Pizz Twists
These pizza twists start with one tube of Pillsbury pizza dough. Spread filling on half of it, then fold the other half over top. Slice into strips, then twist each strip. Marinara sauce goes on the dough before adding filling. Fillings are Parmesan, mozzarella and mini pepperonis. Top with more pepperoni, Parmesan and oregano after egg washing.
That takes you about 5 minutes. Serve with pizza sauce dipping on the side.
What You Need for Pizza Twists
| Ingredient | Notes |
|---|---|
| Pizza dough | Pillsbury pizza dough comes in tubes. Grab one. |
| Marinara sauce | Spread a thin layer on half of the rolled dough. |
| Parmesan cheese | Use grated Parmesan twice, once on top of the sauce and again on top before baking. |
| Mozzarella cheese | Use freshly grated mozzarella for melty cheese inside. |
| Mini pepperonis | Use mini pepperonis on both the inside and the outside. |
| Egg | You’ll need one egg for the wash before topping. |
| Oregano | Sprinkle on top before baking. |
| Pizza sauce | Use pizza sauce or marinara for dipping on the side. |
You’ll find exact amounts down below.
Why Mini Pepperonis Work Best
Standard size pepperoni is too big. It’s wider than a half inch slice of dough will be when you get to cutting it. If you cut through pepperoni it will hang over edges. When you twist the dough those slices will work themselves out and fall off on the tray.
Minis fit inside the strip without overlapping the edges. They’re small enough that when you cut a half inch strip you’ll go around the pepperoni, not through it. This keeps them in place for the fold, the cut and the twist. Small also means they’ll render into the dough. Instead of curling up and pushing itself away from the dough, mini pepperonis get cozy when they’re trapped.
The same goes for topping them off. They’ll grip the egg wash and not move around like full sized pepperoni slices will.
Building Your Pizza Twists
Start with rolled out pizza dough in a rectangle.
Spread marinara sauce on half of it.
Sprinkle grated Parmesan cheese on top of the sauce.
Sprinkle mozzarella cheese on top of that.
Place mini pepperonis on top of the cheese.
Fold the plain half of the dough over top of the filled half, then press it lightly to connect the two.
Use a pizza cutter to slice into half inch strips.
Twist each strip, then place on a tray.
Brush with egg wash.
Top with mini pepperonis, Parmesan and oregano.
Bake until golden brown.
Find temperatures and times in the recipe card below.
Author’s Notes
You Can Do Your Own Twist On These
These are super simple to make, and you can do your own twist on these. You can add whatever ingredients you want.
They’re very very easy to make.
They’re just a perfect all-around snack, or even for game day. Meal and appetizer, it’s perfect.
Miguel
Press The Dough Lightly
When you press the two halves together, don’t smash down hard. Just press lightly so they make contact with each other.
If you push down on them you’re welding the layers together and ruining the twist. A twist has two layers of dough moving against each other when you turn it. You can see the filling move through the twists when you do this correctly. Push down hard and the layers become one. You’re left with a twist looking stick with pepperoni trapped inside.
Keeping the pressure light when you cut will help with this too. A pizza cutter will slice cleanly through two layers that are only lightly connected. If you squish them you’re asking the cutter to drag and pull filling out with it as you cut.
Make-Ahead Ideas and Storage
You can make these ahead of time, up until egg washing and topping. Complete the steps, cover and place in the fridge until you’re ready to bake. Give them an egg wash right before you bake them.
Keep leftovers in an airtight container. Heat in an oven or air fryer to crisp the outside back up. If you microwave them it will make the outside soft.
Tips from Miguel
- Minis only. Regular pepperoni will fall out of the twist.
- Thin on the sauce. Too much marinara makes the dough soggy and it won’t hold the twist.
- Half inch strips. Wider and they don’t twist right, thinner and they tear.
- Egg wash before the toppings. That’s the glue that holds the pepperoni and Parmesan on.
- Build these with your favorite pizza toppings. Whatever you like on a pizza works in here.
Frequently Asked Questions
Can I make this using crescent roll dough instead?
Use crescent roll dough if you want. Your twists will be flakier and richer. Use pizza dough if you want them to taste like pizza.
Why did the filling fall out of my twists?
You likely added too much sauce or cut the strips too thick. Don’t forget to use half inch strips. Add a thin layer of sauce to the dough.
Can I make these on the grill?
Yep! It’s the same temperature as your oven. Just make sure they’re not directly on the grates. Keep them in a pan that’s safe for the grill or use a tray.
Related Recipes
- Grilled Cheese Pepperoni Pizza
- Smoked Pizza Rolls
- Nashville Hot Chicken Pizza
- Chicken Parmesan Stuffed Bread Boat
My Gear
Everything I cook with lives here: linktr.ee/cooking_with_fire___
Explore More Recipes
Chicken | Beef | Pork | Seafood
Pizza Twists
Ingredients
Equipment
Method
- Roll or stretch the Pillsbury pizza dough into a large rectangle.
- Spread a thin layer of marinara sauce over half of the dough. Sprinkle grated Parmesan over the sauce, then freshly grated mozzarella, then a layer of mini pepperonis.
- Fold the plain half of the dough over the filled half. Press down lightly so the two layers make contact. Do not press hard or you will weld them together and lose the twist.
- Using a pizza cutter or sharp knife, cut the dough into approximately half inch strips.
- Twist each strip and place them on a parchment lined baking sheet or grill safe pan.
- Brush each twist with egg wash. Sprinkle mini pepperonis over the top, followed by grated Parmesan and a sprinkle of oregano.
- Cook at 400°F for 15 to 20 minutes, until the dough is cooked through and the twists are golden brown. An oven or a grill both work at the same temperature.
- Serve warm with pizza sauce or marinara for dipping.
