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Homemade Pizza Rolls

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Homemade pizza rolls made with soft dough wrapped around pizza sauce, melted mozzarella, and savory toppings. These bite-sized snacks deliver classic pizza flavors and are perfect for sharing as an appetizer, snack, or casual meal.

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp instant yeast
  • 1/2 tsp salt
  • 1 tsp sugar
  • 3/4 cup warm water
  • 1 tbsp olive oil
  • 1/2 cup pizza sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup mini pepperoni or diced pepperoni
  • 1 tsp Italian seasoning
  • Sliced olives (optional)
  • Diced bell peppers (optional)
  • Cooked sausage (optional)

Instructions

  1. In a bowl, mix warm water, sugar, and yeast. Let it sit for about 5 minutes until slightly foamy.
  2. Add flour, salt, and olive oil to the bowl and mix until a soft dough forms.
  3. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
  4. Cover the dough and let it rest for about 30 minutes to rise slightly.
  5. Roll the dough into a rectangle on a floured surface.
  6. Spread pizza sauce evenly over the dough.
  7. Sprinkle mozzarella cheese, pepperoni, and Italian seasoning over the sauce.
  8. Roll the dough tightly into a log.
  9. Slice the log into small pieces to form individual rolls.
  10. Place the rolls on a lined baking sheet with the seam side down.
  11. Bake in a preheated oven at 375°F (190°C) for 15–18 minutes until golden and cooked through.
  12. Allow the rolls to cool slightly before serving.

Notes

  • Store-bought pizza dough can be used for convenience.
  • Brush the tops with garlic butter before baking for extra flavor.
  • Sprinkle grated Parmesan cheese on top for a richer taste.
  • Add vegetables such as mushrooms, peppers, or olives for a vegetarian version.
  • A pinch of red pepper flakes can add a spicy kick.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze baked pizza rolls for up to 2 months.
  • Reheat in the oven at 350°F for 8–10 minutes or in an air fryer.

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