Baking

Pepperoni Pizza Rolls (Better Than the Frozen Ones, Promise)

2 min

Chop the pepperoni small, almost to a confetti, before it goes on the dough. Big coins slide out when you roll the log and leave gaps; finely chopped pepperoni packs into the cheese and stays put through the slicing. Roll the dough tight from the long edge and pinch that seam hard, because a loose log unspools into flat spirals in the oven. These bake at 400 in under 20 minutes and come out with crisp edges and a soft middle.

By Nora Calloway

Let’s be honest: frozen pizza rolls are fine. These are unforgettable.

Real dough. Real cheese. Real pepperoni. Rolled up, sliced into pinwheels, and baked until golden. They’re crispy, gooey, and dangerously snackable. Make a double batch. Trust me.

Step-by-Step Instructions

Preheat and Prep

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Roll the Dough

On a floured surface, roll dough into a 12×10-inch rectangle (about ¼-inch thick).

Add Fillings

Spread marinara sauce evenly over dough, leaving a 1-inch border.

Sprinkle with mozzarella, Parmesan, chopped pepperoni, and Italian seasoning.

Roll and Slice

Starting from the long edge, roll dough tightly into a log. Pinch the seam to seal.

Using a serrated knife, slice into 1-inch rolls (about 20-24 pieces).

Bake

Place rolls cut-side up on the baking sheet. Brush with beaten egg.

Bake for 15-18 minutes until golden brown and bubbly.

Serve

Brush with garlic butter if desired. Serve warm with marinara for dipping.

Summary

Prep Time: 15 minutes | Cook Time: 18 minutes | Total Time: 33 minutes

Yield: 20-24 pizza rolls

Difficulty: Easy

Storage Notes

Fridge: Keeps 4 days. Reheat in oven at 375°F for 5-7 minutes or air fryer at 350°F for 3-4 minutes.

Freezer (baked): Freeze up to 3 months. Reheat from frozen at 375°F for 10-12 minutes.

Freezer (unbaked): Freeze sliced rolls on a tray, then bag. Bake from frozen at 400°F for 20-22 minutes.

The Ingredients

Everything you need.

Prep

15 minutes

Cook

18 minutes

Total

33 minutes

Yield

20-24 pizza rolls

Ingredients

Makes 20-24 pizza rolls.

1 lb (450g) pizza dough (store-bought or homemade)
½ cup marinara or pizza sauce (plus more for dipping)
1½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
4 oz (120g) pepperoni, finely chopped
1 teaspoon Italian seasoning
1 egg, beaten (for egg wash)
Garlic butter for brushing (optional)

Instructions

1
Preheat and Prep. Preheat and Prep. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. 2 2
2
Roll the Dough. Roll the Dough. On a floured surface, roll dough into a 12×10-inch rectangle (about ¼-inch thick). 3 3
3
Add Fillings. Add Fillings. Spread marinara sauce evenly over dough, leaving a 1-inch border. Sprinkle with mozzarella, Parmesan, chopped pepperoni, and Italian seasoning. 4 4
4
Roll and Slice. Roll and Slice. Starting from the long edge, roll dough tightly into a log. Pinch the seam to seal. Using a serrated knife, slice into 1-inch rolls (about 20-24 pieces). 5 5
5
Bake. Bake. Place rolls cut-side up on the baking sheet. Brush with beaten egg. Bake for 15-18 minutes until golden brown and bubbly. 6 6
6
Serve. Serve. Brush with garlic butter if desired. Serve warm with marinara for dipping

Swaps & Substitutions

Store-bought pizza dough → homemade works the same; just let it come to room temperature so it rolls without springing back
Pepperoni → chopped cooked sausage, salami, or sauteed mushrooms for a meatless version; pat any greasy meat dry first
Mozzarella → provolone or a low-moisture pizza blend; fresh mozzarella is too wet and will make the rolls soggy
Marinara → any pizza sauce, or thinned tomato paste with a pinch of oregano in a pinch
Egg wash → brush with milk or melted butter for color if you're out of eggs, though the shine is softer
Gluten-free → use a gluten-free pizza dough, but roll it thinner since GF dough tends to bake up denser

Questions & Answers

Can I make these ahead?

Yes. Slice the rolls and freeze them unbaked on a tray, then bake straight from frozen at 400 and add about 5 minutes. Baked rolls also keep in the fridge up to 4 days and reheat well in a hot oven.

Why did my rolls unravel in the oven?

The seam wasn't pinched tightly or the log was rolled too loosely. Roll firmly from the long edge, press the seam closed, and set the rolls cut-side up so the spiral holds its shape.

Why is the bottom soggy?

Usually too much sauce or wet cheese. Keep the sauce to a thin layer with a 1-inch border, and use low-moisture shredded mozzarella rather than fresh.

What's the best knife for slicing?

A serrated knife with a gentle sawing motion. Pressing straight down with a regular blade squashes the log and pushes the filling out. Wipe the blade between cuts if it gets gummy.

How do I know they're done?

The tops should be golden and the dough set, around 15 to 18 minutes. If the centers still look doughy, give them a few more minutes and tent loosely with foil if the tops are browning too fast.

Pepperoni Pizza Rolls (Better Than the Frozen Ones, Promise)