Description
These Pepperoni Pizza Rolls are a fun and delicious twist on classic pizza! Perfect as a snack, appetizer, or quick dinner, they’re made with soft dough rolled around gooey cheese, savory pepperoni, and pizza sauce. Serve them with extra sauce for dipping, and watch them disappear!
Ingredients
Units
Scale
- 1 tube (13.8 oz) refrigerated pizza dough (or homemade pizza dough)
- 1/2 cup pizza sauce (plus more for dipping)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup sliced pepperoni
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/4 tsp garlic powder
- 2 tbsp unsalted butter, melted
Instructions
1. Preheat Oven:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. Roll Out the Dough:
- Roll out the pizza dough on a lightly floured surface into a rectangle (approximately 10×14 inches).
3. Add the Toppings:
- Spread the pizza sauce evenly over the dough, leaving a 1-inch border around the edges.
- Sprinkle the shredded mozzarella cheese over the sauce.
- Evenly distribute the pepperoni slices on top of the cheese.
4. Roll and Slice:
- Starting from one of the long sides, roll the dough tightly into a log. Pinch the seam to seal.
- Using a sharp knife or dental floss, slice the log into 12 equal rolls.
5. Bake the Pizza Rolls:
- Place the rolls cut-side up on the prepared baking sheet.
- In a small bowl, mix the melted butter, Italian seasoning, garlic powder, and Parmesan cheese. Brush this mixture over the top of the rolls.
- Bake for 15-18 minutes, or until golden brown and bubbly.
6. Serve:
- Remove the rolls from the oven and let them cool slightly.
- Serve warm with extra pizza sauce for dipping.
Notes
- Customization: Add other toppings like chopped bell peppers, cooked sausage, or olives for variety.
- Make Ahead: Prepare the rolls and refrigerate before baking. Add 5-7 minutes to the baking time if starting from cold.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes.