The kitchen counter had that golden late afternoon light and a faint trace of marinara on a paper towel from my daughter’s last snack, and I found myself pulling out pizza dough and cheese to make a quick Pizza Rolls Recipe that looks like it took effort but comes together in under an hour, perfect for cozy weekends or a polished snack when friends drop by.
Why You’ll Love It
These pizza rolls are picture worthy and genuinely easy, so they work when you want something homemade but unfussy; I reach for them on busy weekends, for movie nights, or when kids ask for something they can hold, and everyone loves the warm stringy cheese and the crispy edges that feel a little gourmet without the fuss.
Serves 6
Prep Time: 20 minutes |
Cook Time: 18 minutes |
Total Time: 38 minutes
Ingredients
- 12 oz store bought pizza dough (about 340 g)
- 1 cup shredded mozzarella cheese (about 113 g)
- 12 slices pepperoni, chopped (about 90 g)
- 1/2 cup pizza sauce or marinara, plus extra for dipping
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1 egg beaten for egg wash
- 2 tablespoons grated Parmesan cheese optional
Instructions
- Preheat the oven to 400°F 200°C and line a baking sheet with parchment paper.
- Roll the pizza dough on a lightly floured surface into a roughly 10 by 12 inch rectangle, about 1/8 inch thick.
- Spread the 1/2 cup pizza sauce in a thin even layer over the dough leaving a 1/2 inch border.
- Scatter the shredded mozzarella and chopped pepperoni evenly, sprinkle Italian seasoning garlic powder and salt over the toppings.
- Starting at the long edge, tightly roll the dough into a log and press the seam to seal, use a sharp knife to cut the log into 24 equal pieces.
- Place the rolls cut side up on the prepared sheet about 1/2 inch apart, brush each with beaten egg and drizzle or brush with olive oil, sprinkle Parmesan if using.
- Bake for 16 to 18 minutes until the tops are golden and the edges crisp, rotate the pan halfway through for even browning.
- Let cool 5 minutes before serving with warm marinara sauce for dipping.
Recipe Variations
- Vegetarian: Swap pepperoni for sautéed mushrooms roasted red peppers and a handful of baby spinach, increase Italian seasoning slightly.
- Spicy pepperoni: Add red pepper flakes and use spicy salami in place of regular pepperoni for more heat.
- Cheesy four cheese: Mix equal parts shredded mozzarella provolone cheddar and Asiago for a richer cheese pull.
- Gluten free: Use a pre-rolled gluten free pizza crust or dough and follow the same rolling and baking times adjusted for dough thickness.
Make Ahead: You can assemble the rolls up to 24 hours in advance, place them on the baking sheet covered loosely with plastic wrap and refrigerate, then bring to room temperature 15 minutes before baking; alternatively freeze the assembled unbaked rolls on a tray until solid then transfer to a bag and bake from frozen adding 4 to 6 minutes to the bake time.
Frequently Asked Questions
Can I use homemade pizza dough for pizza rolls
Yes homemade dough works beautifully just roll it slightly thinner for an even bake and follow the same assembly and timing adjusting if your dough is thicker or thinner
How do I prevent the rolls from leaking cheese while baking
Avoid overfilling keep a small border around the edges press the seam firmly and place rolls cut side up so the fillings stay contained
Can I bake these on a pizza stone
You can use a preheated pizza stone if you transfer the rolls on a sheet or peel to the stone to ensure even base browning and avoid direct sticky transfer
Are pizza rolls freezer friendly
Yes freeze assembled unbaked rolls on a tray until firm then store in a freezer bag for up to 2 months bake from frozen adding a few minutes to the time
Pizza Rolls Recipe
These pizza rolls are picture worthy and genuinely easy, so they work when you want something homemade but unfussy; I reach for them on busy weekends, for movie nights, or when kids ask for something they can hold, and everyone loves the warm stringy cheese and the crispy edges that feel a little gourmet without the fuss.
Ingredients
- 12 oz store bought pizza dough (about 340 g)
- 1 cup shredded mozzarella cheese (about 113 g)
- 12 slices pepperoni, chopped (about 90 g)
- 1/2 cup pizza sauce or marinara, plus extra for dipping
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1 egg beaten for egg wash
- 2 tablespoons grated Parmesan cheese optional
Instructions
- Preheat the oven to 400°F 200°C and line a baking sheet with parchment paper.
- Roll the pizza dough on a lightly floured surface into a roughly 10 by 12 inch rectangle, about 1/8 inch thick.
- Spread the 1/2 cup pizza sauce in a thin even layer over the dough leaving a 1/2 inch border.
- Scatter the shredded mozzarella and chopped pepperoni evenly, sprinkle Italian seasoning garlic powder and salt over the toppings.
- Starting at the long edge, tightly roll the dough into a log and press the seam to seal, use a sharp knife to cut the log into 24 equal pieces.
- Place the rolls cut side up on the prepared sheet about 1/2 inch apart, brush each with beaten egg and drizzle or brush with olive oil, sprinkle Parmesan if using.
- Bake for 16 to 18 minutes until the tops are golden and the edges crisp, rotate the pan halfway through for even browning.
- Let cool 5 minutes before serving with warm marinara sauce for dipping.
Conclusion
These pizza rolls feel elevated and effortless at the same time, giving you that crisp golden exterior and melty center you want without complicated work; they are flexible to flavor swaps, simple to prepare ahead, and forgiving for first timers and seasoned bakers alike, so roll up the dough, experiment with fillings, and enjoy a snack that looks as good as it tastes.
