Homemade Pizza Rolls Recipe

Of all the recipes that have become legendary in our house, the one my kids request with feverish excitement isn’t a fancy roast or a complicated dessert. It’s these homemade pizza rolls. The first time I made them, I was just trying to find a fun Friday night movie snack that would be a little more special than a frozen pizza. I had no idea I was creating a core family memory. The aroma that filled the kitchen as they baked—a warm, yeasty, garlicky scent mingling with melting mozzarella and savory pepperoni—was the first sign I was onto something special. When I pulled the tray from the oven, a beautiful landscape of golden-brown swirls dotted with bubbly, slightly crisped cheese, a cheer erupted from the living room. Seeing my family’s eyes light up, grabbing for the warm, gooey rolls and dipping them into marinara sauce with pure joy, was one of those perfect parenting moments. They are infinitely better than any store-bought version; the dough is soft and pillowy on the inside with a satisfyingly crisp, buttery crust, and you control the quality of the filling. These aren’t just a snack; they’re an event, a guaranteed crowd-pleaser that turns any ordinary evening into a celebration.

The Ultimate Homemade Pizza Rolls Recipe

This recipe is designed for maximum flavor and a perfect texture. We’ll be making the dough from scratch for a truly superior result, but I’ve also included notes for using store-bought dough if you’re short on time. The key is in the details: using the right cheese, getting a tight roll, and baking to golden-brown perfection.

Ingredients for the Perfect Pizza Rolls

This recipe yields approximately 12-15 generous pizza rolls.

For the Homemade Pizza Dough (Highly Recommended):

• Warm Water: 1 ½ cups (110-115°F or 43-46°C). It should feel like a warm bath; too hot will kill the yeast, too cold won’t activate it.
• Active Dry Yeast: 2 ¼ teaspoons (one standard packet).
• Granulated Sugar: 1 tablespoon. This is food for the yeast and adds a touch of tenderness to the dough.
• Bread Flour: 3 ½ cups, plus more for dusting. Bread flour has a higher protein content, which creates a chewier, more authentic pizza crust texture. All-purpose flour can be substituted in a pinch.
• Kosher Salt: 2 teaspoons. Salt controls the yeast’s fermentation and is crucial for flavor.
• Extra Virgin Olive Oil: 2 tablespoons, plus more for greasing the bowl.

For the Classic Pepperoni Filling:

• Pizza Sauce: ¾ cup. Use a thick, good-quality store-bought sauce or your favorite homemade version. A watery sauce will lead to soggy rolls.
• Low-Moisture Mozzarella Cheese: 2 ½ cups, shredded. This is non-negotiable! Fresh mozzarella contains too much water and will make the inside of your rolls a soupy mess. Low-moisture, part-skim mozzarella is the key to that perfect cheese pull without the sogginess.
• Mini Pepperoni Slices: 1 cup. Mini pepperonis are ideal as they distribute more evenly. If you only have regular-sized pepperoni, give them a rough chop.
• Italian Seasoning: 1 tablespoon. A blend of dried oregano, basil, thyme, and rosemary adds an instant layer of Italian-American flavor.
• Grated Parmesan Cheese: ¼ cup. This adds a nutty, salty depth to the filling.

For the Garlic Butter Topping:

• Unsalted Butter: 4 tablespoons, melted.
• Garlic Powder: 1 teaspoon.
• Dried Parsley: 1 teaspoon.
• A pinch of salt.

Step-by-Step Instructions for Making Pizza Rolls

Follow these detailed instructions carefully for foolproof pizza rolls every time. We’ll break it down into making the dough, assembling the rolls, and baking them to perfection.

Part 1: Crafting the Perfect Pizza Dough

This dough is the foundation of your pizza rolls. Giving it the proper time to rise is essential for a light and airy texture.

1. Activate the Yeast: In the bowl of a stand mixer or a large mixing bowl, combine the warm water, sugar, and active dry yeast. Give it a gentle stir and let it sit for 5-10 minutes. The mixture should become foamy and bubbly. This process, called “blooming,” proves your yeast is alive and active. If it doesn’t foam, your yeast may be old, and you should start over with a fresh packet.
2. Combine Dry Ingredients: In a separate medium bowl, whisk together the bread flour and kosher salt.
3. Mix the Dough: Once the yeast is foamy, add the olive oil to the yeast mixture. If using a stand mixer, fit it with the dough hook attachment. Turn the mixer on low and gradually add the flour mixture, about one cup at a time. Mix until a shaggy dough ball forms and pulls away from the sides of the bowl. If mixing by hand, add the flour mixture and stir with a wooden spoon until it becomes too difficult to stir, then turn it out onto a floured surface.
4. Knead to Perfection:
   • Stand Mixer Method: Knead the dough on medium-low speed for 6-8 minutes. The dough should become smooth, elastic, and slightly tacky to the touch.
   • By Hand Method: Lightly flour a clean countertop. Turn the dough out and knead for 8-10 minutes. Push the dough away from you with the heel of your hand, fold it over, give it a quarter turn, and repeat. The dough is ready when it’s smooth and springs back slowly when you poke it.
5. First Rise (Proofing): Lightly grease a large, clean bowl with olive oil. Form your dough into a smooth ball and place it in the bowl, turning it once to coat it lightly in oil. Cover the bowl with plastic wrap or a damp kitchen towel. Place it in a warm, draft-free spot to rise for 1 to 1.5 hours, or until it has doubled in size.

Part 2: Assembling Your Pizza Rolls

This is the fun part where everything comes together. Work efficiently to keep your dough from getting too warm.

1. Prepare Your Workstation: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. In a small bowl, mix together all the ingredients for the garlic butter topping: melted butter, garlic powder, dried parsley, and a pinch of salt. Set aside.
2. Punch Down and Roll Out: Once the dough has doubled, gently punch it down to release the air. Transfer it to a lightly floured surface. Using a rolling pin, roll the dough out into a large rectangle, approximately 12×18 inches in size. Aim for an even thickness of about ¼ inch.
3. Add the Sauce and Fillings: Using the back of a spoon or an offset spatula, spread the pizza sauce evenly over the dough, leaving a ½-inch border clear on all four sides. This border is crucial for sealing the roll. Sprinkle the Italian seasoning evenly over the sauce.
4. Layer the Toppings: Distribute the shredded low-moisture mozzarella cheese over the sauce, followed by the grated Parmesan cheese. Finally, scatter the mini pepperoni slices evenly across the cheese.
5. Roll it Up Tightly: Starting from one of the long edges, carefully and tightly roll the dough into a log, just like you would with cinnamon rolls. A tight roll is key to preventing gaps and ensuring the filling stays inside. When you reach the end, pinch the seam firmly to seal the log shut. Also, pinch the ends of the log to seal them.
6. Cut the Rolls: For the cleanest cuts, use a piece of unflavored dental floss or a very sharp serrated knife. Slide the floss under the log, bring the ends up, cross them over the top, and pull to slice through the dough cleanly without squishing the roll. Cut the log into 12-15 equal-sized rolls, each about 1 to 1.5 inches thick.
7. Arrange and Second Rise: Place the cut rolls swirl-side up on the prepared baking sheet, leaving about 2 inches of space between each one to allow for expansion. Cover them loosely with a kitchen towel and let them rest for another 15-20 minutes. This short second rise gives them an extra bit of puffiness.
8. Brush and Bake: After the short rest, uncover the rolls. Brush the tops and sides generously with the prepared garlic butter mixture. This creates a beautifully golden, flavorful crust.
9. Bake to Golden Perfection: Place the baking sheet in the preheated oven and bake for 18-22 minutes, or until the tops are a deep golden brown and the cheese is melted and bubbly. Some cheese might ooze out and get crispy on the pan—this is a delicious bonus!
10. Cool and Serve: Remove the pizza rolls from the oven. If you have any remaining garlic butter, you can give them another light brush. Let them cool on the baking sheet for at least 5-10 minutes before serving. They will be incredibly hot inside.

Nutrition Facts

• Servings: 12-15 rolls
• Calories per serving (approximate): 280-330 kcal

Disclaimer: The nutritional information provided is an estimate and will vary depending on the specific brands of ingredients used, the exact thickness of the rolls, and any substitutions made.

Preparation Time

• Active Time: 30 minutes (mixing, kneading, assembling)
• Inactive Time: 1 hour 30 minutes (proofing and resting)
• Cook Time: 20 minutes
• Total Time: Approximately 2 hours 20 minutes

How to Serve Your Delicious Pizza Rolls

Serving these rolls is all about the experience. Present them hot from the oven on a large platter or wooden board for a rustic, communal feel. Here are some fantastic ways to serve them:

• The Dipping Sauce Buffet: Dipping is essential! Offer a variety of sauces to please every palate.
  • Classic Marinara: A warm bowl of your favorite marinara sauce is a must.
  • Creamy Ranch Dressing: A cool and creamy counterpoint to the savory roll.
  • Garlic Butter Sauce: Use any leftover garlic butter topping, or make a fresh batch for extra indulgence.
  • Pesto Sauce: For a fresh, herby, and nutty flavor profile.
  • Hot Honey: For a trendy sweet and spicy kick.
• Perfect Party Appetizer:
  • Arrange them on a platter for game day, movie nights, or any casual get-together. They are the ultimate finger food.
  • Stick a toothpick in each one for easy, mess-free grabbing.
• A Fun Family Dinner:
  • Turn this snack into a complete meal by serving it alongside a simple, fresh side.
  • Caesar Salad: The crisp lettuce and tangy dressing cut through the richness of the rolls perfectly.
  • Vegetable Sticks: A platter of carrot sticks, celery, cucumber, and bell peppers with hummus or ranch dip.
  • Simple Arugula Salad: Toss arugula with lemon juice, olive oil, salt, pepper, and shaved Parmesan for an elegant and easy side.

5 Additional Tips for Pizza Roll Perfection

1. Don’t Overfill Your Rolls: It’s tempting to pack in as much cheese and pepperoni as possible, but resist the urge! Overfilling is the number one cause of the dreaded roll explosion in the oven. The filling will expand as it heats, and if there isn’t enough dough to contain it, you’ll end up with a cheesy mess on your pan instead of inside your roll. A thin, even layer is all you need.
2. The Secret to a Perfect Seal: A leaky roll is a sad roll. To ensure all that gooey goodness stays inside, be meticulous with your seal. After rolling the log, pinch the seam along its entire length very firmly with your fingertips. Then, tuck in the dough at both ends of the log and pinch them shut as well. This creates a fully enclosed package, trapping the melting cheese and sauce inside.
3. Master the Art of Customization: This recipe is a fantastic base for creativity. Think of it as a blank canvas for your favorite pizza toppings. Create a “build-your-own” bar for a fun family activity. Some ideas include:
   • Hawaiian: Diced ham and pineapple (be sure to pat the pineapple very dry!).
   • BBQ Chicken: Shredded rotisserie chicken, BBQ sauce instead of pizza sauce, red onion, and cheddar cheese.
   • Veggie Supreme: Finely chopped bell peppers, onions, mushrooms, and black olives. Sauté the vegetables first to cook off excess moisture.
   • Four Cheese: A mix of mozzarella, provolone, ricotta, and Parmesan.
4. Embrace the Freezer: These pizza rolls are an incredible make-ahead meal or snack. You can freeze them either baked or unbaked.
   • To Freeze Unbaked: Assemble and slice the rolls, then place them on a parchment-lined baking sheet and “flash freeze” for 1-2 hours until solid. Transfer them to a freezer-safe bag or container. They can be baked directly from frozen; just add 10-15 minutes to the baking time.
   • To Freeze Baked: Let the baked rolls cool completely. Freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in a 350°F (175°C) oven or an air fryer for 10-12 minutes until hot and crispy.
5. Air Fryer Instructions: For an extra crispy exterior, you can bake these in an air fryer. Preheat your air fryer to 375°F (190°C). Place the rolls in a single layer in the air fryer basket, making sure not to overcrowd it (you may need to work in batches). Air fry for 8-10 minutes, or until golden brown and cooked through. The circulation of hot air gives them an unbeatable crunch.

Frequently Asked Questions (FAQ)

Q1: Can I use store-bought pizza dough for this recipe?
A: Absolutely! Using store-bought dough is a fantastic time-saver. Look for a 1-pound ball of fresh pizza dough, usually found in the refrigerated section of the grocery store. Let the dough sit at room temperature for about 30 minutes before you start, as this will make it much easier to roll out. Then, simply skip the dough-making steps and proceed directly to rolling it out and assembling the pizza rolls.

Q2: My pizza rolls ended up soggy on the bottom. What went wrong?
A: Sogginess is usually caused by too much moisture in the filling. There are a few likely culprits: 1) Your pizza sauce was too thin or watery. Always choose a thick sauce. 2) You used fresh mozzarella instead of low-moisture mozzarella. Fresh mozzarella releases a lot of water when it melts. 3) You overfilled the rolls, causing the sauce-to-dough ratio to be too high. Stick to the recommended amounts for a perfect balance.

Q3: How do I store and reheat leftover pizza rolls for the best results?
A: Store any leftover rolls in an airtight container in the refrigerator for up to 3-4 days. For reheating, avoid the microwave at all costs, as it will make them soft and chewy. The best way to restore their crispy texture is to reheat them in an oven or toaster oven at 350°F (175°C) for 5-8 minutes. An air fryer also works wonderfully, reheating them at 350°F for 3-5 minutes until hot and crisp.

Q4: My dough didn’t rise. What happened?
A: This is a common bread-making issue, and it’s almost always related to the yeast. The most likely causes are: 1) Your yeast was expired or “dead.” 2) The water you used was too hot (over 120°F/49°C), which killed the yeast. 3) The water was too cold, which didn’t activate the yeast. 4) The room where you let the dough rise was too cold. Always check the expiration date on your yeast and use a thermometer to check your water temperature for foolproof results.

Q5: Can I make these gluten-free?
A: Yes, you can adapt this recipe to be gluten-free. The most straightforward approach is to use a high-quality, “1-to-1” or “measure-for-measure” gluten-free all-purpose flour blend that contains xanthan gum. Follow the dough recipe as written, but be aware that gluten-free doughs often have a stickier, less elastic texture. You may need slightly less kneading time and a bit more flour on your work surface when rolling it out. The final texture will be a bit denser than the traditional version, but still delicious.

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