Homemade Pepperoni Pizza Rolls

These pepperoni pizza rolls combine everything great about pizza in a form that’s easier to share and reheat. I started making them for my kids’ after-school snacks, but they’ve become my go-to party food too. The dough gets rolled up with cheese and pepperoni, then sliced into spirals that bake up crispy on the outside and gooey in the middle.

What I love is you can prep them ahead and bake right before serving, or make a big batch and freeze some for later. They’re perfect for game days, potlucks, or any time you need crowd-pleasing finger food that won’t leave grease stains on the couch. Plus, they’re way better than the frozen ones from the store.

How to make Homemade Pepperoni Pizza Rolls

Homemade Pepperoni Pizza Rolls

Hey there! Let me walk you through making these irresistible pizza rolls. I make these all the time and have figured out all the little tricks to get them just right.

1. Start by preheating your oven to 375°F. Line a large baking sheet with parchment paper – trust me, this prevents any cheese from sticking and makes cleanup so much easier.

2. On a lightly floured surface, roll out your pizza dough into a large rectangle, roughly 15×10 inches. You want it thin but not so thin that it tears – about 1/4 inch thick is perfect. If the dough keeps springing back, let it rest for 5 minutes and try again.

3. Spread the pizza sauce evenly over the dough, leaving about a 1-inch border along one long edge – this will help seal your roll. Don’t go too heavy with the sauce or it’ll make rolling tricky and leak out the sides.

4. Sprinkle the mozzarella cheese evenly over the sauce, then distribute the diced pepperoni. Press them down slightly so they stick to the cheese and sauce – this makes rolling much easier.

5. Starting from the long edge (opposite from your clean border), tightly roll up the dough like a jelly roll. Pull back slightly with each roll to keep it nice and tight. When you get to the end, pinch the seam firmly to seal it, and place the roll seam-side down.

6. Using a sharp serrated knife (I find a bread knife works best), cut the roll into 12 even pieces. The trick is to use a gentle sawing motion rather than pressing straight down, which can squish your rolls.

7. Place the rolls on your prepared baking sheet, leaving about 2 inches between each one – they’ll expand while baking. Mix the melted butter with Italian seasoning and garlic powder, then brush this mixture generously over each roll.

8. Sprinkle the Parmesan cheese over the tops. The cheese will create a delicious golden crust while baking.

9. Bake for 20-25 minutes, or until the rolls are golden brown and the cheese is bubbly. You’ll know they’re done when you can see the cheese bubbling and the bottom edges are a deep golden color – lift one roll slightly with a spatula to check.

10. Let them cool for about 5 minutes before serving. The filling will be extremely hot right out of the oven, and giving them a few minutes helps the cheese set up so it doesn’t all run out when you bite in.

Serve warm and enjoy! These are best fresh from the oven when the cheese is still gooey and the outside is perfectly crispy.