Directions

1. Place the Kodiak mix and salt in a mixing bowl fitted to a stand mixer and set aside.
2. Place the milk, sugar, and butter in a small saucepan and heat just until the butter starts to melt. Remove from heat, stirring occasionally until butter melts fully and let cool until warm (no longer hot to the touch. Add the yeast and whisk until dissolved.
3. Pour the milk mixture into the bowl of dry ingredients along with the egg and stir to combine. Beat with a whisk attachment for 5 minutes to form a smooth dough.
4. Cover and let rest for 10 minutes.
5. Roll the rested dough out into a 14” x 8” rectangle.
6. Spread the pizza sauce evenly over the dough. Cut the dough into 12 even strips, cutting from short end to short end of the rectangle.
7. Sprinkle the cheese evenly over the dough strips. 
8. Line a baking sheet with parchment paper.
9. Place 5 pepperoni halves along one dough strip and roll into a pinwheel. Place on a parchment-lined baking sheet. Repeat with the remaining dough until you have 12 pinwheels evenly spaced on the baking sheet.
10. Cover with a towel and place in a warm area to rise until *doubled in size (45 minutes to an hour).
11. Preheat the oven to 350° F.
12. Bake the pinwheels for 12-14 minutes, or until golden brown and cooked through.
13. Serve with extra pizza sauce for dipping!

*Note: Pinwheels do not need to be fully doubled in size to be ready to bake.  A 50% increase in size is enough to bake appropriately.