Preheat oven to 400°F. Lightly spray 2 standard muffin pans with nonstick cooking spray and set aside. Line a large work surface with wax or parchment paper (for easy clean up). Add cornmeal to a shallow bowl and set aside.
Open pizza crust cans and spread each crust out on the prepared wax or parchment paper, into a roughly 10x12 inch rectangle. I just use my fingers to make it easier, but you can use a rolling pin if you'd like. Place rectangles so the shorter edges are towards you, so the rectangles are oriented vertically.
Spread about 1 cup of pizza sauce onto each crust, leaving about a 1 inch border at the top of each crust.
Sprinkle about 1/2 cup of Parmesan cheese onto each crust, then top that with about 1 cup of chopped pepperoni on each crust.
Sprinkle about 1 cup of mozzarella cheese onto each crust, reserving the last 1 cup of mozzarella for later.
Roll a crust up, starting from the bottom, in a tight log shape. When you get to the top of the rectangle (where you left the border), stretch that dough up onto the roll and pinch the seam shut to seal it.
Use as sharp serrated knife and slice the roll in half, then slice each half into 6 equally sized slices.
Dip the bottom of a slice into the cornmeal, then place in the prepared muffin pan. Repeat with remaining slices. Repeat steps 6-8 with the other pizza crust.
Sprinkle the remaining 1 cup of mozzarella cheese evenly over the pinwheels, then bake in the preheated oven for about 15 minutes, or until golden brown.