Pizza Rolls

Why You’ll Love This Recipe

I enjoy how fast and simple this recipe is. Using refrigerated pizza crust saves me so much time, and I can customize the filling however I like. The combination of mozzarella, Parmesan, and pepperoni creates that classic pizza flavor I crave.

I also like that these rolls are perfectly portioned. They’re easy to grab, easy to dip in marinara sauce, and ideal for sharing. The crispy golden edges with the cheesy center make every bite delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tubes refrigerated pizza crust
Garlic salt
Italian seasoning, to taste
1 cup shredded mozzarella cheese
1/2 cup Parmesan cheese
1 cup sliced and chopped pepperoni
Marinara sauce, for dipping

Directions

I start by preheating my oven to 425°F (218°C).

I lightly flour a large surface and roll out each tube of pizza crust into a flat rectangle.

Next, I sprinkle garlic salt and Italian seasoning evenly over each crust to build flavor.

I spread the shredded mozzarella, Parmesan cheese, and chopped pepperoni across the dough, making sure to leave about ½ inch around the edges.

Starting with the shorter end, I carefully roll the crust into a tight log.

Using a serrated knife or a sharp pizza cutter, I slice the log into 1-inch sections.

I place each roll onto a lightly greased baking pan, spacing them slightly apart.

I bake them for 10–12 minutes, or until they turn golden brown.

Once baked, I serve them immediately with marinara sauce on the side for dipping.

Servings and timing

This recipe makes about 24 pizza rolls.

Prep time: 8 minutes
Bake time: 10–12 minutes
Total time: 20 minutes

Variations

I sometimes add cooked sausage or diced bell peppers for extra flavor. When I want a little heat, I sprinkle in crushed red pepper flakes.

For a veggie version, I replace the pepperoni with mushrooms, olives, and spinach. I also enjoy brushing the tops with melted butter and a pinch of extra Italian seasoning before baking for a more golden finish.

storage/reheating

If I have leftovers, I let them cool completely and store them in an airtight container in the refrigerator for up to 3 days.

To reheat, I place them in a 350°F oven for about 5–7 minutes until warmed through. I avoid microwaving if possible because I find it makes the crust softer instead of crisp.

I can also freeze baked rolls for up to 2 months. When I’m ready to eat them, I reheat directly from frozen in the oven until hot and crispy.

FAQs

Can I make these ahead of time?

Yes, I sometimes prepare the rolls, slice them, and refrigerate them unbaked for a few hours before baking.

Can I use homemade pizza dough instead?

Absolutely. I can substitute homemade dough for the refrigerated crust if I prefer a from-scratch version.

How do I keep the rolls from unrolling while baking?

I make sure to roll the dough tightly and place the rolls seam-side down on the baking sheet.

Can I use a different cheese?

Yes, I often experiment with cheddar, provolone, or a pizza blend if that’s what I have on hand.

What dipping sauces work besides marinara?

I enjoy serving these with ranch dressing, garlic butter, or even a spicy buffalo sauce for variety.

Conclusion

I keep this pizza rolls recipe in my regular rotation because it’s quick, easy, and always a hit. With simple ingredients and minimal prep, I can create a warm, cheesy snack that’s perfect for sharing. Whenever I make them, they bring that classic pizza flavor into bite-sized form that everyone loves.