Homemade Pizza Rolls (Printable Version)
Soft, fluffy rolls stuffed with mozzarella, tomato sauce and pepperoni - a crowd-pleasing party snack or family treat.
# What You'll Need:
→ Dough
01 - 2 1/4 teaspoons active dry yeast
02 - 1 cup warm water (110°F)
03 - 2 1/2 cups all-purpose flour
04 - 1 tablespoon olive oil
05 - 1 teaspoon granulated 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 - Dissolve sugar and active dry yeast in warm water in a large mixing bowl. Allow to stand for 5 minutes until foamy.
02 - Add all-purpose flour, salt, and olive oil to the yeast mixture. Mix to form a cohesive dough, then knead on a floured surface for 6 to 8 minutes until the dough is smooth and elastic.
03 - Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let rest in a warm spot for approximately 1 hour or until doubled in size.
04 - Preheat oven to 400°F. Line a baking sheet with parchment paper to prevent sticking.
05 - Punch down risen dough and roll out into a 12 by 16 inch rectangle on a lightly floured surface.
06 - Spread pizza sauce over the dough, leaving a 1/2 inch border. Evenly sprinkle shredded mozzarella, Parmesan, dried Italian herbs, and optional pepperoni over the sauce.
07 - Starting from the long end, roll dough tightly into a log. Pinch the seam to seal, then cut crosswise into 12 equal pieces using a sharp knife or bench scraper.
08 - Place rolls, cut side up, on the parchment-lined baking sheet. Bake for 18 to 22 minutes, until golden brown and bubbly.
09 - Stir melted butter with minced garlic and brush over the hot rolls. Sprinkle fresh parsley on top if desired and serve warm.
# Expert Tips:
01 -
- You get to sneak gooey cheese and herby sauce into the perfect handful-sized bite—no need to share slices.
- They're a hit with friends and family, and you can customize them on a whim with what you have in the fridge.
02 -
- If your water is too hot, the yeast will sulk and refuse to rise—I’ve learned this one the hard way.
- Rolling the dough too thin leads to leaky, messy rolls, so keep it just under half an inch thick for the best result.
03 -
- If the dough feels sticky while kneading, add flour one tablespoon at a time—don’t be tempted to add too much at once.
- Chilling the rolled log for 10 minutes before slicing gives neater pieces and less filling fallout.