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Pizza rolls - Image 3

Homemade Pizza Rolls

These homemade pizza rolls are a fun, easy, and infinitely customizable snack. Featuring a simple dough wrapped around a cheesy pepperoni filling and baked until golden, they're perfect for parties, game day, or a quick family treat.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: American-Italian
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 cups warm water about 110°F (43°C)
  • 2 1/4 tsp active dry yeast or one standard packet
  • 1 tsp granulated sugar to feed the yeast
  • 3 cups all-purpose flour plus more for dusting
  • 1 tsp salt
  • 2 tbsp olive oil plus more for the bowl
  • 1 cup shredded mozzarella cheese low-moisture part-skim works best
  • 1/2 cup shredded cheddar cheese or provolone
  • 1/2 cup mini pepperoni or chopped regular pepperoni
  • 1/3 cup pizza sauce plus more for serving
  • 1 tsp Italian seasoning
  • 1 tbsp unsalted butter melted, for brushing
  • 1 tbsp grated Parmesan cheese for topping
  • 1/2 tsp garlic powder optional, for the butter wash

Equipment

  • Large mixing bowl or stand mixer
  • Rolling pin
  • Pizza cutter or sharp knife
  • Large baking sheet
  • Parchment paper
  • Pastry brush

Method
 

  1. In a large bowl or the bowl of a stand mixer, combine the warm water, yeast, and sugar. Let it sit for 5-7 minutes until foamy. This 'proofing' step is crucial—if the yeast doesn't foam, it's inactive and won't make your dough rise. Add the flour, salt, and olive oil. Mix with a dough hook or wooden spoon until a shaggy dough forms.
  2. Knead the dough on a lightly floured surface for 5-7 minutes (or with a stand mixer for 4-5 minutes) until it's smooth, elastic, and springs back when poked. Place it in a lightly oiled bowl, turning to coat. Cover with a damp towel or plastic wrap and let rise in a warm spot for 1 hour, or until doubled in size.
  3. While the dough rises, prepare the filling. In a medium bowl, combine the mozzarella, cheddar, mini pepperoni, pizza sauce, and Italian seasoning. Mix until well combined. Trust me, using mini pepperoni ensures every bite gets a piece, and mixing the sauce into the filling prevents soggy dough.
  4. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a large rectangle, about 16x12 inches. Use a pizza cutter or sharp knife to cut the dough into 24 roughly 4-inch squares.
  5. Place a heaping tablespoon of filling in the center of each dough square. Brush the edges lightly with water. Fold one corner over the filling to the opposite corner, creating a triangle. Press the edges firmly with your fingers, then crimp them with a fork to seal completely. This double seal is your insurance against cheese leaks!
  6. Arrange the sealed pizza rolls on the prepared baking sheet, leaving an inch between them. Brush the tops generously with melted butter (mixed with garlic powder if using) and sprinkle with Parmesan. Bake for 16-18 minutes, rotating the pan halfway through, until puffed and deep golden brown. Let cool for 5 minutes before serving with warm pizza sauce for dipping.

Notes

Chef's Tips:
• For a crispier bottom, bake directly on the oven rack with the parchment paper instead of on the baking sheet.
• Don't overfill the rolls! A heaping tablespoon is perfect. Too much filling will cause them to burst.
• Serve immediately for the best texture, with ranch dressing or marinara for dipping.
Food Safety:
• Allow pizza rolls to cool for at least 5 minutes before serving to avoid burns from molten cheese
• Refrigerate leftovers within 2 hours of baking