Pizza rolls are bite-sized, dough-wrapped bundles of pizza toppings, typically baked or fried until golden and served with marinara for dipping. They work because they deliver all the flavor of a slice of pizza in a convenient, pop-able form, and they are endlessly customizable. This guide covers seven distinct types of pizza rolls, from classic pepperoni to dessert-friendly cinnamon sugar, with a base dough recipe and specific filling instructions for each.
Ingredients
For the Basic Dough (makes about 24 rolls)
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1 packet (2 1/4 tsp / 7 g) active dry yeast
- 1 tsp (5 g) granulated sugar
- 3/4 tsp (4 g) salt
- 3/4 cup (180 ml) warm water (110°F / 43°C)
- 2 tbsp (30 ml) olive oil
For the Classic Pepperoni Rolls
- 1 cup (115 g) shredded mozzarella cheese
- 1/2 cup (60 g) finely chopped pepperoni (about 2 oz / 55 g)
- 1/4 cup (60 g) marinara sauce, plus more for dipping
For the Cheesy Spinach Rolls
- 1 cup (115 g) shredded mozzarella cheese
- 1/2 cup (115 g) ricotta cheese
- 1/2 cup (55 g) frozen chopped spinach, thawed and squeezed dry
- 1/4 tsp garlic powder
For the BBQ Chicken Rolls
- 1 cup (140 g) cooked chicken breast, finely chopped
- 1/2 cup (120 g) BBQ sauce
- 1/2 cup (60 g) shredded cheddar cheese
- 1/4 cup (30 g) shredded mozzarella cheese
- 1/4 small red onion, finely diced (about 2 tbsp / 20 g)
For the Veggie Supreme Rolls
- 1/2 cup (60 g) shredded mozzarella cheese
- 1/4 cup (30 g) grated Parmesan cheese
- 1/4 cup (40 g) finely chopped bell pepper (any color)
- 1/4 cup (35 g) finely chopped mushrooms
- 1/4 cup (30 g) sliced black olives
- 1/4 tsp dried oregano
For the Buffalo Chicken Rolls
- 1 cup (140 g) cooked chicken breast, finely chopped
- 1/3 cup (80 g) buffalo wing sauce
- 1/2 cup (60 g) shredded mozzarella cheese
- 2 tbsp (30 g) crumbled blue cheese (optional)
For the Hawaiian Rolls
- 1 cup (115 g) shredded mozzarella cheese
- 1/2 cup (80 g) finely chopped cooked ham
- 1/2 cup (85 g) crushed pineapple, well drained
For the Cinnamon Sugar Dessert Rolls
- 1/4 cup (50 g) granulated sugar
- 1 tsp (2 g) ground cinnamon
- 2 tbsp (30 g) unsalted butter, melted
- 1/2 cup (120 ml) powdered sugar glaze (mix 1/2 cup / 60 g powdered sugar with 1-2 tbsp / 15-30 ml milk)
For the Egg Wash
- 1 large egg, beaten with 1 tbsp (15 ml) water
Instructions
- Make the dough: In a small bowl, dissolve the yeast and sugar in warm water. Let sit for 5 minutes until frothy. In a large bowl, mix flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms. Turn onto a floured surface and knead for 5-7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Preheat oven: While the dough rises, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare fillings: While waiting, prepare your chosen filling(s) by mixing all ingredients for each type in separate bowls. For the spinach filling, ensure the spinach is very dry to avoid soggy rolls. For the BBQ chicken, mix the chicken with BBQ sauce first, then add cheeses and onion. For buffalo chicken, mix chicken with buffalo sauce, then add cheeses and blue cheese if using.
- Roll out dough: After rising, punch down the dough. Divide into two equal portions. On a floured surface, roll each portion into a 12×8-inch (30×20 cm) rectangle, about 1/4-inch (6 mm) thick.
- Cut dough: Using a pizza cutter or sharp knife, cut each rectangle into 12 squares (about 2×2 inches / 5×5 cm). You will have 24 squares total.
- Fill and shape: Place about 1 tablespoon (15 g) of your chosen filling in the center of each square. Do not overfill. Brush the edges of each square with a little water. Fold one corner over to the opposite corner to form a triangle, or fold all four corners to the center and pinch to seal. Press edges firmly to seal completely. Repeat with all squares.
- Arrange and egg wash: Place the rolls seam-side down on the prepared baking sheet, leaving about 1 inch (2.5 cm) between them. Brush the tops with the egg wash. For the cinnamon sugar rolls, skip the egg wash and instead brush with melted butter after baking.
- Bake: Bake for 15-18 minutes, or until golden brown and cooked through. The internal temperature of the rolls should reach 165°F (74°C) if using meat or poultry fillings, as per USDA FSIS safe minimum for leftovers and poultry. For cheese-only or veggie rolls, bake until golden and cheese is bubbly.
- Finish dessert rolls: If making cinnamon sugar rolls, brush the hot baked rolls with melted butter, then toss in a mixture of cinnamon and sugar. Drizzle with glaze if desired.
- Cool and serve: Let the rolls cool on the baking sheet for 5 minutes before serving. Serve with extra marinara sauce for dipping (except for dessert rolls).
Tips
- Don’t overfill: Too much filling will cause the rolls to burst open during baking. Stick to about 1 tablespoon (15 g) per roll.
- Seal edges well: Use water to moisten the edges and press firmly. If the dough is dry, it won’t stick, and the filling will leak out.
- Make ahead: You can 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.
- Freeze for later: Freeze unbaked rolls on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen at 400°F (200°C) for 20-25 minutes.
Serving Suggestions
Serve pizza rolls as an appetizer, party snack, or game-day treat. They pair perfectly with marinara sauce, ranch dressing, or blue cheese dressing for buffalo-style rolls. For a meal, serve with a simple green salad or vegetable sticks. Dessert rolls can be served with vanilla ice cream or extra glaze.
Variations
- Breakfast Rolls: Fill with scrambled eggs, cooked sausage, and cheddar cheese.
- Mexican-Style Rolls: Use seasoned ground beef, pepper jack cheese, and salsa. Cook ground beef to 160°F (71°C) as per USDA FSIS safe minimum.
- Pesto and Mozzarella: Spread a little pesto on the dough before adding mozzarella and sun-dried tomatoes.
- Air Fryer Method: Cook at 375°F (190°C) for 8-10 minutes, or until golden. No egg wash needed; brush with olive oil instead.
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 5-7 minutes, or until heated through. You can also microwave them for 30-60 seconds, but they will be less crispy. For best results, reheat in an air fryer at 350°F (175°C) for 3-4 minutes.
Frequently Asked Questions
Can I use store-bought pizza dough? Absolutely. You can use 1 lb (450 g) of store-bought pizza dough, fresh or thawed from frozen. This saves time and works perfectly.
Why did my rolls burst open? This usually happens if you overfilled them or didn’t seal the edges properly. Make sure to use only 1 tablespoon of filling and press the edges firmly. Also, avoid using wet fillings like undrained pineapple or spinach.
Can I fry pizza rolls instead of baking? Yes, you can deep-fry them at 350°F (175°C) for 2-3 minutes until golden brown. Drain on paper towels. Frying gives a crispier exterior.
How do I make them gluten-free? Use a gluten-free pizza dough mix and follow the package instructions. The baking time may vary slightly, so check for golden brown color.
Can I make these in advance for a party? Yes, assemble the rolls and refrigerate them up to 24 hours before baking. Or bake them fully, let cool, and reheat just before serving.
What dipping sauces go well? Marinara is classic, but ranch, garlic butter, or a creamy alfredo sauce are also delicious. For buffalo rolls, try blue cheese dressing.
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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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