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Pizza Rolls with Pepperoni and Cheese Recipe

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4.2 from 8 reviews

These delicious homemade pizza rolls feature a crispy golden exterior with savory pepperoni, melted mozzarella cheese, and flavorful pizza sauce rolled inside soft, freshly baked dough. Perfect as appetizers, snacks, or a fun meal, they’re topped with garlic butter and optional parmesan cheese for extra richness. Easy to prepare and bake straight in the oven, these pizza rolls are a crowd-pleaser for any occasion.

Ingredients

Pizza Rolls

  • 1 recipe pizza dough (1 pound, 450g)
  • ¼ cup pizza sauce plus more for dipping (60ml)
  • 1½ cups shredded mozzarella cheese (6 ounces / 170g)
  • 3 ounces pepperoni slices (about 50 slices)
  • 2 to 3 tablespoons yellow cornmeal

Finishing

  • 3 tablespoons salted butter, melted
  • 1 clove garlic, finely minced
  • Freshly grated parmesan cheese (optional)

Instructions

  1. Prepare baking sheet: Brush a large baking sheet with olive oil or spray it with olive oil spray to prevent the pizza rolls from sticking during baking.
  2. Shape the dough: Generously flour a cutting board and place the pizza dough on it. Sprinkle a little flour on top to prevent sticking. Stretch the dough into a rectangular shape about 14 inches wide by 10 inches tall, positioning it so one of the long sides is closest to you.
  3. Add toppings: Spread the pizza sauce thinly all over the dough, leaving a ½-inch border along the long side farthest away. Sprinkle the shredded mozzarella cheese evenly on top, then layer the pepperoni slices in a single overlapping layer.
  4. Roll the dough: Starting from the side closest to you, roll the dough tightly into a log, similar to making cinnamon rolls. Brush any excess flour off the outside of the rolled log. Using a sharp knife with a gentle back-and-forth motion, slice the log into 12 equal 1-inch-wide pieces.
  5. Prepare rolls for baking: Pour the cornmeal onto a small plate. Dip one cut side of each roll into the cornmeal, then place the cornmeal-coated side down on the prepared baking sheet. Arrange the rolls about 1 inch apart.
  6. Proof the rolls: Cover the rolls loosely with greased plastic wrap and let them rest for about 20 minutes, until puffed and slightly risen.
  7. Preheat the oven: While the rolls are proofing, preheat your oven to 425°F (220°C).
  8. Bake: Remove the plastic wrap and bake the pizza rolls for about 15 minutes, or until the tops and sides turn golden brown and the cheese inside is melted.
  9. Prepare garlic butter: While the rolls bake, whisk the melted salted butter with the finely minced garlic in a small bowl to create a flavorful garlic butter.
  10. Brush with garlic butter: Immediately after removing the rolls from the oven, gently brush the garlic butter all over their tops and sides for extra flavor and shine.
  11. Cool and serve: Let the pizza rolls cool for a few minutes. Optionally, sprinkle freshly grated parmesan cheese and chopped fresh basil on top. Serve warm with extra pizza sauce on the side for dipping.

Notes

  • Use a sharp serrated knife to slice the rolls cleanly without compressing the filling.
  • If you don’t have yellow cornmeal, finely ground polenta can be used as a substitute.
  • Allowing the rolls to proof before baking makes them light and fluffy inside.
  • For a vegetarian version, omit pepperoni and add sliced vegetables or substitute with vegetarian pepperoni.
  • Brush the garlic butter immediately after baking to retain its flavor and keep the crust moist.
  • Store leftover pizza rolls in an airtight container in the refrigerator and reheat in the oven to keep them crisp.

Find it online: https://marthatasty.com/pizza-rolls-with-pepperoni-and-cheese-recipe/