I make these pepperoni pizza rolls when I’m craving a bite-sized, savory snack that’s soft, cheesy, and bursting with classic pizza flavors. They’re like mini pizzas in roll form that are fun to assemble, bake, and devour.
Why You’ll Love This Recipe
I love how these pizza rolls bring all the joy of pizza—melted cheese, rich sauce, and pepperoni—in every compact, flavorful bite. I get the satisfaction of homemade dough and the aroma of warm herbs and mozzarella as they bake. Plus, they’re perfect for sharing, dipping, or enjoying solo on movie night or as a fun appetizer.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 ball of pizza dough
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1 jar of marinara sauce
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1 teaspoon black pepper
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1 teaspoon dried oregano
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1 teaspoon garlic powder
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1 cup shredded mozzarella cheese, divided (reserve about ⅓ cup for topping)
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1 cup chopped pepperoni slices
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½ cup shredded Parmesan cheese
Directions
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I begin by rolling the pizza dough on a lightly floured surface into a roughly ½-inch-thick square.
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I spread the marinara sauce over the dough, leaving a small border at the bottom edge.
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I sprinkle black pepper, dried oregano, and garlic powder evenly over the sauce.
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Next comes a layer of mozzarella cheese—reserving about ⅓ cup to top later—then the chopped pepperoni, and finally the Parmesan cheese.
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Starting from the top edge, I roll the dough tightly toward the bottom border, making sure not to squeeze out any filling.
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I cut the roll into 1–1½‑inch-thick slices and lay them flat on a parchment-lined baking sheet, leaving about 2 inches between each roll.
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I sprinkle the reserved mozzarella cheese on top of the rolls.
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I bake them in a preheated oven at 425 °F (about 220 °C) for 10–15 minutes, until golden and melty.
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I serve the pizza rolls hot with extra marinara sauce for dipping.
Servings and timing
This recipe makes approximately 4 servings. The total time is about 25 minutes—10 minutes to prep and 15 minutes to bake. Each bite delivers that classic, cheesy pepperoni flavor I love.
Variations
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I swap in different fillings—like crumbled sausage, diced veggies, or even mini meatballs—for variety.
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I sometimes use a blend of mozzarella and provolone for a creamier cheese pull.
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I add a sprinkle of red pepper flakes or chopped jalapeño for a spicy kick.
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I drizzle garlic butter on top before baking for an extra flavor boost.
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For a vegetarian version, I skip the pepperoni and add sliced mushrooms, roasted red peppers, or spinach.
Storage/reheating
I store any leftover pizza rolls in an airtight container in the fridge for up to 3 days. To reheat, I place them on a baking sheet and warm at 350 °F (175 °C) for about 5 minutes—they crisp right back up. I avoid the microwave because it tends to make the dough soggy.
FAQs
How do I keep the rolls from unraveling while baking?
I make sure to roll the dough tightly and press the bottom edge firmly before placing them seam-side down on the baking sheet.
Can I use refrigerated or frozen pizza dough instead of fresh?
Yes—I’ve used refrigerated dough easily. If using frozen, I thaw it fully at room temperature before rolling.
Can I assemble them ahead of time and bake later?
Definitely—I’ve assembled them the night before, covered the pan, and baked them fresh the next day. I just add a few extra minutes to the baking time if they’re cold from the fridge.
What can I substitute for pepperoni?
I’ve used diced ham, cooked sausage, turkey pepperoni, or even a mix of sautéed veggies for a different flavor profile.
Can I make these gluten-free?
Yes—I’ve used a gluten-free pizza dough and let it rest a bit longer before rolling. They baked well and still tasted great.
Can I bake them on a sheet without parchment paper?
Yes—but I lightly oil or flour the baking sheet to prevent sticking and make cleanup easier.
How can I boost the flavor even more?
I like brushing the tops with garlic-infused oil or melted butter mixed with herbs right before baking for extra richness.
Can I make bite-size versions?
Sure—I chop the roll into smaller ½‑inch slices before baking for fun, mini bites.
How long will leftover rolls stay fresh?
I find they’re best within 2–3 days when stored in an airtight container in the fridge.
Are these freezer-friendly?
Yes—I freeze them on a tray until firm, then transfer to a freezer bag. To reheat, I bake them from frozen at 350 °F (175 °C) for about 15–18 minutes until heated through.
Conclusion
I love how these pizza rolls are cozy, customizable, and fun to eat. Whether I make them for a snack, appetizer, or party crowd, they’re always a hit. The melty cheese, pepperoni, and perfect rolls bake up golden and inviting—especially with a hot marinara dip on the side. Let me know if you’d like to tweak any section or explore new variations!
Print
Pizza Rolls
- Total Time: 25 minutes
- Yield: 4 servings
Description
Soft, Gooey Pizza Rolls Stuffed with Pepperoni and Cheese, Perfect for Snacking or Sharing
Ingredients
1 ball pizza dough
1 jar marinara
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon garlic powder
1 cup mozzarella cheese, shredded and divided
1 cup pepperoni slices, chopped
1/2 cup parmesan cheese, shredded
Instructions
On a lightly floured surface, roll out the pizza dough into a square, about 1/2 inch thick.
Spread a layer of marinara sauce over the surface, leaving a clean border at the bottom.
Sprinkle with black pepper, oregano, and garlic powder.
Add most of the mozzarella cheese (reserve about 1/3 cup), then the chopped pepperoni and parmesan cheese.
Starting from the top, roll the dough tightly downward toward the bottom edge, keeping the filling inside.
Slice the roll into 1- to 1 1/2-inch thick rounds.
Arrange the slices flat on a parchment-lined baking sheet, spaced 2 inches apart.
Sprinkle the tops with the remaining mozzarella.
Bake at 425°F for 10–15 minutes, until golden and bubbly.
Serve hot with extra marinara for dipping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
