Pepperoni Pizza Rolls

Pepperoni pizza rolls take everything I love about classic pepperoni pizza and wrap it into a bite-sized snack that’s easy to share. They have the gooey cheese, savory pepperoni, and that familiar Italian-inspired flavor.

For me, they’re perfect when I want something indulgent but casual, whether it’s game day, movie night, or just a craving for pizza without committing to a full pie. They’re crispy on the outside, warm and cheesy on the inside, and dangerously easy to keep reaching for.

Pepperoni Pizza Rolls Recipe

Key Ingredients

Pizza dough: The foundation of the whole roll. Refrigerated dough works but you need to roll it thin and even or some rolls cook faster than others. Thick spots stay doughy inside while thin edges burn.

Shredded mozzarella: It melts into that gooey, stretchy pull you expect from pizza. Pre-shredded works fine here since it’s rolled inside the dough. I’ve tried other cheeses and nothing gives you the same melt.

Pepperoni: The slices render fat as they bake, which flavors the cheese and dough from inside. You should layer them flat rather than folding so every bite has pepperoni in it.

Garlic butter: Brushing it on top before baking is what takes these from plain dough rolls to something that smells and tastes like real pizza shop breadsticks. Without it, the outside is bland even if the inside is loaded.

Tips to Make It Perfect

Roll the dough tightly with no gaps: Loose rolling leaves air pockets where the cheese melts and pools at the bottom instead of staying distributed. I pull the dough slightly as I roll to keep it snug.

Pinch the seam shut before slicing: If you skip this, the log unravels when you cut it and the filling spills out during baking. A good pinch and seam-side-down placement keeps everything sealed.

Don’t overload the cheese: More cheese sounds better but it leaks out during baking and makes the bottoms greasy. One cup for the whole batch is the right amount.

Let them rest 5 minutes after baking: The cheese inside is molten and will burn your mouth instantly. Waiting a few minutes lets it set just enough to hold together when you pick one up.

Here’s how to make the pepperoni pizza rolls:

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Pepperoni Pizza Rolls

Crispy baked pizza rolls stuffed with gooey mozzarella and pepperoni, brushed with garlic butter and parmesan. Perfect for game day or movie night.

⏱ Prep 15 min🔥 Cook 15 min⏰ Total 30 min🟢 Easy🍽 Appetizer, Snack🌍 American, Italian-American

Rate this recipe ★★★★★

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Ingredients

Servings:

− 4 +

US Metric

• 1 canrefrigerated pizza dough (about 13-16 oz)
• 24-30 slicespepperoni
• 1 cupshredded mozzarella cheese
• 1 tablespoonmelted butter
• 1/2 teaspoongarlic powder
• 1/2 teaspoonItalian seasoning
• 2 tablespoonsgrated parmesan cheese
• warm pizza sauce or marinara (for serving, optional)

Instructions

1. 1Preheat oven to 200°C / 400°F. Line a baking sheet with parchment paper.
2. 2Roll the pizza dough into a rectangle about 3-4 mm thick. Try to keep it even so the rolls cook uniformly.
3. 3Sprinkle the mozzarella evenly over the dough, leaving about 1.5 cm (1/2 inch) clear around the edges.
4. 4Arrange the pepperoni slices evenly over the cheese.
5. 5Starting from the long side, roll the dough up tightly into a log. Don't roll it loose or the filling will leak.
6. 6Pinch the seam closed and place the log seam-side down.
7. 7Using a sharp knife, cut into 16 equal pieces.
8. 8Place rolls cut-side up on the baking sheet, leaving a little space between each one.
9. 9Mix melted butter, garlic powder, and Italian seasoning. Brush this mixture over the tops of the rolls.
10. 10Sprinkle parmesan on top.
11. 11Bake for 13–16 minutes, or until the tops are golden brown and the cheese is bubbling.
12. 12Let rest 5 minutes before serving. Serve warm with pizza sauce for dipping.

Nutrition per serving

210

cal

22g

carbs

10g

fat

2g

sugar

9g

protein

1g

fiber

520mg

sodium

📌 Notes

• Do not overload with cheese or the rolls will leak and become greasy.
• Roll the dough tightly to avoid gaps inside.
• Always bake on parchment paper so the bottoms crisp instead of frying in leaked oil.
• If your oven runs hot, check at 12 minutes.
• Let them rest 5 minutes after baking so the cheese sets and doesn't spill out.

By Sam

How to Pair

Pepperoni pizza rolls pair really well with marinara sauce, ranch dressing, or garlic butter for dipping. A fresh Caesar salad, chopped Italian salad, or even a bowl of roasted vegetables helps balance out the richness.

For drinks, they go great with soda, iced tea, lemonade, or sparkling water. If you’re serving adults, beer, sangria, or a light red wine like Chianti also complements the bold, cheesy flavors nicely.