Let’s be honest: frozen pizza rolls are fine. These are unforgettable.
Real dough. Real cheese. Real pepperoni. Rolled up, sliced into pinwheels, and baked until golden. They’re crispy, gooey, and dangerously snackable. Make a double batch. Trust me.
Ingredients
Makes 20-24 pizza rolls.
- 1 lb (450g) pizza dough (store-bought or homemade)
- ½ cup marinara or pizza sauce (plus more for dipping)
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 4 oz (120g) pepperoni, finely chopped
- 1 teaspoon Italian seasoning
- 1 egg, beaten (for egg wash)
- Garlic butter for brushing (optional)
Step-by-Step Instructions
Step 1: Preheat and Prep
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Roll the Dough
- On a floured surface, roll dough into a 12×10-inch rectangle (about ¼-inch thick).
Step 3: Add Fillings
- Spread marinara sauce evenly over dough, leaving a 1-inch border.
- Sprinkle with mozzarella, Parmesan, chopped pepperoni, and Italian seasoning.
Step 4: Roll and Slice
- Starting from the long edge, roll dough tightly into a log. Pinch the seam to seal.
- Using a serrated knife, slice into 1-inch rolls (about 20-24 pieces).
Step 5: Bake
- Place rolls cut-side up on the baking sheet. Brush with beaten egg.
- Bake for 15-18 minutes until golden brown and bubbly.
Step 6: Serve
- Brush with garlic butter if desired. Serve warm with marinara for dipping.
Summary
Prep Time: 15 minutes | Cook Time: 18 minutes | Total Time: 33 minutes
Yield: 20-24 pizza rolls
Difficulty: Easy
Storage Notes
Fridge: Keeps 4 days. Reheat in oven at 375°F for 5-7 minutes or air fryer at 350°F for 3-4 minutes.
Freezer (baked): Freeze up to 3 months. Reheat from frozen at 375°F for 10-12 minutes.
Freezer (unbaked): Freeze sliced rolls on a tray, then bag. Bake from frozen at 400°F for 20-22 minutes.
