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Best Pizza Rolls Recipe for Crispy, Cheesy Bites

Best Pizza Rolls Recipe for Crispy, Cheesy Bites

These homemade pizza rolls combine pizza dough, sauce, mozzarella, and pepperoni in a tightly rolled log that bakes into 12 crisp, cheesy bites. Serve them warm with extra pizza sauce for dipping.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Pizza Rolls
  • 1 pound Prepared pizza dough, homemade or refrigerated
  • 1/2 cup Pizza sauce, plus more for dipping
  • 1 1/2 cups Shredded low-moisture mozzarella cheese
  • 2 ounces Sliced pepperoni, chopped
Topping
  • 1 tablespoon Olive oil or melted unsalted butter
  • 1/2 teaspoon Garlic powder
  • 1 teaspoon Italian seasoning
  • 2 tablespoons Finely grated Parmesan cheese
For Rolling
  • As needed All-purpose flour
Optional Additions
  • 1/4 cup Finely chopped bell pepper
  • 1/4 cup Sliced mushrooms
  • 2 tablespoons Chopped olives
  • 1/4 teaspoon Crushed red pepper flakes

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it, choosing a spaced-out sheet for crisper sides.
  2. Lightly flour the work surface and roll the pizza dough into an approximately 12 x 16-inch rectangle. Work gently so the dough stays even without becoming overly thin.
  3. Spread 1/2 cup pizza sauce over the dough, leaving about a 1-inch border around all edges. The uncovered border is important because it gives the finished roll a clean area to seal.
  4. Scatter the mozzarella and chopped pepperoni evenly over the sauce. Add optional vegetables, olives, or red pepper flakes sparingly, and make sure wet toppings are well drained.
  5. Starting with a long side, roll the dough tightly into a log. Pinch the seam closed, then chill the filled log for 10–15 minutes if you want especially clean, even slices.
  6. Cut the log into 12 equal pieces, approximately 1 1/4 inches thick. A sharp knife and a gentle sawing motion help preserve the spiral instead of pressing the filling out.
  7. Place the pieces cut-side up on the prepared baking sheet, leaving space between them. For softer sides, arrange them in a lightly greased 9 x 13-inch pan instead.
  8. Mix the olive oil or melted butter with the garlic powder and Italian seasoning. Brush this mixture over the tops of the rolls, then sprinkle them with finely grated Parmesan.
  9. Bake for 12–16 minutes, watching for golden-brown dough, melted cheese, and bubbling edges. The exact timing can vary slightly with dough thickness and the amount of filling.
  10. Let the pizza rolls rest for 5 minutes before serving. Warm extra pizza sauce for dipping and serve while the centers are still soft, cheesy, and fragrant.

Notes

Low-moisture mozzarella melts well while releasing less water than fresh mozzarella. Refrigerated pizza dough generally needs no rising time; homemade yeast dough requires approximately 60–90 minutes for the first rise before rolling. Avoid excess sauce and wet toppings for the crispiest result. Refrigerate leftovers in a covered container and reheat until hot.