Cheesy pepperoni pizza rolls are a crowd-pleasing, easy appetizer. I make them with a simple pizza dough, a layer of tangy tomato sauce, plenty of melty mozzarella, and chopped pepperoni for bite-sized, shareable snacks.
They disappear fast at parties and game-day gatherings and work as a fun alternative to a full pizza or stromboli on pizza night. These rolls come together quickly, especially when you start with refrigerated dough, and they’re perfect for potlucks or an after-school snack.
I love pizza in many forms — from sandwiches to dips — and these pizza rolls are another favorite. They’re easy to adapt with different toppings and cheeses, and brushing them with a garlic butter before baking gives them a golden, flavorful finish.
What I Love About This Pizza Rolls Recipe
- Crisp, buttery, and cheesy. The ideal pizza roll has a slightly crisp exterior, a soft, gooey center, and a bright tomato flavor. Brushing the tops with a simple garlic butter takes them to the next level.
- Fast to prepare. These can be made with homemade dough or store-bought refrigerated dough when time is tight. For a lighter option, you can use a high-protein or yeast-free crust.
- Flexible. While pepperoni is classic, you can easily swap or add toppings you love — from sausage to veggies to different cheeses.
What You’ll Need
This recipe combines classic pizza ingredients into a slice-and-bake appetizer. Keep the fillings simple so the rolls stay easy to assemble.
- Pizza dough – Use refrigerated store-bought dough or make your own at home.
- Olive oil – Or avocado oil for brushing the dough.
- Tomato sauce – A jarred marinara or pizza sauce works well for spreading and for dipping.
- Pepperoni – Chopped or sliced; feel free to use spicy or mild according to your taste.
- Cheese – Shredded mozzarella is ideal; add grated Parmesan for extra flavor.
- Garlic butter – Melted butter mixed with minced garlic and chopped parsley to brush on top before baking.
- Marinara – For serving as a dipping sauce.
Recipe Tips and Variations
- Roll tightly. The dough puffs while baking, so roll the log snugly to keep the rolls intact. Leave about 2 inches between each piece on the baking sheet.
- Leave a border. Keep a 1–1½ inch border free of sauce and cheese so the seam seals easily when you roll the dough.
- Try different cheeses. Swap in cheddar, feta, or goat cheese for a different flavor profile.
- Change the protein. Use Italian sausage, cooked bacon, or chorizo instead of pepperoni for variety.
- Make breakfast rolls. Add cooked bacon and scrambled egg for a breakfast take on these pinwheels.
What to Serve With Pizza Rolls
These rolls are effortless party food. Serve them warm with a side of marinara or a garlic aioli for dipping. They pair well with simple sides like fresh crudités, a green salad, or other small bites when you’re hosting a gathering.
On game day, offer them alongside other easy snacks and finger foods for a satisfying spread.
Pizza Rolls
Ingredients
- 1 pound store-bought or homemade pizza dough
- 2 tablespoons olive oil
- ½ cup tomato sauce
- ¾ cup chopped pepperoni
- 1 cup shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- 3 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- Marinara sauce, for dipping
Instructions
- Prep. Preheat the oven to 410°F and line a baking sheet with parchment paper.
- Roll out the dough. On a lightly floured surface, roll the pizza dough to about 9 × 13 inches.
- Assemble. Brush the dough lightly with olive oil, then spread the tomato sauce evenly, leaving about a ¼-inch border. Sprinkle the chopped pepperoni, then the mozzarella and Parmesan evenly over the sauce.
- Roll. Roll the dough tightly lengthwise into a log to keep the filling contained.
- Slice. Cut the log into roughly 1½-inch pinwheels and place them flat on the prepared baking sheet about 2 inches apart.
- Make the butter sauce. Melt the butter in a small saucepan over medium heat, add the minced garlic and sauté briefly (about 30 seconds), then stir in the parsley and remove from the heat. Brush the garlic butter over the tops of the rolls.
- Bake. Bake 10–15 minutes, until the dough is cooked through and golden brown.
- Serve. Serve warm with marinara sauce for dipping.
Equipment
- Baking sheet
Notes
- If you prefer to make the dough from scratch, use a yeast-free or quick pizza dough recipe for a fast, reliable crust.
Nutrition
Calories: 238 kcal | Carbohydrates: 19 g | Protein: 10 g | Fat: 14 g
Saturated Fat: 6 g | Sodium: 648 mg | Fiber: 1 g | Sugar: 3 g
Nutritional info is an estimate and provided as a courtesy. Values may vary depending on ingredients and tools used.
How to Make Pepperoni Pizza Rolls
Assembling these pizza rolls takes about the same time as topping a whole pizza, but the result is easier to share. Follow the simple steps below and enjoy warm pinwheels straight from the oven.
- Shape the dough. Roll refrigerated or homemade dough to a 9×13-inch rectangle.
- Assemble. Brush with olive oil, spread sauce, add pepperoni, then sprinkle the cheeses.
- Roll and slice. Roll into a tight log and slice into 1½-inch pinwheels. Arrange on a lined baking sheet.
- Brush with butter. Make a quick garlic butter and brush the tops before baking.
- Bake. Bake at 410°F for 10–15 minutes until golden, then serve hot with marinara.
Storage and Reheating
- Refrigerate. Store baked pizza rolls in an airtight container in the fridge for up to 3 days.
- Reheat. Warm them in a 350°F oven until heated through to preserve crispiness. The microwave works for a quick reheat but softens the dough.
- Freeze. Freeze cooled rolls on a sheet, then transfer to a sealed container for up to 2 months. Reheat from frozen, adding a few extra minutes in the oven.
More Appetizer Recipes
- Pizza sandwiches
- Cheeseburger sliders
- Whole wheat focaccia
- Baked mozzarella sticks
- Potato croquettes