These homemade Pizza Rolls are one of my favorite ways to turn classic pizza flavors into an easy, shareable snack. I fill soft pizza dough with tangy pizza sauce, plenty of mozzarella, and slices of pepperoni before rolling everything up and baking until golden brown.
What really makes these pizza rolls special for me is the finishing touch. As soon as they come out of the oven, I brush them with warm garlic butter, then add Parmesan and fresh basil when I want a little extra flavor. I like serving them warm with pizza sauce on the side for dipping, whether I’m making an appetizer, game-day snack, or casual family meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 recipe pizza dough (1 pound/450 g)
¼ cup pizza sauce, plus more for dipping
1½ cups shredded mozzarella cheese (6 ounces/170 g)
3 ounces pepperoni slices (about 50 slices)
2 to 3 tablespoons yellow cornmeal
3 tablespoons salted butter, melted
1 clove garlic, finely minced
Freshly grated Parmesan cheese, optional
Chopped fresh basil, optional
Olive oil or olive oil spray
All-purpose flour, for dusting
I like using a prepared pizza dough when I want to save time, although homemade pizza dough works beautifully too. Mozzarella gives me that classic stretchy cheese center, while pepperoni adds a salty and savory flavor.
I use cornmeal on the bottoms because it adds a subtle texture and helps give the pizza rolls more of that traditional pizzeria-style finish. The combination of melted butter and fresh garlic is my final flavor boost.
Directions
I start by lightly greasing a large baking sheet with olive oil or olive oil spray.
I generously flour a cutting board or clean work surface. Then I place the pizza dough on the board, lightly dust the top with flour, and gently stretch it into a 14 x 10-inch rectangle with one long side facing me.
Next I spread the pizza sauce evenly over the dough, leaving about a ½-inch border along the long edge farthest from me. I sprinkle the mozzarella evenly over the sauce and arrange the pepperoni slices in a slightly overlapping single layer.
Starting at the long edge closest to me, I tightly roll the dough into a log. I brush away excess flour from the outside and slice the log into 12 equal pieces, approximately 1 inch thick.
Next I spread the cornmeal onto a small plate. I dip one cut side of every pizza roll into the cornmeal, then arrange the rolls cornmeal-side down on my prepared baking sheet, leaving approximately 1 inch of space between them.
Then I loosely cover the rolls with greased plastic wrap and let them rise for about 20 minutes, or until they look slightly puffed.
While the rolls rise, I preheat my oven to 425°F (220°C).
I remove the plastic wrap and bake the pizza rolls for approximately 15 minutes. I know they are ready when the dough is golden brown and the mozzarella is melted and bubbling.
While they bake, I whisk the melted salted butter and finely minced garlic together in a small bowl.
As soon as I take the rolls out of the oven, I generously brush the tops and sides with garlic butter.
I let the rolls cool for a few minutes before adding freshly grated Parmesan and chopped basil when desired. I serve them warm with extra pizza sauce for dipping.
Servings and Timing
This recipe makes 12 pizza rolls, which works well for sharing as an appetizer or snack.
Prep Time: 40 minutes
Cooking Time: 15 minutes
Total Time: 55 minutes
Servings: 12
Calories: Approximately 260 kcal per serving
I keep in mind that the exact baking time can vary slightly depending on my oven and how thickly I slice the rolls. I usually start checking them near the end of the 15-minute baking time and remove them once the dough is deeply golden and cooked through.
Variations
For a meat-lover’s version, I sometimes add cooked and crumbled Italian sausage or finely chopped cooked bacon along with the pepperoni. I make sure not to add too much filling because an overfilled dough can be difficult to roll and slice.
For vegetarian pizza rolls, I leave out the pepperoni and use finely chopped vegetables instead. Bell peppers, mushrooms, olives, onions, and spinach can all work well. I cook vegetables that release a lot of moisture before adding them so the rolls don’t become soggy.
When I want extra cheese, I combine mozzarella with a little provolone or Parmesan. I can also add a small amount of ricotta for a creamier filling.
For a spicy variation, I add crushed red pepper flakes, sliced jalapeños, or spicy pepperoni. I can also mix a pinch of red pepper flakes into the garlic butter.
I occasionally change the dipping sauce as well. Instead of regular pizza sauce, I serve these with marinara, garlic sauce, or another favorite pizza-style dipping sauce.
Storage/Reheating
I let leftover pizza rolls cool completely before transferring them to an airtight container. I keep them refrigerated and try to eat them within 3 to 4 days.
For reheating, I prefer using the oven or air fryer because this helps restore the slightly crisp exterior. In the oven, I reheat them at about 350°F (175°C) until warmed through. An air fryer also works well at a similar temperature for a few minutes.
When I’m short on time, I can microwave individual pizza rolls until warm. The microwave makes the dough softer rather than crisp, but it is convenient for a quick snack.
I can also freeze baked pizza rolls once they have cooled completely. I place them in a freezer-safe container or bag and freeze them for up to about 2 months. When I want to serve them, I reheat them until the centers are completely hot and the cheese has softened again.
FAQs
Can I make Pizza Rolls ahead of time?
Yes. I can assemble and slice the pizza rolls ahead of time, cover them well, and refrigerate them for a short period before baking. Because the dough contains yeast, I keep an eye on how much it rises and allow a little extra time before baking if the chilled rolls need to come closer to room temperature.
How do I keep my Pizza Rolls from becoming soggy?
I avoid using too much pizza sauce and make sure any vegetable fillings are not excessively wet. I also bake the rolls in a fully preheated 425°F (220°C) oven so the dough begins cooking quickly and develops a golden exterior.
Can I make these Pizza Rolls without pepperoni?
Absolutely. Often I treat pepperoni as an optional filling. I can make cheese-only rolls or replace it with cooked sausage, vegetables, or another favorite pizza topping. I simply keep the amount of filling moderate so I can still roll the dough tightly.
Can I use store-bought pizza dough?
Yes. Store-bought pizza dough is one of my favorite shortcuts for this recipe. I let refrigerated dough sit out briefly if it is too cold and difficult to stretch. Once it relaxes, I find it much easier to shape into the 14 x 10-inch rectangle.
Why did my Pizza Rolls come apart while baking?
This usually happens when I roll the dough too loosely, add too much filling, or don’t leave enough of a border around the edge. I roll the dough firmly without crushing it and avoid overloading it with sauce and cheese. Placing the rolls cut-side down also helps them maintain their spiral shape as they bake.
Conclusion
These homemade Pizza Rolls give me everything I love about pepperoni pizza in a fun, easy-to-serve form. Between the golden pizza dough, melted mozzarella, savory pepperoni, tangy pizza sauce, and buttery garlic topping, every bite has plenty of classic pizza flavor.
I especially like this recipe when I need something that can work equally well as an appetizer, party snack, game-day food, or casual family meal. I can keep the classic pepperoni filling or customize the rolls with different cheeses, vegetables, and meats. Served warm from the oven with extra pizza sauce for dipping, these cheesy pizza rolls are always a satisfying addition to pizza night.
📖 Recipe:
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Pizza Rolls
- Total Time: 55 minutes
- Yield: 12 pizza rolls
- Diet: Low Calorie
Description
Homemade Pizza Rolls filled with tangy pizza sauce, melted mozzarella, and savory pepperoni, then baked until golden. A warm garlic-butter finish makes them perfect for dipping and sharing.
Ingredients
1 recipe pizza dough (1 pound/450 g)
¼ cup pizza sauce, plus more for dipping
1½ cups shredded mozzarella cheese (6 ounces/170 g)
3 ounces pepperoni slices (about 50 slices)
2 to 3 tablespoons yellow cornmeal
3 tablespoons salted butter, melted
1 clove garlic, finely minced
Freshly grated Parmesan cheese, optional
Chopped fresh basil, optional
Olive oil or olive oil spray
All-purpose flour, for dusting
Instructions
- Lightly grease a large baking sheet with olive oil or olive oil spray.
- Generously flour a cutting board or clean work surface. Place the pizza dough on the surface, lightly dust the top with flour, and gently stretch it into a 14 x 10-inch rectangle with a long side facing you.
- Spread the pizza sauce evenly over the dough, leaving about a ½-inch border along the long edge farthest from you. Sprinkle the mozzarella evenly over the sauce and arrange the pepperoni in a slightly overlapping single layer.
- Starting at the long edge closest to you, tightly roll the dough into a log. Brush away excess flour and slice the log into 12 equal pieces, approximately 1 inch thick.
- Spread the cornmeal on a small plate. Dip one cut side of each pizza roll into the cornmeal, then arrange the rolls cornmeal-side down on the prepared baking sheet, leaving approximately 1 inch between them.
- Loosely cover the rolls with greased plastic wrap and let them rise for about 20 minutes, or until slightly puffed.
- While the rolls rise, preheat the oven to 425°F (220°C).
- Remove the plastic wrap and bake for approximately 15 minutes, or until the dough is golden brown and the mozzarella is melted and bubbling.
- While the rolls bake, whisk the melted salted butter and finely minced garlic together in a small bowl.
- Immediately after removing the rolls from the oven, generously brush their tops and sides with the garlic butter.
- Cool for a few minutes, then garnish with freshly grated Parmesan and chopped basil if desired. Serve warm with extra pizza sauce for dipping.
Notes
Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheat at about 350°F (175°C) in the oven or air fryer for the best exterior texture, or microwave for a softer result.
Freeze completely cooled baked pizza rolls in a freezer-safe container or bag for up to 2 months.
For a vegetarian variation, omit the pepperoni and use cooked, well-drained vegetables such as bell peppers, mushrooms, olives, onions, or spinach.
Cook moisture-rich vegetable fillings before using them to help prevent soggy rolls.
Italian sausage, cooked bacon, provolone, Parmesan, ricotta, jalapeños, or crushed red pepper can be used for variations, but avoid overfilling the dough.
Store-bought pizza dough works well; allow very cold dough to rest briefly at room temperature so it is easier to stretch.
Roll the dough firmly and keep the filling moderate to help the rolls maintain their spiral shape during baking.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 pizza roll
- Calories: 260 kcal
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 32 mg
