Sourdough Pepperoni Pinwheels

Place dough ingredients in the bowl of a heavy duty stand mixer fitted with a dough hook. Mix on low speed for a few minutes until no dry ingredients remain. Increase speed to medium and continue mixing until dough is smooth and elastic, about 15 minutes. Transfer dough to an oiled bowl. Cover with plastic wrap and set aside in a warm, draft-free place until double in size, about 45 minutes.

Preheat oven to 350ºF and place rack in lower-center position. Gently remove the dough from oiled bowl and place on an oiled counter top. Press into a rectangular shape approximately 7 inches tall by 13 inches wide.

Evenly spread mozzarella cheese and sliced pepperoni the dough, leaving about 1 inch of space along the top long edge of the rectangle. Start rolling the rectangle of dough, from the bottom to the top. Pinch the seam closed. Use a serrated knife to slice the long roll into 2 equal lengths, then slice each of the 2 sections in half. Now slice the 4 equal lengths each into 3 equal portions, for a total of 12 pinwheels.

Place each pinwheel on its side on a silpat-lined half sheet pan, spacing evenly. Make egg wash by beating egg with 1 tablespoon water. Brush egg wash each pinwheel. Sprinkle each pinwheel with pretzel salt or flaked sea salt.

Bake for 25–30 minutes until brown. Remove from oven and allow to cool for a few minutes before transferring to cooling rack.

Recipe adapted from The Kitchen Whisperer.