I made Homemade Pizza Rolls that tuck a surprising herb and cheese combo into neat little pockets, and I can’t wait to share the clever trick that makes them perfect for parties.

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I love surprising people with Homemade Pizza Rolls. Little golden pockets of melted mozzarella cheese and spicy mini pepperoni that disappear faster than I plan.

This Pizza Roll Appetizer looks like you spent hours, but most times i just throw things together and hope it works. Guests always ask for the recipe even though i pretend it was accidental.

It’s perfect for Party Food Appetizers when you want something shareable, slightly messy, and totally addictive. Honestly i try to save a few for myself but fail every time.

You’ll want to bring napkins, and then blame the host for making them.

Ingredients

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Dough is mostly carbs for energy, soft texture, adds chewy crust, not super healthy
Mozzarella brings melty protein, calcium for bones, mild salty taste, low carbs
Tomato sauce gives vitamin C, fiber, a tangy sweet flavor, watch sugar
Pepperoni adds spicy salty flavor, lots of fat and sodium, protein too
Sausage is savory, high in fat and protein, cook fully, tasty but heavy
Onions and peppers add crunch, vitamin C, fiber, little calories, fresh pop
Parmesan gives umami saltiness, little protein, strong flavor so a little goes far

Ingredient Quantities

1 (17.3 oz) package refrigerated crescent roll dough or about 1 lb pizza dough, divided

1 1/2 cups shredded mozzarella cheese, more if you like it extra cheesy

1/4 cup grated Parmesan cheese, the good stuff if you got it

3/4 cup pizza sauce plus extra for dipping

1 cup mini pepperoni or about 8 oz sliced pepperoni chopped

8 oz Italian sausage, cooked and crumbled, optional but tasty

1/4 cup finely diced onion, optional

1/4 cup diced bell pepper, optional

1 tsp dried Italian seasoning

1/2 tsp garlic powder

1 tbsp melted butter or olive oil for brushing

1 large egg, beaten for egg wash, optional

Salt and freshly ground black pepper to taste

Pinch crushed red pepper flakes, optional for some heat

How to Make this

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1. Preheat your oven to 375 F and line a baking sheet with parchment or lightly grease it, this keeps the rolls from sticking and makes clean up easier.

2. If using Italian sausage, crumble and cook it in a skillet over medium heat until no pink remains, drain well. If you want onion and bell pepper, toss them in the same skillet and cook until soft, then let everything cool a bit.

3. In a big bowl mix 1 1/2 cups shredded mozzarella, 1/4 cup grated Parmesan, 3/4 cup pizza sauce, 1 tsp Italian seasoning, 1/2 tsp garlic powder, a pinch of salt and plenty of black pepper, and crushed red pepper flakes if you like heat. Stir in the cooked sausage, the mini or chopped pepperoni, and the cooled onion and pepper if using. Taste and adjust seasoning, you want it a little saucy but not soupy.

4. Prepare the dough: if using crescent roll dough, unroll and press the seams together to make one sheet and gently roll it into an even rectangle. If using about 1 lb pizza dough, divide it into 12 to 16 equal pieces and roll each piece into a small circle or rectangle roughly 3 inches across. Lightly flour the surface so they don’t stick.

5. Spoon about 1 to 2 tablespoons of the filling onto each dough piece, don’t overfill or it will leak. Fold the dough over the filling and pinch the edges tightly to seal, you can roll them into little logs or make little pockets, whatever looks better, just seal good.

6. Place the rolls seam side down on the prepared baking sheet leaving a little space between each so they can puff. Brush the tops with 1 tablespoon melted butter or olive oil for a nice crust. If you want a shiny golden top, brush with beaten egg as an optional egg wash.

7. Bake in the preheated oven for 12 to 18 minutes, until the tops are golden brown and cheese is bubbly. Rotate the pan halfway through so they brown evenly, ovens vary so check early so they don’t burn.

8. Let the rolls cool on the pan for about 5 minutes so you don’t burn your mouth on molten cheese, then brush again with a little more melted butter if you want extra flavor and sprinkle with extra Parmesan.

9. Serve warm with extra pizza sauce for dipping, maybe some more crushed red pepper on the side. For make ahead, flash freeze the unbaked rolls on a tray until firm, bag them and bake from frozen adding about 5 to 8 minutes to the bake time.

Equipment Needed

1. Baking sheet, lined with parchment or lightly greased so they dont stick
2. Large skillet for cooking sausage and veggies
3. Big mixing bowl for the cheese and sauce filling
4. Measuring cups and spoons (1 1/2 cup, 1/4 cup, tsp etc)
5. Wooden spoon or spatula for stirring and scraping the pan
6. Rolling pin or your hands and a lightly floured surface to shape dough
7. Knife and cutting board for chopping pepperoni, onion and peppers
8. Pastry brush for melted butter or egg wash
9. Oven mitts and a cooling rack for safe handling and to cool the rolls

FAQ

Q: Can I use pizza dough instead of the crescent roll dough?
A: Yep. Pizza dough works great but it's thicker and chewier. Roll it out thinner, cut into squares, fill and seal the same way. Bake a little hotter or a bit longer than crescent dough, about 375 to 400 F until golden, watching so they don't burn.

Q: How do I stop the rolls from getting soggy inside?
A: Don't overload with sauce, drain any greasy toppings like pepperoni or cooked sausage, and pat veggies dry. Put a little cheese under the sauce so it forms a barrier. Also seal the edges well and brush the outside with butter or oil for a crisp crust.

Q: Can I freeze them and how do I reheat?
A: Yes. Freeze raw, spaced on a tray until solid then transfer to a bag for up to 2 months. Bake from frozen, adding about 5 to 10 minutes to the usual time. If you freeze after baking, reheat in a 350 F oven for 8 to 12 minutes. Microwave will heat fast but can make them soggy.

Q: Any tips for making them extra flavorful or less greasy?
A: Cook sausage well and drain it, blot pepperoni if it's oily. Add Italian seasoning and a pinch of garlic powder inside. For extra flavor brush with garlic butter after baking. If you want less grease, use turkey sausage or a plant based pepperoni.

Q: How many do these make and what size should I cut?
A: Depending on how big you make them you'll get roughly 20 to 24 rolls from the amount listed. Cut pieces about 2 to 3 inches square for bite size rolls. Make them bigger if you're serving as a meal.

Q: Can I make these vegetarian or change the fillings?
A: Totally. Swap meat for cooked mushrooms, spinach, roasted peppers, or a veggie sausage. Sauté watery veggies first so they don't make the rolls soggy. You can also add different cheeses or herbs to change the flavor.

Homemade Pizza Rolls Recipe Substitutions and Variations

Dough (crescent or pizza): Swap with thawed puff pastry for a flakier roll or use biscuit dough for softer, pillowy bites. For gluten free grab a store bought GF pizza dough, but roll it gently since some are fragile.
Mozzarella: Provolone or Monterey Jack melt the same way, cheddar gives a sharper bite. Use part skim mozzarella if you want less greasy rolls.
Pepperoni or Italian sausage: Swap pepperoni for sliced salami, chopped ham, or turkey pepperoni. Instead of Italian sausage try cooked ground beef, spicy chorizo, or crumbled plant based sausage to keep it vegetarian.
Pizza sauce: Use marinara or tomato basil sauce, pesto or ranch for a totally different twist. If your sauce is too thin and makes the rolls soggy, stir in a little tomato paste to thicken it up.

Pro Tips

1. Let the filling cool and drain well before you fill the dough, otherwise the moisture will make the bottoms soggy and they wont hold together. If the mixture seems too saucy, stir in a little extra cheese or a tablespoon of breadcrumbs to tighten it up.

2. Seal the edges like your life depends on it. Lightly moisten the dough rim with water, pinch and crimp with a fork, and if you want an extra insurance policy brush the seam with a tiny bit of egg wash. Don’t overfill or they’ll pop open in the oven.

3. Get a head start on crisp bottoms by preheating the baking sheet in the oven, then transfer the rolls onto the hot sheet (parchment helps). Rotate the pan halfway through baking and keep an eye the last few minutes so they brown but dont burn.

4. For make-ahead convenience freeze them unbaked on a tray until firm, then bag them. Bake from frozen and add about 5 to 8 minutes to the time, brush with butter after baking for extra flavor. Reheat leftovers in a toaster oven or oven to keep them crispy, microwaving just makes them gummy.

Homemade Pizza Rolls Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I made Homemade Pizza Rolls that tuck a surprising herb and cheese combo into neat little pockets, and I can't wait to share the clever trick that makes them perfect for parties.

Servings

servings

Calories

499

kcal

Equipment: 1. Baking sheet, lined with parchment or lightly greased so they dont stick
2. Large skillet for cooking sausage and veggies
3. Big mixing bowl for the cheese and sauce filling
4. Measuring cups and spoons (1 1/2 cup, 1/4 cup, tsp etc)
5. Wooden spoon or spatula for stirring and scraping the pan
6. Rolling pin or your hands and a lightly floured surface to shape dough
7. Knife and cutting board for chopping pepperoni, onion and peppers
8. Pastry brush for melted butter or egg wash
9. Oven mitts and a cooling rack for safe handling and to cool the rolls

Ingredients

1 (17.3 oz) package refrigerated crescent roll dough or about 1 lb pizza dough, divided
1 1/2 cups shredded mozzarella cheese, more if you like it extra cheesy
1/4 cup grated Parmesan cheese, the good stuff if you got it
3/4 cup pizza sauce plus extra for dipping
1 cup mini pepperoni or about 8 oz sliced pepperoni chopped
8 oz Italian sausage, cooked and crumbled, optional but tasty
1/4 cup finely diced onion, optional
1/4 cup diced bell pepper, optional
1 tsp dried Italian seasoning
1/2 tsp garlic powder
1 tbsp melted butter or olive oil for brushing
1 large egg, beaten for egg wash, optional
Salt and freshly ground black pepper to taste
Pinch crushed red pepper flakes, optional for some heat

Directions

Preheat your oven to 375 F and line a baking sheet with parchment or lightly grease it, this keeps the rolls from sticking and makes clean up easier.
If using Italian sausage, crumble and cook it in a skillet over medium heat until no pink remains, drain well. If you want onion and bell pepper, toss them in the same skillet and cook until soft, then let everything cool a bit.
In a big bowl mix 1 1/2 cups shredded mozzarella, 1/4 cup grated Parmesan, 3/4 cup pizza sauce, 1 tsp Italian seasoning, 1/2 tsp garlic powder, a pinch of salt and plenty of black pepper, and crushed red pepper flakes if you like heat. Stir in the cooked sausage, the mini or chopped pepperoni, and the cooled onion and pepper if using. Taste and adjust seasoning, you want it a little saucy but not soupy.
Prepare the dough: if using crescent roll dough, unroll and press the seams together to make one sheet and gently roll it into an even rectangle. If using about 1 lb pizza dough, divide it into 12 to 16 equal pieces and roll each piece into a small circle or rectangle roughly 3 inches across. Lightly flour the surface so they don’t stick.
Spoon about 1 to 2 tablespoons of the filling onto each dough piece, don’t overfill or it will leak. Fold the dough over the filling and pinch the edges tightly to seal, you can roll them into little logs or make little pockets, whatever looks better, just seal good.
Place the rolls seam side down on the prepared baking sheet leaving a little space between each so they can puff. Brush the tops with 1 tablespoon melted butter or olive oil for a nice crust. If you want a shiny golden top, brush with beaten egg as an optional egg wash.
Bake in the preheated oven for 12 to 18 minutes, until the tops are golden brown and cheese is bubbly. Rotate the pan halfway through so they brown evenly, ovens vary so check early so they don’t burn.
Let the rolls cool on the pan for about 5 minutes so you don’t burn your mouth on molten cheese, then brush again with a little more melted butter if you want extra flavor and sprinkle with extra Parmesan.
Serve warm with extra pizza sauce for dipping, maybe some more crushed red pepper on the side. For make ahead, flash freeze the unbaked rolls on a tray until firm, bag them and bake from frozen adding about 5 to 8 minutes to the bake time.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.