Last Friday night was supposed to be a quiet movie night for Jake and me after finally getting Lily and Noah to sleep. By the time we sat down, we were craving something incredibly indulgent but refused to order expensive delivery again. I decided to whip up a batch of these Pepperoni Pizza Rolls using some basic pantry staples and pepperoni we had in the fridge. The smell of baking dough and garlic butter completely took over the kitchen, and they were so satisfying we barely saved any for the kids the next day.
Pepperoni Pizza Rolls are an easy, homemade crowd-pleasing recipe perfect for family movie nights or a fun weekend snack. Soft fluffy from-scratch dough is filled with rich pizza sauce, gooey melted mozzarella, and classic pepperoni, then rolled up and baked until golden and bubbling. These simple, cheesy pull-apart rolls are finished with a garlic butter glaze that takes them completely over the top. It is the ultimate comfort food recipe that is as fun to make as it is to eat.
Why You'll Love This Recipe
- Incredible Texture: The homemade dough is pillowy soft on the inside with a perfect golden crust on the outside.
- Perfect for Sharing: The pull-apart style makes these an ideal centerpiece for game day or a weekend party.
- Make Ahead Friendly: You can completely assemble the rolls the night before and just pop them in the oven when you are ready.
- Kid-Approved: The familiar flavors of pizza packed into a fun spiral shape will make this an instant hit with little ones.
- Bakery Quality Finish: The rich garlic butter brushed over the hot rolls makes them taste like they came from an Italian bakery.
Ingredients You'll Need
You will need basic baking staples for the dough and classic Italian flavors for the generous filling and topping.
- 480g (4 cups) all-purpose flour, 7g (2¼ tsp) instant yeast — the foundation of your fluffy rolls.
- 1 tsp salt, 1 tsp granulated sugar, 2 tbsp olive oil — to condition and flavor the dough.
- 300ml (1¼ cups) warm water (40–45°C / 105–110°F) — the exact temperature needed to wake up your yeast.
- 180ml (¾ cup) pizza sauce — plus plenty of extra on the side for dipping later.
- 200g (2 cups) shredded mozzarella cheese — for that perfect stretchy cheese pull.
- 100g (3.5 oz) pepperoni slices — you can chop these up or leave them whole depending on your preference.
- 1 tsp Italian seasoning, ½ tsp garlic powder — to boost the savory flavor inside the rolls.
- 2 tbsp unsalted butter, melted, 2 garlic cloves, minced — for the shiny bakery-style finish.
- 1 tbsp fresh parsley, chopped, 2 tbsp freshly grated Parmesan — to garnish the hot rolls as soon as they emerge.
When buying mozzarella for this recipe, I highly recommend buying a block and shredding it yourself. Pre-shredded cheese from a bag is coated in anti-caking starches that prevent it from melting smoothly. Taking three minutes to grate a block will give you a much creamier, stretchier center.
You can use store-bought pizza sauce for convenience, or you can quickly whip up a simple marinara if you prefer complete control over the flavor. [INTERNAL LINK PLACEHOLDER: quick homemade marinara sauce]
Note: Getting your water temperature right is the single most important step for the dough. Aim for 40 to 45 degrees Celsius to wake up the yeast perfectly. Water that is too hot will kill it instantly, and your dough will not rise.
How to Make Pepperoni Pizza Rolls
Making dough from scratch might seem intimidating at first, but this straightforward process is incredibly forgiving. Let us walk through it.
Step 1: Make the dough.
In a large bowl, mix the flour, instant yeast, salt, and sugar together. Pour in the olive oil and warm water, then knead the mixture for 8 to 10 minutes until it becomes smooth and elastic. Cover the bowl and let the dough rise in a warm spot for about 1 hour until it has completely doubled in size.
Step 2: Preheat and prep.
Preheat your oven to 190°C (375°F). Lightly grease a 9×13 inch baking dish so your cheesy rolls do not stick to the bottom.
Step 3: Roll the dough.
Punch the risen dough down gently to release the air. Use a rolling pin to shape it into a large 35x45cm (14×18 inch) rectangle, making sure it is about 5 millimeters thick throughout.
Step 4: Add the filling.
Spread the pizza sauce evenly over the dough, making sure to leave a 2-centimeter border around the edges. Sprinkle the shredded mozzarella, pepperoni slices, Italian seasoning, and garlic powder in an even layer.
Step 5: Roll and slice.
Starting from the long edge, roll the dough tightly into a log and pinch the final seam to seal it. Cut the log into 12 equal rolls using a sharp knife or unscented dental floss.
Lora’s Tip: Using dental floss to cut dough is life-changing. Slide the floss under the log, cross the ends over the top, and pull tightly. It cuts straight through without squashing your beautiful spirals flat.
Step 6: Bake the rolls.
Arrange the rolls in your greased baking dish and let them rest for 20 minutes to puff up slightly. Bake them for 22 to 25 minutes until the dough is a deep golden brown and the cheese is vigorously bubbling.
Step 7: Finish and serve.
As soon as you pull the dish from the oven, brush the melted garlic butter generously over the tops. Sprinkle with fresh parsley and Parmesan cheese, and serve immediately with warm pizza sauce for dipping.
Lora's Kitchen Tips
- Use a thermometer: If you are nervous about killing your yeast, use a digital thermometer to confirm the water is exactly 40 to 45 degrees Celsius.
- Roll tightly: A tight initial roll creates beautiful, clean spirals and keeps all that gooey cheese locked inside while baking.
- Try the floss trick: Using plain dental floss to slice the dough saves you from squishing the rolls flat with a dull knife.
- Do not skip the butter: Brushing the rolls with garlic butter immediately after baking is what gives them that glorious bakery-style shine.
- Enjoy zero morning effort: You can assemble the rolls the night before, refrigerate them, and pull them out 30 minutes before baking the next day.
Variations and Substitutions
These rolls are essentially a blank canvas for your favorite flavors, so feel free to experiment and make them your own.
Make it vegetarian: Skip the pepperoni entirely and load the inside with finely chopped spinach, bell peppers, and extra cheese.
Change the protein: Crumbled cooked Italian sausage or diced ham works beautifully in place of the classic pepperoni slices.
Add a flavor twist: Brush the inside of the dough with pesto instead of traditional pizza sauce before adding the cheese.
Kid-friendly adjustments: Stick to just plain mozzarella and pizza sauce inside for a classic cheese roll that the pickiest eaters will love.
What to Serve with Pepperoni Pizza Rolls
While these rich, cheesy spirals are incredibly satisfying on their own, pairing them with the right extras elevates the whole experience.
A giant bowl of extra warm pizza sauce or garlic butter dipping sauce on the side is an absolute requirement in our house. Tearing apart a hot roll and dunking it is half the fun.
To balance out the heavy dough and cheese, I always try to serve these alongside a massive crisp green salad with a sharp vinaigrette. [INTERNAL LINK PLACEHOLDER: easy everyday side salad recipe]
Storage, Freezing, and Reheating
- Storage: Keep leftover baked rolls in an airtight container in the refrigerator for up to 3 days.
- Freezing baked rolls: Let them cool completely, wrap tightly in foil, and freeze for up to 2 months.
- Freezing unbaked rolls: You can slice the raw dough, place the spirals on a baking sheet to freeze solid, and then transfer to a freezer bag to bake later.
- Reheat in the oven: To restore that perfect crust, warm leftovers in a 180°C (350°F) oven for about 10 minutes until the cheese melts.
- Microwave method: You can microwave a single roll for 30 to 45 seconds, but the dough will be much softer than reheating in the oven.
Frequently Asked Questions
Here are the answers to some common questions you might have while baking these up:
Can I make this dairy-free?
You can try using a high-quality plant-based mozzarella and a dairy-free butter substitute for the glaze, though the texture of the melted cheese inside will be slightly different.
Why didn't my dough rise?
If your dough stays flat, it almost always means the water was too hot and killed the yeast, or the yeast was expired to begin with. Always check the expiration date before baking.
Can I use store-bought pizza dough?
Yes. If you are short on time, a pound of fresh pizza dough from your local bakery or grocery store works perfectly. Just let it come to room temperature before rolling.
Can I make these ahead of time?
Absolutely. You can assemble and slice the rolls, place them in the baking dish, cover tightly, and refrigerate them overnight. Pull them out 30 minutes before baking.
Can I bake these in an air fryer?
You can, but they need to be baked in batches so they do not touch, which means you lose the fun pull-apart effect. I prefer baking them together in the oven.
These Pepperoni Pizza Rolls are the exact kind of fun, hands-on cooking that makes spending time in the kitchen totally worth it. They are soft, packed with bubbling cheese, and absolutely impossible to resist once that garlic butter hits them. I hope they make your next family movie night completely unforgettable!
With love and extra garlic butter,
Lora x
Pepperoni Pizza Rolls
12
rolls20
minutes25
minutes250
kcalIngredients
480g (4 cups) all-purpose flour, 7g (2 1/4 tsp) instant yeast
1 tsp salt, 1 tsp granulated sugar
2 tbsp olive oil, 300ml (1 1/4 cups) warm water (40-45C / 105-110F)
180ml (3/4 cup) pizza sauce
200g (2 cups) shredded mozzarella cheese
100g (3.5 oz) pepperoni slices
1 tsp Italian seasoning, 1/2 tsp garlic powder
2 tbsp unsalted butter, melted, 2 garlic cloves, minced
1 tbsp fresh parsley, chopped, 2 tbsp freshly grated Parmesan
Extra pizza sauce for dipping
Directions
Mix flour, yeast, salt, sugar. Add olive oil and warm water. Knead 8-10 min until smooth. Rise 1 hour until doubled.
Preheat oven to 190C (375F). Grease a 9x13 inch baking dish.
Punch down and roll into a 35x45cm (14x18 inch) rectangle, 5mm thick.
Spread pizza sauce, leaving 2cm border. Top with mozzarella, pepperoni, Italian seasoning, garlic powder.
Roll tightly into a log, pinch seam to seal. Cut into 12 equal rolls using dental floss or sharp knife.
Arrange in dish, rest 20 min. Bake 22-25 min until golden and cheese is bubbling.
Brush with garlic butter immediately out of oven. Top with parsley and Parmesan. Serve with pizza sauce.
