Pepperoni Pizza Rolls.
Made with my tested pizza dough recipe, this is a perfect party snack!
For the Super Bowl last year, Kevin and I went over to our friends house. Pigged out on Salted Peanut Nutella Puppy Chow, homemade mango guacamole (want that recipe?), sandwiches, and beer.
We watched the Baltimore Ravens win and the streets of our city went wild. People dancing on cars, fireworks, mounted police. You couldn’t drive because the streets were packed with people celebrating. Yeaaah Ravenstown!
This year may be a little calmer, but there will definitely be great food. I’ve already been dreaming up some recipes and Pepperoni Pizza Rolls are most certainly on the menu.
It took me three tries to get these rolls right. Yes, my freezer is currently packed with mediocre pizza rolls. But the third batch? Everyone gobbled them up quite quickly. I’m hungry for more; can’t wait to make them again this weekend. 😀
The first time I made them, they completely fell apart as I was rolling and cutting. I still baked them, but they weren’t appetizing. The second time I made them, I burnt them to a black crisp. Hey, I make mistakes too! I walked out of the room to send an email and returned to pizza roll char. Oops. Always an adventure in my kitchen.
Third time’s a charm. Crispy on the bottom, tender on the inside, super cheesy, and packed with pepperoni. You will love making and eating pizza this way!
Don’t be overwhelmed!
Pizza rolls are easy and I have plenty of recipe visuals. My homemade pizza crust is the dough you’ll be using. Want step-by-step pictures for making that dough? I’ve got them for you. You’ll need the entire dough recipe to make all 24 rolls. You’ll roll out two logs of 12 rolls each. Or you could simply halve the dough recipe and topping recipe for only 12 rolls.
Roll out the super soft dough, make dents in it with your fingers, and brush with olive oil. Why? those last two steps are to avoid bubbles and sogginess. Just like you do with cinnamon rolls, you will top this dough with a filling before rolling it up. Fill with your favorite pizza toppings. I simply used pizza sauce, ground basil, garlic powder, mozzarella cheese, and pepperoni.
Roll it up into two logs and chill for 25 minutes. Why? Chilling will prevent your rolls from falling apart as you cut. Pizza sauce is liquid and it will create a huge mess and your fillings will go all over the place if you do not chill. No questions asked, you gotta chill it! During that time, preheat your oven. You want the entire oven to be hot and ready.
Cut the logs into 12 rolls each. Your rolls will be about 1 inch in width. Dip the bottom of the rolls in to cornmeal, just as you do with my pizza recipes. Why? This creates a crunchy, crispy texture on the bottom. Top with some parmesan cheese and bake into crispy, melty perfection.
You may certainly leave the pepperoni out. Add sausage, chopped peppers, olives, the works! Whatever you’d like. However, you must be sure to not over-top your pizza dough or else you won’t be able to roll the dough into neat logs.
Pizza sauce is my favorite part about the pizza (besides a crispy crust) and the cheese is Kevin’s favorite. I fill today’s pizza rolls with just a little bit of sauce to make him happy and I serve with extra sauce to make me happy.
Dip until your heart is content!
I have yet to meet a person who doesn’t like cinnamon rolls and a person who doesn’t like pizza. If they don’t, I’m convinced it’s a lie. Now you can combine both carby food favorites and make pizza night even better.
Why not serve easy cinnamon rolls for dessert? Hey, I’m not judging!
Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥
Pepperoni Pizza Rolls
Yield: 24 rolls
Prep Time: 1 hour, 45 minutes
Total Time: 2 hours, 10 minutes
You'll have fun both making and eating these Homemade Pepperoni Pizza Rolls. Made with my tested pizza dough recipe, this is a perfect party snack! This recipe may easily be halved to make 12 rolls.
- 1 recipe homemade pizza dough 1
- 2 teaspoons olive oil
- 2/3 cup pizza sauce (homemade or store-bought)
- ground basil, to taste
- garlic powder, to taste
- 1 cup shredded mozzarella cheese
- 60-65 pepperoni slices
- 1/3 cup grated parmesan cheese
- 1/2 cup yellow cornmeal
- Preheat oven to 350°F (177°C). Line two large baking sheets2 with silicone baking mats (preferred for ease) or parchment paper.
- Prepare pizza dough through step 7, including letting the two balls of dough rest for 15 minutes. Roll out both dough balls onto a lightly floured surface or directly on silicone baking mats. I found it easiest to roll directly on the silicone mat-lined baking sheets. Roll each into a large rectangle, about 9 by 12 inches.
- To prevent the filling from making your pizza rolls soggy, brush the tops lightly with 1 teaspoon olive oil each. Using your fingers, push dents into the surface of the dough rectangles to prevent bubbling. See photo above for visual. Spread 1/3 cup pizza sauce on top of each dough rectangle. Sprinkle each lightly with ground basil and garlic powder.
- Sprinkle 1/2 cup shredded mozzarella evenly over sauce. Add up to 2 Tablespoons more shredded cheese per dough rectangle if you'd like. Top the cheese with pepperoni slices. About 30ish slices per dough rectangle. Carefully roll dough rectangles into long tight logs. Place logs onto 1 prepared baking sheet, seam side down, and place baking sheet in the refrigerator to chill for at least 25 minutes. Read above for why chilling is so important.
- Remove from the refrigerator and cut each log into 12 1-inch slices. Pour cornmeal into a plate or into a bowl. Dip the bottom of each roll into cornmeal and place 12 on each baking sheet, cornmeal side down. Sprinkle the tops of the rolls with parmesan cheese.
- Bake each batch for 20 minutes or until the sides are lightly browned. Allow to cool for 5 minutes and serve with extra pizza sauce for dipping. Pizza rolls should be enjoyed immediately, though they may be covered tightly and stored for 1 day in the refrigerator.
- Make ahead tip: If you plan to make them ahead, make them through step 4 where you chill the logs in the refrigerator (be sure to cover them, though). Then the next day, bake as directed. Pepperoni rolls freeze well, up to 2 months. Bake frozen rolls at 350°F (177°C) for 25 minutes or until heated through. See the pizza crust recipe for how to freeze the pizza dough.
- You may use one (1) recipe whole wheat pizza dough instead.
- If you prefer, you can bake these rolls in two muffin pans or even a 9x13 baking pan.
© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Want some more Super Bowl food ideas?