Pepperoni pizza rolls are everything you love about pizza — rolled into a bite-sized spiral. Golden, crispy dough. Pepperoni. Mozzarella. Pizza sauce. Dip in extra sauce. Watch them vanish. Make a double batch.
Makes 20-24 rolls.
Step-by-Step Instructions
Preheat & Prep
Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
Roll & Fill
Roll dough into a 10×12 inch rectangle. Spread pizza sauce evenly over the dough, leaving a ½-inch border on one long edge.
Sprinkle mozzarella, Parmesan, and pepperoni over the sauce. Sprinkle with Italian seasoning.
Roll & Slice
Roll tightly from the long edge toward the border. Pinch the seam to seal.
Slice the log into ½-inch thick rounds (about 20-24 rolls).
Arrange & Egg Wash
Place rolls cut-side down on baking sheet (2 inches apart). Brush with beaten egg.
Bake
Bake 15-18 minutes until golden brown and puffed.
Serve
Cool 2 minutes. Serve warm with extra pizza sauce for dipping.
Summary
Prep Time: 15 min | Bake Time: 18 min | Total: 33 min
Yield: 20-24 rolls | Difficulty: Easy
Storage Notes
Fridge: 4 days. Freezer (unbaked or baked): 3 months. Reheat in oven or air fryer at 375°F for 5-7 minutes (crispy returns). Never microwave — dough gets chewy. Great for party prep — freeze unbaked and bake fresh.
