Pizza rolls are a beloved American snack: crisp, golden bites of dough wrapped around a molten center of tomato sauce and melted cheese, typically served with marinara for dipping. They were introduced by the Jeno’s brand in 1968, created by Jeno Paulucci, who later sold the brand to Pillsbury; the product line continues today under the Totino’s name. This article answers the question directly and gives you a homemade version that rivals the freezer aisle, with a crispy exterior and a hot, flavorful filling that stays put.
Ingredients
- 1 lb (450 g) store-bought pizza dough (or homemade, see Tips)
- 1 cup (240 ml) marinara sauce, plus more for serving
- 1 cup (100 g) shredded low-moisture mozzarella cheese
- 1/4 cup (25 g) grated Parmesan cheese
- 1 tsp (2 g) dried oregano
- 1/2 tsp (1 g) garlic powder
- 1/4 tsp (0.5 g) red pepper flakes (optional)
- 1 large egg, beaten (for egg wash)
- 1 tbsp (15 ml) olive oil, for brushing
- All-purpose flour, for dusting
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll the pizza dough into a 12×16-inch (30×40 cm) rectangle, about 1/8-inch (3 mm) thick. If the dough springs back, let it rest for 5 minutes before rolling again.
- In a small bowl, mix the marinara sauce, mozzarella, Parmesan, oregano, garlic powder, and red pepper flakes (if using) until combined.
- Spoon the filling in a thin, even line lengthwise down the center of the dough, leaving about 2 inches (5 cm) of dough on each side and 1 inch (2.5 cm) at the ends.
- Fold one long side of the dough over the filling, then the other, pressing the edges to seal. Gently roll the log to smooth it out.
- Use a sharp knife or pizza cutter to slice the log into 1-inch (2.5 cm) wide pieces. You should get about 12-16 rolls.
- Place the rolls cut-side up on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart. Brush the tops with the beaten egg, then brush with olive oil.
- Bake for 18-20 minutes, until the rolls are golden brown and the filling is bubbly. The internal temperature of the filling should reach 165°F (74°C) for food safety, as it contains cheese and sauce.
- Let cool for 5 minutes before serving. Serve warm with extra marinara for dipping.
Tips
- Dough substitution: If you can’t find pizza dough, use refrigerated crescent roll dough or puff pastry. Crescent rolls will be lighter and flakier; puff pastry will be very crispy and buttery. Adjust baking time to 12-15 minutes for crescent, 15-18 for puff pastry.
- Seal well: Press the dough edges firmly to prevent the filling from leaking during baking. If the dough is sticky, dip your fingers in flour.
- Don’t overfill: Too much sauce will make the rolls soggy and cause leaks. Keep the filling line thin and even.
- Make ahead: Assemble the rolls, place them on a baking sheet, and freeze for 1 hour. Then transfer to a zip-top bag and freeze for up to 3 months. Bake from frozen, adding 5-7 minutes to the time.
Serving Suggestions
Serve pizza rolls as a game-day appetizer, a kid-friendly dinner, or a late-night snack. Pair them with a side of ranch dressing, blue cheese dressing, or a simple green salad to balance the richness. For a full meal, serve with a bowl of tomato soup or a Caesar salad.
Variations
- Pepperoni: Add 1/4 cup (30 g) finely chopped pepperoni to the filling.
- Veggie: Sauté 1/2 cup (75 g) diced bell peppers and mushrooms, then add to the filling.
- Spicy: Use hot Italian sausage (cooked and crumbled) and add extra red pepper flakes.
- Cheese explosion: Use a blend of mozzarella, cheddar, and provolone for a sharper flavor.
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 bake at 350°F (175°C) for 8-10 minutes, or until heated through to 165°F (74°C). You can also microwave them for 30-60 seconds, but they will be less crispy. For best results, reheat in an air fryer at 350°F (175°C) for 5-7 minutes.
Frequently Asked Questions
Can I make pizza rolls in an air fryer? Yes, preheat the air fryer to 375°F (190°C), place the rolls in a single layer, and cook for 8-10 minutes, shaking halfway, until golden and hot.
Can I use gluten-free dough? Yes, but gluten-free dough is more fragile and may crack. Roll it gently and consider using a bit more flour. Bake time may be shorter; check at 15 minutes.
Why did my pizza rolls leak? Leaks happen when the dough isn’t sealed well or when you overfill. Make sure to press the edges firmly and keep the filling thin.
Can I freeze the baked rolls? Yes, cool them completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a zip-top bag for up to 3 months. Reheat from frozen at 375°F (190°C) for 12-15 minutes.
What is the difference between pizza rolls and calzones? Calzones are larger, often folded over and baked as a single serving, while pizza rolls are small, bite-sized, and typically served as an appetizer or snack.
Are pizza rolls safe to eat cold? Yes, but they are best reheated. If eating cold, ensure they were refrigerated within 2 hours of baking and consumed within 4 days.
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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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