Annie’s pizza rolls are homemade, bite-size pizza pockets filled with tomato sauce, mozzarella, and pepperoni, then baked until golden. This easy version uses refrigerated pizza dough for a crisp outside and a melty center, making the rolls handy for snacks, parties, or a casual dinner.
Ingredients
- 1 pound (454 g) refrigerated pizza dough, brought to room temperature for 20 minutes
- ⅓ cup (80 ml) thick pizza sauce, plus more for serving
- 1 cup (112 g) shredded low-moisture mozzarella
- ½ cup (60 g) finely chopped pepperoni
- 2 tablespoons (10 g) finely grated Parmesan
- 1 teaspoon (2 g) dried Italian seasoning
- 1 tablespoon (15 ml) olive oil, for brushing
- ¼ teaspoon (1 g) garlic powder
- 1 tablespoon (4 g) chopped fresh parsley, optional
Instructions
- Heat the oven to 400°F (204°C). Line a large baking sheet with parchment paper. Let the dough sit at room temperature for 20 minutes so it is easier to roll without springing back.
- Lightly flour a work surface and roll the dough into a rectangle about 12 by 16 inches (30 by 41 cm), roughly ⅛ inch (3 mm) thick. If the dough keeps shrinking, cover it and let it rest for 5 minutes, then continue rolling.
- Spread the pizza sauce in a thin, even layer over the dough, leaving a ½-inch (1 cm) border along one long edge. Use only the measured sauce; too much liquid can make the dough difficult to seal and the rolls soggy.
- Scatter the mozzarella and pepperoni evenly over the sauce, then sprinkle with Parmesan and Italian seasoning. Starting at the opposite long edge, roll the dough into a snug log. Pinch the seam closed and place the log seam-side down.
- With a sharp knife, cut the log into 12 equal pieces, each about 1⅓ inches (3.5 cm) thick. Set them cut-side up on the baking sheet, leaving about 1 inch (2.5 cm) between pieces. Tuck any loose cheese or pepperoni back inside and pinch visible seams closed.
- Stir together the olive oil and garlic powder, then lightly brush the tops and exposed dough. Bake for 14–16 minutes, rotating the pan once, until the dough is puffed and golden and the cheese is bubbling. If checking the filling with a food thermometer, the center should reach 165°F (74°C); USDA FSIS recommends reheating leftovers to this temperature as well. Rest the rolls for 5 minutes before serving, since the hot cheese can burn.
- Sprinkle with parsley, if using, and serve warm with extra pizza sauce for dipping.
Tips
- Choose thick sauce. A watery sauce can soak the dough and cause leaks. If yours looks thin, drain it briefly in a fine-mesh strainer or use a thicker pizza sauce.
- Keep the filling modest. A generous-looking layer is enough; overfilling makes the log hard to roll and the cut pieces likely to unravel. Low-moisture mozzarella also releases less water than fresh mozzarella.
- Make clean cuts. Use a sharp knife and wipe it between cuts if cheese sticks. If the log feels very soft, chill it for 10 minutes before slicing; this optional pause adds 10 minutes to the total time.
- Seal before baking. Pinch the long seam and tuck filling away from the cut edges. A little cheese escaping is normal, but open seams can let most of the filling run onto the pan.
Serving Suggestions
Serve these rolls warm with a bowl of marinara or pizza sauce for dipping. They pair well with a green salad, crunchy vegetables, or a simple soup when you want to turn the snack into a meal. For a party platter, arrange them with small bowls of sauce and napkins; allow a few minutes for the centers to cool before guests bite in. The recipe makes 12 rolls, or about two per person as a snack for six.
Variations
- Meat-free: Leave out the pepperoni and add ½ cup (75 g) finely diced, sautéed mushrooms or bell pepper. Cook vegetables first and let them cool so they do not add excess moisture.
- Different toppings: Replace the pepperoni with ½ cup (60 g) cooked crumbled sausage, or use a mixture of chopped olives and roasted red peppers. Drain and blot wet toppings before adding them.
- Cheese swap: Replace up to half the mozzarella with provolone or Monterey Jack. Avoid using only a very soft, wet cheese, which can make the rolls greasy or difficult to seal.
- Extra seasoning: Add a pinch of crushed red pepper or a teaspoon of finely chopped fresh basil to the filling. Keep additions small so the roll remains easy to shape.
Storage and Reheating
Let leftovers cool briefly, then refrigerate them in a covered container within 2 hours of baking. They keep for 3–4 days in the refrigerator. Reheat on a baking sheet at 350°F (177°C) for about 8–10 minutes, until hot throughout; check that the center reaches 165°F (74°C). An air fryer at 325°F (163°C) usually takes 3–5 minutes, depending on the appliance, so check early. A microwave works in a pinch, but softens the crust; heat in short bursts and verify the center is steaming hot and reaches 165°F (74°C).
To freeze, arrange completely cooled rolls in a single layer until firm, then transfer to a freezer-safe container for up to 2 months for best quality. Reheat from frozen in a 350°F (177°C) oven for about 15–20 minutes, checking the center reaches 165°F (74°C). Do not leave cooked rolls at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make Annie’s pizza rolls ahead?
Yes. Shape and slice the rolls, arrange them on the lined baking sheet, cover, and refrigerate for up to 8 hours before baking. Bake straight from the refrigerator, adding about 1–3 minutes as needed, and check that the centers are hot and the dough is golden.
Can I use crescent dough instead of pizza dough?
You can, though the rolls will be softer and richer, and the seams may be more delicate. Press perforations together before adding toppings, use a light hand with the sauce, and follow the package baking guidance while watching for a golden finish.
Why did my rolls open or leak?
Common causes are excess sauce, overfilling, or an unsealed seam. Spread a thin layer of thick sauce, leave a border, roll snugly, and pinch the seam closed before cutting. A small amount of melted cheese escaping is normal.
Can I bake them in an air fryer?
Yes, if the rolls fit in a single layer with space for air to circulate. Air-fry at 350°F (177°C) for about 7–10 minutes, checking early because models vary. Cook in batches and confirm the centers are hot; avoid overcrowding, which can leave the dough pale or undercooked.
Can I use fresh mozzarella?
It is possible, but fresh mozzarella contains more moisture and can make the filling wet. Drain it well, pat it dry, and use a smaller amount; low-moisture mozzarella gives the most dependable texture for these rolls.
Are these the same as packaged pizza rolls?
No. This is a homemade, spiral-style pizza bite made from rolled pizza dough and sliced into portions. The name describes the snack, not a specific packaged product, and fillings can be adjusted to taste.
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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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