Puff pastry pizza rolls are a fun, flaky twist on classic pizza, combining the buttery layers of puff pastry with savory tomato sauce, melty cheese, and your favorite toppings. They come together quickly with store-bought puff pastry and are perfect for snacking, parties, or a weeknight dinner the whole family will love. The key to their crispiness is baking at a high temperature so the pastry puffs up beautifully while the cheese gets golden and bubbly.
Ingredients
- 1 sheet (about 9.5 oz / 270 g) puff pastry, thawed but still cold
- 1/2 cup (120 ml) pizza sauce (or marinara)
- 1 cup (120 g) shredded mozzarella cheese
- 1/4 cup (25 g) grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 cup (30 g) mini pepperoni slices (optional)
- 1 large egg, beaten (for egg wash)
- Flour, for dusting
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, gently roll the puff pastry sheet into a 12×10-inch rectangle. If it cracks, just press it back together.
- Spread the pizza sauce evenly over the pastry, leaving a 1/2-inch border along one long edge (this will be the seal).
- Sprinkle the mozzarella, Parmesan, oregano, and garlic powder over the sauce. Add the pepperoni if using.
- Starting from the long edge opposite the border, roll the pastry tightly into a log. Pinch the border edge to seal.
- Using a sharp knife, cut the log into 12 equal slices (about 1 inch thick).
- Place the slices cut-side up on the prepared baking sheet, spacing them about 1 inch apart. Gently flatten each roll slightly with your palm.
- Brush the tops and sides of the rolls with the beaten egg.
- Bake for 18–20 minutes, until the pastry is golden brown and puffed, and the cheese is bubbly. If you used pepperoni, ensure it reaches 165°F (74°C) as a safe minimum internal temperature (USDA FSIS).
- Let cool for 5 minutes on the baking sheet before serving.
Tips
- Keep the pastry cold: If the puff pastry gets too warm, it becomes sticky and hard to work with. If it starts to soften, pop it in the fridge for 10 minutes.
- Don’t overfill: Too much sauce or cheese will make the rolls soggy and cause them to leak during baking. Stick to the quantities listed.
- Seal well: Pinch the seam firmly to prevent the rolls from unrolling while baking. You can also brush a little water along the edge before sealing.
- Substitutions: Use gluten-free puff pastry if needed, or swap mozzarella for provolone or a pizza blend. For a vegetarian version, skip the pepperoni and add sautéed mushrooms or bell peppers.
Serving Suggestions
Serve these pizza rolls warm as an appetizer with a side of marinara sauce for dipping. They also make a great snack for game day, a fun lunchbox treat, or a quick dinner paired with a simple green salad. For a heartier meal, serve them alongside a bowl of tomato soup.
Variations
- Margherita style: Use fresh mozzarella, sliced tomatoes, and fresh basil leaves (add basil after baking).
- BBQ chicken: Swap pizza sauce for BBQ sauce, use cooked shredded chicken (ensure it reaches 165°F / 74°C), and add red onion slices.
- Veggie supreme: Add sautéed onions, bell peppers, mushrooms, and olives before rolling.
- Spicy salami: Replace pepperoni with spicy salami or soppressata for an extra kick.
- Breakfast version: Use scrambled eggs, bacon, and cheddar cheese for a morning twist.
Storage and Reheating
Store leftover pizza rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, until crispy and heated through. You can also microwave them for 30–60 seconds, but they will be softer. For longer storage, freeze the baked rolls in a single layer, then transfer to a zip-top 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 puff pastry sheets that are already rolled? Yes, just make sure they are thawed according to package directions. If the sheet is too thin, you can roll it slightly to achieve the right thickness.
Why did my rolls unroll during baking? This usually happens if the seam wasn’t sealed well or if the pastry was too warm. Make sure to pinch the seam firmly and keep the pastry cold before baking.
Can I make these ahead of time? Yes, you can assemble the rolls and refrigerate them (unbaked) for up to 24 hours. Cover tightly with plastic wrap. When ready to bake, add a few extra minutes to the baking time.
Can I use puff pastry shells instead of sheets? Shells are smaller and thicker, so they won’t roll the same way. It’s best to stick with sheets for this recipe.
How do I prevent the bottom from getting soggy? Bake the rolls on a preheated baking sheet or use a wire rack set inside the pan to allow air circulation. Also, avoid overloading with sauce.
Can I add more toppings? Yes, but keep in mind that too many wet toppings (like fresh tomatoes or extra sauce) can make the pastry soggy. Pat dry any wet ingredients before adding.
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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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