James Harden Pizza Rolls: Crispy Homemade Bites

James Harden pizza rolls are crispy, bite-size pizza snacks made by wrapping pepperoni, mozzarella, and seasoned tomato sauce in egg-roll wrappers, then baking until golden. This approachable homemade version is easy to customize and serves them hot with marinara for dipping; it is a playful recipe name, not a claim about a celebrity’s personal recipe.

Ingredients

12 egg-roll wrappers, about 6½ inches (16.5 cm) square
½ cup (120 ml) thick pizza sauce or marinara, plus more for serving
4 oz (113 g) low-moisture mozzarella, shredded (about 1 cup)
3 oz (85 g) pepperoni, finely chopped (about ¾ cup)
½ teaspoon dried Italian seasoning
¼ teaspoon garlic powder
1 large egg (about 50 g without shell), beaten with 1 tablespoon (15 ml) water
1 tablespoon (15 ml) olive oil, for brushing
2 tablespoons (8 g) finely grated Parmesan, optional

Instructions

Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it. Set a small bowl of water nearby for sealing the wrappers.
Put the pizza sauce in a small sieve for 5 minutes to drain excess liquid, then measure ½ cup (120 ml). This helps prevent soggy wrappers. In a bowl, mix the mozzarella, chopped pepperoni, Italian seasoning, and garlic powder.
Lay one wrapper on a clean work surface with a corner facing you, like a diamond. Keep the remaining wrappers covered with a clean, slightly damp towel so they do not dry out. Spoon about 1 teaspoon of drained sauce into the center, then add about 1 tablespoon of the cheese-and-pepperoni mixture. Avoid overfilling.
Fold the bottom corner up over the filling, fold both side corners inward, and roll toward the top corner to make a snug packet. Dab the top corner with a little water and press to seal. Keep the filling inside the wrapper and make sure the seam is closed. Repeat with the remaining wrappers.
Arrange the rolls seam-side down on the prepared baking sheet, leaving space between them. Brush all sides lightly with olive oil. Bake for 8 minutes, turn each roll, and bake for another 6–8 minutes, until crisp and evenly golden. If the rolls brown too quickly, lower the oven to 400°F (200°C) and finish baking.
Let the rolls stand for 3 minutes before serving; the cheese and sauce inside will be very hot. Sprinkle with Parmesan if using, and serve with warm marinara. These rolls contain no meat that requires a separate temperature check; if you add raw ground meat or poultry in a variation, cook it completely before filling, to 160°F (71°C) for ground meat or 165°F (74°C) for poultry, as required by USDA FSIS.

Tips

Keep the filling modest: About 1 teaspoon of sauce and 1 tablespoon of filling per wrapper leaves room to seal the edges. Too much sauce or cheese can burst through during baking.
Drain watery sauce: Thick pizza sauce works best. If yours is loose, drain it as directed or use less; extra moisture can make the wrappers soft and difficult to seal.
Seal carefully: Use only a small amount of egg wash or water on the final corner. If a wrapper cracks, patch it with a small piece of another wrapper and press the edges closed.
For a crisp finish: Leave room between rolls and turn them halfway through. A crowded tray traps steam, while a generous coating of oil can make the outsides greasy.

Serving Suggestions

Serve the rolls hot with warm marinara, pizza sauce, or a simple tomato dip on the side. They make a casual snack or party appetizer; pair them with a green salad, sliced vegetables, or soup if you want a more complete meal. A little grated Parmesan or chopped basil adds a fresh finishing touch. Put out small plates and remind guests that the filling stays hot after the outside has cooled.

Variations

Cheese-only: Leave out the pepperoni and add 1–2 tablespoons (15–30 ml) more mozzarella. For extra flavor, add a tablespoon of finely grated Parmesan to the filling.

Vegetable: Replace the pepperoni with ½ cup (75 g) finely chopped mushrooms, bell pepper, or olives. Cook watery vegetables such as mushrooms first, then cool and drain them so their moisture does not soften the wrappers.

Spicy: Add ¼ teaspoon red-pepper flakes or use a spicy pepperoni. For a milder batch, replace pepperoni with diced cooked ham or leave it out.

Air fryer: Arrange a few rolls in a single layer in an air fryer preheated to 375°F (190°C). Brush or spray lightly with oil and cook for about 8–10 minutes, turning halfway, until browned and crisp. Air fryers vary, so check early and work in batches rather than crowding the basket.

Storage and Reheating

Let leftovers cool briefly and refrigerate them in a covered container within 2 hours of cooking. They keep for 3–4 days in the refrigerator. For longer storage, freeze fully cooled rolls in a single layer, then transfer them to a freezer-safe container; use within 2 months for best quality. Thaw overnight in the refrigerator before reheating, or reheat from frozen with extra time.

For the crispest result, reheat refrigerated rolls on a baking sheet at 375°F (190°C) for about 8–12 minutes, turning once. In an air fryer, heat at 350°F (175°C) for about 4–6 minutes, checking that the centers are hot. Microwave reheating is quicker but makes the wrappers softer. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center of a roll with a food thermometer if you need to verify it. Discard rolls left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

Can I make these ahead?
Yes. Assemble the rolls, place them seam-side down in a covered container, and refrigerate for up to 1 day before baking. Separate layers with parchment and keep them chilled; bake straight from the refrigerator, allowing a few extra minutes if needed.

Can I use wonton wrappers instead?
Yes, but they are smaller and thinner than egg-roll wrappers, so use less filling and fold them according to the package directions. Check early in the oven because they can brown faster.

Why did my pizza rolls open while baking?
They may have been overfilled, sealed with too much sauce on the edges, or placed seam-side up. Drain the sauce, keep filling away from the wrapper’s edges, press the final seam firmly, and bake seam-side down.

Can I fry them instead of baking?
Yes. Fry in small batches in 2 inches (5 cm) of neutral oil at 350°F (175°C), turning as needed, until golden and crisp, usually 2–3 minutes per batch. Use a thermometer to monitor the oil, avoid overcrowding, and drain on a rack or paper towels. Let them cool briefly before serving.

Can I use fresh mozzarella?
You can, but it contains more moisture than low-moisture mozzarella and may make the filling watery. If using it, drain and pat it thoroughly dry, then use a smaller amount; low-moisture mozzarella is the more reliable choice for crisp rolls.

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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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