These pepperoni pizza rolls made with pizza dough bring all that goodness into one fun, bite-sized snack. They’re soft, cheesy, a little crispy around the edges, and loaded with that classic pepperoni flavor everyone loves.
They’re also easy to make — just roll out pizza dough, fill, roll, slice, and bake. Perfect for game days, parties, or a quick weeknight meal that everyone will devour.
Why You’ll Love This Recipe
I’ve made these pizza rolls countless times — for movie nights, road trips, and even as a quick appetizer when guests drop by. They always disappear fast. They taste like pizza but are easier to share (and no plates required).
Using pre-made pizza dough makes them incredibly simple, but if you prefer homemade, that works too. What matters is that perfect balance of fluffy dough, gooey mozzarella, and a little spice from the pepperoni.
Ingredients (Makes About 20 Pizza Rolls)
For the rolls:
- 1 pound (450 g) pizza dough (store-bought or homemade)
- ½ cup pizza sauce (plus extra for dipping)
- 1 ½ cups shredded mozzarella cheese
- ½ cup mini pepperoni (or chopped regular pepperoni)
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
For brushing:
- 2 tablespoons melted butter
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
Prepare the Dough
If you’re using store-bought dough, let it sit at room temperature for 20 minutes before rolling — this relaxes the gluten and makes it easier to handle.
Lightly flour your surface and roll the dough into a 12×10-inch rectangle, about ¼ inch thick. Try to keep the edges even for smooth rolls.
Add the Sauce and Filling
Spread a thin, even layer of pizza sauce over the dough, leaving about ½ inch of space around the edges.
Sprinkle mozzarella evenly over the sauce, then add your pepperoni pieces. You can go heavy on the toppings if you want, but be careful not to overload — too much will make the rolls messy and hard to seal.
Finish with a sprinkle of Parmesan, garlic powder, and Italian seasoning for that pizzeria-style flavor.
Roll It Up
Starting from one long edge, roll the dough tightly into a log — just like a cinnamon roll.
When you reach the end, pinch the seam gently to seal it closed. This keeps the cheese and sauce inside while baking.
Slice the Rolls
Using a sharp knife or unflavored dental floss, slice the log into 1-inch pieces. You should get around 18–20 rolls.
If you’re using a knife, make smooth, clean cuts to avoid squishing the dough
Arrange on the Pan
Line a baking sheet with parchment paper or lightly grease it with oil. Arrange the rolls cut-side up, spacing them about an inch apart.
They’ll expand slightly as they bake, so give them some room to breathe.
Brush with Garlic Butter
In a small bowl, mix melted butter, garlic powder, and oregano. Brush the tops of each roll lightly — this helps them brown beautifully and adds an extra layer of flavor.
You can also sprinkle a touch of extra Parmesan on top for a golden, cheesy finish.
Bake Until Golden
Preheat your oven to 400°F (200°C). Bake the rolls for 15–18 minutes, or until golden brown and bubbly.
Keep an eye on them near the end — every oven is a bit different. The cheese should be melted, and the tops lightly crisped.
Serve Hot
Once baked, let the rolls cool for about 5 minutes — just enough to avoid burning your tongue. Serve warm with extra pizza sauce or marinara for dipping.
They’re best fresh out of the oven — soft, cheesy, and full of flavor in every bite.
My Favorite Tips for Perfect Pizza Rolls
- Go easy on the sauce. Too much can make them soggy. A thin layer works best.
- Use mini pepperoni. It distributes evenly and rolls better than large slices.
- Let the dough rest. This makes it easier to roll and prevents tearing.
- Brush with butter twice. Once before baking for color, once after for shine and flavor.
- Add a spicy kick. Sprinkle crushed red pepper flakes on top before baking for a bold twist.
Air Fryer Method
You can also make these in the air fryer for a crispier edge. Preheat the air fryer to 375°F (190°C) and cook in batches for 8–10 minutes, until golden and bubbly.
They cook faster and come out extra crispy — perfect if you’re craving something snackable in a hurry.
Storing and Reheating
Store leftover pizza rolls in an airtight container in the fridge for up to 3 days.
To reheat, bake at 350°F (175°C) for 5–7 minutes until warm and crisp again. Avoid microwaving — it makes the dough rubbery.
If you want to freeze them, let them cool completely, then store in a freezer-safe bag for up to 2 months. Reheat straight from frozen at 375°F (190°C) for about 10 minutes.
Why This Recipe Always Works
This recipe works because it keeps things simple — soft, chewy pizza dough, melty cheese, and just the right amount of sauce. Rolling and slicing gives every bite a perfect mix of flavors and textures.
The garlic butter brushed on top ties everything together with that warm, savory aroma that fills the kitchen. You can’t help but smile when you pull them out of the oven — golden, cheesy, and bubbling at the edges.
These pepperoni pizza rolls aren’t just a snack — they’re comfort food in the best way possible.
Tools You’ll Need
- Rolling pin
- Baking sheet
- Parchment paper
- Small bowl (for butter)
- Sharp knife or dental floss
Related Questions
1. Can I Use Different Fillings?
Yes! Try cooked sausage, ham and pineapple, spinach and ricotta, or even buffalo chicken. The dough works as a blank canvas — just keep your filling dry to prevent sogginess.
2. Can I Make These Ahead of Time?
Definitely. Assemble the rolls, place them on a baking sheet, and refrigerate for up to 24 hours before baking. You can also freeze the unbaked rolls, then bake them straight from frozen — just add a few extra minutes.
Final Thoughts
These pepperoni pizza rolls are the ultimate crowd-pleaser — cheesy, warm, and packed with flavor. They’re easy enough for a weeknight and special enough for entertaining.
Each bite gives you that satisfying mix of fluffy dough, melted cheese, and a hint of spice from the pepperoni. They’re fun to make, quick to bake, and guaranteed to be a hit wherever you serve them.
Once you make them at home, you’ll never crave the frozen kind again. They’re fresh, flavorful, and filled with everything you love about pizza — only in bite-sized, snackable form.
Ingredients
Method
- If you’re using store-bought dough, let it sit at room temperature for 20 minutes before rolling
- Lightly flour your surface and roll the dough into a 12×10-inch rectangle, about ¼ inch thick. Try to keep the edges even for smooth rolls.
- Spread a thin, even layer of pizza sauce over the dough, leaving about ½ inch of space around the edges.
- Sprinkle mozzarella evenly over the sauce, then add your pepperoni pieces. You can go heavy on the toppings if you want, but be careful not to overload
- Finish with a sprinkle of Parmesan, garlic powder, and Italian seasoning
- Starting from one long edge, roll the dough tightly into a log — just like a cinnamon roll. When you reach the end, pinch the seam gently to seal it closed.
- Using a sharp knife or unflavored dental floss, slice the log into 1-inch pieces. You should get around 18–20 rolls.
- Line a baking sheet with parchment paper or lightly grease it with oil. Arrange the rolls cut-side up, spacing them about an inch apart.
- In a small bowl, mix melted butter, garlic powder, and oregano. Brush the tops of each roll lightly — this helps them brown beautifully and adds an extra layer of flavor.
- Preheat your oven to 400°F (200°C). Bake the rolls for 15–18 minutes, or until golden brown and bubbly.
- Keep an eye on them near the end — every oven is a bit different. The cheese should be melted, and the tops lightly crisped.
- Once baked, let the rolls cool for about 5 minutes
Notes
- Go easy on the sauce. Too much can make them soggy. A thin layer works best.
- Use mini pepperoni. It distributes evenly and rolls better than large slices.
- Let the dough rest. This makes it easier to roll and prevents tearing.
- Brush with butter twice. Once before baking for color, once after for shine and flavor.
- Add a spicy kick. Sprinkle crushed red pepper flakes on top before baking for a bold twist.
