Nothing beats a great Pepperoni Pizza Rolls. Whether you're a fan of Savory Snacks or want to try something from our Chicken Breast Recipes selection, keep scrolling!
Why You’ll Love This Pepperoni Pizza Rolls
- Fun to eat: Perfect handheld snack for dipping and sharing.
- Spot-on pizza flavor: Classic trio of mozzarella, pepperoni, and sauce in every bite.
- Surprisingly versatile: Great as an appetizer, party snack, or main course.
- Make-ahead friendly: Assemble ahead and bake when ready.
Ingredients & Tools
- 450 g all-purpose flour
- 7 g instant yeast
- 1 tsp granulated sugar
- 1 tsp salt
- 240 ml warm water
- 2 tbsp olive oil
- 150 g pizza sauce
- 200 g low-moisture mozzarella, shredded
- 120 g pepperoni slices
- 1 tsp garlic powder
- 1 tsp dried oregano
- 2 tbsp melted butter, for brushing
Tools: Stand mixer with dough hook (optional but helpful), rolling pin, sharp knife or pizza cutter, pastry brush, baking sheet, parchment paper
Notes: Using good-quality, low-moisture mozzarella is key here—it melts beautifully without making the dough soggy. And don’t skip the garlic powder and oregano; they add that authentic pizza parlor aroma and taste.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 10 g |
| Fat: | 12 g |
| Carbs: | 32 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes (plus rising time)
Before You Start: Tips & Ingredient Notes
- Why warm water? The temperature of the water is crucial for activating the yeast. Aim for around 105–115°F (40–46°C)—warm to the touch but not hot. Too hot, and you’ll kill the yeast; too cold, and it won’t activate properly.
- Can I use pre-shredded cheese? While convenient, pre-shredded cheese often contains anti-caking agents that can affect meltability. For the gooiest, smoothest melt, I highly recommend shredding your own block of low-moisture mozzarella.
- Don’t skip the sugar. That single teaspoon of sugar isn’t for sweetness—it’s food for the yeast, helping it become active and giving your dough a better rise and flavor.
- Give your dough time to rise. Rushing the rising process is the most common mistake. A proper rise (until doubled in size) gives the dough its light, airy texture. If your kitchen is cool, place the bowl in a slightly warmed oven (turned off) to help it along.
How to Make Pepperoni Pizza Rolls
Step 1: Start by making the dough. In the bowl of a stand mixer fitted with a dough hook, combine the flour, instant yeast, sugar, and salt. Give it a quick whisk to combine. Pour in the warm water and olive oil. Mix on low speed until a shaggy dough forms, then increase to medium speed and knead for about 5–7 minutes. You’ll know it’s ready when the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, this will take about 8–10 minutes on a floured surface.
Step 2: Lightly oil a large bowl. Form the dough into a ball, place it in the bowl, and turn it over to coat lightly in oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 1 to 1.5 hours, or until it has doubled in size. This is the perfect time to get your fillings ready—shred the cheese and have your sauce and pepperoni measured out.
Step 3: Once the dough has risen, punch it down gently to release the air. Turn it out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, roughly 12×16 inches (30×40 cm). Try to get it as even as possible for uniform rolls.
Step 4: Now for the fun part—assembling! Spread the pizza sauce evenly over the entire surface of the dough, leaving a half-inch border around the edges. Sprinkle the shredded mozzarella evenly over the sauce, followed by the pepperoni slices. For an extra flavor boost, sprinkle the garlic powder and dried oregano over the top.
Step 5: Starting from one of the longer sides, tightly roll the dough up into a log, like a jelly roll. Pinch the seam closed to seal it. If you see any filling trying to escape, just tuck it back in. Place the log seam-side down.
Step 6: Using a sharp serrated knife or a piece of unflavored dental floss, carefully slice the log into 12 equal pieces. A sawing motion with the knife works best to avoid squashing the rolls. If using dental floss, slide it under the log, cross the ends over the top, and pull—it gives a super clean cut.
Step 7: Line a baking sheet with parchment paper. Arrange the rolls cut-side up on the prepared sheet, leaving a little space between them so they have room to expand. Cover them loosely with the kitchen towel and let them rise for a second, shorter rise of about 20-30 minutes. Meanwhile, preheat your oven to 375°F (190°C).
Step 8: Bake the rolls for 18-22 minutes, or until they are puffed up and beautifully golden brown on top. You should see some cheesy goodness bubbling out the sides. As soon as you take them out of the oven, brush the tops generously with the melted butter. This gives them a gorgeous sheen and an extra layer of flavor. Let them cool on the pan for about 5 minutes before serving—the filling will be extremely hot!
Storage & Freshness Guide
- Fridge: Store cooled rolls in an airtight container for up to 3 days.
- Freezer: Freeze unbaked or baked rolls in a single layer, then transfer to a freezer bag for up to 3 months.
- Reviving: Reheat in oven or air fryer at 350°F until warm and crisp.
Serving Suggestions
Complementary Dishes
- A simple green salad with Italian dressing — The crisp, acidic greens cut through the richness of the rolls perfectly, making the meal feel balanced.
- Garlic bread knots or breadsticks — Double down on the carb-y goodness! They’re perfect for dipping into any extra pizza sauce you have on the side.
- Marinated vegetable antipasto — A platter of olives, roasted peppers, and artichoke hearts adds a sophisticated, tangy counterpoint to the savory rolls.
Drinks
- A chilled lager or pilsner — The crisp, clean bubbles are a classic pairing for pizza flavors and help cleanse the palate between bites.
- Sparkling lemonade or Italian soda — A non-alcoholic option that provides a sweet and fizzy contrast which is especially refreshing.
Something Sweet
- Tiramisu — The coffee-soaked layers and creamy mascarpone offer a cool, sophisticated finish that feels like a natural extension of an Italian-inspired meal.
- Mini cannoli — These handheld, crispy-shelled pastries filled with sweet ricotta continue the fun, finger-food theme.
Top Mistakes to Avoid
- Mistake: Using hot water for the yeast. This is the number one dough-killer. If the water is too hot, it will deactivate the yeast and your dough won’t rise. Always test it on your wrist—it should feel warm, not hot.
- Mistake: Overfilling the rolls. It’s tempting to load up on cheese and pepperoni, but too much filling will cause it to leak out during baking and can make the dough soggy. A little goes a long way for a neat, contained roll.
- Mistake: Skipping the second rise. That short 20-30 minute rest after shaping is what gives the rolls their final light and fluffy texture. Baking them immediately will result in denser, tougher rolls.
- Mistake: Cutting with a dull knife. A dull knife will squish and deform your beautiful log of dough. A sharp serrated knife or the dental floss trick is essential for clean, defined slices.
Expert Tips
- Tip: Add a sprinkle of Parmesan. Before you roll up the dough, sprinkle a little grated Parmesan cheese over the mozzarella. It adds a wonderful salty, umami depth that makes the flavor pop.
- Tip: Create a flavor-infused butter. Instead of plain melted butter, mix it with a minced garlic clove and a pinch of Italian seasoning before brushing it on the hot rolls. It takes them to a whole new level.
- Tip: Get creative with fillings. These rolls are a fantastic blank canvas. Try adding cooked Italian sausage, sautéed mushrooms, sliced black olives, or even some jalapeños for a spicy kick.
- Tip: Reheat for best texture. If you have leftovers, reheating them in an air fryer or toaster oven for a few minutes will restore their crispy exterior. The microwave can make them soft and steamy.
FAQs
Can I make these Pepperoni Pizza Rolls ahead of time?
Absolutely! You have a couple of great options. After slicing and placing them on the baking sheet, you can cover them tightly and refrigerate overnight. Let them sit at room temperature for 30 minutes before baking. For longer storage, freeze the unbaked rolls on the sheet until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
Can I use pre-made pizza dough to save time?
You sure can. A one-pound ball of store-bought pizza dough will work perfectly. Let it come to room temperature so it’s easy to roll out, then just pick up the recipe from the assembly stage. It’s a fantastic shortcut for busy weeknights.
My cheese keeps leaking out. How can I prevent this?
A little leakage is normal and honestly looks delicious, but to minimize it, make sure you’re using low-moisture, whole-milk mozzarella and shred it yourself. Also, ensure your seam is tightly pinched closed and that you aren’t overfilling the center. Keeping a small border around the edges helps contain everything.
What’s the best way to reheat leftovers?
To get that just-baked texture back, avoid the microwave. Instead, pop them in a 350°F (175°C) oven or an air fryer for 5-7 minutes until they’re warm and the exterior is crisp again. This method revives the cheese and prevents the dough from getting gummy.
Can I make these without a stand mixer?
Of course! While a mixer is convenient, this dough is very straightforward to make by hand. Just mix the ingredients in a large bowl with a wooden spoon until a shaggy dough forms, then turn it out onto a floured surface and knead for 8-10 minutes until smooth and elastic. It’s a great arm workout!
Pepperoni Pizza Rolls
Make irresistible Pepperoni Pizza Rolls with this easy recipe! Perfectly golden, cheesy, and packed with flavor. Get the step-by-step guide now!
Ingredients
For the Dough
-
450 g all-purpose flour
-
7 g instant yeast
-
1 tsp granulated sugar
-
1 tsp salt
-
240 ml warm water
-
2 tbsp olive oil
For the Filling
-
150 g pizza sauce
-
200 g low-moisture mozzarella (shredded)
-
120 g pepperoni slices
-
1 tsp garlic powder
-
1 tsp dried oregano
For Brushing
-
2 tbsp melted butter (for brushing)
Instructions
-
Start by making the dough. In the bowl of a stand mixer fitted with a dough hook, combine the flour, instant yeast, sugar, and salt. Give it a quick whisk to combine. Pour in the warm water and olive oil. Mix on low speed until a shaggy dough forms, then increase to medium speed and knead for about 5–7 minutes. You’ll know it’s ready when the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, this will take about 8–10 minutes on a floured surface.01
-
Lightly oil a large bowl. Form the dough into a ball, place it in the bowl, and turn it over to coat lightly in oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 1 to 1.5 hours, or until it has doubled in size. This is the perfect time to get your fillings ready—shred the cheese and have your sauce and pepperoni measured out.02
-
Once the dough has risen, punch it down gently to release the air. Turn it out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, roughly 12x16 inches (30x40 cm). Try to get it as even as possible for uniform rolls.03
-
Now for the fun part—assembling! Spread the pizza sauce evenly over the entire surface of the dough, leaving a half-inch border around the edges. Sprinkle the shredded mozzarella evenly over the sauce, followed by the pepperoni slices. For an extra flavor boost, sprinkle the garlic powder and dried oregano over the top.04
-
Starting from one of the longer sides, tightly roll the dough up into a log, like a jelly roll. Pinch the seam closed to seal it. If you see any filling trying to escape, just tuck it back in. Place the log seam-side down.05
-
Using a sharp serrated knife or a piece of unflavored dental floss, carefully slice the log into 12 equal pieces. A sawing motion with the knife works best to avoid squashing the rolls. If using dental floss, slide it under the log, cross the ends over the top, and pull—it gives a super clean cut.06
-
Line a baking sheet with parchment paper. Arrange the rolls cut-side up on the prepared sheet, leaving a little space between them so they have room to expand. Cover them loosely with the kitchen towel and let them rise for a second, shorter rise of about 20-30 minutes. Meanwhile, preheat your oven to 375°F (190°C).07
-
Bake the rolls for 18-22 minutes, or until they are puffed up and beautifully golden brown on top. You should see some cheesy goodness bubbling out the sides. As soon as you take them out of the oven, brush the tops generously with the melted butter. This gives them a gorgeous sheen and an extra layer of flavor. Let them cool on the pan for about 5 minutes before serving—the filling will be extremely hot!08
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