Pizza rolls are bite-size pockets of dough filled with tomato sauce, cheese, and savory toppings, baked until crisp and served hot as a snack or casual meal. This homemade version makes 12 rolls with lean turkey pepperoni and measured mozzarella, so you can estimate calories from the actual ingredients rather than relying on a package serving size.
Ingredients
- 1 sheet refrigerated pizza dough, about 13.8 oz (390 g)
- ⅓ cup (80 ml) thick pizza sauce, plus extra for dipping
- ¾ cup (85 g) shredded part-skim mozzarella
- ½ cup (about 55 g) diced turkey pepperoni
- ½ teaspoon dried oregano (1 g)
- ¼ teaspoon garlic powder (1 g)
- 1 tablespoon (15 ml) water, for sealing
- 1 teaspoon (5 ml) olive oil, for brushing
- 1 tablespoon (5 g) finely grated Parmesan, optional
Instructions
- Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper. Keep the dough chilled until you are ready to shape it; cold dough is easier to handle.
- In a small bowl, stir together the mozzarella, turkey pepperoni, oregano, and garlic powder. Pat the pepperoni dry if it looks oily. Use thick pizza sauce rather than a loose marinara, which can leak from the rolls.
- Unroll the dough on a lightly floured work surface and gently press it into an even rectangle. Cut it into 12 equal pieces, approximately 3 inches (7.5 cm) square. If the sheet is irregular, divide it into three rows and four columns rather than trimming away usable dough.
- Spoon about ½ teaspoon (2.5 ml) pizza sauce into the center of each square. Add roughly 1 tablespoon (8–10 g) of the cheese and pepperoni mixture. Avoid overfilling: a small, tidy portion seals more reliably than a generous mound.
- Lightly dab the dough edges with water. Bring opposite corners together over the filling, then pinch all the seams firmly closed. Set each roll seam-side down on the baking sheet, leaving about 1 inch (2.5 cm) between rolls. If a seam opens, pinch it shut before baking.
- Brush the tops lightly with olive oil and sprinkle with Parmesan if using. Bake for 13–15 minutes, until the dough is puffed and golden and the centers are hot. Since the filling contains cooked ingredients, no separate meat temperature is needed; for a reliably hot center, check one roll with an instant-read thermometer and make sure it reaches 165°F (74°C). Let them rest for 3 minutes before serving because the sauce and cheese can be very hot.
Tips
- Use thick sauce and keep it in the center of each dough square. Sauce on the edges prevents a good seal and can make the rolls soggy.
- For a lower-calorie batch, use a little less cheese or choose a reduced-fat mozzarella. The result may be less stretchy, and calories vary by brand; check package labels and weigh ingredients if precision matters.
- Do not crowd the pan or stack the rolls. Air needs to circulate for browning, and tightly packed rolls can bake unevenly.
- Let the rolls rest before picking one up, and serve extra sauce on the side. Cutting into a roll immediately can release hot filling and make the crust seem underdone.
Serving Suggestions
Serve three pizza rolls per person as a snack, with warm pizza sauce for dipping. For a more filling meal, pair them with a green salad, vegetable sticks, or a bowl of soup. A serving of three is a practical portion for calorie estimating, but appetite and side dishes differ, so use the nutrition information for your dough, cheese, and pepperoni when calculating your own plate.
For an approximate calorie estimate, divide the calories listed on the dough, sauce, cheese, pepperoni, oil, and optional Parmesan packages by 12. With common refrigerated dough and part-skim cheese products, the recipe is roughly 140–170 calories per roll, or about 420–510 calories for three, before dipping sauce. Brands and dough sizes vary, so this is an estimate rather than a guaranteed nutrition figure; add the sauce separately if you use it.
Variations
For a meat-free filling, replace the turkey pepperoni with ½ cup (55 g) finely chopped mushrooms, bell pepper, or olives. Cook watery vegetables in a skillet first, then cool and drain them; this keeps moisture from weakening the dough. For a spicier version, add a pinch of red pepper flakes. You can also use cooked, crumbled Italian sausage, but it must be cooked through before filling the rolls; ground meat should reach the USDA FSIS safe minimum of 160°F (71°C) before it is used.
To use homemade dough, roll it thin enough to make 12 small squares and expect the baking time to vary slightly. Whole-wheat dough gives a heartier texture and may need a minute or two longer. If you use fresh mozzarella, drain and pat it very dry; its higher moisture can cause leaks. Keep filling quantities modest whichever cheese or topping you choose.
Storage and Reheating
Refrigerate cooked rolls within 2 hours of baking, in a covered container, for 3–4 days. Let them cool briefly before packing, but do not leave them out to cool for longer than that safety window. For longer storage, freeze in a single layer until firm, then transfer to a freezer-safe container for up to 2 months for best texture. Thaw overnight in the refrigerator or reheat from frozen.
Reheat in a 350°F (175°C) oven or toaster oven until crisp and hot throughout, usually 8–12 minutes from the refrigerator or 15–20 minutes from frozen. Check that leftovers reach 165°F (74°C) at the center, as recommended by USDA FSIS. A microwave works for speed, but it softens the crust; heat in short bursts and confirm the filling is steaming hot before eating.
Frequently Asked Questions
How many calories are in homemade pizza rolls?
It depends on the dough, filling, and size. These 12 rolls are roughly 140–170 calories each with typical products, before dipping sauce. For a closer figure, add the package calories for every ingredient and divide by the number of rolls made.
How many pizza rolls are in a serving?
This recipe makes four servings of three rolls each. That is a serving-size suggestion, not a fixed amount for everyone; count the rolls you eat and include any sauce or sides when estimating calories.
Can I make these in an air fryer?
Yes. Arrange a few rolls in a single layer in a preheated air fryer at about 375°F (190°C) and cook for 7–10 minutes, checking early because air fryers vary. Leave space around them, and check one center reaches 165°F (74°C); cook in batches rather than overcrowding the basket.
Can I prepare pizza rolls ahead of time?
You can assemble them, cover the tray, and refrigerate for up to 24 hours before baking. Keep them cold, and bake directly from the refrigerator, allowing a few extra minutes if needed. For the best texture, avoid assembling far in advance because sauce gradually moistens the dough.
Why did my pizza rolls burst open?
They may have been overfilled, sealed loosely, or filled with watery sauce or vegetables. Use a small amount of thick sauce, leave a clean border, pinch the edges firmly, and place the seam underneath. A little leakage is still edible, but it can leave the rolls less crisp.
Can I freeze the rolls before baking?
Yes. Freeze the sealed, unbaked rolls on a lined tray until solid, then store them airtight. Bake from frozen at 400°F (200°C), adding several minutes and checking that the centers reach 165°F (74°C). Do not thaw them on the counter; thaw in the refrigerator if you prefer to bake them after thawing.
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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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