Pizza rolls are bite-size parcels of pizza dough filled with tomato sauce, mozzarella, and pepperoni, then baked until golden and melty. They make an easy party snack or casual dinner, and this version keeps the filling simple so the rolls seal neatly and bake without leaking.
Ingredients
- 1 pound (450 g) refrigerated pizza dough, brought to room temperature for easier shaping
- ⅓ cup (80 ml) thick pizza sauce, plus extra for serving
- 1 cup (113 g) shredded low-moisture mozzarella
- ½ cup (60 g) finely chopped pepperoni
- 1 tablespoon (15 ml) olive oil
- ½ teaspoon (1 g) dried oregano
- ¼ teaspoon garlic powder (about 1 g)
- 2 tablespoons (10 g) finely grated Parmesan
- All-purpose flour, about 1 tablespoon (8 g), for dusting the work surface as needed
Instructions
- Heat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Let the dough sit at room temperature while the oven heats, following the package directions if they specify a different handling time.
- Lightly dust a work surface with flour. Roll or press the dough into a rectangle about 12 by 15 inches (30 by 38 cm), roughly ⅛ inch (3 mm) thick. If it keeps springing back, cover it and let it rest for 5 minutes, then continue rolling.
- Spread the pizza sauce in a thin, even layer over the dough, leaving a ½-inch (1 cm) border on all sides. Sprinkle on the mozzarella and chopped pepperoni, distributing the filling evenly but avoiding large piles near the edges.
- Starting from a long side, roll the dough into a snug log. Pinch the seam closed and turn the log seam-side down. With a sharp knife, cut it into 12 equal pieces, wiping the blade as needed. Pinch any open edges closed and set the pieces cut-side up on the prepared baking sheet, leaving about 1 inch (2.5 cm) between them.
- Mix the olive oil, oregano, and garlic powder in a small bowl. Brush the mixture over the tops of the rolls, then sprinkle with Parmesan.
- Bake for 16–18 minutes, until the dough is puffed and golden and the cheese is bubbling. If you want to verify doneness, check the center of a roll with a food thermometer; because the filling contains pepperoni, the center should reach the USDA FSIS safe minimum of 165°F (74°C) for reheated or ready-to-eat foods. Take care not to push the thermometer through to the pan.
- Let the rolls cool on the baking sheet for 5 minutes before serving; hot sauce and cheese can burn. Serve warm with extra pizza sauce for dipping.
Tips
- Use thick sauce and low-moisture mozzarella. Watery sauce or fresh mozzarella releases more liquid, which can make the dough soggy and force the seams open.
- Keep the filling modest and leave the dough border clear. If sauce gets on the edge, wipe it away before pinching the seam closed.
- For a meat-free version, omit the pepperoni and use chopped olives, cooked mushrooms, or finely diced bell pepper. Cook watery vegetables first and cool them before adding.
- Pizza dough brands differ in size and thickness. If your dough makes a smaller rectangle, cut fewer, slightly larger rolls and add a few minutes to the bake as needed; use color and doneness rather than the clock alone.
Serving Suggestions
Serve the rolls warm as an appetizer with a bowl of warmed pizza sauce or marinara for dipping. For a more filling meal, pair them with a crisp green salad, sliced vegetables, or a simple soup. They also fit well on a game-day snack table alongside olives and fresh fruit. Set out napkins: melted cheese and sauce can be messy.
Variations
Swap the pepperoni for cooked Italian sausage, finely chopped ham, or cooked vegetables. Meat that is raw or not fully cooked should be cooked separately before it goes into the rolls; drain it and let it cool so it does not add excess grease or moisture. For a vegetarian option, combine mozzarella with chopped olives, roasted red pepper, or a small amount of cooked spinach that has been squeezed dry.
For a different flavor, replace the oregano and garlic powder with Italian seasoning, or add a pinch of red pepper flakes. You can use a modest amount of provolone or cheddar in place of some mozzarella, but avoid overfilling: extra cheese can escape as it melts. For a softer, more bread-like result, cut the rolls a little thicker and allow a few extra minutes in the oven.
Storage and Reheating
Cool leftover rolls promptly and refrigerate them in a covered container within 2 hours of baking. They keep for 3–4 days in the refrigerator. Reheat in a 350°F (175°C) oven for about 8–12 minutes, or in an air fryer at 325°F (165°C) for 3–5 minutes, until hot throughout. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. A microwave works for a quick portion, but the crust will be softer.
To freeze, cool the rolls completely, arrange them in a single layer until firm, then transfer to a freezer-safe container for up to 2 months for best quality. Reheat from frozen in a 350°F (175°C) oven for roughly 15–20 minutes, checking that the center reaches 165°F (74°C). Do not leave cooked rolls at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make pizza rolls with homemade dough?
Yes. Use about 1 pound (450 g) of prepared pizza dough and follow the same shaping and filling steps. Dough that is very sticky may need a light dusting of flour, but too much flour can make the rolls dry.
Why did my pizza rolls open while baking?
Common causes are overfilling, sauce on the sealing edge, or a seam that was not pinched closed. Use a thin layer of thick sauce, keep a clear border, and place each roll seam-side down on the tray.
Can I prepare them ahead?
You can shape the rolls, cover the tray, and refrigerate them for up to 8 hours before baking. Bake them straight from the refrigerator and allow a few extra minutes if needed. Keep them refrigerated rather than leaving filled dough at room temperature.
Can I cook them in an air fryer?
Yes, if the rolls fit with space around them. Air-fry in batches at 350°F (175°C) for about 8–11 minutes, checking early because appliances vary. Do not crowd the basket, and confirm the centers are hot before serving.
Can I use fresh mozzarella?
You can, but drain it well and pat it dry before chopping. Fresh mozzarella contains more moisture than low-moisture mozzarella, so use a little less and expect a softer, potentially wetter filling.
How do I know they are done if the tops brown quickly?
The rolls should be puffed, golden, and cooked through rather than doughy at the center. If they brown before the centers are hot, loosely cover the tray with foil and continue baking, then check a center roll with a thermometer.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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