Pizza Pinwheels

Preheat oven to 400°F and lightly brush two baking sheets with olive oil.

Heat a large skillet over medium-high heat and sauté the sliced onion and bell peppers until softened and slightly caramelized, about 8-10 minutes. Set aside to cool slightly.

Allow thawed bread dough to rest at room temperature for a few minutes if still cold, then divide into 4 equal pieces. Roll each piece on a lightly floured surface into a thin rectangle, approximately ¼-inch thick and about 10 by 12 inches.

Spread ¼ cup of marinara sauce evenly over each rectangle, leaving a ½-inch border around the edges.

Top each rectangle with ¼ of the cooled vegetable mixture, then sprinkle ¼ of the mozzarella cheese and 2 tablespoons of Parmesan cheese over the sauce.

Starting from the long end closest to you, roll each rectangle tightly into a log, pressing gently to seal as you roll. Pinch the seams closed at the ends.

Slice each log into 6-8 pinwheel slices, about ¾-inch thick, using a sharp serrated knife with a gentle sawing motion to avoid compressing the dough.

Arrange pinwheels cut-side up on the prepared baking sheets, leaving about 1 inch between each piece.

Bake at 400°F for 20-25 minutes until the pinwheels are golden brown and the edges are crispy, rotating the baking sheets halfway through cooking if needed.

Remove from oven and allow pinwheels to cool for 2-3 minutes on the baking sheet before serving. Serve warm with additional marinara sauce for dipping if desired.