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 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.

Here’s how to make the pepperoni pizza rolls:

These Pepperoni Pizza Rolls are crispy on the outside, gooey and cheesy on the inside, and full of classic pizza flavor. Made with simple ingredients and baked (not fried), they come out golden, crunchy, and never soggy.

• Servings: 4 (about 16 rolls)
• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 30 minutes
• Calories: about 210 per serving
• Cuisine: American / Italian-American
• Course: Appetizer, Snack

Ingredients

• 1 can refrigerated pizza dough (or 1 pizza dough ball, about 13–16 oz)
• 24–30 slices pepperoni
• 1 cup shredded mozzarella cheese
• 1 tablespoon melted butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 2 tablespoons grated parmesan cheese
• Optional for serving: warm pizza sauce or marinara

Instructions

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

Nutrition (Per Serving – Approximate)

• Calories: 210
• Carbohydrates: 22 g
• Protein: 9 g
• Fat: 10 g
• Saturated fat: 4.5 g
• Cholesterol: 22 mg
• Sodium: 520 mg
• Fiber: 1 g
• Sugar: 2 g

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.