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Cheesy Pepperoni Pizza Rolls

These pizza rolls are the perfect game day snack and a winner every time. They'll also bring new life to Friday night pizza for the entire family. Personalize the rolls with your favorite toppings, just not too many, and don't overfill or the filling will ooze out.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine Italian
Servings 12 people
Calories 2286.3 kcal

Equipment

  • 1 Baking Sheet
  • 1 Parchment Paper
  • 1 Serrated Knife For clean slicing of the dough log
  • 1 Rolling Pin For pressing dough into a rectangle

Ingredients
  

Main

  • 1 13.8 ounce package Pillsbury® classic pizza crust
  • 1 cup marinara sauce divided
  • ½ cup shredded mozzarella cheese
  • ¼ cup freshly grated Parmesan cheese
  • ½ cup thinly sliced pepperoni cut in halves
  • 2 tablespoons minced onion Optional
  • ½ teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon red pepper flakes Optional

Instructions
 

  • Place pizza dough on a lightly floured work surface, and press into a rectangle. Spread a thin layer of marinara sauce on the dough to within 1/2 inch of the crust edges (you will not need all of the sauce), and top with mozzarella and Parmesan cheeses.
  • Evenly distribute pepperoni and onion over the cheeses, and sprinkle with Italian seasoning, garlic powder, and red pepper flakes.
  • Tightly roll up the dough to form a log, pinching the seam together to seal. Transfer dough to the refrigerator for 10 minutes to make slicing easier.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Using a serrated knife, slice the log into 12 individual rolls and set onto the prepared baking sheet.
  • Bake in the preheated oven until pizza rolls are golden brown in color and the cheese has melted, 10 to 12 minutes.
  • Serve pizza rolls with the remaining warmed marinara as a dipping sauce.

Notes

Ensure the dough is rolled tightly and the seam is pinched securely to prevent any filling from escaping during baking. Chilling the dough log for 10 minutes prior to slicing will result in cleaner, more uniform rolls. While customization is encouraged, avoid overfilling, as this can lead to messy leakage. For an even golden-brown finish and enhanced flavor, a light brush of olive oil or melted butter on the rolls before baking can be beneficial. Serve with warmed marinara to complete the experience.