Homemade Pizza Rolls (Printable)

Soft, cheesy rolls with pizza sauce and pepperoni, baked golden and brushed with garlic butter.

# What You Need:

→ Dough

01 - 2 1/4 teaspoons active dry yeast
02 - 1 cup warm water (about 110°F)
03 - 2 1/2 cups all-purpose flour
04 - 1 tablespoon olive oil
05 - 1 teaspoon granulated sugar
06 - 1 teaspoon salt

→ Filling

07 - 3/4 cup pizza sauce
08 - 1 1/2 cups shredded mozzarella cheese
09 - 1/2 cup mini pepperoni slices or chopped regular pepperoni (optional)
10 - 1/4 cup grated Parmesan cheese
11 - 1 teaspoon dried Italian herbs

→ For Brushing

12 - 2 tablespoons melted butter
13 - 1 garlic clove, minced (optional)
14 - 2 tablespoons chopped fresh parsley (optional)

# How To Make:

01 - In a large mixing bowl, combine granulated sugar and active dry yeast with warm water. Allow mixture to rest for 5 minutes until foamy.
02 - Add all-purpose flour, salt, and olive oil to the bowl. Mix until a shaggy dough forms.
03 - Transfer dough to a floured surface and knead for 6 to 8 minutes, until smooth and elastic.
04 - Place dough in a lightly greased bowl. Cover and let rise in a warm area for about 1 hour, or until doubled in size.
05 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
06 - Punch down risen dough. Roll out on a floured surface into a 12x16-inch rectangle.
07 - Spread pizza sauce evenly over dough, leaving a 1/2-inch border. Sprinkle with mozzarella, Parmesan, Italian herbs, and pepperoni if using.
08 - Starting with a long side, roll up dough tightly into a log. Pinch seam to seal.
09 - Cut log into 12 equal pieces. Place rolls, cut side up, spaced evenly on prepared baking sheet.
10 - Bake rolls for 18 to 22 minutes, or until golden and cheese is bubbling.
11 - Combine melted butter with minced garlic. Brush mixture over hot rolls; sprinkle with chopped parsley if desired.
12 - Serve pizza rolls warm, accompanied by additional dipping sauce if desired.

# Expert Hints:

01 -
  • They combine the comfort of cheesy pizza with the fun of pull-apart rolls, and you get zero soggy bottoms.
  • They freeze beautifully, so you can always have a snack stash ready for surprise guests or lazy movie nights.
02 -
  • If your kitchen is chilly, the dough can take ages to rise—turning on the oven light is my go-to workaround.
  • Overfilling the rolls is tempting, but they'll burst and leak, so leave a bare border when adding sauce and cheese.
03 -
  • Knead just until the dough springs back; overworking can make rolls dense.
  • A pizza cutter slices the dough log effortlessly and keeps the spirals neat.

Go Back