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Nothing beats gooey pepperoni and cheese stuffed pizza rolls when you want something cozy and fun. The dough bakes fluffy and golden with every bite bursting with saucy, cheesy flavor. At my place, they’re gone before anyone even sits down—nobody can walk away from that crispy, cheesy bite!
I whipped these up for movie night ages ago and friends basically inhaled them. Had to make a second one right away
Irresistible Ingredients
- Olive oil—Brings crunch and a pretty golden color. Extra virgin tastes best, but any kind will work!
- Dried oregano—Brings out that classic pie smell. If it still smells herby and fresh, you picked a good one
- Garlic powder—Loads of flavor and smells amazing. Go for fresh, strong stuff if you can
- Sliced pepperoni—Total flavor bomb! Grab thick slices for kick, but any will do
- Shredded mozzarella cheese—Stretches into ooey perfection. Grab a block and shred yourself for the dreamiest melt
- Marinara sauce—Hits you with tang and makes things saucy. Just pick one that tastes bright and simple
- Pizza dough—Go fresh or get a tube from the store, just let it warm up first so rolling doesn’t get frustrating
Simple Step-by-Step
- Cool and Serve
- Give the rolls about five minutes to chill out so your mouth isn’t on fire and the cheese sets just enough—dig in while they’re still toasty
- Top and Bake
- Splash a bit of olive oil over each, bake at 375°F for about fifteen to twenty minutes, and pull them when bubbling and golden around the edges
- Arrange for Baking
- Grab a sheet pan, lay down parchment or grease it up, and set the rolls cut side down with some space between them
- Slice the Rolls
- Cut your dough log into thick pieces (about an inch wide)—they’ll look like cute pizza pinwheels
- Form the Roll
- Start at the short end and roll it up tightly so all the tasty stuff stays inside
- Season the Layers
- Don’t skimp on garlic powder and oregano—just sprinkle it all over for a big pizzeria vibe
- Add Cheese and Pepperoni
- Scatter mozzarella so you get cheese in every bite, then drop pepperoni slices right on top for loads of flavor
- Add the Sauce
- Spoon marinara evenly over the dough, but leave a little space at the edge so you can seal it up without leaks
- Roll the Dough
- Press out the dough gently into a rectangle (aim for ten by fourteen inches) on a floured surface—if you go easy, it won’t rip
- Prepare the Oven
- Crank the oven to 375°F before you do anything else so it’s ready when you are
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My all-time favorite has always been the melty mozzarella. Last time, my niece sprinkled on the cheese—now it’s her job every pizza night, and she won’t let anyone else help!
How to Store
Toss leftovers into a sealed container and stash in the fridge for up to three days. Warm them up in the oven or air fryer to keep things crispy—skip the microwave if you can because it’ll turn them limp. You can freeze the dough slices before baking and then cook straight from frozen—just tack on a few more minutes in the oven
Swap It Up
Go veggie by trading pepperoni for mushrooms or bell peppers, or mix in cooked sausage or Canadian bacon instead. Low-fat mozzarella works for a lighter snack, or sprinkle on some Parmesan for more punch. Making your own dough? Go for it—just let it rise all the way before you roll things out!
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How to Serve
These are awesome dunked in extra marinara or ranch. Stack them with a crispy salad on the side for a full-on meal. They’re a hit at parties or for watching the game. My crew likes to pack them for picnics since they taste just as good hours later
Story Behind the Dish
Pizza rolls come from Italian stromboli mixed with American snack vibes. They got famous at hangouts and sports nights since everyone could grab one. That combo of tomato, melty cheese, and salty meat is about as inviting as it gets—making these is a tradition at my house, and it always brings the gang together
Frequently Asked Questions About Recipes
- → Is store-bought dough okay for these rolls?
For sure! Premade dough is totally fine. Just let it warm up to room temp so it's easy to roll out.
- → What dips go well with these?
You can't go wrong with ranch, garlic butter, or some extra marinara for dipping these rolls.
- → Will these taste good if I make them ahead and heat them up later?
Certainly. Bake them, let them cool off, tuck them in something airtight, and pop them back in the oven to reheat so they stay crisp.
- → Can I swap the pepperoni and do a veggie spin?
Definitely! Switch out the pepperoni for mushrooms, bell peppers, spinach—whatever veggies you like.
- → How can I make sure the rolls don't pop open during baking?
Just roll them up snug and lay the seam side down on your pan. That'll help them stick together while they bake.