Pizza Rolls
I love a recipe that feels indulgent but is actually straightforward. These pizza rolls hit that sweet spot: comforting, hand-held, and ready in about 25 minutes from start to finish. They’re the kind of snack that disappears fast at a party and reappears as leftovers the next day (if you’re lucky).
There’s no complicated dough shaping or long proofing here — just roll, slice, brush, and bake. The result is golden, cheesy spirals with a crispy edge and a soft, saucy center. I’ll walk you through every little trick that makes them turn out reliably well.
Keep the ingredients simple and the technique tidy. With just pizza dough, pepperoni, cheese, and a buttery seasoned brush-on, you’ll get bakery-level results without fuss. Read through the steps, gather what you need, and let’s get rolling.
Ingredients
- 14–16 ounces pizza dough — store-bought or homemade pizza dough; gives you the base and structure for the rolls.
- 1/2 cup chopped pepperoni — provides the savory, salty filling and distributes evenly when chopped.
- 2 cups shredded mozzarella cheese — the melty binder inside each roll; shred from a block for best melt.
- 2 tablespoons butter, melted — helps brown the tops and carry the seasonings.
- 1/2 teaspoon garlic powder — blends into the butter for a gentle garlic note.
- 1/2 teaspoon Italian seasoning — adds herbaceous lift to the butter finish.
- grated Parmesan cheese — optional; sprinkle after baking for a salty, umami finish.
- marinara sauce — for dipping; warm or room temperature depending on preference.
What to Buy
Stick to the ingredient list and focus on quality where it matters most. A good pizza dough — whether from the refrigerated section, a local bakery, or your own fridge — makes the biggest difference. Look for dough that’s pliable and not overly sticky; 14–16 ounces is the size called for here and gives the right thickness when rolled to the specified rectangle.
For the filling, real pepperoni and a proper mozzarella yield the best texture. Pre-shredded cheese works in a pinch, but freshly shredded melts more smoothly. Keep butter, garlic powder, and Italian seasoning on hand. A jar of marinara you like for dipping makes serving easy.
Pizza Rolls — Do This Next
- Preheat the oven to 400°F and position a rack in the center.
- On a clean work surface, roll the 14–16 ounces pizza dough into a rectangle about 10 x 14 inches.
- Evenly sprinkle 1/2 cup chopped pepperoni and 2 cups shredded mozzarella over the dough.
- Starting with a long side, roll the dough tightly into a log and pinch the seam to seal.
- Using a pizza cutter or a serrated knife, slice the log into 1-inch pieces.
- Place the pieces cut-side up on a lightly greased or parchment-lined baking sheet, leaving a little space between each roll.
- In a small bowl, combine 2 tablespoons melted butter, 1/2 teaspoon garlic powder, and 1/2 teaspoon Italian seasoning; brush this mixture over the tops of the rolls.
- Bake on the center rack for about 10 minutes, or until the tops are golden brown.
- Remove from the oven, sprinkle with grated Parmesan cheese if desired, and serve warm with marinara sauce for dipping.
Reasons to Love Pizza Rolls
- They’re fast: minimal prep, quick bake, big payoff.
- Hand-held comfort: perfect for snacking, parties, or a kid-friendly dinner.
- Scalable: make a few or a sheet pan — same technique, same results.
- Customizable within the same format: change the filling ratios to suit your taste while keeping the method identical.
- Great for dipping: hot marinara turns each bite into a mini pizza experience.
Dairy-Free/Gluten-Free Swaps
If you need to modify this recipe for dietary needs, focus on direct swaps while keeping the technique the same.
- Gluten-free option: use a 14–16 ounce gluten-free pizza dough designed to roll and bake similarly to wheat dough.
- Dairy-free option: replace the mozzarella with a dairy-free shredded cheese alternative and use a dairy-free spread or olive oil instead of melted butter for brushing the tops.
- Parmesan: skip the grated Parmesan or use a dairy-free hard-cheese alternative if available.
- Marinara: most tomato-based dipping sauces are naturally dairy-free; double-check labels for added cheese.
Must-Have Equipment
- Rolling pin or clean bottle — to roll dough to the right rectangle.
- Pizza cutter or serrated knife — for clean, even 1-inch slices.
- Baking sheet and parchment paper or nonstick spray — for easy removal and cleanup.
- Pastry brush — to apply the seasoned melted butter for browning and flavor.
- Mixing bowl — to combine butter and seasonings.
- Oven thermometer (optional) — ensures the oven is at a true 400°F for consistent browning.
Troubles You Can Avoid
- Dense or gummy center: don’t overfill or over-roll the dough. Keep the pepperoni and cheese distribution even and roll fairly tightly without crushing the dough.
- Seam opening during baking: pinch the seam firmly and place the rolls cut-side up so the seam is tucked underneath the log before slicing.
- Uneven browning: position a rack in the center of the oven and rotate the sheet halfway through if your oven has hot spots.
- Cheese leakage: use the specified quantities — 2 cups shredded mozzarella — and try to keep cheese an even layer to reduce overflow.
- Soggy bottoms: make sure the baking sheet is warm and the oven fully preheated; a short, high-heat bake at 400°F gives a crisp edge while finishing the interior.
Warm & Cool Weather Spins
These rolls work whether it’s hot outside or chilly in the house. Change how you serve them rather than changing the core ingredients.
- Warm-weather serving: bake as directed, then let the rolls cool slightly and serve with a room-temperature marinara for an easier snack outdoors.
- Cool-weather serving: keep marinara warm and serve straight from the oven with extra Parmesan for a cozy, comforting option.
- Outdoor entertaining: make ahead and reheat at the tailgate or picnic site in a portable oven or on a grill in a cast-iron pan for a fresh-baked experience.
Chef’s Notes
Roll the dough to about 10 x 14 inches so the slices are the right size and the dough layers bake through evenly. If your dough is at refrigerator temperature, let it rest at room temperature 15–20 minutes so it becomes elastic and easier to roll.
Chopping the pepperoni helps distribute it evenly. If you prefer larger pepperoni pieces, be mindful they can create pockets of oil; blot excess with a paper towel if needed before assembling. Brushing the tops with the seasoned butter gives you beautiful color and an extra layer of flavor — don’t skip it.
Bake time is short because the pieces are small. Keep an eye from minute eight onward; ovens vary. If you like a bit more crunch, leave them an extra 1–2 minutes but watch carefully so they don’t over-brown.
Best Ways to Store
- Short term: cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8–10 minutes to revive the crust.
- Freezing before baking: assemble and slice the rolls, place them on a baking sheet cut-side up, freeze until solid, then transfer to a sealed freezer bag. Bake from frozen, adding a few extra minutes to the bake time; watch for golden tops.
- Freezing after baking: cool completely, then freeze in a single layer on a tray; once frozen, move to a freezer-safe container. Reheat from frozen in a 350°F oven for 10–12 minutes or until heated through.
Frequently Asked Questions
- Can I make these ahead? Yes. Assemble and freeze on a sheet, then store in a bag. Bake straight from frozen and add a few minutes to the bake time.
- Can I use different fillings? The method supports many fillings, though the recipe here uses pepperoni and mozzarella. If you use very wet fillings, they can make the dough soggy—drain or pat them dry first.
- Why roll to a rectangle? A rectangle gives an even thickness front-to-back, which makes slicing uniform 1-inch rolls simple and predictable.
- My rolls spread — what happened? The dough may have been overworked or rolled too thin. Keep the dough relaxed and roll to the recommended dimensions.
- Do I have to use butter? The butter mixture gives color and flavor; for a dairy-free option use a neutral oil or a dairy-free butter substitute blended with the seasonings.
Next Steps
Once you’ve mastered these pizza rolls, they become a go-to for quick gatherings and easy weeknight dinners. Try doubling the batch for parties — they reheat well — and keep a jar of your favorite marinara on hand for dipping.
When you’re ready to experiment, practice the same rolling and slicing technique with different approved fillings and doughs that match your dietary needs. But first, get these in the oven and enjoy the simple pleasure of warm, cheesy rolls straight from the pan.
Pizza Rolls
Ingredients
Ingredients
- 14-16 ouncesPizza Dough store bought orhomemade pizza dough
- 1/2 cupchopped pepperoni
- 2 cupsshredded mozzarella cheese
- 2 tablespoonsbutter melted
- 1/2 teaspoongarlic powder
- 1/2 teaspoonItalian seasoning
- grated Parmesan cheese (optional)
- marinara sauce for dipping
Instructions
Instructions
- Preheat the oven to 400°F and position a rack in the center.
- On a clean work surface, roll the 14–16 ounces pizza dough into a rectangle about 10 x 14 inches.
- Evenly sprinkle 1/2 cup chopped pepperoni and 2 cups shredded mozzarella over the dough.
- Starting with a long side, roll the dough tightly into a log and pinch the seam to seal.
- Using a pizza cutter or a serrated knife, slice the log into 1-inch pieces.
- Place the pieces cut-side up on a lightly greased or parchment-lined baking sheet, leaving a little space between each roll.
- In a small bowl, combine 2 tablespoons melted butter, 1/2 teaspoon garlic powder, and 1/2 teaspoon Italian seasoning; brush this mixture over the tops of the rolls.
- Bake on the center rack for about 10 minutes, or until the tops are golden brown.
- Remove from the oven, sprinkle with grated Parmesan cheese if desired, and serve warm with marinara sauce for dipping.
Equipment
- Oven
- Rolling surface
- pizza cutter or serrated knife
- Baking Sheet
- Parchment Paper (optional)
- Small Bowl
- Pastry brush or spoon
Notes
Source: The Girl Who Ate Everything
