Homemade Pizza Rolls (Printable Version)
Soft, fluffy rolls filled with mozzarella, tangy tomato sauce and pepperoni—ideal warm party snack.
# 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 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)
# Directions:
01 - In a large bowl, combine sugar and active dry yeast with warm water. Allow to stand for 5 minutes until surface becomes foamy.
02 - Incorporate all-purpose flour, salt, and olive oil into the yeast mixture. Mix until a shaggy dough forms.
03 - Transfer dough to a floured surface and 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 area for approximately 1 hour, or until doubled in volume.
05 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
06 - Punch down dough and roll into a 12 by 16 inch rectangle on a lightly floured surface.
07 - Spread pizza sauce evenly over dough, leaving a 1/2 inch border. Top with mozzarella, Parmesan, Italian herbs, and pepperoni if desired.
08 - Starting from the long edge, tightly roll dough into a log. Pinch seam to seal.
09 - Using a sharp knife or bench scraper, cut log into 12 equal portions. Arrange rolls, cut side up, on the prepared baking sheet.
10 - Bake for 18 to 22 minutes, until rolls are golden brown and cheese is bubbling.
11 - Stir melted butter with minced garlic, then brush the mixture over hot rolls. Garnish with chopped parsley if desired.
12 - Serve the rolls warm. Accompany with extra marinara or ranch dressing for dipping, if desired.
# Expert Advice:
01 -
- They’re irresistibly soft and gooey straight from the oven—way fresher than anything from the freezer aisle.
- Each bite is packed with real cheese and sauce, and they adapt for vegetarians or picky eaters in a snap.
02 -
- Don’t rush the dough rise—it really does make the rolls fluffier, I learned that after an impatient batch turned out tough.
- Soggy spots can happen if you use too much sauce, so spread lightly and keep edges clean.
03 -
- Roll the dough as tightly as you can for perfect spirals—loose rolls sometimes unfurl while baking.
- An egg wash instead of butter gives a glossy, golden finish if you want bakery-style shine.