Homemade Pizza Rolls from Scratch!
Relive childhood memories with these ridiculously easy and quick homemade pizza rolls. Packed with gooey cheese and savory pepperoni, these crispy bites are far superior to store-bought and perfect for any occasion.
Equipment
- Mixing bowls
- Baking sheet
- Parchment paper
- Knife or Pizza Cutter
Ingredients
- 2 cups all-purpose flour The foundation of our delicious, chewy crust.
- 1 tsp active dry yeast This little magic worker gives our dough that lovely rise.
- 3/4 cup warm water 110°F; Just warm enough to wake up that yeast, not too hot to kill it! Think bathwater warm.
- 1 cup shredded mozzarella cheese The quintessential pizza cheese! It melts beautifully and gets wonderfully gooey. Feel free to use a blend if you like.
- 1/2 cup sliced pepperoni Small, crispy rounds of joy. You can chop them smaller if you prefer, especially for tiny rolls.
- 1/2 cup marinara sauce for dipping; Your favorite jarred sauce works perfectly here. It’s essential for that classic pizza experience!
- Italian seasoning to taste; A sprinkle adds that authentic pizza parlor flavor. Oregano, basil, marjoram – all the good stuff!
- salt to taste; Balances out the flavors in our dough.
Instructions
- Step 1: First things first, grab a medium-sized bowl. Pour in your warm water, and then sprinkle the active dry yeast over the top. Give it a gentle stir and then just let it hang out for about 5 to 10 minutes. You’ll know it's ready when it gets nice and foamy on top – that means your yeast is alive and ready to make some delicious dough!
- Step 2: In a larger bowl, whisk together your all-purpose flour and a pinch of salt. Make a little "well" (like a small crater) in the center of your flour mixture. Now, pour that foamy yeast mixture right into the well. With a spoon or your hands, start stirring everything together until a cohesive, smooth dough forms. It might be a little sticky at first, that’s totally normal!
- Step 3: Lightly flour your countertop or a clean work surface. Turn the dough out onto it and start kneading! Push, fold, turn, repeat. Do this for about 5 to 7 minutes. You're aiming for a dough that feels elastic, smooth, and no longer super sticky. It’s a little workout, but so worth it!
- Step 4: Find a clean bowl and lightly grease it with a tiny bit of olive oil or cooking spray. Place your beautifully kneaded dough in the bowl, giving it a little roll to coat it lightly with oil. Cover the bowl with a clean kitchen towel or plastic wrap. Now, find a warm spot in your kitchen (think a sunny windowsill or near a warm oven) and let it rise for about 1 hour, or until it has happily doubled in size. This step is crucial for that soft, fluffy interior.
- Step 5: Once your dough has risen, gently "punch it down" to release the air. This sounds aggressive, but it's just a soft push. Transfer the dough back to your lightly floured surface. Roll it out into a rectangle – think about the size of a baking sheet. Then, use a knife or a pizza cutter to cut the dough into individual squares. Don't worry about perfection; rustic is charming!
- Step 6: This is where your pizza rolls get their personality! Take each dough square and place a small spoonful of shredded mozzarella cheese in the center. Add a few slices of pepperoni – or whatever fillings your heart desires! If you're feeling fancy, sprinkle a little Italian seasoning over the top. Now, carefully fold one corner of the dough over the filling to meet the opposite corner, creating a triangle. Pinch the edges tightly to seal everything inside. You want to make sure no cheesy goodness escapes during baking!
- Step 7: Preheat your oven to a cozy 375°F (190°C). Line a baking sheet with parchment paper – this makes for easy cleanup and prevents sticking. Arrange your sealed pizza rolls on the baking sheet, making sure they have a little space between them. Pop them into the preheated oven and bake for 15 to 20 minutes, or until the crust is a beautiful golden brown and the cheese inside is gloriously melted and bubbly.
- Step 8: Oh, the aroma! Once they’re out of the oven, resist the urge to immediately bite into one (they'll be lava hot!). Let them cool for just a few minutes on the baking sheet. Serve them warm with a side of marinara sauce for dipping. Pure bliss!
Notes
This recipe is a fantastic blank canvas for your culinary creativity! Try cheese swaps like provolone, cheddar, or Parmesan. Add cooked crumbled sausage, diced ham, crispy bacon bits, or tiny meatballs. For veggies, use finely diced bell peppers, sautéed mushrooms, black olives, or chopped spinach. Experiment with pesto, arrabbiata, or Alfredo sauce. A pinch of red pepper flakes adds a kick. Sprinkle everything bagel seasoning on top before baking for a savory crust. Ensure water temperature for yeast is 105-115°F (40-46°C); a cooking thermometer is your best friend. Don't overfill rolls; a little goes a long way. Pinch edges tightly, optionally crimping with a fork. Use just enough flour when rolling to prevent sticking. You can prepare dough in advance! After the first rise, punch it down, cover tightly, and refrigerate for up to 24 hours. Let it come to room temperature for about 30 minutes before rolling and filling. To freeze unbaked rolls, form and fill them, then freeze on a baking sheet until solid. Transfer to a freezer-safe bag and bake from frozen, adding a few extra minutes to the baking time. Store baked rolls in an airtight container at room temperature for up to 2 hours, in the fridge for up to 3-4 days, or frozen for up to 2-3 months. Reheat baked pizza rolls in a toaster oven or air fryer at 350°F (175°C) for 5-10 minutes, or until heated through and crispy. A microwave will work, but they might be a bit soft.