These golden, cheesy pepperoni pizza rolls are stuffed with gooey mozzarella, savory pepperoni slices, and tangy pizza sauce, all wrapped up in soft, pillowy dough. I started making these a few years back when I needed something fun for game day, and they've been a hit ever since. They're surprisingly simple to put together, and the whole house smells like a pizzeria while they bake.
If you're looking for more cozy comfort food to round out your spread, try pairing them with Creamy Tortellini Soup or Chicken Sausage White Bean Skillet for a satisfying meal everyone will love.
Why This Pepperoni Pizza Rolls Works
Pepperoni pizza rolls bring all the flavor of your favorite pizza into bite-sized form. The homemade pizza dough gives you that tender, bakery-style texture you just can't get from store-bought options. Brushing the dough with olive oil before adding the toppings is a simple trick that prevents sogginess and keeps each roll perfectly textured.
These Pepperoni Pizza Rolls are also incredibly versatile. You can switch up the fillings, add extra cheese, or even sneak in some veggies for picky eaters. They're great for parties, after-school snacks, or a casual Friday night dinner with Creamy Chicken and Gnocchi on the side.
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Pepperoni Pizza Rolls Ingredients
Here's everything you'll need to make these delicious Pepperoni Pizza Rolls.
See Recipe Card Below This Post For Ingredient Quantities
- Homemade pizza dough: This forms the soft, tender base that wraps around all the fillings. Using a tested recipe ensures the dough rises properly and bakes up light and fluffy.
- Olive oil: Brushing the dough with olive oil before adding the sauce creates a barrier that prevents sogginess and adds a subtle richness.
- Pizza sauce: Whether homemade or store-bought, the sauce gives these rolls their classic pizza flavor. Use your favorite variety.
- Italian seasoning or ground basil: These herbs bring warmth and aromatic depth to every bite.
- Garlic powder: Adds a savory punch that complements the cheese and pepperoni perfectly.
- Shredded mozzarella cheese: Melts beautifully and creates those irresistible cheese pulls when you bite into a roll.
- Pepperoni slices: The star of the show. They add salty, savory flavor and a little bit of spice.
- Yellow cornmeal (optional): Sprinkling cornmeal on the bottom gives the rolls a slightly crispy base and a bit of texture.
- Extra mozzarella cheese and fresh basil (optional): For topping the rolls before baking and garnishing after they come out of the oven.
How to Make Pepperoni Pizza Rolls
Here's how to make these pepperoni pizza rolls from start to finish.
Prepare dough: Prepare your pizza dough through step 4 of your chosen recipe. Once it's risen and ready, punch the dough down to release any air bubbles. Divide the dough in half and roll each half into a large rectangle, about 10×12 inches, on a lightly floured surface.
Prepare dough surface: Brush the top of each dough rectangle with 1 teaspoon of olive oil. Use your fingers to gently press small dents into the dough to prevent bubbling during baking.
Assemble rolls: Spread ⅓ cup of pizza sauce evenly over each rectangle, leaving a small border around the edges. Sprinkle with Italian seasoning and garlic powder to taste. Scatter ½ cup of shredded mozzarella over the sauce, then arrange the pepperoni slices evenly across the top.
Roll and chill: Starting from one long edge, carefully roll each dough rectangle into a tight log. Place the logs seam side down on a baking sheet and refrigerate, uncovered, for at least 20 minutes. This step is crucial to keep the rolls from falling apart when you slice them.
Preheat oven: While the dough is chilling, preheat your oven to 400°F (204°C). Line two large baking sheets with silicone mats or parchment paper.
Slice rolls: Remove the chilled logs from the refrigerator and use a sharp knife to cut each log into 12 slices, about 1 inch thick. If using cornmeal, pour it into a shallow dish and dip the bottom of each roll into it before placing them on the prepared baking sheets, spaced about 1 inch apart.
Bake: Sprinkle extra mozzarella cheese on top of the rolls if you'd like extra cheesiness. Bake for 15 to 20 minutes, or until the edges are lightly golden and the cheese is melted and bubbly.
Cool and serve: Let the rolls cool on the baking sheet for about 5 minutes before transferring them to a serving platter. Top with fresh basil if desired and serve with extra pizza sauce for dipping. Enjoy them while they're warm!
Equipment For Pepperoni Pizza Rolls
- Stand mixer: Makes preparing the pizza dough much easier, though you can knead by hand if you prefer.
- Rolling pin: Helps you roll the dough into even rectangles.
- Pastry brush: For brushing the olive oil onto the dough.
- Baking sheets: You'll need at least two to hold all 24 rolls.
- Silicone baking mats or parchment paper: Prevents sticking and makes cleanup a breeze.
Substitutions and Variations
Different meats: Try cooked sausage, ham, bacon, or even shredded chicken instead of pepperoni.
Vegetarian version: Load up with bell peppers, mushrooms, olives, and spinach.
Cheese options: Use a blend of mozzarella and cheddar, or try provolone for a different flavor.
Whole wheat dough: Swap in whole wheat pizza dough for a heartier, slightly nuttier roll.
Spicy kick: Add red pepper flakes or use spicy pepperoni for extra heat.
Different sauces: Swap pizza sauce for marinara, pesto, or even Alfredo sauce.
Storage and Make-Ahead Tips
Refrigerator: Store baked Pepperoni Pizza Rolls in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10 minutes.
Freezer: Freeze baked rolls in a single layer on a baking sheet, then transfer to a freezer bag once frozen. They'll keep for up to 3 months. Bake frozen rolls at 350°F for 25 to 30 minutes.
Make-ahead: Assemble the rolls through step 3, wrap tightly in plastic wrap, and refrigerate for up to 1 day before baking.
Reheating: For best results, reheat in the oven rather than the microwave to keep the texture crispy on the outside.
Serving Suggestions
Dipping sauces: Serve with marinara, garlic butter, ranch dressing, or a creamy cheese dip.
Side salad: Pair with a simple green salad or Caesar salad for a balanced meal.
Game day spread: Arrange on a platter with wings, veggie sticks, and chips for the ultimate party spread.
Soup pairing: These Pepperoni Pizza Rolls are perfect alongside a warm bowl of tomato soup or minestrone.
Expert Tips
Don't skip the chilling step. Refrigerating the rolled logs firms up the dough and makes slicing so much easier. It also helps the rolls hold their shape during baking.
Use room-temperature dough. If your dough is too cold, it'll be harder to roll out smoothly. Let it sit at room temperature for about 10 minutes before rolling.
Slice with a sharp knife. A sharp knife or bench scraper will give you clean cuts without squishing the rolls.
Add toppings sparingly. Overfilling the rolls can cause them to burst open during baking. Stick to the amounts listed for best results.
Watch the bake time. Ovens vary, so start checking at 15 minutes. You want the edges golden and the cheese melted, but not overly browned.
Serve fresh. These Pepperoni Pizza Rolls are best enjoyed warm, right out of the oven. The cheese is at its gooiest and the dough is at its softest.
FAQ
What are the ingredients in pepperoni pizza rolls?
You'll need pizza dough, olive oil, pizza sauce, Italian seasoning, garlic powder, mozzarella cheese, and pepperoni. Cornmeal is optional for added texture on the bottom.
What dough is best for pepperoni rolls?
Homemade pizza dough works best because it's soft, easy to roll, and bakes up tender. You can also use store-bought dough in a pinch, but homemade gives you the best texture and flavor.
What's the secret to crispy pizza rolls?
Brushing the dough with olive oil before adding the sauce prevents sogginess. Chilling the rolled logs before slicing also helps them hold their shape and bake up with crisp edges. Oliver always reminds me, "Don't forget to chill them, Mom!"
What type of dough is used for pizza rolls?
These Pepperoni Pizza Rolls use a traditional pizza dough made with flour, yeast, water, salt, and a bit of sugar and oil. It's the same dough you'd use for making pizza at home.
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Pairing
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Homemade Pepperoni Pizza Rolls
🛒 Ingredients
- 1 recipe homemade pizza dough see pizza dough recipe for details
- 2 teaspoons olive oil for brushing the dough
- ⅔ cup pizza sauce homemade or store-bought
- Italian seasoning to taste
- Garlic powder to taste
- 1 cup shredded mozzarella cheese or more, if desired
- 60-65 pepperoni slices adjust for your preference
- Optional: ½ cup yellow cornmeal for a crispy base
- Optional: extra shredded mozzarella cheese for topping
- fresh basil for garnish
📋 Instructions
- Prepare pizza dough up to step 4, and then punch it down to release air bubbles. Divide the dough in half. On a lightly floured surface, roll each portion into a 10x12-inch rectangle.
- Lightly brush the dough with 1 teaspoon of olive oil on each piece. Gently press down on the dough surface to create small dents and prevent bubbling during baking.
- Spread ⅓ cup of pizza sauce evenly over each rectangle. Sprinkle with Italian seasoning and garlic powder to taste.
- Sprinkle ½ cup of shredded mozzarella over the sauce, then layer the pepperoni slices evenly across.
- Carefully roll each dough rectangle into a tight log. Place the rolls seam-side down on a prepared baking sheet and refrigerate for at least 20 minutes to set.
- Preheat oven to 400°F (204°C) and line two baking sheets with parchment paper or silicone mats.
- Remove the dough logs from the refrigerator and cut each into 12 even slices, about 1 inch wide. If using, dip the bottom of each roll into cornmeal for a crispy base.
- Place the rolls onto the baking sheets, cornmeal side down. If desired, sprinkle additional mozzarella cheese on top of each roll.
- Bake the rolls for 15-20 minutes, or until they are golden brown and the cheese has melted.
- Cool for 5 minutes before serving. Garnish with fresh basil and serve with extra pizza sauce for dipping, if desired.
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