Preheat oven to 400°F.
Place dough onto a lightly floured surface and roll out
to about 1/8 inch thick (try to get the dough to 9”x12”)
Spread marinara sauce sparingly over dough and top with
oregano and garlic.
Sprinkle mozzarella evenly over sauce and finish by
topping the dough with the pepperoni.
Starting at one end, carefully roll dough into a large,
tight log and place onto a cutting board, seam side
Refrigerate for 30 minutes.
Remove from refrigerator and cut 1”-1 1/2” pinwheels
from the log.
Dredge one cut side of each pinwheel in the cornmeal
until well coated and place (cornmeal side down) onto a
baking sheet lined with parchment or using a little bit
of cooking spray.
Sprinkle top of each wheel with a small amount of
Parmesan and bake for 16-20 minutes or until golden
brown. (Check in the last 5-7 minutes to make sure
they’re not burning on the bottom.)
Allow to cool for 5 minutes and serve with extra
marinara sauce for dipping.