Pizza rolls supreme are a fun, handheld twist on classic supreme pizza, featuring a savory filling of pepperoni, Italian sausage, bell peppers, onions, and mozzarella, all wrapped in a golden, crispy dough. This recipe is designed to be genuinely useful for home cooks, offering a from-scratch dough that’s surprisingly simple, plus a foolproof method to get perfectly melted cheese and a crisp exterior every time. Whether you’re feeding a crowd for game day or just want a satisfying snack, these pizza rolls deliver all the flavors of a supreme pizza in a convenient, poppable form.
Ingredients
- For the dough:
- 1 cup (240 ml) warm water (110-115°F / 43-46°C)
- 1 tablespoon (12 g) granulated sugar
- 2 1/4 teaspoons (7 g) active dry yeast (one packet)
- 2 1/2 cups (320 g) all-purpose flour, plus more for dusting
- 1 teaspoon (6 g) salt
- 2 tablespoons (30 ml) olive oil, plus more for greasing
- For the filling:
- 1/2 pound (225 g) bulk Italian sausage (mild or hot)
- 1/2 cup (75 g) diced green bell pepper
- 1/4 cup (40 g) diced red onion
- 1/2 cup (120 ml) pizza sauce (store-bought or homemade)
- 3/4 cup (90 g) shredded mozzarella cheese
- 1/4 cup (25 g) grated Parmesan cheese
- 1/4 cup (30 g) sliced pepperoni, chopped
- 1 teaspoon (5 ml) Italian seasoning
- For the topping:
- 1 large egg, beaten (for egg wash)
- 1 tablespoon (15 ml) olive oil or melted butter
- 1/2 teaspoon garlic powder
- 1/4 cup (25 g) grated Parmesan cheese (for sprinkling)
Instructions
- Make the dough: In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until frothy. In a large bowl, whisk together the flour and salt. Add the yeast mixture and olive oil, then stir with a wooden spoon until a shaggy dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- Cook the sausage and vegetables: While the dough rises, heat a skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through (no pink remains), about 5-7 minutes. Add the bell pepper and onion and cook for 3-4 minutes until softened. Remove from heat and let cool slightly.
- Preheat the oven: When the dough has risen, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Assemble the filling: In a medium bowl, combine the cooked sausage mixture, pizza sauce, mozzarella, Parmesan, chopped pepperoni, and Italian seasoning. Stir until well mixed.
- Roll out the dough: Punch down the risen dough and divide it into 4 equal pieces. Working with one piece at a time, roll it out on a lightly floured surface into a rectangle about 8×12 inches (20×30 cm). Keep the other pieces covered with a towel to prevent drying.
- Cut and fill: Using a pizza cutter or sharp knife, cut the rectangle into 6 squares (about 4×4 inches each). Place a generous tablespoon (about 15 g) of filling in the center of each square.
- Seal the rolls: Lightly brush the edges of each square with water. Fold one corner over to the opposite corner to form a triangle, pressing out air. Press the edges firmly with a fork to seal. Repeat with the remaining dough and filling.
- Brush and season: Place the pizza rolls on the prepared baking sheet, leaving about 1 inch (2.5 cm) between them. In a small bowl, whisk the egg with 1 tablespoon of water. Brush the tops of the rolls with the egg wash. In another small bowl, mix the 1 tablespoon olive oil (or melted butter) with the garlic powder and brush this over the egg-washed rolls. Sprinkle with the remaining 1/4 cup Parmesan cheese.
- Bake: Bake for 15-18 minutes, until the rolls are golden brown and puffed. Let them cool on the baking sheet for 5 minutes before serving.
Tips
- Don’t overfill: It’s tempting to add extra filling, but overfilled rolls will burst during baking. Stick to about a tablespoon per roll.
- Seal well: Press the edges firmly with a fork to ensure a tight seal. If the edges don’t seal, the cheese will leak out during baking.
- Use a pizza cutter: A pizza cutter makes cutting the dough into squares much easier and cleaner than a knife.
- Make ahead: You can assemble the pizza rolls and refrigerate them, unbaked, for up to 24 hours. When ready to bake, add 2-3 minutes to the baking time.
Serving Suggestions
Serve these pizza rolls warm with a side of warm pizza sauce for dipping. They’re perfect as a party appetizer, game-day snack, or a fun weeknight dinner paired with a simple green salad. You can also serve them alongside a bowl of marinara or ranch dressing.
Variations
- Meat Lovers: Replace the sausage with cooked crumbled bacon and add extra pepperoni.
- Veggie Supreme: Omit the sausage and pepperoni, and add sautéed mushrooms, black olives, and spinach.
- Spicy Kick: Use hot Italian sausage and add a pinch of red pepper flakes to the filling.
- Cheese-Stuffed: Add a small cube of fresh mozzarella to the center of each roll before sealing.
Storage and Reheating
Store leftover pizza rolls in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until heated through. You can also microwave them for 30-60 seconds, but they will be less crispy. For longer storage, freeze the baked rolls in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 10-12 minutes.
Frequently Asked Questions
Can I use store-bought pizza dough? Yes, to save time, you can use 1 pound (450 g) of store-bought pizza dough. Let it come to room temperature before rolling out.
Can I make these gluten-free? Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. You may need to adjust the water amount slightly, as gluten-free flours absorb differently.
Why did my rolls burst open? This usually happens due to overfilling or not sealing the edges tightly. Make sure to press the edges with a fork and avoid overfilling.
Can I bake these in an air fryer? Yes, preheat your air fryer to 375°F (190°C) and cook the rolls in a single layer for 8-10 minutes, until golden brown.
How do I know when the sausage is fully cooked? The sausage should reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer. It should also be browned with no pink remaining.
Can I use a different cheese? Absolutely, feel free to substitute provolone, cheddar, or a Mexican blend for the mozzarella.
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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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