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.
