Pepperoni Pizza Rolls are such a fun appetizer! We always make these for game day, but who says you can’t have these for dinner too? So good!
If you’re a fan of pepperoni pizza, you’re going to love these pizza rolls. The best part is the garlic butter that gets brushed all over – it adds so much amazing flavor!
This is a super easy and quick recipe. It takes 25 minutes or less to make, and they are also make-ahead and freezer friendly!
Whether it’s for game day, a party, or a potluck, these amazing Pepperoni Pizza Rolls will steal the show! This is such a fun way to eat pizza. Our family loves these!
These pizza rolls are super easy to make. I typically use store-bought refrigerated dough for ease, although you can also use my homemade pizza dough recipe if you prefer. It takes only 10 minutes of prep time – the rest is oven time!
My favorite part is brushing the garlic butter that gets brushed all over the rolls before and after baking. It makes such a huge difference in flavor, adding that touch of savory, garlicky goodness.
Love pizza? Try my Hawaiian pizza and Greek pizza recipes!
Why we love these homemade pepperoni pizza rolls:
- Quick and easy: I use store-bought dough to make it super quick and easy.
- So delicious! The combination of pepperoni, ham, pizza sauce, and melty mozzarella is just perfect. These pizza rolls are garlicky and savory.
- Great for any occasion: Although I love serving these on game day, these are wonderful for any occasion, especially potlucks since they are easy to carry.
- Make-ahead and freezer friendly.
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Ingredient Notes
These are the ingredients I used for these homemade pepperoni pizza rolls. I included notes that I hope are helpful. As always, quantities are included in the recipe card down below.
- Refrigerated pizza dough: You need about 12 to 14 ounces. I use the refrigerated pizza dough that comes in sealed tubes. You can also make homemade pizza dough.
- Pepperoni and deli ham: Choose your favorite brands. Pepperoni and ham are such a classic combination.
- Shredded mozzarella cheese: The gooey goodness of mozzarella is essential for achieving that perfect cheesy pull.
- Marinara or pizza sauce: I always use marinara because I can use the remaining as the dipping sauce.
- To make the garlic butter, you need unsalted butter, Italian seasoning, garlic powder, salt, and pepper.
- Dipping sauce of your choice. Marinara or ranch are my favorites to serve with pizza rolls.
Step-by-Step Tutorial
This is an effortless recipe that involves very little active prep time. Here’s how I make them.
Step 1 | Roll out dough and spread marinara
Preheat oven to 400 degrees F. Begin by rolling out the refrigerated pizza dough on a clean surface (about 12×10 inches, or about ¼ inch thick). Make sure you don’t roll it too thin, otherwise it will be hard to assemble. Spread a layer of marinara or pizza sauce, leaving about ½ inch of the edges intact.
Step 2 | Add the toppings
Layer the pepperoni, ham, and a shredded mozzarella cheese over the sauced dough to form a thin layer.
Tip: Don’t overdo it with the toppings, as this can cause them to be too heavy and collapse in the oven.
Step 3 | Roll and assemble
Carefully and tightly roll the dough, starting from the long end. Then, pinch to seal the seams.
Slice into 12 equal individual rolls using a serrated knife or bench scraper. Place them on a baking sheet about 2-3 inches apart since the dough will puff up in the oven. Make the garlic melted butter and lightly brush over the top and the sides. Reserve some of the butter to brush at the end.
Step 4 | Bake
Bake the pizza rolls in a preheated oven until they turn golden brown, about 15 minutes. Once they come out of the oven, finish with more melted garlic butter for that extra flavor and shine.
Step 5 | Serve with dipping sauce
Serve warm with your favorite dipping sauce. Marinara and ranch are my favorite for this recipe.
Make Ahead and Freezing
Make ahead: Assemble and cut into individual pieces, as directed. Then, transfer to a baking sheet and refrigerate up to overnight. When ready to make, brush with garlic butter and bake as directed, giving them an extra 2 or 3 minutes in the oven.
Freezing: Baked pizza rolls freeze well for up to 3 months. Reheat in the oven (350F) for about 20-25 in the oven until heated through. Brush with garlic butter 10 minutes before the time is up. Unbaked rolls can also be frozen for up to 3 months. Bake from frozen, adding a few extra minutes as needed.
Topping Variations
There are so many different topping combinations to try! Everyone in my house has different preferences, so sometimes I mix and match toppings, one flavor combination on each side.
The key is to not overdo it, as too many toppings can make the rolls too heavy and more prone to collapse in the oven. Because of this, I limit these to 2 or 3 toppings (not including cheese). Here are some ideas:
- Buffalo sauce and thinly sliced chicken
- Ham, bell peppers, mushrooms
- Ham and pineapple (note: pat-dry the pineapple thoroughly)
- Ham and pesto
- Just cheese!
More Party Food Ideas
If you’re looking for additional party appetizers to make along with the pepperoni pizza rolls, give these a try!
- Garlic Parmesan Wings
- Chorizo Queso
- Chili Lime Shrimp Cups
- Air Fryer Steak Bites with Garlic Butter
- Mac and Cheese Bites
- Greek Style Meatballs
Recipe FAQs
Certainly! Try my homemade pizza dough recipe. Weigh about 12 to 14 ounces for this recipe.
Apart from marinara, ranch or garlic butter are excellent choices for dipping.
I like to reheat these in the oven at 350 degrees F until warm. Avoid rehearing in the microwave oven to prevent them from getting soggy.
This recipe was originally published in 2020 and updated in January 2024 to include new photos and information, plus a few recipe modifications.
Tips for Success
- Avoid over-stuffing. If they are too heavy, they may not maintain their shape and collapse. Make sure you don’t roll the dough too thin – about ¼ inch.
- Roll the dough as tightly as possible – it needs to be snug – to ensure they hold their shape in the oven.
- Try not to brush too much garlic butter over the rolls, as this can cause the butter to pool around the bottom.
- This recipe is make-ahead and freezer friendly. See recipe notes in the recipe card below.
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Pepperoni Pizza Rolls
Ingredients
- 14 ounces refrigerated pizza dough - see note
- ¾ cup marinara sauce - or pizza sauce
- 12 slices pepperoni
- 6 slices deli ham - roughly cut into squares
- ¾ cup shredded mozzarella cheese
- Dipping sauce of your choice for serving - I use marinara
For the garlic butter:
- 4 tablespoons unsalted butter, melted
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F. Line a large sheet pan with parchment paper.
- Roll out dough into a rectangle approximately 12×10 inches, or about ¼ inch thick. Tip: Don’t roll the dough too thin, otherwise they won’t hold their shape in the oven.
- Spoon the marinara sauce over the dough, leaving about ½ inch around the edges intact. Evenly top with pepperoni, ham, and mozzarella cheese to form a uniform and thin layer. Tip: Don't overstuff, otherwise they may be too heavy and collapse in the oven.
- Roll it up tightly starting from the longer side – it needs to be snug. Pinch the dough to seal the seams. Cut into 12 equal pieces using a serrated knife. Arrange the individual rolls on the lined sheet pan, about 3 to 4 inches apart.
- Make the garlic butter: Mix all the garlic butter ingredients in a bowl.
- Lightly brush the tops and edges of the pepperoni rolls with some of the prepared garlic butter. Save some to brush at the end too.
- Bake for about 15 minutes until puffed up golden brown. Once they come out of the oven, brush with the remaining garlic butter. Serve warm with your favorite dipping sauce. Enjoy!
Notes
- Pizza dough: I use refrigerated pizza dough that comes in sealed tubes, which usually come in 12-14 ounces. Homemade pizza dough is fine too.
- Reheating: Reheat in the oven at 350 degrees F until warm. Microwaving can make them soggy.
- Make ahead: Assemble and cut into individual pieces, and then refrigerate for up to 1 day. When ready to make, brush with garlic butter and bake as directed, giving them an extra 2 or 3 minutes of bake time.
- Freezing baked rolls: Freezel for up to 3 months. Reheat in the oven (350F) for about 20-25 in the oven until heated through. Brush with garlic butter 10 minutes before the time is up.
- Freezing unbaked rolls: Freeze the cut unbaked pizza rolls for up to 3 months. Bake from frozen, adding a few extra minutes as needed. Brush with garlic butter 10 minutes before the time is up.
- Pizza dough: Refrigerated crescent rolls.
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