1 17.6-ounce package puff pastry, thawed to room temperature
½ cup marinara
3 cups shredded part-skim mozzarella cheese
½ pound sliced pepperoni
Preheat the oven to 400º F. Line a baking tray with parchment paper and set aside.
Roll out one sheet of the puff pastry on a floured surface, using a rolling pin to make it slightly larger.
Top with half the marinara, half the pepperoni, and 1 cup of the mozzarella.
Starting at one of the narrow ends of the rectangle, roll the dough into a tight log, pressing down to seal. Slice into 1-inch pieces and place on the baking sheet, leaving 2 inches between each pinwheel.
Repeat with the remaining sheet of puff pastry, marinara, pepperoni, and 1 cup mozzarella to make more pinwheels.
Sprinkle each pinwheel with the remaining cheese.
Bake the pinwheels until they are golden brown and the puff pastry is cooked through, 18 to 22 minutes. Serve hot.