Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (454 g) pizza dough (store-bought or homemade)
- 2 tbsp all-purpose flour (for dusting)
- 4 oz (113 g) pepperoni slices
- 1 1/2 cups (6 oz / 170 g) shredded low-moisture mozzarella
- 1 tsp Italian seasoning
- 1 tbsp olive oil (for pan/brushing)
- 4 tbsp (56 g) unsalted butter
- 1 garlic clove, minced
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
- 1 tbsp finely chopped parsley (or 1/2 tsp dried parsley)
- 1 cup (240 g) pizza sauce, warmed (for dipping)
Do This
- 1) Rest dough 30 minutes at room temp; heat oven to 425°F (218°C). Line a sheet pan with parchment.
- 2) Melt butter; stir in garlic, garlic powder, salt, and parsley. Set aside.
- 3) Roll dough into a 12 x 14-inch rectangle; sprinkle with Italian seasoning.
- 4) Layer pepperoni and mozzarella; roll up tightly into a log and pinch seam.
- 5) Slice into 24 pieces; place spirals cut-side up; brush tops lightly with olive oil.
- 6) Bake 12–15 minutes until golden and bubbly; immediately brush generously with garlic-butter.
- 7) Serve warm with pizza sauce for dipping.
Why You’ll Love This Recipe
- Big pizza-shop flavor at home: gooey cheese, pepperoni, and that buttery garlic finish.
- Fast and approachable: store-bought dough works beautifully.
- Perfect party food: easy to grab, dip, and share.
- Make-ahead friendly: assemble ahead, bake when you’re ready.
Grocery List
- Produce: 1 garlic clove, fresh parsley (optional but recommended)
- Dairy: unsalted butter, shredded low-moisture mozzarella (and optional Parmesan/provolone)
- Pantry: pizza dough, pepperoni, pizza sauce, all-purpose flour, olive oil, Italian seasoning, garlic powder, kosher salt
Full Ingredients
For the Papa Bites
- 1 lb (454 g) pizza dough, store-bought or homemade
- 2 tbsp all-purpose flour, for dusting
- 1 tsp Italian seasoning
- 4 oz (113 g) pepperoni slices (about 60–80 thin slices)
- 1 1/2 cups (6 oz / 170 g) shredded low-moisture whole milk mozzarella
- 2 tbsp (10 g) finely grated Parmesan (optional, for extra savory bite)
- 1 tbsp olive oil, for brushing the pan and/or tops before baking
For the Garlic-Butter Finish
- 4 tbsp (56 g) unsalted butter
- 1 garlic clove, minced to a paste
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
- 1 tbsp finely chopped fresh parsley (or 1/2 tsp dried parsley)
For Serving
- 1 cup (240 g) pizza sauce, warmed (plus more if you like extra dipping)
Step-by-Step Instructions
Step 1: Rest the dough and preheat the oven
If your pizza dough has been refrigerated, place it on the counter (still covered) for 30 minutes. Room-temperature dough rolls out easier and won’t spring back as much.
Meanwhile, preheat the oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper.
Step 2: Make the garlic-butter topping
In a small bowl, melt 4 tbsp (56 g) butter. Stir in the minced garlic, 1/2 tsp garlic powder, 1/4 tsp kosher salt, and parsley.
Set aside at room temperature while you shape the bites. (This gives the garlic a moment to infuse the butter.)
Step 3: Roll the dough into a rectangle
Lightly dust a clean counter with 1 tbsp of the flour (use the rest as needed). Roll the dough into a 12 x 14-inch rectangle, about 1/4-inch thick.
Try to keep the thickness even so the spirals bake uniformly.
Step 4: Add seasoning, pepperoni, and cheese
Sprinkle the dough evenly with 1 tsp Italian seasoning (and the Parmesan if using).
Arrange the pepperoni in an even layer over the dough, leaving a 1/2-inch border along one long edge (this clean edge helps the seam seal). Sprinkle the mozzarella</strong evenly over the pepperoni.
Step 5: Roll into a log and slice into spirals
Starting from the long edge opposite the clean border, roll the dough up tightly into a log. When you reach the clean border, pinch the seam firmly to seal.
For cleaner slicing, you can chill the log on the baking sheet for 10 minutes (optional, but helpful if your kitchen is warm).
Use a sharp serrated knife to slice the log into 24 pieces, each about 1/2-inch thick.
Step 6: Arrange, oil, and bake until golden
Place the spirals cut-side up on the prepared baking sheet, leaving about 1 inch between pieces (they’ll puff as they bake).
Lightly brush the tops with 1 tbsp olive oil to encourage browning.
Bake at 425°F (218°C) for 12–15 minutes, until the dough is deeply golden in spots and the cheese is bubbling. If your oven runs hot, start checking at 12 minutes.
Step 7: Brush with garlic-butter and serve with sauce
As soon as the bites come out of the oven, generously brush (or spoon) the garlic-butter over the tops and into the spirals. Let them sit for 2 minutes so the butter soaks in.
Warm 1 cup (240 g) pizza sauce and serve alongside for dipping. These are best enjoyed hot and melty.
Pro Tips
- Use low-moisture mozzarella: It melts beautifully without making the spirals watery.
- Roll tight, slice gently: A tight log makes neat pinwheels. A serrated knife (or unflavored dental floss) helps keep the shape.
- Chill before slicing (optional): A quick 10-minute chill firms the cheese and dough, making clean slices easier.
- Don’t overbake: Pull them when golden and bubbling; they’ll continue to set for a minute on the pan.
- Brush butter immediately: Hot bread absorbs flavor better, giving you that signature garlic-butter finish.
Variations
- Three-cheese: Replace half the mozzarella with 3 oz (85 g) provolone and add 2 tbsp grated Parmesan.
- Spicy pepperoni: Add 1/4 tsp crushed red pepper flakes over the cheese before rolling.
- Pizza supreme bites: Add 1/3 cup finely diced bell pepper and 1/3 cup finely diced onion (pat dry well so they don’t add moisture).
Storage & Make-Ahead
To store: Cool completely, then refrigerate in an airtight container for up to 3 days.
To reheat: For the best texture, reheat on a sheet pan at 375°F (190°C) for 8–10 minutes until warmed through. (A microwave works in a pinch, but the dough will soften.)
To freeze (baked): Freeze cooled bites on a tray until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 375°F (190°C) for 12–15 minutes.
Make-ahead option: Assemble and slice the spirals, arrange on the parchment-lined pan, cover tightly, and refrigerate up to 12 hours. Bake straight from the fridge, adding 1–2 minutes if needed.
Nutrition (per serving)
Approximate, based on 1/5 of the recipe (about 5 bites) plus 2 tbsp sauce: Calories: 390; Protein: 17 g; Carbohydrates: 34 g; Fat: 21 g; Saturated Fat: 10 g; Fiber: 2 g; Sugars: 4 g; Sodium: 900 mg.
