Pepperoni Pizza Rolls

Easy pepperoni pizza rolls are extra crispy on the bottom, tender and chewy on the inside, packed with pepperoni and cheese, and baked until bubbly. Serve with a side of marinara sauce or your favourite pizza sauce for dipping. These pizza rolls are a family favourite and a total crowd-pleaser, so you may want to make a double batch because these will disappear quick!

Once you try pizza rolls, you might never have pizza any other way. I love handheld portions which is also great for meal prep. These pepperoni pizza rolls, like homemade calzones, freeze really well and are perfect for meal prepping lunches or snacks throughout the week.

Ingredients

To make pepperoni pizza rolls, you will need the following ingredients:

• pizza dough - made with all-purpose flour, salt, water, instant yeast, sugar and olive oil. I always recommend homemade pizza dough for the best flavour and texture, but you can easily use store-bought pizza dough and cut the time on this recipe down to just 30 minutes, from prep to mouth.
• pizza sauce - you can use homemade pizza sauce or store-bought. You can also use marinara sauce.
• mozzarella cheese
• pepperoni - about 24 pepperoni slices or you can also use salami.
• cornmeal - using cornmeal optional but is recommended. Coating the bottom of the pizza rolls with some cornmeal creates a crispy crunchy crust at the bottom, helps seal in the cheese, and keeps the rolls from sticking to the baking tray.
• olive oil - to brush the top of the pizza rolls for a crispier crust (also optional).
• for garnish - Parmesan cheese and parsley.

You will also need measuring cups and spoons (or a kitchen scale), mixing bowl, and a half sheet baking pan.

How to Make the Best Pepperoni Pizza Rolls

1. Make the dough. Whisk together flour and salt in a large mixing bowl. In a small bowl, combine water, yeast, sugar and olive oil. Whisk to dissolve and pour it into flour mixture. Stir well with a silicone spatula to combine until no dry flour is visible in the bowl. Make sure to scrape down the sides of the bowl with the spatula. Let the dough rest for 10-15 minutes to develop gluten naturally. Knead with your hands until the dough is smooth, about 7-10 minutes. Allow the dough to rest for 1 hour, until doubled in size.
2. Shape the dough and add toppings. Transfer pizza dough onto a lightly oiled surface and gently flatten into a 10x14-inch rectangle using a rolling pin. Spread pizza sauce on top. Then, sprinkle mozzarella evenly and add pepperoni slices on top (or any desired toppings).

1. Shape the pizza rolls. Roll up the dough tightly lengthwise into a log and pinch the end edges to seal. Cut the rolled dough into 12 even pieces using a knife or bench scraper, about 1-inch wide each.
2. Coat with cornmeal. Place cornmeal on a shallow plate and dip the bottom of each roll into the cornmeal. Cornmeal is optional but recommended. It keeps the rolls from sticking to the baking tray and helps create an extra crispy bottom. Arrange the rolls flat, with cornmeal side down on a large half sheet baking tray lined with parchment paper. Brush a little bit of oil over the rolls for crispier crusts.

1. Bake. Bake in a 400F preheated oven for 20 minutes until golden brown. Let the pizza rolls cool for 5-10 minutes. Sprinkle Parmesan cheese and parsley on top and serve warm with pizza sauce for dipping.

How to Serve Pizza Rolls

Serve these pizza rolls with a side of pizza sauce or marinara sauce for dipping. I also always pair anything pizza-inspired with a big bowl of salad to balance everything out. My favourite salads to serve with pepperoni pizza rolls are Greek salad, Mediterranean orzo pasta salad, cucumber and tomato salad or Mediterranean chickpea wedge salad.

More Pizza Recipes

• Homemade Calzones
• Salami and Mushroom Skillet Pizza
• Skillet Neapolitan Margherita Pizza
• Garlic Mushroom Focaccia Pizza
• 30-Minute BBQ Chicken Pizza
• Butter Chicken Pizza
• Mushroom and Arugula Skillet Pizza

Print

Recipe