West Virginia pizza rolls are a regional favorite: soft, chewy bread wrapped around a savory filling of pepperoni, sausage, and melty mozzarella, baked until golden and served with warm marinara for dipping. Unlike fried pizza rolls, this baked version is easier to make at home and delivers a satisfying, portable snack or meal. The dough is forgiving, the filling is customizable, and the result is a crowd-pleasing roll that tastes like a pizza but is even more fun to eat.
Ingredients
- 1 batch pizza dough (homemade or 1 lb / 450 g store-bought, room temperature)
- 1/2 lb (225 g) bulk Italian sausage (or ground pork, see notes)
- 1 cup (240 ml) pizza sauce, plus more for serving
- 2 cups (200 g) shredded low-moisture mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 3 oz (85 g) sliced pepperoni, chopped
- 1 tsp (5 ml) olive oil, for brushing
- 1 tsp (5 g) dried oregano (optional)
- 1/4 tsp (1.5 g) garlic powder (optional)
Instructions
- If using homemade dough, prepare it and let it rise until doubled, about 1 hour. If using store-bought dough, let it sit at room temperature for 30 minutes.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a skillet over medium heat, cook the sausage, breaking it into small crumbles, until browned and cooked through (safe minimum internal temperature 160°F / 71°C, checked with a food thermometer). Drain excess fat and set aside to cool slightly.
- On a lightly floured surface, roll the dough into a rectangle about 12×18 inches (30×45 cm). If the dough springs back, let it rest for 5 minutes before rolling again.
- Spread the pizza sauce evenly over the dough, leaving a 1-inch (2.5 cm) border around the edges. Sprinkle the mozzarella, Parmesan, pepperoni, and cooked sausage over the sauce.
- Starting from a long edge, tightly roll the dough into a log, pinching the seam to seal. Tuck the ends under slightly.
- Using a sharp knife, slice the log into 1-inch (2.5 cm) thick rolls. Place them cut-side up on the prepared baking sheet, leaving a little space between each roll.
- Brush the tops with olive oil and sprinkle with oregano and garlic powder if using.
- Bake for 18–20 minutes, until the rolls are golden brown and the cheese is bubbly. Let cool for 5 minutes before serving.
Tips
- Dough handling: If the dough is too sticky, dust with flour, but avoid adding too much or the rolls will be tough. Keep the dough covered with a damp towel while working to prevent drying.
- Don’t overfill: Too much sauce or cheese will make the rolls soggy and hard to seal. Stick to the amounts listed, and blot excess moisture from cooked sausage.
- Customize the filling: Swap pepperoni for cooked bacon, add sliced mushrooms, or use hot sausage for a spicy kick. Just ensure any meat is fully cooked before rolling.
- Make ahead: Assemble the rolls, cover with plastic wrap, and refrigerate for up to 24 hours before baking. Add 5 minutes to the baking time if baking straight from the fridge.
Serving Suggestions
Serve warm with a side of marinara sauce for dipping. These rolls pair well with a simple green salad or a bowl of minestrone soup. They’re great for game day, parties, or a casual weeknight dinner. For a heartier meal, serve alongside roasted vegetables or a Caesar salad.
Variations
- Veggie version: Skip the meat and add sautéed bell peppers, onions, and mushrooms. Use 1 cup (240 ml) of pizza sauce and increase the mozzarella to 2.5 cups (250 g).
- BBQ chicken: Replace pizza sauce with BBQ sauce, use shredded cooked chicken (ensure 165°F / 74°C), and add red onion slices.
- Breakfast rolls: Use scrambled eggs, cooked breakfast sausage, and cheddar cheese instead of mozzarella. Serve with maple syrup for dipping.
- Gluten-free: Use a gluten-free pizza dough and ensure all other ingredients are gluten-free.
Storage and Reheating
Store leftover rolls in an airtight container in the refrigerator for up to 4 days. To reheat, place on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, or microwave for 30–60 seconds. For a crispier texture, use an air fryer at 350°F (175°C) for 3–4 minutes. You can also freeze unbaked rolls for up to 2 months; bake from frozen, adding 5–7 minutes to the baking time.
Frequently Asked Questions
Can I use store-bought pizza dough? Yes, absolutely. A 1 lb (450 g) ball of store-bought dough works perfectly. Let it sit at room temperature for 30 minutes before rolling to make it more pliable.
Why are my rolls soggy? Sogginess usually comes from too much sauce or wet filling. Make sure to drain cooked sausage well and don’t overspread the sauce. Also, bake at a high enough temperature (400°F / 200°C) to crisp the dough.
Can I make these in advance? Yes, you can assemble the rolls and refrigerate them (unbaked) for up to 24 hours. Alternatively, bake them fully, then reheat as directed. They’re best within 2 days.
What if I don’t have pizza sauce? Use marinara or tomato sauce, or make a quick sauce by mixing 1 cup (240 g) crushed tomatoes with 1 tsp (5 g) Italian seasoning and a pinch of salt.
Can I fry these instead of baking? Yes, you can deep-fry the rolls at 350°F (175°C) for 2–3 minutes until golden brown. However, baking is the traditional method for this recipe and is less messy.
How do I know when they’re done? The rolls should be golden brown on top and the cheese visibly melted. If you insert a thermometer into the center of a roll, it should read at least 165°F (74°C) for food safety.
Related
- Kölsch Dry Yeast: How to Use It for Home Brewing
- Korean Black Beans (Kongjaban), Sweet and Savory
- Maple Syrup Reverse Osmosis: How to Concentrate Sap
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).