Homemade Pizza Rolls (Printable)
Soft, fluffy rolls stuffed with cheese, tomato sauce and pepperoni; brushed with garlic butter for warm, savory bites.
# What You'll Need:
→ Dough
01 - 2 1/4 teaspoons active dry yeast
02 - 1 cup warm water (about 110°F)
03 - 2 1/2 cups all-purpose flour
04 - 1 tablespoon olive oil
05 - 1 teaspoon granulated sugar
06 - 1 teaspoon salt
→ Filling
07 - 3/4 cup pizza sauce
08 - 1 1/2 cups shredded mozzarella cheese
09 - 1/2 cup mini pepperoni slices or chopped regular pepperoni (optional)
10 - 1/4 cup grated Parmesan cheese
11 - 1 teaspoon dried Italian herbs
→ For Brushing
12 - 2 tablespoons melted butter
13 - 1 garlic clove, minced (optional)
14 - 2 tablespoons chopped fresh parsley (optional)
# How to Make It:
01 - Combine granulated sugar and active dry yeast with warm water in a large mixing bowl. Allow mixture to sit for 5 minutes until foamy.
02 - Add all-purpose flour, salt, and olive oil to the yeast mixture. Mix until a cohesive dough forms.
03 - Transfer dough to a floured work surface. Knead for 6 to 8 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover with a towel or plastic wrap, and let rise in a warm environment for 1 hour, or until doubled in volume.
05 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
06 - Punch down risen dough. Roll out to a 12x16 inch rectangle on a lightly floured surface.
07 - Spread pizza sauce evenly over dough, leaving a 1/2 inch border. Sprinkle with shredded mozzarella, grated Parmesan, dried Italian herbs, and pepperoni if using.
08 - Starting at the long edge, tightly roll dough into a log. Pinch seam to secure.
09 - Cut rolled dough into 12 equal pieces. Arrange cut side up on prepared baking sheet.
10 - Bake for 18 to 22 minutes until rolls are golden and cheese is bubbling.
11 - Mix melted butter with minced garlic. Brush over hot rolls immediately after baking. Sprinkle with chopped parsley if desired.
12 - Serve warm, optionally with extra marinara or ranch for dipping.
# Expert Tips:
01 -
- These rolls are everything you love about pizza, all bundled up in soft, golden bites that you can make with simple pantry ingredients.
- The recipe is endlessly adaptable and became my go-to whenever friends with different tastes (or vegetarians!) showed up last-minute.
02 -
- I once rushed the rising dough, and the rolls turned out dense and chewy instead of fluffy—patience really pays off here.
- Letting the cheese and sauce cool slightly inside the roll after baking keeps them from spilling out at first bite (and saves you from surprise molten cheese burns).
03 -
- If you’re baking for a crowd, double the recipe and freeze unbaked rolls; just bake from frozen until deeply golden.
- The secret to the best texture: let your dough rise somewhere draft-free, like inside a turned-off oven with just the light on for warmth.