Preheat oven to 400° and grease a 12-cup muffin pan.
Take pizza dough out onto a lightly greased surface. (You can use silicone baking mat to easily prepare the pinwheels.)
Gently stretch or roll out the dough into a rectangle that’s about 12×15 inches. (Canned dough already comes as a rectangle.)
Combine oil, vinegar, parsley, oregano, salt, and crushed red pepper flakes in a small bowl and whisk together. Brush pizza dough surface with the mixture leaving about 1/2 inch on one long edge un-brushes. That will be the seal edge.
Layer ham, salami, and pepperoni in one even layer, covering the surface of the dough but still leaving that one 1/2 inch edge for sealing.
Spread mozzarella over the top of meat, evenly.
Roll everything together on the long side starting with the covered edge and ending with the edge that was left uncovered. Gently press on the roll all over and make sure the edge is sealed well. Place the roll seam down.
Cut across the roll with a serrated knife to create pinwheels that are about an inch thick.
Place each pinwheel into a muffin cup, cut side up.