Stuffed Pizza Rolls That Actually Taste Like Pizza

Stuffed Pizza Rolls That Actually Taste Like Pizza

These stuffed pizza rolls come together in about 30 minutes using store-bought dough, and they deliver the full pizza experience in one handheld bite. Each roll gets filled with mozzarella, pepperoni, and a little pizza sauce, then baked until golden and brushed with garlic butter. They disappear fast, whether you're feeding kids after school, setting out game day snacks, or just want something fun for dinner without a lot of fuss.

What You'll Need

• The ingredient list is short and flexible. Here's what goes into a basic batch of
• 12 rolls.

For the rolls: 1 can (16 oz) refrigerated pizza dough or one batch of homemade 1 cup shredded low-moisture mozzarella 24 slices of pepperoni (about 2 per roll) 1/3 cup pizza sauce, plus more for dipping 1 teaspoon Italian seasoning

For the garlic butter topping: 3 tablespoons unsalted butter, melted 2 cloves garlic, minced or pressed 1 tablespoon fresh or dried parsley A pinch of salt

You can swap the pepperoni for cooked sausage, diced bell peppers, or black olives. A mix of mozzarella and provolone gives you a little extra depth if you want to get fancy with it.

How to Make Stuffed Pizza Rolls

Preheat your oven to 400°F and lightly grease a 9x13 baking dish or line a sheet pan with parchment paper.

Unroll your pizza dough on a lightly floured surface and stretch it into a rough rectangle, about 12x16 inches. Cut it into 12 equal pieces. A pizza cutter makes this part quick.

Place a small pinch of mozzarella in the center of each dough piece, followed by 2 pepperoni slices, a small spoonful of pizza sauce (about half a teaspoon), and a little more cheese on top. The key here is not overstuffing. Too much filling and the dough won't seal properly.

Pull the edges of each dough piece up and around the filling, pinching them together firmly at the top. Place each roll seam-side down in your baking dish. Tuck them close together if you want soft, pull-apart rolls, or space them out slightly for crispier edges.

Bake for 18 to 22 minutes, until the tops are golden brown. While they bake, stir together your melted butter, garlic, parsley, and salt.

As soon as the rolls come out of the oven, brush them generously with the garlic butter. Serve warm with extra pizza sauce on the side for dipping.

Tips for Getting the Best Results

Seal them well. This is the step most people rush. Press the seam firmly and make sure there are no gaps, or the cheese will leak out during baking and you'll end up with a sad, hollow roll. It doesn't ruin the flavor, but you lose that satisfying cheese pull.

Don't skip the garlic butter. It takes 90 seconds to make and transforms the rolls from good to the kind of thing people ask you to bring to every party.

If you're using fresh pizza dough from a pizzeria or grocery store bakery section, let it sit at room temperature for 20 minutes before working with it. Cold dough fights back and tears easily.

For extra crispy bottoms, bake on a preheated sheet pan instead of a cold one. Slide the pan into the oven while it preheats, then carefully place your rolls on it when you're ready to bake.

Ways to Mix It Up

Once you've made the basic version, it's easy to riff on the fillings. A few combinations that work well:

BBQ chicken rolls: Use shredded rotisserie chicken, a small spoonful of barbecue sauce, shredded cheddar, and a few thin red onion slices. Swap the garlic butter topping for a brush of plain melted butter and a sprinkle of smoked paprika.

Veggie supreme: Diced roasted red peppers, sliced black olives, and mushrooms sautéed until dry work well together. Just make sure any vegetables you use have low moisture so the dough doesn't get soggy.

Four cheese: Skip the sauce inside the roll entirely and load up with mozzarella, provolone, parmesan, and fontina. Serve with marinara for dipping. These are rich and a little more grown-up.

Breakfast pizza rolls: Fill with scrambled eggs, cooked crumbled sausage, and cheddar. Brush with butter and serve with a little hot sauce. These reheat surprisingly well in a toaster oven.

Storing and Reheating

Leftover rolls keep in an airtight container in the refrigerator for up to three days. To reheat, the oven or toaster oven at 350°F for about 8 minutes gives you back the crispy exterior. The microwave works in a pinch but softens the dough.

You can also freeze them. Arrange baked and cooled rolls on a sheet pan, freeze until solid, then transfer to a zip-top bag. They'll keep for up to two months. Reheat from frozen at 375°F for 12 to 15 minutes.

If you want to prep ahead for a party, assemble the rolls, cover the dish with plastic wrap, and refrigerate for up to 8 hours before baking. Add 2 to 3 minutes to the baking time since they're going in cold.

Frequently Asked Questions