Pizza Rols are everything you love about a pepperoni pizza, rolled up like a cinnamon bun and baked until the tops shine with garlic butter. Each spiral hides melty mozzarella, savory pepperoni, and a swipe of bright marinara, so every bite gives you crust, sauce, and cheese at once.
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I started making these on Friday nights when my kids wanted pizza but I wanted something I could pull apart and share. The dough is a simple 20-minute rest dough, so you do not need a stand mixer or any overnight proofing. You just roll, spread, slice, and bake.
They come out of the oven puffed and golden in about 35 minutes, and the whole tray disappears before it even cools. Serve them with warm marinara for dipping and watch everyone reach for a second roll.
Why You'll Love This Recipe
About the Ingredients
2 1/4 cups (280g) all-purpose flour, plus extra for dusting
All-purpose flour gives a soft, tender roll that still holds its spiral shape. For a whole wheat version, swap half the flour for white whole wheat and add 1 extra tablespoon of water.
1 packet (2 1/4 tsp, 7g) instant yeast
Instant yeast skips the blooming step, so you can mix it straight into the flour. If you only have active dry yeast, proof it in the warm water for 5 minutes first.
1 cup (240ml) warm water, about 110F (43C)
Warm water wakes the yeast without killing it; if it feels hot to your wrist, let it cool a minute. You can use warm milk instead for a slightly richer, softer dough.
2 tbsp (28g) unsalted butter, melted, plus 2 tbsp for brushing
Melted butter keeps the dough tender and gives the crust that bakery-style softness. Use olive oil if you are dairy-free, and brush the tops with olive oil too.
1 tsp (6g) fine salt
Salt flavors the dough and tightens the gluten so the rolls do not slump. Do not skip it, or the rolls will taste flat even with all that cheese.
1 tsp (4g) granulated sugar
A touch of sugar feeds the yeast and speeds up the 20-minute rest. Honey works beautifully here too, and adds a faint floral note.
1 cup (245g) marinara or pizza sauce, plus extra for dipping
Use a thick, low-sugar marinara so the filling does not make the dough soggy. If your sauce is watery, simmer it for 5 minutes to thicken before spreading.
2 cups (226g) shredded low-moisture mozzarella
Low-moisture mozzarella melts into stretchy strands without releasing water. For a sharper bite, replace half with shredded provolone or white cheddar.
3 oz (85g) sliced pepperoni, about 40 slices
Thin deli-style pepperoni rolls easily and crisps at the edges. Turkey pepperoni or sliced salami are great swaps if you want less grease.
1 tsp garlic powder
Garlic powder blends into the butter for an even garlicky finish. Fresh minced garlic works, but use only 1/2 teaspoon so it does not burn.
1 tsp dried oregano
Oregano gives that classic pizzeria aroma. Crush it between your fingers before sprinkling to release more oils, or use Italian seasoning instead.
1/4 cup (25g) grated Parmesan, for sprinkling
Parmesan adds a salty, nutty crust on top. Pecorino Romano is a punchier substitute, or use nutritional yeast for a dairy-free finish.
Tips & Tricks
Do not overfill the dough
leave a 1-inch border bare so the filling stays inside when you roll and slice. Overstuffing is the number one reason Pizza Rols leak cheese in the oven.
Chill before slicing
pop the rolled log into the freezer for 10 minutes before cutting. Cold dough slices cleanly into even spirals instead of squishing flat.
Seal the seam well
pinch the long edge of the dough firmly against the roll so it does not uncoil while baking. A little water on your fingertips helps the seam stick.
Bake on parchment, not foil
parchment catches any bubbling cheese and keeps the bottoms golden instead of burnt. Foil can make the bottoms stick and scorch.
Pro Tips
Step-by-Step Instructions
1. Mix the dough
Whisk the flour, instant yeast, salt, and sugar in a large bowl. Pour in the warm water and 2 tablespoons of melted butter, then stir with a wooden spoon until a shaggy dough forms.
2. Knead and rest
Knead on a floured counter for 4 to 5 minutes until the dough is smooth and springs back when poked. Cover and let it rest for 20 minutes while you prep the filling; it will puff slightly but does not need to double.
3. Roll out the dough
Roll the dough into a 16 by 10 inch (40 by 25 cm) rectangle on a floured surface. Keep the edges straight so the rolls slice evenly, and patch any tears with your fingers.
4. Add the filling
Spread the marinara over the dough, leaving a 1 inch border clean. Scatter the mozzarella, layer the pepperoni, then sprinkle with oregano and half the Parmesan.
5. Roll and chill
Starting from the long side, roll the dough into a tight log and pinch the seam closed. Freeze for 10 minutes so the dough firms up for clean slicing.
6. Slice the rolls
Cut the log into 12 equal spirals with a sharp serrated knife, wiping the blade between cuts. Arrange them cut-side up in a parchment-lined 9 inch (23 cm) round pan or baking dish.
7. Bake until golden
Bake at 400F (200C) for 22 to 25 minutes, until the tops are deep golden brown and the cheese at the edges is bubbling. The center rolls should read 200F (93C) on an instant-read thermometer.
8. Brush and serve
Stir the garlic powder into the remaining 2 tablespoons of melted butter and brush it over the hot rolls. Sprinkle with the rest of the Parmesan and serve warm with extra marinara for dipping.
Delicious Variations
BBQ Chicken Rols
Swap the marinara for barbecue sauce and use shredded rotisserie chicken with red onion and smoked cheddar for a sweet-smoky twist.
Veggie Garden Rols
Skip the pepperoni and layer sauteed mushrooms, bell peppers, spinach, and black olives with the mozzarella for a meatless tray.
Breakfast Pizza Rols
Use scrambled eggs, cooked crumbled sausage, and a mix of mozzarella and cheddar with a light swipe of pesto for a brunch version.
How to Store Pizza Rols
Refrigerator
Store cooled Pizza Rols in an airtight container in the refrigerator for up to 4 days. Lay a paper towel under them to soak up any oil and keep the crust from getting soggy.
Freezer
Freeze baked rolls in a single layer on a tray for 1 hour, then transfer to a freezer bag for up to 3 months. You can also freeze the unbaked sliced rolls and bake straight from frozen, adding 5 to 7 minutes.
Reheating
Reheat in a 350F (175C) oven for 8 to 10 minutes, or in an air fryer at 340F (170C) for 4 to 5 minutes, until the cheese is melty again. The microwave works in a pinch for 30 seconds, but the crust will be softer.
Frequently Asked Questions
Q: Can I make Pizza Rols ahead of time?
Yes, you can assemble the rolls, cover the pan, and refrigerate them for up to 24 hours before baking. Let the pan sit at room temperature for 20 minutes while the oven preheats so they bake evenly.
Q: Why did my Pizza Rols turn out soggy?
Soggy rolls usually mean too much sauce or wet mozzarella. Use a thick marinara, drain any watery toppings, and leave that 1 inch border bare so the dough can seal and bake through.
Q: What temperature should I bake Pizza Rols at?
Bake them at 400F (200C) for 22 to 25 minutes until the tops are golden brown and the cheese bubbles at the edges. An instant-read thermometer in the center should read about 200F (93C).
Q: Can I use store-bought pizza dough instead?
Absolutely, a 1 pound (450g) ball of store-bought pizza dough works perfectly and saves you the mixing step. Let it sit at room temperature for 30 minutes so it rolls out without snapping back.
Q: How do I keep the cheese from leaking out while baking?
Keep the filling inside the border, roll tightly, and pinch the seam closed before slicing. If a little cheese escapes, it just crisps into a delicious frico edge, so do not worry.
Roll up a tray of these golden Pizza Rols this week and watch them vanish before they cool. Tag me in your photos so I can see your favorite filling combo, and remember: Cook with love!
Pizza Rols
Pizza Rols are golden, cheesy rolled pizza bites with garlic butter on top, ready in 35 minutes and perfect for parties, lunches, or game day.
🧂 Ingredients
- 2 1/4 cups (280g) all-purpose flour, plus extra for dusting
- 1 packet (2 1/4 tsp, 7g) instant yeast
- 1 cup (240ml) warm water, about 110F (43C)
- 2 tbsp (28g) unsalted butter, melted, plus 2 tbsp for brushing
- 1 tsp (6g) fine salt
- 1 tsp (4g) granulated sugar
- 1 cup (245g) marinara or pizza sauce, plus extra for dipping
- 2 cups (226g) shredded low-moisture mozzarella
- 3 oz (85g) sliced pepperoni, about 40 slices
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/4 cup (25g) grated Parmesan, for sprinkling
📋 Instructions
- 1Mix the dough — Whisk the flour, instant yeast, salt, and sugar in a large bowl. Pour in the warm water and 2 tablespoons of melted butter, then stir with a wooden spoon until a shaggy dough forms.
- 2Knead and rest — Knead on a floured counter for 4 to 5 minutes until the dough is smooth and springs back when poked. Cover and let it rest for 20 minutes while you prep the filling; it will puff slightly but does not need to double.
- 3Roll out the dough — Roll the dough into a 16 by 10 inch (40 by 25 cm) rectangle on a floured surface. Keep the edges straight so the rolls slice evenly, and patch any tears with your fingers.
- 4Add the filling — Spread the marinara over the dough, leaving a 1 inch border clean. Scatter the mozzarella, layer the pepperoni, then sprinkle with oregano and half the Parmesan.
- 5Roll and chill — Starting from the long side, roll the dough into a tight log and pinch the seam closed. Freeze for 10 minutes so the dough firms up for clean slicing.
- 6Slice the rolls — Cut the log into 12 equal spirals with a sharp serrated knife, wiping the blade between cuts. Arrange them cut-side up in a parchment-lined 9 inch (23 cm) round pan or baking dish.
- 7Bake until golden — Bake at 400F (200C) for 22 to 25 minutes, until the tops are deep golden brown and the cheese at the edges is bubbling. The center rolls should read 200F (93C) on an instant-read thermometer.
- 8Brush and serve — Stir the garlic powder into the remaining 2 tablespoons of melted butter and brush it over the hot rolls. Sprinkle with the rest of the Parmesan and serve warm with extra marinara for dipping.
Aisha writes about plant-based cooking and nutrition, focusing on affordable, flavorful meals for everyday life. She shares tips for meal prepping and using seasonal ingredients.
