Homemade Pizza Rolls (Printable version)
Soft, fluffy rolls bursting with mozzarella, tangy tomato sauce and pepperoni — perfect for parties or quick family snacks.
# List of ingredients:
→ Dough
01 - 2 1/4 teaspoons active dry yeast
02 - 1 cup warm water (about 110°F)
03 - 2 1/2 cups all-purpose flour
04 - 1 tablespoon olive oil
05 - 1 teaspoon sugar
06 - 1 teaspoon salt
→ Filling
07 - 3/4 cup pizza sauce
08 - 1 1/2 cups shredded mozzarella cheese
09 - 1/2 cup mini pepperoni slices or chopped pepperoni (optional)
10 - 1/4 cup grated Parmesan cheese
11 - 1 teaspoon dried Italian herbs
→ Brushing
12 - 2 tablespoons melted butter
13 - 1 garlic clove, minced (optional)
14 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Dissolve sugar and yeast in warm water in a large bowl, allowing the mixture to stand for 5 minutes until foamy.
02 - Add flour, salt, and olive oil to the yeast mixture and mix until a dough forms.
03 - Knead dough on a floured surface for 6 to 8 minutes until smooth and elastic.
04 - Transfer dough to a greased bowl, cover, and let rise in a warm area for about 1 hour, or until doubled in size.
05 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
06 - Punch down dough and roll into a 12x16-inch rectangle on a lightly floured surface.
07 - Spread pizza sauce evenly over the dough, leaving a 1/2-inch border. Sprinkle with mozzarella, Parmesan, dried Italian herbs, and pepperoni if using.
08 - Starting from the long side, roll dough tightly into a log and pinch the seam to seal.
09 - Using a sharp knife or bench scraper, slice the log into 12 even pieces. Arrange the rolls cut side up on the prepared baking sheet.
10 - Bake rolls for 18 to 22 minutes, until surface is golden and cheese is bubbling.
11 - Stir minced garlic into melted butter, then brush over hot rolls. Sprinkle with chopped fresh parsley if desired.
12 - Serve rolls warm, ideally with your preferred dipping sauces.
# Expert Advice:
01 -
- You get all the pizza flavor in a perfectly soft roll, and they stay warm forever when tucked in a towel.
- They're infinitely flexible—everyone can customize their filling, and leftovers make a surprising breakfast treat.
02 -
- Once I rushed and used water that was too hot—yeast didn't bubble and the dough never rose, so be gentle with the temperature.
- Slicing with a sharp knife (or better yet, a bench scraper) keeps the rolls neat and stops the filling from smushing out everywhere.
03 -
- Knead the dough until it feels silky but not sticky—give it time and it rewards you with fluffiness.
- Chilling the rolled log for ten minutes before slicing makes it easy to cut perfect rounds without squashing anything out of place.