Pizza rolls are bite-size pockets of pizza dough filled with tomato sauce, mozzarella, and familiar toppings, then baked until golden. This homemade oven version is easy to customize, and sealing the edges well helps keep the filling inside while the crust turns crisp.
Ingredients
- 1 lb (450 g) refrigerated pizza dough, brought to room temperature for about 20 minutes
- ½ cup (120 ml) thick pizza sauce or marinara, plus more for serving
- 1½ cups (170 g) low-moisture mozzarella, shredded
- ½ cup (60 g) finely diced pepperoni
- 1 tablespoon (15 ml) olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- 2 tablespoons (10 g) finely grated Parmesan
- All-purpose flour, about 1 tablespoon (8 g), for dusting the work surface
Instructions
- Heat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Let the dough sit at room temperature while the oven heats so it is easier to roll and less likely to shrink back.
- Dust a clean work surface lightly with flour. Roll the dough into a rectangle about 12 by 16 inches (30 by 40 cm), roughly ⅛ inch (3 mm) thick. If it springs back, let it rest for 5 minutes, then roll again. Cut the rectangle into 16 pieces, each about 3 by 4 inches (7.5 by 10 cm).
- Blot the diced pepperoni with a paper towel if it looks oily. Stir the oregano and garlic powder into the pizza sauce. On each dough piece, place 1 teaspoon sauce near the center, then add about 1 tablespoon mozzarella and a small spoonful of pepperoni. Keep a border of at least ½ inch (1 cm) clear around the filling. Avoid overfilling: excess sauce or cheese can make the seams difficult to close.
- Fold each piece over the filling to make a small rectangle or square. Pinch the edges firmly together, then press around the seam with the tines of a fork. Place each roll seam-side down on the prepared baking sheet, leaving about 1 inch (2.5 cm) between them. If a seam opens while shaping, pinch it closed before baking.
- Brush the tops lightly with olive oil and sprinkle with Parmesan. Bake for 14–16 minutes, until the rolls are puffed and golden and the dough is cooked through. Dough thickness and ovens vary, so check the largest roll by carefully opening it if you are unsure; the center should be hot, with no raw dough. Remove the tray and let the rolls cool for 5 minutes before serving, since melted filling can burn.
Tips
- Use thick sauce and low-moisture cheese. Watery sauce and fresh mozzarella release moisture, which can soften the dough and cause leaks. If using fresh mozzarella, drain and pat it very dry, and use a little less.
- Keep the edges clean. Sauce or cheese on the sealing border makes the dough harder to pinch shut. Wipe the border with a fingertip before closing, and crimp firmly.
- Make even pieces. A ruler or a gentle score with a knife helps divide the dough evenly, so smaller rolls do not finish well before larger ones.
- Do not crowd the pan. Leave space around the rolls so hot air can circulate. Bake in batches if needed rather than packing them tightly together.
Serving Suggestions
Serve the rolls warm with a bowl of warmed pizza sauce or marinara for dipping. A simple green salad, crunchy vegetables, or roasted broccoli makes an easy side. For a casual party spread, offer the rolls alongside olives and sliced vegetables, and set out small plates and napkins because the cheese may stretch when a roll is pulled apart.
Allow the rolls to cool for several minutes before serving to reduce the chance of burns from hot sauce or cheese. If serving a group, keep out only what will be eaten soon and replenish from the oven or refrigerator as needed.
Variations
- Cheese: Replace up to half the mozzarella with provolone or Monterey Jack. Both melt well; use a similarly low-moisture cheese to avoid soggy centers.
- Vegetarian: Skip the pepperoni and use finely chopped, cooked mushrooms, bell pepper, or olives. Cook vegetables first and drain off moisture so their juices do not soak the dough.
- Different toppings: Try cooked crumbled sausage or finely chopped ham instead of pepperoni. Any meat used as a filling should already be fully cooked before it goes into the rolls.
- Seasoning: Add a pinch of red pepper flakes to the sauce for heat, or swap the oregano for Italian seasoning. Adjust salt cautiously because pepperoni and Parmesan are already salty.
- Whole-wheat dough: Use whole-wheat pizza dough if available. It can be less stretchy and a little denser, so roll gently and avoid adding extra flour unless the dough sticks.
Storage and Reheating
Let leftover rolls cool briefly, then refrigerate them in a covered container within 2 hours of baking. They keep for 3–4 days in the refrigerator. For longer storage, freeze them in a single layer until firm, then transfer to a freezer-safe container or bag; use within 2 months for best quality. Thaw frozen rolls overnight in the refrigerator when convenient, or reheat from frozen with extra time.
To reheat, arrange rolls on a baking sheet and warm in a 350°F (175°C) oven for about 8–12 minutes from chilled, or until hot throughout. Add several minutes for frozen rolls and check the center of a larger one. The USDA FSIS safe minimum for reheated leftovers is 165°F (74°C); use a food thermometer when checking. A microwave works for a quick serving, but the crust will be softer; heat in short intervals until steaming hot.
Frequently Asked Questions
Can I use crescent dough instead of pizza dough?
Yes. Crescent dough makes softer, flakier rolls and may cook faster, so follow the package temperature guidance and begin checking early. Seal the perforations before filling, and avoid overfilling.
Can I make pizza rolls ahead?
Yes. Shape them, cover the tray, and refrigerate for up to 1 day before baking. Bake straight from the refrigerator, allowing a few extra minutes if needed. For best texture, do not leave filled dough at room temperature for an extended period.
Why did my pizza rolls leak?
The most common causes are too much filling, sauce on the edges, or a weak seam. Use thick sauce, leave a clear border, pinch firmly, and place the rolls seam-side down. A small leak is still fine to eat, though some cheese may crisp on the pan.
Can I bake these in an air fryer?
Usually, yes, if the rolls fit with space around them. Air fry in a single layer at about 350°F (175°C), checking after 7–8 minutes and continuing until golden and cooked through. Air fryers vary, and a batch may need to be cooked in several rounds.
Do I need to thaw frozen pizza rolls before baking?
No. These homemade rolls can be baked from frozen. Put them on a lined baking sheet and bake at 375°F (190°C), checking after about 20 minutes and continuing until hot in the center. The exact time depends on their size and how firmly they froze together.
Can I use homemade pizza dough?
Yes. Use about 1 pound (450 g) of prepared dough and let it relax at room temperature before rolling. Dough hydration varies, so dust the surface lightly as needed without working in too much flour.
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