You guys, this Pizza Rolls recipe is incredible! To make these easy pizza rolls we take a simple batch of homemade pizza dough and stuff it with shredded mozzarella and lots of pepperoni. Then roll the filled pizza dough as if you were making homemade rolls. One secret to getting perfect pizza rolls (ones that taste like actual pizza) is by topping the rolls with an herbed butter and parmesan sauce.

Two hands pulling a pizza roll apart showing the inside stretchy mozzarella cheese.

Gah! They’re so so good! I forgot to mention, these rolls are baked to a beautiful golden brown color. To serve, have a small large bowl of pizza sauce for dipping!

EVERYONE will love these!

I made this pizza rolls recipe for the first time a few months ago and ever since doing so, my son has been begging me to make them weekly. I have to remind him that eating full on carbs nonstop isn’t necessarily ideal. 😂

But then again, what’s life without delicious food? 🙂

Pizza Rolls ingredients on a white textured background.

How to make Pizza Rolls

You’ll need a full batch of my pizza dough recipe. Make the dough, let it go through the first round of rising until doubled in size.

Next, divide the dough. To make large pizza rolls, like I did, divide the dough into 20 dough balls. The balls will weigh about 1.75-2 oz each.

To make small pizza rolls, divide the dough into much smaller sized dough balls.

Next, roll out each portion of dough, place a heaping tablespoon (or more) of shredded mozzarella cheese in the center of the dough. Add a small handful of quartered pepperonis to the center of the dough as well.

Pro tip: it’s best to really pack the toppings in! The photo above doesn’t really illustrate how much you want to add. Add as much as you can without the toppings poking out.

Gather the ends and roll them up around the toppings, making sure to pinch the ends to make a ball.

Place the rolls on a greased jelly roll pan. If you opted to make larger pizza rolls, you’ll have 5 dough balls down, and 4 across.

Continue until all of the dough has been used up.

Cover the rolls and let rise for 1 hour or until puffy an almost doubled in size.

Four images showing how to roll up pizza rolls using pizza dough, bottom two photos is a photo of a baking sheet filled with unbaked Pizza Rolls.

Herbed Butter Topping

This butter topping is the secret to getting a lot of the pizza flavor into these pizza rolls.

To make the topping, stir together the melted butter, dried oregano, dried basil, salt, and garlic powder.

Brush half of the herbed butter mixture over the proved pizza rolls.

Bake at 400°F for 20-24 minuets or until golden brown and cooked through.

While the rolls are baking add the grated parmesan (the parmesan from the can) to the remaining butter mixture.

Remove the rolls from the oven and brush the remaining butter + parmesan mixture overtop.

Serve the rolls with a side of pizza sauce!

This pizza rolls recipe can be served for dinner or as an appetizer for game day or parties!

Two photos: left photo is a baking sheet filled with unbaked Pizza Rolls, right photo is a red pastry brush spreading melted butter overtop baked pizza rolls.
Overhead photo of a baking sheet topped with pizza rolls and a bowl of red dipping sauce.

If you love this pizza rolls recipe, try these:

A hand dipping a pepperoni pizza roll in red pizza sauce.
Two hands pulling a pizza roll apart showing the stretchy mozzarella cheese and pepperoni inside.
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5 from 3 votes

Pizza Rolls

Cheese and pepperoni are encased in a ball of pizza dough then topped with a butter, herb, and parmesan sauce. These pizza rolls can be served for dinner or at a party.
Prep Time: 40 minutes
Cook Time: 23 minutes
Rising Time: 2 hours
Total Time: 3 hours 3 minutes
Servings: 20 large pizza rolls

Ingredients
 

  • 1 batch homemade pizza dough
  • 3 cups mozzarella cheese - shredded, OR about 8 oz fresh mozzarella cubed
  • 1 cup pepperonis - quartered
  • pizza sauce - or marinara sauce for dipping

Butter topping

  • 6 tablespoons butter - melted
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon dried basil
  • pinch salt
  • pinch garlic powder
  • 2 tablespoons grated parmesan cheese - from the green can

Equipment

Instructions
 

  • Make the pizza dough, let the dough complete the first portion of rising time. Punch down the dough and then continue as follows…
  • If making larger sized rolls (like pictured in the blog post) portion the dough into 20 equal sized balls, about 1 3/4 -2 oz each. 
  • Gently roll out each portion of dough, place a heaping tablespoon of mozzarella in the center of the dough, or if using fresh mozzarella place some of the fresh mozzarella on the dough. Top with a small handful of pepperonis. Gather the ends of the roll and roll them up around the toppings, making sure to pinch the ends to make a ball. Repeat this process until all of the dough balls have been filled and rolled into balls.
  • Place the filled rolls on a greased jelly roll baking sheet.  
  • Cover the rolls with plastic wrap and let rise for 1 hour or until puffy and almost doubled in size. While the rolls are rising prepare the butter topping.

Butter Topping

  • In a medium bowl stir together the butter, oregano, basil, garlic powder, and salt. Brush half of the mixture over the filled dough balls.
  • Bake the rolls at 400° F for 20-24 minutes or until golden brown. 
  • To the remaining butter topping, add the 2 tablespoons of parmesan cheese. Stir to combine.
  • When rolls have finished baking remove them from the oven and brush the parmesan butter mixture overtop.
  • Serve the pizza rolls with pizza sauce for dipping.

Notes

Note: be generous when filling the rolls. You’ll want a decent amount of cheese and pepperoni in the rolls! I prefer using fresh mozzarella when making these because it melts really well and provides a really stretchy cheese. 
You can make these into smaller balls if you’d like. The baking time might vary as the rolls will be smaller. 
Nutritional information does not include the pizza dough or pizza sauce.

Nutrition

Calories: 111kcal (6%)Carbohydrates: 1gProtein: 5g (10%)Fat: 10g (15%)Saturated Fat: 5g (25%)Cholesterol: 29mg (10%)Sodium: 243mg (10%)Potassium: 29mg (1%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 223IU (4%)Calcium: 95mg (10%)Iron: 1mg (6%)
author: Whitney Wright
Course: Appetizer, Main Course
Cuisine: American
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