Pizza Rolls Ingredients and Easy Homemade Recipe

Homemade pizza rolls are bite-size pieces of pizza dough filled with mozzarella, pepperoni, and a little seasoned tomato sauce. They bake into crisp, golden snacks that work for parties, lunch, or a casual dinner, and the filling is easy to adapt to different tastes.

Ingredients

1 pound (450 g) refrigerated pizza dough, brought to room temperature for 20 minutes
⅓ cup (80 ml) thick pizza sauce or marinara sauce, plus more for dipping
1½ cups (170 g) low-moisture, part-skim mozzarella, shredded
4 ounces (115 g) pepperoni, finely chopped
½ teaspoon (1 g) dried Italian seasoning
¼ teaspoon (1 g) garlic powder
1 tablespoon (15 ml) olive oil
2 tablespoons (6 g) finely grated Parmesan

Instructions

Heat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Let the dough sit at room temperature for about 20 minutes so it is easier to roll without springing back.
On a lightly floured surface, roll the dough into a rectangle about 12 by 16 inches (30 by 40 cm) and roughly ⅛ inch (3 mm) thick. Keep the thickness as even as possible so the rolls bake at the same rate. If the dough keeps shrinking, cover it and let it rest for 5 minutes, then continue.
Spread the pizza sauce in a thin layer over the dough, leaving a ½-inch (1 cm) border along one long edge. Too much sauce can make the dough soggy and cause the filling to leak. Scatter the mozzarella and pepperoni evenly over the sauce, then sprinkle on the Italian seasoning and garlic powder.
Starting at the long edge opposite the bare border, roll the dough into a snug log. Pinch the seam closed, then turn the log seam-side down. Use a sharp knife to cut it into 18 pieces, each about ¾ inch (2 cm) thick. Wipe the knife as needed to keep the slices neat.
Place the pieces cut-side up on the baking sheet, leaving about 1 inch (2.5 cm) between them. Brush the tops and exposed dough lightly with olive oil, then sprinkle with Parmesan. Bake for 16–18 minutes, until the dough is puffed and golden and the cheese is bubbling. If the rolls are crowded or unusually thick, they may need a few extra minutes.
Let the pizza rolls cool on the baking sheet for 5 minutes before serving; the hot cheese can burn. Serve warm with extra sauce for dipping.

Tips

Choose thick pizza sauce and low-moisture mozzarella. Watery sauce or fresh mozzarella releases extra liquid and can leave the centers damp.
Keep the filling in an even, modest layer and leave the border clear. Overfilling makes the log difficult to seal and encourages cheese to escape during baking.
If using homemade dough, use about 1 pound (450 g), and allow its rise time separately. Dough temperature and thickness affect baking, so use the visual cues—golden dough and bubbling cheese—rather than relying only on the timer.
For the neatest slices, chill the filled log for 10 minutes before cutting. This is optional and adds 10 minutes to the total time; keep it refrigerated while it chills.

Serving Suggestions

Serve the rolls warm with warmed marinara, pizza sauce, or a simple tomato sauce for dipping. They pair well with a crisp green salad, carrot and celery sticks, or roasted vegetables when you want to make them part of a meal. For a snack table, put the rolls on a platter with small bowls of sauce and allow a few minutes for them to cool before guests pick them up.

Variations

For a meat-free version, replace the pepperoni with ½ cup (75 g) finely chopped, cooked mushrooms or vegetables. Cook vegetables with high water content first, then cool and drain them well; otherwise they can make the dough soggy. For a spicier batch, add a pinch of red pepper flakes. You can also use finely chopped cooked sausage instead of pepperoni, or add a small amount of sliced black olives.

To make cheese pizza rolls, omit the pepperoni and use 2 cups (225 g) shredded mozzarella. For a sharper flavor, replace up to ½ cup (55 g) of mozzarella with shredded provolone. Avoid adding too many extra fillings: the rolls need enough dough around the filling to hold their shape.

Storage and Reheating

Let leftovers cool briefly, then refrigerate them in a covered container within 2 hours of baking. They keep for 3–4 days in the refrigerator. Reheat on a baking sheet at 350°F (175°C) for about 8–10 minutes, until hot throughout; microwave reheating is faster but makes the dough softer. USDA FSIS guidance is to reheat leftovers to 165°F (74°C), checked with a food thermometer.

For longer storage, freeze fully cooled rolls in a single layer, then transfer them to a freezer-safe container for up to 2 months for best quality. Reheat from frozen at 350°F (175°C) for about 15–20 minutes, checking that the centers reach 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 store-bought dough?
Yes. Refrigerated pizza dough is convenient and works well after it has warmed for about 20 minutes. If the dough is very cold, it may resist rolling and shrink back, so let it rest briefly before trying again.

Why did my pizza rolls turn soggy?
The usual causes are too much sauce, wet toppings, or fresh cheese that releases liquid. Use a thin layer of thick sauce, drain cooked vegetables thoroughly, and choose low-moisture shredded mozzarella.

Can I prepare them ahead?
You can assemble and slice the rolls, arrange them on the lined baking sheet, cover, and refrigerate for up to 8 hours before baking. Bake straight from the refrigerator, allowing a few extra minutes as needed, and confirm the dough is cooked through and golden.

Can I freeze pizza rolls before baking?
Yes. Freeze the sliced, unbaked rolls on a lined tray until firm, then pack them in a freezer-safe container. Bake from frozen at 400°F (200°C), adding roughly 5–8 minutes to the bake time and checking for golden, fully baked dough. Do not thaw them at room temperature.

How do I keep the filling from leaking out?
Use less sauce than you would on a flat pizza, leave a clean border, and pinch the seam closed before slicing. Place each piece seam-side down if the log’s seam is visible; a little cheese bubbling out is normal.

Can I use cooked sausage instead of pepperoni?
Yes. Use 4 ounces (115 g) of cooked, crumbled sausage, cooled and drained of excess fat. If cooking raw ground sausage specifically for this recipe, the USDA FSIS safe minimum internal temperature is 160°F (71°C), checked with a food thermometer, before adding it to the filling.

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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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