Pepperoni Pizza Rolls

Golden tops, melted mozzarella, and warm garlic butter make these Pepperoni Pizza Rolls hard to resist straight from the oven. Each soft, bread-like roll contains quartered pepperoni and cheese, giving you all the familiar flavors of pepperoni pizza in a convenient, pull-apart form.

They’re baked together in one 9-inch pie pan and take just 30 minutes from start to finish. Serve them as a party appetizer, an after-school snack, or a casual dinner with warm pizza sauce or marinara for dipping. Store-bought pizza dough keeps preparation especially manageable, while homemade dough works just as well.

Why You’ll Love This Recipe

• Ready in 30 minutes, including 10 minutes of preparation.
• Makes 12 individual rolls in one 9-inch round pie pan.
• Combines chewy pizza dough with melted mozzarella and pepperoni.
• Garlic-herb butter adds flavor before and after baking.
• Easy to serve as a snack, appetizer, or casual meal.

Ingredients

For the Pizza Rolls

• 1 lb (454 g) pizza dough, store-bought or homemade
• 1 cup (113 g) shredded mozzarella cheese
• 24 pepperoni slices, quartered

Use pizza dough rather than biscuit or crescent-roll dough. Pizza dough gives these rolls their soft, pleasantly chewy bread texture. Refrigerated store-bought dough should be pliable enough to roll without springing back excessively.

For the Garlic-Herb Butter

• 6 Tbsp (85 g) unsalted butter
• 3 garlic cloves, minced
• ¼ tsp dried basil
• ¼ tsp dried oregano
• ½ tsp dried parsley
• Pinch of salt

Half of the butter mixture goes onto the unbaked rolls. The remainder is brushed over them after baking, so measure and reserve it carefully.

For Finishing and Serving

• 4 Tbsp (20 g) grated Parmesan-Romano cheese from the green can
• Pizza sauce or marinara sauce, for serving

The finely grated shelf-stable Parmesan-Romano adheres easily to the warm garlic butter. The dipping sauce is served separately rather than added to the filling, which helps keep the dough from becoming wet.

How to Make This Recipe

Step 1: Prepare the Oven and Pan

Preheat the oven to 400°F (204°C). Lightly coat a 9-inch round pie pan with cooking spray and set it aside. Place the pizza dough on a lightly floured work surface so it won’t stick as you roll and portion it.

Pro Tip: Use the specified 9-inch pan so the rolls sit close enough to rise and bake into a pull-apart round without being tightly compressed.

Step 2: Portion and Fill the Dough

Roll the 1 lb of pizza dough into a large, even rectangle. Cut it into 12 equal rectangles with a pizza cutter or sharp knife. Place about 2 tsp shredded mozzarella on each piece, then divide the quartered pepperoni evenly among them.

A common mistake is cutting long, narrow strips, which can be difficult to close into balls. Aim for evenly sized rectangles with enough width to bring all the edges together around the filling.

Step 3: Form the Rolls

Bring the ends and edges of each rectangle up around the mozzarella and pepperoni. Pinch the seams firmly to enclose the filling and form a ball. Arrange all 12 rolls seam-side down in the prepared pie pan.

Pro Tip: Keep the filling centered and away from the edges. Cheese trapped in the seam can prevent the dough from sealing securely and may leak as the rolls bake.

Step 4: Make the Garlic Butter

Melt the unsalted butter in a small saucepan over medium-low heat. Add the minced garlic and cook for 1–2 minutes. Remove the pan from the heat, then stir in the dried basil, oregano, parsley, and a pinch of salt. Brush half of this mixture evenly over the formed rolls and reserve the rest.

Step 5: Bake and Finish

Bake at 400°F for 20 minutes, until the tops are visibly golden and the exposed dough looks fully baked rather than pale or wet. Remove the pan from the oven and immediately brush the hot rolls with the reserved garlic butter. Sprinkle with Parmesan-Romano cheese and serve warm with pizza sauce or marinara.

Pro Tip: Check the rolls themselves rather than relying only on the timer. Even browning across the tops is the clearest doneness cue provided for this recipe.

Expert Tips for Better Results

• Let refrigerated pizza dough become pliable enough to roll without tearing or repeatedly shrinking.
• Divide the dough into four equal sections first, then cut each section into three pieces for 12 more consistent portions.
• Keep the mozzarella and pepperoni centered so the seams remain clean and easy to pinch.
• Set each formed roll seam-side down to help it stay closed during baking.
• Reserve half of the garlic butter before brushing the raw dough so the finishing portion remains separate.
• Serve the rolls warm, when the mozzarella is melted and the garlic butter readily holds the grated cheese.

Serving Suggestions

• Serve with warm pizza sauce for the most familiar pepperoni-pizza pairing.
• Offer marinara sauce when you want a slightly more tomato-forward dipping option.
• Pair the rolls with a crisp green salad to turn them into a simple casual meal.
• Add a platter of raw vegetables alongside them for a fresh contrast to the buttery, cheesy rolls.
• Place the pie pan on the table while the rolls are warm so guests can pull them apart and dip them individually.

Storage and Reheating

• Room temperature: Don’t leave the baked rolls at room temperature for longer than 2 hours.
• Refrigeration: Cool the leftovers, transfer them to an airtight container, and refrigerate for up to 4 days.
• Freezing: Place cooled rolls in a freezer-safe container or bag and freeze for up to 2 months.
• Thawing: Thaw frozen rolls overnight in the refrigerator before reheating.
• Oven reheating: Arrange the rolls in an oven-safe dish and reheat at 350°F (177°C) for 8–10 minutes, or until hot in the center.
• Microwave reheating: Microwave individual refrigerated rolls in short intervals until hot. This is convenient, but the dough will be softer than when reheated in the oven.