Pizza Rolls Nutrition Facts and Homemade Recipe

Pizza rolls are bite-size pockets of pizza dough filled with tomato sauce, mozzarella, and pepperoni, baked until crisp and served warm with extra sauce for dipping. Nutrition varies widely by size and filling, so this homemade version includes an estimated per-roll breakdown alongside a simple recipe you can adjust to taste.

Ingredients

1 lb (454 g) refrigerated pizza dough, brought to room temperature according to package directions
⅓ cup (80 ml) thick pizza sauce, plus more for serving
1 cup (112 g) shredded low-moisture mozzarella
3 oz (85 g) pepperoni, finely chopped
½ tsp (1 g) dried oregano
1 tbsp (15 ml) olive oil
2 tbsp (10 g) finely grated Parmesan, optional

Instructions

Heat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Keep the dough covered while you prepare the filling so it does not dry out.
Mix the mozzarella, chopped pepperoni, and oregano in a bowl. Measure the pizza sauce separately. Using thick sauce and a modest amount helps prevent leaks; watery sauce can make the dough soggy.
On a lightly floured surface, roll the dough into a rectangle about 12 by 16 inches (30 by 40 cm). Cut it into 24 squares, roughly 3 to 3½ inches (7.5 to 9 cm) across. If the dough springs back, let it rest for 5 minutes, then roll again.
Place about ½ teaspoon (2.5 ml) sauce in the center of each square, then add approximately 1 tablespoon (7 g) of the cheese-and-pepperoni mixture. Avoid overfilling. Pull opposite corners together and pinch the seams firmly, then pinch the remaining edges closed. Place each roll seam-side down on the prepared sheet, leaving space between them.
Brush the tops lightly with olive oil. Bake for 15–18 minutes, until puffed and golden brown. Check a roll from the center: because the filling contains pepperoni and cheese rather than raw meat, a meat-temperature target is not required; the dough should be fully baked with no raw, gummy center. Let the rolls cool for 5 minutes before serving, as the filling will be very hot.
Sprinkle with Parmesan, if using, and serve with warm pizza sauce for dipping.

Tips

Use low-moisture mozzarella rather than fresh mozzarella, which releases more liquid and can make the centers wet.
Seal the edges by pressing firmly; if a seam will not stick, dab it with a little water. Keep sauce off the edges so they can bond.
For a milder filling, replace pepperoni with an equal weight of finely chopped cooked vegetables. Pat vegetables dry first to limit excess moisture.
The nutrition estimate below is a guide, not a laboratory analysis. Dough brands, cheese, pepperoni, filling amounts, and whether you use extra dip can change the totals; check product labels for the closest estimate.

Serving Suggestions

Serve the rolls warm with a small bowl of marinara or pizza sauce. A green salad, sliced cucumbers, or roasted vegetables make an easy side. For a snack spread, pair them with raw vegetables and keep the dipping sauce in a separate bowl so guests can choose how much to use.

Estimated nutrition per roll, without dip or optional Parmesan: about 115 calories, 5 g protein, 13 g carbohydrates, 4.5 g fat, 1 g fiber, and 250 mg sodium. This estimate assumes the dough is divided into 24 rolls and uses typical refrigerated pizza dough, mozzarella, and pepperoni; actual amounts vary by brand. For a serving of four rolls, multiply the estimate by four: about 460 calories and 1,000 mg sodium, before dip.

Variations

For a vegetarian version, omit pepperoni and use finely chopped, cooked mushrooms, bell pepper, or olives. Cook watery vegetables first and drain them well. To reduce the amount of processed meat, use half the pepperoni and add extra cheese or vegetables; the nutrition figures will change, especially sodium and fat.

For a different flavor, swap the oregano for Italian seasoning, or use a pinch of crushed red pepper. You can also use whole-wheat pizza dough, which tends to make a firmer, heartier roll. If making a larger batch, bake in batches rather than crowding the pan, since close spacing can soften the sides.

Storage and Reheating

Refrigerate leftover rolls within 2 hours of baking in a covered container; they keep for 3–4 days. Reheat on a baking sheet at 350°F (175°C) for about 8–10 minutes, until hot throughout. For food safety, USDA FSIS advises reheating leftovers to 165°F (74°C); check the center of a roll with a food thermometer if serving someone at higher risk from foodborne illness. A microwave also works: heat in short bursts, though the crust will be softer.

To freeze, cool the rolls, arrange them in a single layer until firm, then transfer to a freezer-safe container. Use within 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

How many calories are in pizza rolls?
It depends on their size and ingredients. These homemade rolls are estimated at about 115 calories each without dipping sauce, but store-bought labels and other recipes can differ considerably. Count the rolls and use the ingredient labels for a more tailored estimate.

Are these nutrition facts for frozen, store-bought pizza rolls?
No. The estimate is for this homemade recipe, divided into 24 portions. Packaged pizza rolls have their own serving sizes and nutrition labels, so use the label on the specific product rather than applying this estimate.

Can I make the rolls ahead?
You can shape them, cover the tray, and refrigerate for up to 8 hours before baking. Bake them cold, allowing a few extra minutes if needed, and check that the dough is golden and cooked through. For best texture, do not add extra sauce or wet fillings.

Why did my pizza rolls open in the oven?
They may have been overfilled, had sauce on the seams, or were not pinched closed firmly. Use a small amount of thick sauce, keep the edges clean, and place each roll seam-side down. A little cheese leaking out is normal, but a wide-open pocket is usually a sealing issue.

Can I cook these in an air fryer?
Yes. Arrange a few rolls in a single layer with space around them and air-fry at 375°F (190°C) for about 8–11 minutes, checking early because air fryers vary. Cook in batches rather than stacking, and confirm that the dough is fully baked.

Can I use raw sausage instead of pepperoni?
Not as a direct swap in this recipe: raw sausage needs to be cooked before it goes into the filling. Cook it separately, drain excess fat, cool it, and then use it in place of the pepperoni. Ground meat must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C) during cooking.

More recipes to cook

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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