These baked pizza rolls are bite-size pockets of pizza dough filled with mozzarella, marinara, and pepperoni, served hot with extra sauce for dipping. This homemade version makes it easy to estimate nutrition from the ingredients and the number of rolls you portion, though the exact values vary by dough, cheese, and pepperoni brand.
Ingredients
- 1 lb (454 g) refrigerated pizza dough, brought to room temperature according to package directions
- ⅔ cup (160 ml) thick marinara sauce, plus ½ cup (120 ml) for serving
- 1½ cups (170 g) shredded low-moisture mozzarella
- 4 oz (113 g) pepperoni, cut into small pieces
- 1 tbsp (15 ml) olive oil
- ½ tsp (1 g) dried oregano
- 2 tbsp (10 g) finely grated Parmesan
- ¼ tsp (1 g) garlic powder
Instructions
- Heat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. If the dough is refrigerated, let it sit out only as long as its package recommends so it is easier to roll.
- On a lightly floured surface, roll the dough into a rectangle about 12 by 16 inches (30 by 40 cm). Cut it into 24 roughly equal squares, each about 3 inches (7.5 cm) across. Minor size differences are fine; similar sizes help the rolls cook evenly.
- Put about ½ teaspoon (2.5 ml) marinara in the center of each square, followed by roughly 1 tablespoon (7 g) mozzarella and a few pieces of pepperoni. Keep the filling in the middle and avoid overfilling, which makes sealing difficult. You may have a little filling left, depending on how evenly the squares are cut.
- Bring the corners of each square together over the filling and pinch the seams firmly closed. Check for gaps, then place each roll seam-side down on the prepared sheet, leaving about 1 inch (2.5 cm) between rolls.
- Stir the olive oil with the oregano and garlic powder. Brush a thin coating over the rolls, then sprinkle with Parmesan. Bake for 14–16 minutes, until the dough is puffed and golden and the filling is hot. If checking a roll with a thermometer, the center should reach 165°F (74°C); USDA FSIS recommends reheating leftovers to this safe minimum, and using it here is a practical check that the filled center is thoroughly hot.
- Let the rolls cool on the baking sheet for 5 minutes before serving. The filling can be much hotter than the crust. Warm the remaining marinara separately for dipping, if desired.
Tips
- Choose thick sauce. Watery marinara can leak through the seams and make the bottoms soggy. If your sauce is loose, spoon it into a strainer briefly or use less in each roll.
- Seal carefully. Pinch the dough firmly and put the seam underneath. If a square tears, patch it with a small piece of dough and press the edges together.
- Use a label for an accurate nutrition estimate. Check the package nutrition facts for each dough, cheese, pepperoni, and sauce, then total the amounts used and divide by 24 rolls—or by the number you actually serve. For example, if a label lists values per 30 g and you use 120 g, count four label servings. Include the oil and Parmesan; omit any ingredients you did not use.
- Expect variation. A nutrition label for store-bought pizza rolls is not interchangeable with this homemade batch. Dough thickness, filling amounts, ingredient brands, and serving size all change calories, sodium, carbohydrates, protein, and fat. A nutrition calculator can provide an estimate, not a laboratory-tested label.
Serving Suggestions
Serve the rolls warm with marinara, arranged as an appetizer or alongside a simple green salad. For a more filling meal, add roasted vegetables or a bowl of soup. Set out small plates and napkins: a well-filled pizza roll may release sauce or cheese when bitten. Allow children and other diners to cool each roll first, since the center retains heat after the crust seems ready.
Variations
For meat-free rolls, replace pepperoni with finely chopped sautéed mushrooms, bell pepper, or olives; cook vegetables first and drain off excess liquid so they do not water down the dough. For a different flavor, use cooked crumbled Italian sausage in place of pepperoni, making sure it is fully cooked before filling the dough. You can also use part-skim mozzarella, though the filling may be less rich, or add a pinch of red pepper flakes to the sauce. Keep additions modest to make the rolls easy to seal.
Storage and Reheating
Refrigerate leftover rolls within 2 hours of baking, in a covered container, for up to 3–4 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for about 8–12 minutes, until hot throughout; USDA FSIS recommends reheating leftovers to 165°F (74°C), checked with a food thermometer in a larger roll. An air fryer at 350°F (175°C) usually takes about 4–6 minutes, but check the center because appliance times vary. A microwave works for a quick portion, though it softens the crust; heat in short intervals until steaming hot. Freeze cooled rolls in a sealed freezer-safe container for up to 2 months for best quality. Reheat from frozen in a 350°F (175°C) oven, allowing extra time and checking that the center reaches 165°F (74°C).
Frequently Asked Questions
How many pizza rolls does this recipe make?
This recipe cuts one pound of dough into 24 squares and is intended to make 24 small rolls. If your dough rectangle or cuts differ, the count and individual nutrition estimate will change.
How do I calculate nutrition per pizza roll?
Add the nutrition values for the quantities of every ingredient used, then divide each total by the number of rolls made. If the recipe makes 24, divide the batch totals by 24 for a per-roll estimate. For a serving of six, multiply that estimate by six. Package serving sizes may not match the quantity in your recipe.
Can I make these without pepperoni?
Yes. Leave it out or replace it with cooked vegetables, olives, or another pizza topping. Keep the total filling modest and avoid wet ingredients so the dough seals and bakes properly.
Can I assemble pizza rolls ahead of time?
You can assemble them a few hours ahead and refrigerate them covered on the baking sheet, then bake until golden and hot. Keep the total time at room temperature under 2 hours. For the most reliable texture, avoid adding extra sauce and bake them soon after filling.
Why did my pizza rolls leak?
Common causes are too much sauce, overfilling, or seams that were not pinched closed. Use thick sauce, keep filling in the center, and place each roll seam-side down. A little cheese leakage is harmless, but allow the rolls to cool before moving them.
Can I use frozen store-bought pizza rolls instead?
Yes, but follow the package directions for cooking and safe handling. Their nutrition facts apply to the product and stated serving size on its label, not to this homemade recipe.
Related
- Giant Tiger Ground Beef: A Big, Saucy Skillet
- Curry Meat Dishes: A Slow-Simmered Beef Curry
- Curry Meat Pie Recipe With Flaky Golden Pastry
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
Spotted an error? Tell us and we will correct it (corrections policy).