How to Make Easy Homemade Pepperoni Pizza Rolls
Perfect for a fun spin on traditional pizza, these easy homemade pepperoni pizza rolls work great as a delicious and easy appetizer for your next family pizza night, game day, or even as a yummy after-school snack! Topped with a savory garlic butter and served with extra pizza sauce for dipping… you can’t beat ’em!
If you have ever made homemade cinnamon rolls, this recipe goes through the exact same process. Except instead of using a sweet dough with brown sugar and icing, we’re adding our favorite pizza sauce, sliced pepperoni, and melty mozzarella cheese, and topping it all off with a savory garlic butter. Mmmm mmmm.
I must let you know that this recipe calls for a homemade pizza dough, which I promise you is well worth the effort. My pizza dough does not take much time at all to rise, and can be made early in the day and kept in the fridge for dinner later. Refrigerated pizza dough will still rise beautifully! It is made with simple ingredients, and the flavor is way better than that store-bought dough.
Have I convinced you yet? Ready to make this delicious and easy recipe that’s a guaranteed crowd pleaser?
Let’s get to it.
Ingredients
Here’s a quick look at what you’ll need for these homemade pizza rolls:
- Pizza Dough (you can find the recipe here-it’s super easy!)
- Pepperoni
- Mozzarella cheese
- Your favorite pizza sauce
- Pecorino Romano cheese (or Parmesan)
- Butter
- Garlic salt
- Italian Seasoning
- Egg + milk (for egg wash)
How to Make Homemade Pepperoni Pizza Rolls
- Make the pizza dough. You can grab my recipe for no-fail, freezer friendly pizza dough here.
- Once the pizza dough has risen, turn it out onto a lightly floured surface, making sure to punch down the dough to remove any air bubbles.
- Using a rolling pin, roll the dough into a large rectangle shape, about 1/2 inch thick.
- Add a very light layer of pizza sauce onto the dough first, making sure not to overdo it. You don’t want to add too much sauce, or your pizza rolls may turn out soggy, which you definitely don’t want.
- Add shredded mozzarella cheese and sliced pepperoni, enough to your liking.
- Beginning at the short end of the rectangle, slowly roll your dough towards you, rolling into a log shape. Roll the dough as tightly as you can and when you get to the end, pinch the edge into the main roll to create a seam.
- Use a pastry brush to lightly brush egg wash onto the roll.
- Using a bench scraper or sharp serrated knife, begin slicing the rolls into 1 inch sections.
- Place each roll onto a prepared baking sheet lined with parchment paper or a silpat baking mat, leaving a little space in between each roll. They will rise more in the oven.
- Bake in preheated oven for 12-15 minutes or until just lightly golden brown.
Garlic Butter Topping
- While the rolls are baking, make the garlic butter. Add 3 tbsp of melted butter to a small bowl. Add in 1/4 tsp garlic salt, 1/4 tsp Italian seasoning, and 1 tbsp of pecorino romano cheese. Stir well and set aside.
- Once the rolls are baked, pull them from the oven. Using a pastry brush, brush the top of each roll with the savory garlic butter. Top with an extra sprinkling of cheese if desired.
- Serve fresh from the oven with warm marinara sauce on the side for dipping. Yum!
How to Store
You can store leftover pizza rolls in an airtight container or covered tightly with plastic wrap in the fridge to reheat at a later time. I have stored baked pizza slices in a freezer friendly container in the freezer for around 3 months.
Tips for Success
- You can easily substitute grated parmesan cheese for the pecorino romano.
- You can easily customize this recipe to add your favorite toppings! In addition to the pepperoni slices, you could add chopped green peppers, fresh basil…whatever strikes your fancy!
- Along with the warm marinara, these rolls could also be served with extra garlic butter or even ranch dressing for a yummy dipping sauce.
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Homemade Pepperoni Pizza Rolls
Ingredients
- Homemade pizza dough
- 1 cup pizza sauce
- 2-3 cups shredded Mozzarella cheese
- Pepperoni, enough to your liking
Garlic Butter
- 3 tablespoons melted butter
- 1/4 tsp garlic salt
- 1/4 tsp Italian seasoning
- 1 tablespoon Pecorino Romano cheese
New Group
- Egg Wash
- 1 egg + 1 tablespoon milk
Instructions
- Make the pizza dough. You can grab my recipe for no-fail, freezer friendly pizza dough here.
- Once the pizza dough has risen, turn it out onto a lightly floured surface, making sure to punch down the dough to remove any air bubbles.
- Using a rolling pin, roll the dough into a large rectangle shape, about 1/2 inch thick.
- Add a very light layer of pizza sauce onto the dough first, making sure not to overdo it. You don't want to add too much sauce, or your pizza rolls may turn out soggy, which you definitely don't want.
- Add mozzarella cheese and pepperoni.
- Beginning at the short end of the rectangle, slowly roll your dough towards you, rolling into a log shape. Roll the dough as tightly as you can and when you get to the end, pinch the edge into the main roll to create a seam.
- In a small bowl, beat together 1 egg and 1 tbsp milk until just combined. Using a pastry brush, lightly brush egg wash onto the roll.
- Using a bench scraper or sharp knife, begin slicing the rolls into 1 inch sections.
- Place each roll onto a prepared baking sheet lined with parchment paper or a silpat baking mat, leaving a little space in between each roll. They will rise more in the oven.
- Bake in preheated oven for 12-15 minutes or until just lightly browned.
- While the rolls are baking, make the garlic butter. Add 3 tbsp of melted butter to a small bowl. Add in 1/4 tsp garlic salt, 1/4 tsp Italian seasoning, and 1 tbsp of pecorino romano cheese. Stir well and set aside.
- Once the rolls are baked, pull them from the oven. Using a pastry brush, brush the top of each roll with the savory garlic butter. Top with an extra sprinkling of cheese if desired.
- Serve warm with extra pizza sauce for dipping. Yum!
Notes
You can substitute grated Parmesan cheese for the Pecorino Romano.
