Pepperoni Pizza Rice Paper Spiral
Pepperoni pizza rice paper spiral energy. Crackly, cheesy, melty, and built to scratch the exact same itch as a late-night slice.
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Everyone knows I love pizza. It’s not subtle.
So when that obsession collided with my rice paper spiral phase, this was inevitable. And honestly? I regret nothing.
This one pulls hard from classic pepperoni pizza vibes. Salty meat, stretchy mozzarella, tangy sauce, fresh basil, all wrapped up in a crisp rice paper shell that shatters when you cut into it. It’s nostalgic in the best way and wildly snackable.
Pull it out of the oven, break through that crackly exterior, and tell me it doesn’t feel like sneaking a slice at midnight back in college. Marinara for dipping is non-negotiable. Spicy honey if you’re feeling chaotic.
Why this pepperoni pizza rice paper spiral works
Egg-dipped rice paper creates structure and crunch. The egg wash gives the rice paper just enough fat and protein to crisp instead of turning brittle or leathery in the oven.
Overlapping the sheets matters. Three sheets layered together act like a flexible dough, giving you enough strength to roll without tearing while still staying light.
Keeping the sauce in a narrow strip down the center prevents sogginess. Too much sauce spreads moisture everywhere. A focused stripe keeps the spiral crisp while still delivering pizza flavor in every bite.
Cubed mozzarella melts more evenly than shredded here. It creates pockets of stretch without leaking moisture into the rice paper.
"These spirals are so fun to make and more fun to eat."
- Instagram Follower
Pepperoni Pizza Rice Paper Spiral
Equipment
- Parchment Paper
Ingredients
- 3 rice paper sheets
- 1 egg whisked
- 9 slices pepperoni or spicy salami
- 1 cup mozzarella cubed
- 3 tablespoons pizza sauce
- Fresh basil torn
- Sesame seeds for topping
- Warm marinara or spicy honey for serving
Instructions
Prep the rice paper
- Whisk the egg on a shallow plate. Dip each rice paper sheet into the egg wash just until pliable. Lay them overlapping slightly on a lightly oiled surface to form one large sheet.
Build the filling
- Layer pepperoni evenly across the rice paper. Add cubed mozzarella. Spoon pizza sauce down the center in a long strip and finish with torn basil.
Roll
- Roll the rice paper tightly into a cylinder, sealing the edge as you go. Gently coil the roll into a compact spiral.
Finish
- Brush the top lightly with remaining egg wash and sprinkle with sesame seeds.
Bake or air fry
- Bake or air fry at 400°F (205°C) for 15 to 20 minutes, until golden, crisp, and melty inside.
Serve
- Serve hot with warm marinara or a drizzle of spicy honey.
Notes
- Go lighter on the sauce than you think. You can always dip, but too much sauce inside will soften the shell.
- If the spiral feels loose before baking, gently tuck the end underneath itself on the tray to keep it snug.
- This formula works with sausage, mushrooms, olives, or hot honey ricotta if you want to riff.
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