Homemade Pizza Rolls (Printer-friendly)

Soft, fluffy pizza rolls filled with mozzarella, tomato sauce and pepperoni — great for snacking or sharing.

# What You'll Need:

→ Dough

01 - 2 1/4 teaspoons active dry yeast
02 - 1 cup warm water (about 110°F)
03 - 2 1/2 cups all-purpose flour
04 - 1 tablespoon olive oil
05 - 1 teaspoon 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 (oregano, basil, or a mix)

→ For Brushing

12 - 2 tablespoons melted butter
13 - 1 garlic clove, minced (optional)
14 - 2 tablespoons chopped fresh parsley (optional)

# How to Prepare:

01 - Dissolve sugar and yeast in warm water in a large mixing bowl. Allow to stand for 5 minutes until foamy.
02 - Add flour, salt, and olive oil. Mix until a dough forms.
03 - Knead dough on a lightly floured surface for 6 to 8 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover, and let it rise in a warm area for about 1 hour or until doubled in size.
05 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
06 - Deflate risen dough and roll it into a 12 by 16 inch rectangle.
07 - Spread pizza sauce evenly over dough, leaving a 1/2 inch border. Top with mozzarella, Parmesan, Italian herbs, and pepperoni if using.
08 - Starting from the long edge, tightly roll dough into a log. Pinch seam to seal and cut crosswise into 12 equal pieces.
09 - Position rolls cut side up on prepared baking sheet.
10 - Bake 18 to 22 minutes or until rolls are golden and cheese is bubbling.
11 - Combine melted butter with minced garlic and brush over warm rolls. Sprinkle with fresh parsley if desired.
12 - Serve warm, accompanied by your choice of dipping sauce.

# Expert Advice:

01 -
  • You get to dive hands-first into pillowy dough and customize every cheesy swirl to your mood.
  • These rolls disappear shockingly fast whenever I bring them out, which tells you everything you need to know.
02 -
  • I once rushed the rise and ended up with sad, heavy rolls—be patient for that pillowy texture.
  • Cutting the log with dental floss instead of a knife keeps the spirals neat and stops the filling from squishing out.
03 -
  • Letting the rolls cool for just five minutes after baking keeps cheese from running everywhere at the first bite.
  • Ball up the leftover dough scraps, bake them alongside, and enjoy as impromptu pizza bites.

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