Homemade Pizza Rolls Recipe Snack
There’s something uniquely satisfying about taking a beloved meal and transforming it into a fun, handheld snack. That’s exactly what we’re doing today with this homemade pizza rolls recipe. Forget the frozen shop-bought versions; these are on another level entirely. We’re talking soft, chewy dough spiralled around a rich, herby tomato sauce, packed with spicy pepperoni and gloriously melty mozzarella cheese. Each bite is a little parcel of pizza heaven, with a golden, slightly crisp exterior giving way to a warm, cheesy centre.
I’ve been making this for over 5 years, and it never disappoints. It started as a way to use up leftover pizza dough, but it quickly became a requested favourite for movie nights and lazy weekend lunches. The beauty of making pizza rolls from scratch is the control you have. You can pack them with your favourite toppings, adjust the seasoning, and know exactly what’s gone into them. They are a brilliant snack recipe for when friends pop over unexpectedly, and they’re also a fantastic kids food option that little hands can help assemble.
This recipe is all about creating big flavour with minimal fuss. It’s the kind of cooking that feels both creative and comforting. Whether you’re making them for a party appetizer or just a Tuesday treat, these homemade pizza rolls are guaranteed to bring a smile to everyone’s face. Let’s get our aprons on and get rolling!
Recipe Overview
This recipe will guide you through creating wonderfully soft and flavourful pizza rolls from scratch. Expect a savoury, aromatic filling of tomato, oregano, and garlic, studded with classic pepperoni and gooey mozzarella, all wrapped in a tender pizza dough. After testing this countless times, I’ve found that letting the assembled log chill for just 10 minutes before slicing makes a world of difference for getting clean, uniform rolls.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Total Time: 38 minutes
- Servings: Makes 12-16 rolls
- Difficulty: Easy
Why You’ll Love This Homemade Pizza Rolls Recipe
- Genuine Pizza Flavour: This isn’t a pale imitation. You get the authentic taste of a good margherita with the salty, spicy kick of pepperoni in every single spiral. The garlic powder and oregano in the sauce really make it sing.
- Ready in Under 40 Minutes: From rolling out the dough to pulling them golden and bubbling from the oven, this entire recipe comes together in about 38 minutes, making it ideal for a last-minute snack attack.
- Wonderfully Flexible: This recipe is a fantastic base for your own creations. Swap the pepperoni for cooked mushrooms and peppers for a veggie version, or try adding a sprinkle of crumbled feta for a salty tang.
- Great for Casual Get-Togethers: These are a brilliant party appetizer. They are easy to eat while mingling, require no cutlery, and always get compliments. They’re also a huge hit for kids’ birthday parties.
- Family Tested and Approved: My nephews adore these! They love helping to sprinkle the cheese and arrange the pepperoni, and their excitement when they see them emerge from the oven is just the best. It’s a really fun recipe to make with children.
Ingredients You’ll Need
For this recipe, we use a good quality, shop-bought pizza dough to keep things straightforward, but you can absolutely use your own. When it comes to the passata, I always reach for Mutti brand if I can find it; its flavour is rich and sweet without any added sugar. Make sure you use full-fat mozzarella for that perfect cheese pull.
- 500g ready-made pizza dough (chilled)
- 2 tbsp plain flour, for dusting
- 150g tomato passata
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp fine sea salt
- 1/4 tsp black pepper
- 150g pre-shredded full-fat mozzarella cheese
- 75g thinly sliced pepperoni
- 30g grated Parmesan cheese
- 1 large egg, beaten
- 1 tbsp olive oil
Ashley’s Tip: Don’t be tempted to use a watery pizza sauce. A thick passata is key to preventing the rolls from becoming soggy. If your sauce seems a bit thin, let it simmer in a pan for 5 minutes to thicken up before using.
How to Make Homemade Pizza Rolls
The process is quite simple and methodical. We’ll create a flavourful sauce, assemble the roll like a Swiss roll, slice it, and bake until golden. The key is to work confidently and not overfill the dough.
- Preheat and Prepare: First, preheat your oven to 200°C (180°C fan) and line a large baking tray with parchment paper. This prevents the rolls from sticking and makes cleanup much easier.
- Roll Out the Dough: Lightly flour your work surface and rolling pin. Unroll your chilled pizza dough and roll it into a rectangle, roughly 30cm by 40cm. Don’t worry about perfect edges.
- Make the Sauce: In a small bowl, mix together the tomato passata, dried oregano, garlic powder, salt, and pepper until well combined. This simple sauce forms the flavour base.
- Assemble the Roll: Spread the tomato sauce evenly over the dough, leaving a 2cm border along one of the long edges. I find that using the back of a spoon helps get a nice, even layer.
- Add the Toppings: Sprinkle the shredded mozzarella evenly over the sauce, followed by the pepperoni slices and the grated Parmesan cheese. Distribute them right to the edges (except for the clean border).
- Roll it Up: Starting from the long edge opposite the clean border, tightly roll the dough into a log. Press the clean border firmly against the log to seal it shut. Place the log seam-side down. For extra-clean cuts, you can pop the log in the freezer for 10 minutes to firm up.
- Slice the Rolls: Using a sharp serrated knife, carefully slice the log into 12-16 equal-sized rolls, each about 2-3cm thick. Arrange the rolls cut-side up on your prepared baking tray, leaving a little space between each one.
- Bake to Perfection: Brush the tops and sides of the rolls with the beaten egg. This gives them a beautiful golden sheen. Bake for 15-18 minutes, or until the dough is cooked through, the tops are golden brown, and the cheese is bubbling.
- Cool and Serve: Let the homemade pizza rolls cool on the tray for a few minutes before serving. They are delicious warm, perhaps with a side of marinara for dipping.
Tips From My Kitchen
- Temperature Control: A properly preheated oven is non-negotiable. Placing the rolls into a hot oven ensures the dough starts puffing up immediately, resulting in a lighter texture and preventing the base from becoming soggy.
- The Secret to No Leaks: Don’t overfill your rolls! I learned that a jam-packed roll is more likely to burst open in the oven, losing all that lovely cheese. A modest, even layer of toppings is all you need. Sealing that final edge tightly is also crucial.
- Make-Ahead Magic: You can assemble and slice the rolls, then arrange them on the baking tray. Cover tightly with cling film and refrigerate for up to 24 hours. When ready, just egg wash and bake straight from the fridge, adding a couple of extra minutes to the cooking time.
- Storage Savvy: Store any leftover pizza rolls in an airtight container in the fridge for up to 3 days. They reheat beautifully in the oven at 180°C for about 5-7 minutes, which helps them crisp up again. They can also be frozen for up to a month.
Equipment You’ll Need
You won’t need any special gadgets for this recipe, just some basic kitchen essentials.
- Large baking tray
- Parchment paper
- Rolling pin
- Sharp knife (a serrated one works best for slicing the log)
- Small mixing bowl
- Pastry brush
Common Mistakes to Avoid
- Overfilling the Dough: It’s tempting to load up on cheese and pepperoni, but this is the number one cause of leaky rolls. The filling expands as it cooks, so a thinner layer will stay neatly inside the spiral.
- Using Warm Dough: Chilled pizza dough is firmer and far less sticky, making it much easier to roll out, top, and slice cleanly. If your dough becomes too soft while you’re working, pop it back in the fridge for 15 minutes.
- Not Sealing the Edge Properly: Take a moment to firmly pinch the seam of the log closed. This creates a seal that stops the filling from escaping as the rolls bake and puff up. A little water dabbed on the edge can help it stick if needed.
Delicious Variations to Try
Once you’ve mastered the basic homemade pizza rolls recipe, it’s fun to experiment with different fillings.
- Spicy Supreme: Add a pinch of red chilli flakes to the tomato sauce and dot a few slices of fresh jalapeño amongst the pepperoni for a fiery kick.
- Vegetarian Garden Rolls: Swap the pepperoni for finely diced sautéed mushrooms, bell peppers, and red onion. A sprinkle of black olives would also be a wonderful addition.
- Hawaiian Twist: For those who love it, use chopped cooked ham and small pieces of pineapple (drained well) instead of pepperoni. It’s a classic for a reason! For another hearty meal idea, you could try my recipe for Stuffed Peppers With Rice.
What to Serve With Homemade Pizza Rolls
These rolls are fantastic on their own, but a good dip takes them to the next level. Here are a few ideas:
- Classic Marinara Dip: A simple, warm marinara or pizza sauce for dipping is the ultimate pairing.
- Garlic and Herb Dip: A creamy dip made with soured cream or Greek yoghurt, fresh garlic, and chopped parsley or chives provides a cool contrast to the warm, savoury rolls. My Authentic Tzatziki Sauce Recipe also works surprisingly well here.
- A Simple Salad: A fresh green salad with a sharp vinaigrette helps to cut through the richness of the cheese and dough, making for a more balanced snack or light meal.
Frequently Asked Questions
Homemade Pizza Rolls
Ingredients
Method
- Preheat and Prepare: First, preheat your oven to 200°C (180°C fan) and line a large baking tray with parchment paper. This prevents the rolls from sticking and makes cleanup much easier.
- Roll Out the Dough: Lightly flour your work surface and rolling pin. Unroll your chilled pizza dough and roll it into a rectangle, roughly 30cm by 40cm. Don't worry about perfect edges.
- Make the Sauce: In a small bowl, mix together the tomato passata, dried oregano, garlic powder, salt, and pepper until well combined. This simple sauce forms the flavour base.
- Assemble the Roll: Spread the tomato sauce evenly over the dough, leaving a 2cm border along one of the long edges. I find that using the back of a spoon helps get a nice, even layer.
- Add the Toppings: Sprinkle the shredded mozzarella evenly over the sauce, followed by the pepperoni slices and the grated Parmesan cheese. Distribute them right to the edges (except for the clean border).
- Roll it Up: Starting from the long edge opposite the clean border, tightly roll the dough into a log. Press the clean border firmly against the log to seal it shut. Place the log seam-side down. For extra-clean cuts, you can pop the log in the freezer for 10 minutes to firm up.
- Slice the Rolls: Using a sharp serrated knife, carefully slice the log into 12-16 equal-sized rolls, each about 2-3cm thick. Arrange the rolls cut-side up on your prepared baking tray, leaving a little space between each one.
- Bake to Perfection: Brush the tops and sides of the rolls with the beaten egg. This gives them a beautiful golden sheen. Bake for 15-18 minutes, or until the dough is cooked through, the tops are golden brown, and the cheese is bubbling.
- Cool and Serve: Let the homemade pizza rolls cool on the tray for a few minutes before serving. They are delicious warm, perhaps with a side of marinara for dipping.
Notes
I really hope you give this homemade pizza rolls recipe a try. It’s one of those reliable, straightforward recipes that brings so much joy, whether you’re sharing them at a party or just enjoying a quiet evening at home. They’re endlessly customisable and a pure delight to eat. If you do make them, I’d love to hear how they turned out for you in the comments below!
Happy cooking,
Ashley
