Cheesy Pepperoni Pizza Rolls

Cheesy pepperoni pizza rolls are the kind of snack that make people hover around the oven, waiting for the timer to beep. The smell alone ,has a way of pulling everyone into the kitchen without warning.

These are perfect when you want to make pepperoni rolls at home. They’re simple, and incredibly tasty. Think of them as homemade pizza rolls, rolled up by hand, baked until golden, and torn apart while they’re still warm. Whether you call them pizza roll ups or cheesy pepperoni pizza rolls in the oven, they disappear fast.

Ingredient Notes & Substitutions

PIZZA DOUGH
You’ll need about one standard pizza dough, roughly the size of a dinner plate once rolled out. Store-bought dough works beautifully here and saves time, but homemade is great too if you have it. Look for dough that’s soft and stretchy, not dry or stiff. If you have leftover dough, you can freeze it for another batch later.

PEPPERONI
About one generous layer’s worth—roughly a cup when sliced or layered flat. Choose pepperoni that’s bright red and slightly oily; that’s where the flavor lives. If you prefer milder flavors, turkey pepperoni works, or swap in cooked sausage or vegetables.

CHEESE
You’ll want about one to one-and-a-half cups total. Mozzarella gives you that classic pizza pull, while a little cheddar adds sharpness. Freshly shredded cheese melts better than pre-shredded, which can feel grainy.

PIZZA SAUCE
A few spoonfuls spread thinly is enough. The sauce should be thick and rich, not watery. If you like bold flavor, a marinara or garlic-heavy sauce works well.

OPTIONAL FINISH
A sprinkle of Italian seasoning or grated parmesan right before baking adds extra flavor. Leftovers are great tucked into lunchboxes the next day.

Step-by-Step Instructions (Very Detailed)

1. Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper. This keeps the rolls from sticking.
2. Lightly flour your surface and roll the pizza dough into a large rectangle. It doesn’t need to be perfect—just even.
3. Spread the pizza sauce thinly across the dough, leaving a small border around the edges. You should smell the herbs right away.
4. Scatter the cheese evenly over the sauce, then layer the pepperoni on top. Try not to overload; it helps the rolls seal.
5. Starting from the long side, roll the dough tightly into a log. Pinch the seam closed.
6. Slice into even rolls using a sharp knife. You’ll see the layers swirl together.
7. Place rolls cut-side up on the tray and bake for 18–22 minutes, until golden and bubbly.
8. Let them rest for a few minutes before serving so the cheese sets slightly.

Expert Tips

• Roll the dough tightly to keep the filling inside.
• Don’t oversauce—it can make the rolls soggy.
• Use freshly shredded cheese for better melt.
• Space rolls slightly apart for even baking.
• Let them cool briefly before serving to avoid cheese burn.
• Brush tops with butter for extra flavor.

Storage & Make-Ahead

Store leftover rolls in an airtight container in the fridge for up to three days. Reheat in the oven or air fryer to keep them crisp. Avoid microwaving too long—it softens the dough. You can assemble the rolls ahead and refrigerate them unbaked for up to 24 hours.

What to Serve With

These cheesy pizza rolls are perfect with a simple green salad or a bowl of warm marinara for dipping. They work well for busy weeknights, game days, or casual family dinners when everyone wants something fun and comforting.

FAQs

Can I use crescent dough instead of pizza dough?
Yes, it makes the rolls softer and slightly sweeter.

Can I air-fry these?
Yes, cook at 350°F and check around 10 minutes.

Can I freeze them?
Freeze baked rolls, then reheat in the oven.

How do I keep them crispy?
Reheat in the oven, not the microwave.