil and the cheeses.

Working from the side nearest you, roll the dough into a log. Use your hands to stretch and shape the log to a diameter appropriate for your pan. Using kitchen shears, cut the dough into slices and place in a mini-muffin pan. If you're making larger spirals, you can set them side by side in a 9x13 inch baking pan.

If desired, place a piece of walnut on top each spiral.

Bake for 15 minutes, and serve with a small dish of sauce for dipping.

Ingredient discussion:

Now, you don’t have to use our dough recipe, but, if you make bread, you might want to try it. We’ve even seen pre-made dough at the store, so you have a number of options. Use your favorite pizza sauce; we went with something akin to our Hand-Crushed Marina Sauce, as it’s light and nearly smooth, and we wanted to come up with something close to a classic Margarita pizza — tomatoes, basil, and cheese. We worried that if we added too many “toppings”, the rolls wouldn’t hold together.

Procedure in detail:

We don’t think this needs a lot of detail; after all, the title’s self-explanatory, and, with the photos below and the instructions above, you’ll be making pizza spirals in no time.

topping dough like pizza
Go lightly on the toppings or you’ll have messy pizza spirals.
pizza log
We stretched and shaped our log fairly thin, but bigger is okay, too.
slicing spirals
We tried a knife for cutting the log, but a kitchen shears proved more effective.
pizza spirals in a mini muffin pan
Maybe these should be called pizza rolls instead of spirals.

We loved these mini-pizza spirals, just as tasty as regular pizza, but easier and less messy to eat, since you just pick one up and pop it into your mouth. It’s also a nice way to keep from overloading your pizza, which makes it a bit more healthy. And, since we didn’t use a lot of sauce in the spirals, we had some left to use as for dipping. Another reason to make these. Four stars, because it’s almost impossible to get nice-looking spirals.

Worth the trouble?

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