I love making these homemade pizza rolls because they deliver all the classic pizza flavors in a fun, bite-sized form. I started making them when I wanted something quick, easy, and less formal than traditional pizza, especially for game nights or casual family evenings. They quickly became a regular favorite because they are simple to prepare and always disappear fast.
Why You’ll Love This Recipe
I enjoy this recipe because it uses simple ingredients and comes together in very little time. I like how versatile it is and how easily it fits into appetizer nights, parties, or even a light dinner. I also appreciate that they are easy to serve and dip, which makes them perfect for sharing.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 tubes refrigerated pizza crust
1/2 teaspoon garlic salt
1 teaspoon Italian seasoning
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup sliced and chopped pepperoni
1 cup marinara sauce, for dipping
Directions
I begin by preheating the oven to 425°F (218°C). I lightly flour a large work surface and roll out each tube of pizza dough into a rectangular shape.
I sprinkle the garlic salt and Italian seasoning evenly over the dough. Next, I add the shredded mozzarella and Parmesan cheese, keeping the toppings about half an inch away from the edges. I spread the chopped pepperoni evenly over the cheese.
Starting from the short end, I tightly roll the dough into a log and pinch the seam to seal it. I use a serrated knife or a sharp pizza cutter to slice the log into 1-inch pieces. I place the rolls cut-side up on a lightly greased baking sheet and bake them for 10 to 12 minutes, until they turn lightly golden. I serve them warm with marinara sauce on the side.
Servings And Timing
I usually get about 24 pizza rolls from this recipe.
Preparation time is about 10 minutes, baking takes another 10 minutes, and the total time comes to roughly 20 minutes.
Variations
I like to switch things up by using different cheeses, such as a pizza blend or provolone. Sometimes I add vegetables like bell peppers, onions, or mushrooms for extra flavor. I keep the fillings light so the dough stays easy to roll and slice.
Storage/Reheating
When I have leftovers, I store them in an airtight container in the refrigerator for up to three days. I reheat them in the oven at 350°F until warmed through, or I use an air fryer for a crispier finish.
FAQs
Can I make pizza rolls ahead of time?
I often assemble and slice the rolls ahead of time, then refrigerate them until I am ready to bake.
Can I cook these in an air fryer?
I cook them in the air fryer by lowering the temperature by about 25°F and watching closely since they cook faster than in the oven.
Can I use homemade pizza dough instead of refrigerated dough?
I use homemade pizza dough sometimes, and it works well as long as it is rolled evenly and not too thick.
How do I keep the rolls from falling apart?
I make sure to roll the dough tightly and pinch the seam firmly before slicing.
Can I make a smaller batch?
When I want fewer rolls, I use one tube of pizza dough and cut the remaining ingredients in half.
Conclusion
I keep making these homemade pizza rolls because they are easy, reliable, and always a hit. Whether I serve them for a party, a snack, or a casual meal, they never fail to please. This recipe has become one of my go-to options whenever I want something fun and satisfying.
Homemade pizza rolls are bite-sized snacks packed with classic pizza flavors—cheese, pepperoni, and Italian seasoning—wrapped in tender dough. They’re quick to make, perfect for parties, game nights, or casual meals.
Total Time:20 minutes
Yield:About 24 pizza rolls
Ingredients
2 tubes refrigerated pizza crust
1/2 teaspoon garlic salt
1 teaspoon Italian seasoning
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup sliced and chopped pepperoni
1 cup marinara sauce (for dipping)
Instructions
Preheat oven to 425°F (218°C). Lightly flour a large work surface.
Roll out each tube of pizza dough into a rectangle.
Sprinkle garlic salt and Italian seasoning evenly over the dough.
Layer shredded mozzarella and Parmesan cheese, leaving about 1/2 inch around the edges.
Scatter chopped pepperoni over the cheese.
Starting from the short end, roll the dough into a tight log and pinch the seam to seal.
Slice the log into 1-inch pieces with a serrated knife or pizza cutter.
Place rolls cut-side up on a lightly greased baking sheet.
Bake for 10–12 minutes, until lightly golden.
Serve warm with marinara sauce for dipping.
Notes
Use a pizza blend or provolone cheese instead of mozzarella for variation.
Add finely chopped vegetables like bell peppers, onions, or mushrooms for extra flavor.
Refrigerate assembled rolls before baking to make ahead.
Air fryer: reduce temperature by about 25°F and cook until golden.
Ensure dough is rolled tightly and seam is pinched well to prevent unrolling.
