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Cheesy pepperoni pizza rolls are the best (and easiest) appetizer! I make these rolls with my quick homemade pizza dough and fill them with tangy tomato sauce, melty mozzarella, and juicy pepperoni.
These rolls rarely last long at parties and game day gatherings. They’re also a fun alternative to our favorite deep dish pizza on pizza night!
I’m a big fan of a pizza-inspired appetizer. Why have pizza one way when you can have it in endless forms, for any occasion? I love my pizza sandwiches and pepperoni pizza dip, and now I can add these pizza rolls to my list! These are quick to make, especially with refrigerated dough. Pizza rolls are perfect for sharing on pizza night or game day, or I’ll bring them to potlucks. They’re almost always the first to disappear from the plate!
What I Love This Pizza Rolls Recipe
- Flavorful and buttery. The perfect pizza roll is crisp outside and a little gooey inside, with just enough sauce and plenty of melty cheese. I brush these with an easy garlic butter sauce before baking and it’s just about as perfect as it gets!
- Super quick to make. You can make these rolls with homemade pizza dough, but they turn out great with store-bought dough if you’re in a hurry.
- Adaptable. I make pepperoni pizza rolls because they’re my favorite, but you can customize this recipe with any of your favorite pizza toppings.
What You’ll Need
Essentially, we’re taking all the ingredients for a classic pizza and rolling them up into a slice-and-bake style appetizer! Below are some notes. Scroll down to the recipe card for a printable list with the full amounts.
- Pizza Dough – Use store-bought refrigerated pizza dough or homemade if you have time. I love my quick and easy yeast-free pizza dough. I even use it to make breadsticks! I also have a great keto pizza crust recipe.
- Olive Oil – Or avocado oil.
- Tomato Sauce – I usually buy a big jar of marinara sauce and use it for the rolls, and then for dipping them afterward!
- Toppings – These are pepperoni pizza rolls, so I use chopped spicy pepperoni from my local Italian deli. Just like a traditional pizza, though, the topping possibilities are endless! I include some easy variations later on, and you can use any of your favorites.
- Cheese – I like to use Italian cheeses like freshly shredded mozzarella and grated parmesan. Feel free to use melty cheddar if you’d like!
- Garlic Butter – I brush the tops of my pizza rolls with an easy garlic butter sauce made with melted butter, minced garlic, and fresh parsley.
- Marinara Sauce – For dipping. As mentioned, feel free to substitute marinara for tomato sauce and vice versa.
How to Make Pepperoni Pizza Rolls
I assemble these pizza rolls in the same amount of time it takes to assemble a whole pizza. It’s quick and even a little fun! Here’s what you need to do:
- Shape the dough. Begin by rolling out your refrigerated (or homemade) pizza dough into a 9×13” rectangle.
- Assemble. Give the dough a light brush with olive oil, and spread the pizza sauce over top. Now, get layering! Start with pepperoni, then sprinkle over both shredded cheeses.
- Roll and slice. When you’re ready, roll the dough up lengthwise into a tight log. Slice the log into 1 ½” pinwheels (just like a pinwheel sandwich) and arrange the rolls on a lined baking sheet.
- Brush with butter sauce. Next, you’ll make a quick batch of garlic butter on the stove. Brush that all over the pizza rolls (I’m usually overly generous here).
- Bake! Pop your homemade pizza rolls into a hot 410ºF oven for 10-15 minutes, until they’re nicely browned all over. Serve right away with a side of marinara for dunking!
Recipe Tips and Variations
- Roll the dough tightly. The pizza dough expands while it bakes, so roll your pizza rolls up nice and tight so that they don’t come apart when they bake. It’s also a good idea to leave about 2” in between each roll on the baking sheet.
- Leave a border. When topping the dough with sauce and cheese, leave a 1-1½” border around the edges. It makes the rolled-up dough easy to seal.
- Different cheese. Try another cheese, like crumbled feta, or make a pizza roll version of a goat cheese pizza.
- Change up the protein. Instead of pepperoni, add Italian sausage, chopped chorizo, or cooked crumbled bacon. I think a variation inspired by this grilled BBQ chicken pizza would also be delicious. Or, try Macedonian-inspired fried pork pizza rolls.
- Make it for breakfast. Breakfast pizza rolls, anyone? YUM!
What to Serve With Pizza Rolls
Pizza rolls are one of the easiest appetizers to make for parties and get-togethers. All they need is a side of dipping sauce, like marinara or garlic aioli. Plus, kids love them! I make a batch of these as an after-school snack and serve them alongside avocado hummus and crudites.
On game day, I’ll bring out these rolls with more quick snacks like cream cheese stuffed peppers and teriyaki meatballs. They’re also a fun way to shake up pizza night, just add a side of fresh greens, like this salad with orzo and feta.
Storage and Reheating
- Refrigerate. Store the baked pepperoni pizza rolls in an airtight container and keep them in the fridge for up to 3 days.
- Reheat. Warm the rolls in the oven at 350ºF until they’re hot throughout. You can also use the microwave, though the dough won’t get as crispy.
- Freeze. I like to pre-freeze the cooled pizza rolls on a baking sheet and then transfer them to an airtight container. They’ll freeze well for up to 2 months. You can reheat them straight from frozen, it’ll just take a bit longer.
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Pizza Rolls
Ingredients
- 1 pound store-bought (or homemade) pizza dough
- 2 tablespoons olive oil
- ½ cup tomato sauce
- ¾ cup chopped pepperoni
- 1 cup shredded mozzarella cheese
- 1 cup shredded parmesan cheese
- 3 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- Marinara sauce, for dipping
Instructions
- Prep. Preheat the oven to 410°F and line a baking sheet with parchment paper.
- Roll out the pizza dough. On a lightly floured surface, roll the pizza dough out to ~9X13”.
- Assemble. Brush the pizza dough with olive oil and then spread the sauce over it in an even layer, leaving ~ ¼” border. Evenly distribute the pepperoni over the dough followed by the mozzarella and parmesan.
- Roll. Roll the dough tightly around the filling lengthwise.
- Slice. Slice the roll into ~1 ½“ pinwheels and lay them flat on the prepared baking sheet with ~2 inches between them.
- Make the butter sauce. Melt the butter in a saucepan over medium heat. Add the garlic and saute for 30 seconds. Stir in the parsley and turn off the heat. Brush the sauce over the pizza rolls.
- Bake. Bake for 10-15 minutes or until the dough is fully cooked and golden brown.
- Serve. Serve warm, dipped in your favorite marinara sauce.
Equipment
Notes
- Use my yeast-free pizza dough recipe if you’d like to make the dough from scratch.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
