Cheesy Pepperoni Pizza Rolls for Easy Snacking

Quick Recipe Version (TL;DR)

• Yield: 24 rolls (about 8 servings)
• Prep Time: 25 minutes (plus 1 hour rising)
• Cook Time: 18–20 minutes
• Total Time: About 1 hour 45 minutes

Quick Ingredients

• 1 cup warm water (110°F / 43°C)
• 2 1/4 tsp active dry yeast (1 packet)
• 2 tsp sugar
• 2 1/2 cups all-purpose flour, plus extra for dusting
• 1 tsp fine salt
• 2 tbsp olive oil (plus extra for greasing)
• 3/4 cup thick marinara or pizza sauce, plus extra for dipping
• 2 cups shredded low-moisture mozzarella cheese (about 8 oz / 225 g)
• 4 oz sliced pepperoni
• 3 tbsp grated Parmesan cheese, divided
• 1 tsp Italian seasoning
• 1/4 tsp garlic powder
• 1 large egg + 1 tbsp water (for egg wash)
• 1 tbsp chopped fresh parsley or basil (optional, for garnish)

Do This

• 1. In a bowl, mix warm water, yeast, and sugar; let sit 5–10 minutes until foamy.
• 2. Stir in flour, salt, and olive oil; knead 5–7 minutes until smooth. Let rise, covered, 45–60 minutes until doubled.
• 3. Roll dough into a 10 x 14 inch rectangle. Spread with marinara, then top with mozzarella, pepperoni, Parmesan, and seasonings.
• 4. Roll up tightly from the long side into a log; pinch seam. Slice into 1-inch pieces and place cut-side up in a greased pan.
• 5. Cover and let rest 15–20 minutes while oven preheats to 400°F (200°C). Brush with egg wash and sprinkle with remaining Parmesan.
• 6. Bake 18–20 minutes until puffed and golden and cheese is melted. Garnish with herbs and serve warm with extra marinara for dipping.

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Why You'll Love This Recipe

• All the flavors of classic pepperoni pizza in fun, bite-sized spirals.
• Soft, fluffy homemade dough that stays tender even after baking.
• Perfect for game day, parties, or an easy kid-friendly dinner.
• Freezer-friendly and great for making ahead for busy days.

Grocery List

• Produce: Fresh parsley or basil (for garnish, optional)
• Dairy: Shredded low-moisture mozzarella cheese, grated Parmesan cheese, 1 large egg, milk (optional for egg wash)
• Pantry: All-purpose flour, active dry yeast, sugar, fine salt, olive oil, marinara or pizza sauce, sliced pepperoni, Italian seasoning, garlic powder, red pepper flakes (optional)

Full Ingredients

For the Soft Pizza Dough

• 1 cup warm water (110°F / 43°C)
• 2 1/4 tsp active dry yeast (1 standard packet)
• 2 tsp sugar
• 2 1/2 cups all-purpose flour (about 300 g), plus more for dusting
• 1 tsp fine salt
• 2 tbsp olive oil, plus a little extra for greasing the bowl and pan

For the Cheesy Pepperoni Filling

• 3/4 cup thick marinara or pizza sauce, room temperature
• 2 cups shredded low-moisture mozzarella cheese (about 8 oz / 225 g)
• 4 oz sliced pepperoni, left whole or roughly chopped
• 2 tbsp grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/4 tsp garlic powder
• Pinch of red pepper flakes (optional, for a little heat)

For Egg Wash & Topping

• 1 large egg
• 1 tbsp water or milk
• 1 tbsp grated Parmesan cheese (for sprinkling before or after baking)
• 1 tbsp finely chopped fresh parsley or basil (for garnish, optional)

For Serving (Optional)

• 1 to 1 1/2 cups warm marinara or pizza sauce for dipping
• Extra red pepper flakes, to taste

Step-by-Step Instructions

Step 1: Activate the yeast

In a medium mixing bowl (or the bowl of a stand mixer), combine the warm water, sugar, and active dry yeast. Stir briefly to dissolve the yeast and sugar. Let the mixture sit for 5–10 minutes, until the surface looks foamy and creamy. This shows the yeast is alive and ready to help your dough rise. If there is no foam at all after 10 minutes, your yeast may be old or your water too hot; start again with fresh yeast.

Step 2: Make the soft pizza dough

Add the olive oil, salt, and about 2 cups of the flour to the yeast mixture. Stir with a wooden spoon or the dough hook attachment until a shaggy dough forms. Add the remaining 1/2 cup flour a little at a time, mixing until the dough comes together and pulls away from the sides of the bowl. It should be soft and slightly tacky but not overly sticky.

Turn the dough out onto a lightly floured surface and knead for 5–7 minutes, adding just a dusting of flour as needed to keep it from sticking. The dough is ready when it feels smooth and elastic and springs back when gently pressed with a fingertip. If using a stand mixer, knead with the dough hook on medium-low speed for about 5 minutes.

Step 3: Let the dough rise

Lightly oil a clean bowl, then place the dough inside, turning it once to coat the surface lightly with oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free spot for 45–60 minutes, or until doubled in size. A slightly warm oven (turned off) or a sunny corner of the kitchen works well.

Step 4: Roll out the dough and add the filling

Once the dough has doubled, gently punch it down to release excess air. Turn it out onto a lightly floured work surface. Using a rolling pin, roll the dough into a rectangle about 10 x 14 inches, with the long side facing you. Try to keep the thickness even, about 1/4 inch.

Spread the 3/4 cup marinara sauce evenly over the dough, leaving a 1/2-inch border on the long edge farthest from you (this helps the roll seal). Sprinkle the shredded mozzarella evenly over the sauce, followed by the pepperoni. Finally, sprinkle on the 2 tbsp Parmesan, Italian seasoning, garlic powder, and a pinch of red pepper flakes if using.

Step 5: Roll, chill briefly, and slice

Starting from the long edge closest to you, roll the dough up tightly into a log, similar to making cinnamon rolls. As you roll, gently tighten the log by pulling the dough toward you, making sure the filling stays tucked inside. When you reach the far edge, pinch the seam firmly to seal. Turn the log seam-side down.

For neater slices, you can place the log on a tray and chill it in the refrigerator or freezer for 10–15 minutes. Then, using a sharp knife or unflavored dental floss, slice the log into 1-inch pieces. You should get about 20–24 rolls, depending on the thickness of your slices.

Step 6: Arrange in pan and proof briefly

Lightly grease a 9 x 13 inch baking dish or line a large baking sheet with parchment paper. Arrange the slices cut-side up, leaving a little space between them (they will puff and expand). Cover loosely with plastic wrap or a clean towel.

Let the rolls rest for 15–20 minutes at room temperature. While they rest, preheat your oven to 400°F (200°C) with a rack in the center position.

Step 7: Brush with egg wash and bake

In a small bowl, whisk together the egg and 1 tbsp water or milk until smooth. Gently brush the tops and exposed sides of the rolls with the egg wash. This helps them bake up shiny and golden. Sprinkle the remaining 1 tbsp Parmesan over the tops.

Bake the rolls for 18–20 minutes, or until they are puffed, the dough is cooked through, and the tops are deeply golden brown and crisp in spots. The cheese should be melted and bubbling. If the tops are browning too quickly before the centers are done, loosely tent the pan with foil for the last few minutes of baking.

Step 8: Garnish and serve

Remove the pan from the oven and let the rolls cool for about 5 minutes. If you like, brush the tops lightly with a bit of olive oil or melted butter for extra sheen and flavor. Sprinkle with chopped fresh parsley or basil for a fresh, colorful finish.

Warm your extra marinara or pizza sauce in a small saucepan or microwave-safe bowl. Serve the cheesy pepperoni pizza rolls warm, with plenty of sauce on the side for dipping. They are best enjoyed the day they are baked, while the edges are slightly crisp and the centers are soft and cheesy.

Pro Tips

• Use warm, not hot, water: Aim for about 110°F (43°C). If it feels like a warm bath to your wrist, it is just right for the yeast.
• Do not overload with sauce: Too much marinara makes the rolls hard to slice and can lead to soggy centers. A thin, even layer is perfect.
• Chill before slicing: A quick 10–15 minutes in the fridge or freezer firms up the log so you get prettier spirals and less squished filling.
• Check the bottom: To be sure they are done, gently lift one roll. The bottom should be lightly golden and dry, not pale and doughy.
• Adjust for different pans: A baking dish gives slightly softer sides; a baking sheet with space between rolls gives crisper edges.

Variations

• Supreme-style pizza rolls: Reduce the pepperoni slightly and add a few tablespoons of finely chopped bell pepper, red onion, and black olives. Pat veggies dry before adding so the rolls do not get watery.
• Three-cheese garlic rolls: Skip the pepperoni and add 1/2 cup ricotta and 1/2 cup shredded provolone to the mozzarella. Increase garlic powder to 1/2 tsp and brush finished rolls with garlic butter.
• Spicy version: Use spicy pepperoni, add extra red pepper flakes inside, and finish with a drizzle of chili oil right before serving.

Storage & Make-Ahead

Store leftover pizza rolls in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 350°F (175°C) for 8–10 minutes, or in an air fryer at 350°F (175°C) for 4–6 minutes, until warmed through and the edges crisp back up. For freezing, you can freeze baked and cooled rolls on a tray until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 350°F (175°C) for 12–15 minutes. To make ahead unbaked, assemble and slice the rolls, arrange on a baking sheet, and freeze until firm, then store in a freezer bag. Bake from frozen at 375°F (190°C) for 20–25 minutes, covering loosely with foil if the tops brown too quickly.

Nutrition (per serving)

Approximate values per serving (3 rolls), including some extra marinara for dipping: about 300–320 calories, 13–15 g fat, 30–32 g carbohydrates, 15–17 g protein, 2–3 g fiber, and 600–700 mg sodium. These numbers will vary based on the exact brands of cheese, pepperoni, and sauce you use, as well as the size of your rolls.