If you love pizza but want something fun, quick, and easy to share, homemade pizza rolls are the answer. They’re crispy on the outside, gooey inside, and perfect for weeknight snacks, game day, or packing in lunches. You get the satisfaction of making them from scratch without a lot of fuss.
Plus, you can customize every single roll to match what you like. Once you try these, store-bought won’t hit the same.
Table of Contents
What Makes This Special
These pizza rolls are made with real ingredients and baked, not fried, for a golden, crisp texture without the heavy feel. You can use store-bought dough to keep things quick, or make your own if you’re feeling ambitious.
The rolls are sized for snacking but still hearty enough to count as dinner with a salad. Best of all, they freeze beautifully, so you can bake a batch and reheat when cravings hit.
Ingredients
- 1 pound pizza dough (store-bought or homemade), at room temperature
- 1 cup shredded mozzarella (low-moisture works best)
- 1/3 cup pizza sauce (thick, not watery)
- 20–24 slices mini pepperoni or 1/2 cup chopped pepperoni (optional)
- 2 tablespoons grated Parmesan
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning or dried oregano
- 1/2 teaspoon garlic powder
- Pinch of red pepper flakes (optional)
- Flour for dusting
- 1 egg, beaten (for egg wash, optional but recommended)
- Extra pizza sauce or marinara for dipping
How to Make It
- Warm the dough. Let the dough sit at room temperature for 30–45 minutes so it’s easier to roll. Cold dough springs back and tears.
- Preheat and prep. Heat the oven to 400°F (200°C).
Line a baking sheet with parchment paper and lightly oil it.
- Roll out the dough. Dust your surface with flour. Roll the dough into a rectangle, roughly 12 x 14 inches and about 1/8–1/4 inch thick. Keep the edges as even as possible.
- Spread the sauce. Spoon the pizza sauce into a thin layer over the dough, leaving a 1-inch border along one long edge. Too much sauce causes leaks, so go light.
- Add fillings. Sprinkle mozzarella evenly.
Add pepperoni if using, then dust with Parmesan, Italian seasoning, garlic powder, and red pepper flakes.
- Roll it up. Starting from the long edge opposite the clean border, roll the dough into a tight log, like cinnamon rolls. Gently pinch the seam to seal.
- Seal and chill (optional but helpful). Brush the seam with a little egg wash or water and press to close. If the dough feels soft, chill the log in the fridge for 10–15 minutes. Chilling makes cleaner slices.
- Slice. Using a sharp knife, cut the log into 1-inch pieces.
You should get about 12–16 rolls. Place them spiral-side up on the baking sheet, spacing slightly.
- Brush and season. Lightly brush the tops with olive oil or egg wash. Sprinkle a pinch of Parmesan or Italian seasoning on top for flavor and color.
- Bake. Bake for 14–18 minutes, until golden brown and the cheese is bubbling.
Rotate the pan halfway through for even browning.
- Cool briefly. Let the rolls rest for 5 minutes so the cheese sets. Serve with warm marinara or extra pizza sauce.
How to Store
- Fridge: Store leftovers in an airtight container for up to 4 days. Reheat at 350°F (175°C) for 8–10 minutes or in an air fryer at 350°F for 4–5 minutes.
- Freezer (unbaked): Assemble and slice, then freeze the rolls on a tray until firm.
Transfer to a freezer bag and store for up to 2 months. Bake from frozen at 400°F (200°C) for 18–22 minutes.
- Freezer (baked): Cool completely, then freeze in a single layer. Reheat at 375°F (190°C) for 10–12 minutes.
- Prevent sogginess: Reheat on a wire rack or directly on a hot sheet pan for a crisp bottom.
Why This is Good for You
Making pizza rolls at home means fewer preservatives and less oil than the fried, packaged kind.
You control the ingredients, so you can keep sodium reasonable and add fiber with whole-wheat dough. It’s also easy to load in veggies like spinach, peppers, or mushrooms for extra nutrients. And because they’re portioned, you can enjoy a few and save the rest—built-in balance.
What Not to Do
- Don’t overload with sauce. Excess sauce leaks and makes the rolls soggy or burst open.
- Don’t skip sealing the seam. A loose seam unravels in the oven.
- Don’t use wet fillings. Pat mushrooms, spinach, or pineapple dry before adding.
Moisture makes the dough gummy.
- Don’t bake too close together. Crowding prevents browning. Give them a little space.
- Don’t slice with a dull knife. It squashes the rolls and smears the filling. Use a sharp chef’s knife or serrated knife.
Recipe Variations
- Supreme: Add finely chopped bell peppers, onions, black olives, and a few crumbles of cooked sausage.
- Margherita: Use thick tomato sauce, fresh mozzarella (well dried), basil, and a drizzle of olive oil after baking.
- BBQ Chicken: Swap pizza sauce for BBQ sauce.
Add cooked shredded chicken, red onion, and mozzarella-cheddar blend.
- Veggie Lover’s: Spinach, mushrooms (pre-sautéed), roasted red peppers, and artichoke hearts, plus a sprinkle of feta.
- Spicy Pepperoni: Pepperoni, pickled jalapeños, crushed red pepper, and a little hot honey brushed on after baking.
- Breakfast Roll: Scrambled eggs, cooked bacon bits, and cheddar. Serve with salsa.
- Gluten-Free: Use a gluten-free pizza dough you trust and check labels for sauces and meats.
- Air Fryer Method: Air fry at 360°F (182°C) for 8–10 minutes, flipping once, until golden and cooked through.
FAQ
Can I use crescent roll dough instead of pizza dough?
Yes. Crescent dough makes lighter, flakier rolls.
Keep the fillings minimal and bake at 375°F (190°C) for about 12–15 minutes, watching for browning.
How do I keep the rolls from exploding in the oven?
Use a light hand with sauce, seal the seam well, and chill the log briefly before slicing. Also, bake at a steady 400°F (200°C) and avoid overfilling with cheese.
What cheese works best?
Low-moisture mozzarella gives the best melt without excess liquid. Mixing in a little provolone or cheddar adds flavor.
Fresh mozzarella is fine if you blot it dry and use it sparingly.
Do I have to use egg wash?
No, but it helps seal the seam and gives a glossy, golden finish. Olive oil works too. If skipping both, press the seam extra firmly.
Can I make these ahead of time?
Yes.
Assemble, slice, and refrigerate for up to 24 hours before baking. Or freeze unbaked rolls and bake from frozen when needed.
Why is my dough shrinking when I roll it?
It’s too cold or tight. Let it rest covered for 10–15 minutes, then roll again.
Gluten relaxes with time and warmth.
What dipping sauces pair well?
Classic marinara or pizza sauce is great. You can also serve ranch, pesto, garlic butter, or a spicy arrabbiata for extra heat.
How do I reheat without drying them out?
Reheat at 350–375°F (175–190°C) for a short time on a hot sheet pan or in an air fryer. Avoid the microwave if you want to keep them crisp.
Can I make them dairy-free?
Yes.
Use a dairy-free mozzarella shreds brand that melts well and skip the Parmesan. Brush with olive oil for color.
What if I don’t have pizza sauce?
Use thick marinara, crushed tomatoes simmered with garlic and oregano, or even a light spread of tomato paste thinned with olive oil.
Final Thoughts
Homemade pizza rolls are simple, crowd-pleasing, and endlessly adaptable. With a few smart tricks—light sauce, tight rolling, and proper spacing—you’ll get crisp edges and a gooey center every time.
Make a batch for now, freeze a batch for later, and keep your favorite variations on rotation. This is one of those recipes that turns snack time into something special without making a mess of your kitchen.
Ingredients
Instructions
- Warm the dough. Let the dough sit at room temperature for 30–45 minutes so it’s easier to roll. Cold dough springs back and tears.
- Preheat and prep. Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly oil it.
- Roll out the dough. Dust your surface with flour. Roll the dough into a rectangle, roughly 12 x 14 inches and about 1/8–1/4 inch thick. Keep the edges as even as possible.
- Spread the sauce. Spoon the pizza sauce into a thin layer over the dough, leaving a 1-inch border along one long edge. Too much sauce causes leaks, so go light.
- Add fillings. Sprinkle mozzarella evenly. Add pepperoni if using, then dust with Parmesan, Italian seasoning, garlic powder, and red pepper flakes.
- Roll it up. Starting from the long edge opposite the clean border, roll the dough into a tight log, like cinnamon rolls. Gently pinch the seam to seal.
- Seal and chill (optional but helpful). Brush the seam with a little egg wash or water and press to close. If the dough feels soft, chill the log in the fridge for 10–15 minutes. Chilling makes cleaner slices.
- Slice. Using a sharp knife, cut the log into 1-inch pieces. You should get about 12–16 rolls. Place them spiral-side up on the baking sheet, spacing slightly.
- Brush and season. Lightly brush the tops with olive oil or egg wash. Sprinkle a pinch of Parmesan or Italian seasoning on top for flavor and color.
- Bake. Bake for 14–18 minutes, until golden brown and the cheese is bubbling. Rotate the pan halfway through for even browning.
- Cool briefly. Let the rolls rest for 5 minutes so the cheese sets. Serve with warm marinara or extra pizza sauce.
