Oh my gosh, let me tell you about the time I threw together these pepperoni pizza rolls for a last-minute game night. I was scrambling—guests were arriving in 20 minutes, and I needed something fast. Out came the trusty pizza dough, a handful of pepperoni, and voila! These little spirals of cheesy goodness disappeared faster than I could refill the plate. That’s the magic of pepperoni pizza rolls: they’re ridiculously easy, totally customizable, and guaranteed to vanish at any gathering. Kids? Obsessed. Adults? Sneaking seconds. And the best part? You probably have everything you need in your fridge right now.
Table of Contents
Table of Contents
Ingredients for Pepperoni Pizza Rolls
Here’s what you’ll need for these ridiculously tasty rolls (measurements matter, folks!):
- 1 can refrigerated pizza dough (13.8 oz) – the kind that pops open with that satisfying *thwack*
- 1 cup shredded mozzarella cheese – pre-shredded works, but fresh-grated melts better
- ½ cup thinly sliced pepperoni – I like the mini ones for bite-sized perfection
- ¼ cup pizza sauce – homemade or jarred, your call!
- 1 tbsp olive oil – for that golden crispy finish
- 1 tsp Italian seasoning – the sprinkle that makes everything better
Ingredient Substitutions
Out of something? No sweat! Try these swaps:
- Turkey pepperoni works if you want lighter bites
- Dairy-free mozzarella keeps it melty for lactose-sensitive friends
- Homemade dough? Absolutely – just roll it to ¼-inch thickness
- No Italian seasoning? Mix ½ tsp each dried basil and oregano
How to Make Pepperoni Pizza Rolls
Ready to roll? (Pun totally intended.) Let’s turn that dough into golden, cheesy spirals of joy:
- Preheat your oven to 375°F (190°C). Trust me, starting with a hot oven makes all the difference for that perfect crispiness.
- Roll out the dough on a lightly floured surface into a 12×8 inch rectangle. No need to be precise—just get it thin enough to roll.
- Spread the sauce evenly, leaving a ½-inch border. Pro tip: Use the back of a spoon to avoid tearing the dough!
- Layer on the good stuff: Sprinkle cheese first (it acts like glue for the pepperoni), then arrange those spicy little discs in a single layer.
- Roll it tight like a jelly roll, starting from the long side. Pinch the seam to seal—this keeps the cheese from oozing out everywhere.
- Slice into 1-inch pieces with a sharp knife. Wipe the blade between cuts for cleaner slices.
- Arrange on a baking sheet, brush with olive oil, and sprinkle with Italian seasoning. They’ll puff up as they bake, so give them some space!
- Bake for 12-15 minutes until the tops turn that perfect golden brown and the cheese bubbles like mini volcanoes.
Rolling and Cutting Tips
Struggling with sticky dough? Chill it for 10 minutes before rolling. For clean cuts, use dental floss instead of a knife—just slide it underneath and pull up!
Why You’ll Love These Pepperoni Pizza Rolls
Listen, these aren’t just good—they’re the kind of snack you’ll crave at midnight or serve proudly at your next party. Here’s why:
- Speed demon: From fridge to table in under 25 minutes—emergency snacking solved.
- Shape-shifter: Swap in sausage, veggies, or even BBQ chicken. Your dough, your rules.
- Kid magnet: Tiny hands love these roll-ups. (Might want to hide a few for yourself.)
- Crowd pleaser: Game day? Potluck? Movie night? Watch them disappear.
- Crispy-chewy bliss: That golden crust with melty pockets of pepperoni? *Chef’s kiss*.
Serving Suggestions for Pepperoni Pizza Rolls
These little spirals of joy shine brightest with a side of warm marinara for dipping—though let’s be real, I’ve caught my husband eating them straight off the pan. Game day? Serve with ranch or spicy Sriracha mayo. Pack them in lunchboxes with carrot sticks for a sneaky veggie boost. Or go full Italian bistro: pair with a crisp Caesar salad and watch your Tuesday night feel fancy. Honestly, they rarely last long enough to need sides!
Storing and Reheating Pepperoni Pizza Rolls
If you somehow have leftovers (rare in my house!), stash them in an airtight container for up to 3 days. To bring back that fresh-from-the-oven magic, reheat at 350°F for 5-8 minutes—microwaving makes them sad and soggy. For longer storage, freeze before baking: just slice, arrange on a tray to freeze solid, then bag them. Bake frozen rolls for 18-20 minutes when cravings strike!
Pepperoni Pizza Rolls Nutrition Information
Here’s the scoop on these tasty bites (per roll): 120 calories, 7g fat (3g saturated), 10g carbs, 5g protein. Remember, these are estimates—your exact numbers will vary based on cheese brand, pepperoni thickness, and how generously you stuff those rolls! For gluten-free or lower-cal options, check the substitutions section above.
Common Questions About Pepperoni Pizza Rolls
Can I freeze these before baking? Absolutely! Assemble the rolls, slice them, then freeze on a baking sheet until solid. Transfer to a freezer bag and bake straight from frozen—just add 5 extra minutes. They’re my secret weapon for unexpected guests.
How far ahead can I prep them? You can assemble the whole log (unbaked) up to a day in advance. Wrap it tightly in plastic and refrigerate, then slice and bake when ready. The dough actually gets easier to cut when chilled!
Why did my cheese ooze out? A few escapees are normal, but to minimize leaks: don’t overstuff, seal the seam tightly, and leave that ½-inch sauce border. Pro tip: Bake on parchment paper—cleanup is a breeze even if there’s a cheesy breakout.
Can I use biscuit dough instead? You bet—though the texture will be flakier. Separate biscuit dough into layers, stack with fillings, then roll and slice. Adjust baking time to 10-12 minutes since biscuits brown faster.
Did these pepperoni pizza rolls disappear as quickly in your house as they do in mine? I’d love to hear your spin on them—maybe you added jalapeños for heat or swapped in pesto for a herby twist. Drop a comment below with your favorite variations or tips, and don’t forget to rate the recipe if you loved it as much as my game-night crew does. Happy rolling, friends—and may your snacks always be crispy, cheesy, and devoured with joy!
Print
1 Secret to the Best Pepperoni Pizza Rolls Ever
- Total Time: 25 mins
- Yield: 12 rolls 1x
- Diet: Low Lactose
Description
Quick and easy pepperoni pizza rolls perfect for snacks or parties.
Ingredients
- 1 can refrigerated pizza dough
- 1 cup shredded mozzarella cheese
- 1/2 cup pepperoni slices
- 1/4 cup pizza sauce
- 1 tbsp olive oil
- 1 tsp Italian seasoning
Instructions
- Preheat oven to 375°F (190°C).
- Roll out pizza dough on a floured surface.
- Spread pizza sauce evenly over the dough.
- Sprinkle cheese and add pepperoni slices.
- Roll the dough tightly into a log.
- Cut into 1-inch pieces and place on a baking sheet.
- Brush with olive oil and sprinkle Italian seasoning.
- Bake for 12-15 minutes until golden brown.
- Serve warm.
Notes
- Use pre-shredded cheese for convenience.
- Add vegetables like bell peppers if desired.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 roll
- Calories: 120
- Sugar: 1g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 15mg
