Homemade Pizza Rolls (Printable Version)
Soft, fluffy pizza rolls filled with mozzarella, tomato sauce and pepperoni — an ideal party snack or family bake.
# What You Need:
→ Dough
01 - 2 1/4 teaspoons active dry yeast
02 - 1 cup warm water (about 110°F)
03 - 2 1/2 cups all-purpose flour
04 - 1 tablespoon olive oil
05 - 1 teaspoon sugar
06 - 1 teaspoon salt
→ Filling
07 - 3/4 cup pizza sauce
08 - 1 1/2 cups shredded mozzarella cheese
09 - 1/2 cup mini pepperoni slices or chopped regular pepperoni (optional)
10 - 1/4 cup grated Parmesan cheese
11 - 1 teaspoon dried Italian herbs
→ For Brushing
12 - 2 tablespoons melted butter
13 - 1 garlic clove, minced (optional)
14 - 2 tablespoons chopped fresh parsley (optional)
# How-To:
01 - In a large bowl, combine warm water, sugar, and active dry yeast. Stir and let stand for 5 minutes until a foamy layer forms.
02 - Add all-purpose flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms, then knead on a floured surface for 6 to 8 minutes until smooth and elastic.
03 - Place dough in a greased bowl, cover with plastic wrap or a clean towel, and set aside in a warm area for 1 hour until doubled in size.
04 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
05 - Punch down risen dough and roll it into a 12 by 16-inch rectangle. Spread pizza sauce evenly, leaving a 1/2-inch border. Layer mozzarella, Parmesan, dried Italian herbs, and pepperoni if using.
06 - Starting at a long edge, roll dough into a tight log. Pinch seam to seal and turn seam-side down.
07 - Slice the log into 12 equal pieces and arrange them cut-side up on the prepared baking sheet.
08 - Transfer to oven and bake for 18 to 22 minutes until the rolls are golden brown and cheese is bubbling.
09 - Mix melted butter with minced garlic, if using, and brush over hot rolls. Sprinkle with chopped parsley if desired.
10 - Serve the rolls warm, accompanied by additional marinara or ranch for dipping if preferred.
# Expert Tips:
01 -
- They vanish from the table before you've even had a chance to claim seconds—it's that kind of snack.
- You can fill them with whatever you wish, so every batch feels like your own little experiment.
02 -
- Overloading on sauce or cheese will make the rolls leak and stick—less really is more for tidy rolls.
- Letting the dough fully double is a patience win—skimp on this and the rolls turn out dense instead of dreamy.
03 -
- Test your yeast first if you haven't baked in a while—it's worth avoiding disappointment.
- A light sprinkle of flour over your dough before rolling helps keep things smooth and easy.