Preheat oven to 450 degrees F (230 degrees C) and line a baking sheet with parchment paper.
Place the spinach in a microwaveable bowl and microwave for 30 seconds on high to wilt it slightly. (This makes it easier to work with when rolling the dough into a log.)
2 handfuls fresh baby spinach
Roll or stretch out the pizza dough into a long oval, approximately 24 inches by 12 inches. (If needed, use a little bit of flour to keep the dough from sticking.)
14 ounces pizza dough
Sprinkle about half of the shredded cheese over the entire area of dough.
2 cups shredded mozzarella, divided
Place the pepperoni slices on top of the cheese in a single layer.
40 slices pepperoni
Spread the baby spinach over the pepperoni slices.
Sprinkle the remaining cheese over the spinach, Then, starting from one of the long edges, carefully roll the dough into itself until you have a long log of dough with the toppings inside.
With a very sharp knife, cut the dough width-wise into about 1 inch rings.
Place the rings in a single layer on the baking sheets, then bake for approximately 6-7 minutes. Let cool 5 minutes before removing from the baking sheet.
Video
Notes
This makes about 24 individual twirls.
If you are having trouble slicing the rolled log, try placing it in the refrigerator for about 15-20 minutes. This helps firm up the dough, making it easier to slice and preventing the pinwheels from unraveling during baking.
For a golden-brown finish, brush the tops of the pinwheels with an egg wash (beaten egg with a little water).
Serve the pepperoni pinwheels with a side of marinara sauce for dipping.