Spicy pizza rolls are bite-sized pockets of pizza dough wrapped around a fiery filling of pepperoni, mozzarella, and a kick of red pepper flakes, baked until golden and crisp. They’re a crowd-pleasing appetizer or snack that delivers all the flavors of a pepperoni pizza in a dippable, poppable form. This homemade version is surprisingly simple, uses pantry staples, and tastes far better than anything from the freezer aisle.
Ingredients
- 1 lb (450 g) store-bought pizza dough (or homemade, about 1 ball)
- 1 cup (120 g) shredded low-moisture mozzarella cheese
- 1/2 cup (60 g) finely chopped pepperoni (about 3 oz / 85 g)
- 1/4 cup (60 ml) pizza sauce, plus extra for dipping
- 1 tsp (5 ml) red pepper flakes (adjust to taste)
- 1/2 tsp (2 g) garlic powder
- 1/2 tsp (2 g) dried oregano
- 1 tbsp (15 ml) olive oil
- 1 large egg, beaten (for egg wash, optional)
- 1/4 cup (25 g) grated Parmesan cheese (optional, for topping)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- In a small bowl, mix the shredded mozzarella, chopped pepperoni, red pepper flakes, garlic powder, and oregano. Set aside.
- On a lightly floured surface, roll out the pizza dough into a 12×8-inch (30×20 cm) rectangle, about 1/4-inch (6 mm) thick. If the dough springs back, let it rest for 5 minutes before rolling again.
- Spread the pizza sauce evenly over the dough, leaving a 1/2-inch (1 cm) border on all sides. Sprinkle the cheese-pepperoni mixture evenly over the sauce.
- Starting from a long edge, tightly roll the dough into a log, like a jelly roll. Pinch the seam to seal. If the dough feels too soft, chill it in the freezer for 10 minutes before slicing.
- Using a sharp knife, slice the log into 1-inch (2.5 cm) thick rounds. You should get about 12 to 15 rolls. Place them cut-side up on the prepared baking sheet, spacing them about 1 inch apart.
- Brush the tops with the beaten egg (if using) or olive oil. Sprinkle with Parmesan cheese if desired.
- Bake for 15 to 18 minutes, until the rolls are golden brown and the cheese is bubbly. For food safety, ensure the internal temperature of the rolls reaches 165°F (74°C) if you are reheating leftovers, but fresh rolls will be well above that when baked through.
- Let cool for 5 minutes before serving. Serve warm with extra pizza sauce for dipping.
Tips
- Don’t overfill: Too much sauce or cheese will make the rolls soggy and difficult to slice. Stick to the measurements, and if you love extra sauce, serve it on the side for dipping.
- Chill the dough: If the dough becomes sticky or hard to handle, pop it in the fridge for 10–15 minutes. This makes rolling and slicing much easier.
- Substitutions: No pepperoni? Use cooked Italian sausage, cooked bacon, or sautéed mushrooms. For a vegetarian version, use chopped bell peppers and onions. You can also swap the mozzarella for provolone or a pizza blend.
- Make them ahead: Assemble the rolls, place them on a baking sheet, and refrigerate for up to 24 hours before baking. Add 2–3 minutes to the baking time if baking straight from the fridge.
Serving Suggestions
Serve these spicy pizza rolls as an appetizer for game day, a party snack, or a fun weeknight dinner alongside a simple green salad. They pair perfectly with marinara sauce, ranch dressing, or a cool blue cheese dip to balance the heat. For a heartier meal, serve them with a bowl of tomato soup or a side of roasted vegetables.
Variations
- Spicy Hawaiian: Add chopped ham and pineapple tidbits along with the cheese, and increase the red pepper flakes for a sweet-heat combo.
- Buffalo Chicken: Substitute cooked shredded chicken tossed in buffalo sauce for the pepperoni, and add a drizzle of ranch inside the rolls.
- Three-Cheese: Omit the pepperoni and use a mix of mozzarella, cheddar, and Parmesan for a cheesy, milder version.
- Veggie Supreme: Sauté diced bell peppers, onions, and mushrooms until soft, then use them in place of the pepperoni.
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 warm in a 350°F (175°C) oven for 8–10 minutes, or until heated through and crispy. You can also microwave them for 30–60 seconds, but they will be softer. For longer storage, freeze the baked rolls in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat frozen rolls directly in the oven at 375°F (190°C) for 12–15 minutes, or until the internal temperature reaches 165°F (74°C).
Frequently Asked Questions
Can I use puff pastry instead of pizza dough?
Yes, puff pastry will give you a flakier, more delicate roll. Keep the same filling, but note that puff pastry won’t rise as much and may need a slightly shorter baking time—start checking at 12 minutes.
How do I prevent the rolls from unrolling during baking?
Make sure to pinch the seam firmly when rolling the log, and place the rolls cut-side up on the baking sheet. Brushing the tops with egg wash also helps seal the edges as they bake.
Can I make these in an air fryer?
Absolutely. Preheat the air fryer to 375°F (190°C) and cook the rolls in a single layer for 8–10 minutes, flipping halfway, until golden and cooked through. You may need to work in batches depending on the size of your air fryer.
What if I don’t have pizza sauce?
You can use marinara sauce, or make a quick substitute by mixing 1/2 cup (120 ml) tomato paste with 1/4 cup (60 ml) water, 1 tsp (5 ml) olive oil, and a pinch of salt and oregano.
How spicy are these?
They have a moderate kick from the red pepper flakes. To make them milder, reduce the flakes to 1/2 tsp (2 g) or omit them entirely. For extra heat, add a pinch of cayenne pepper or use hot Italian sausage instead of pepperoni.
Can I use gluten-free pizza dough?
Yes, most gluten-free pizza doughs work well. Just be aware that they can be stickier, so flour your surface generously and handle the dough gently. Baking time may vary, so check for golden brown edges.
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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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