Golden Pepperoni Pizza Roll Ups

If you ask me, pizza roll-ups are one of the best after-school snacks around.

These little bites take all the flavors of pepperoni pizza and wrap them up in soft, buttery dough. Gooey mozzarella and salty pepperoni get rolled together with parmesan, then brushed with garlic butter that soaks right in.

They’re baked until golden and puffy, with crispy edges that give way to melty cheese. A side of warm pizza sauce for dipping makes them even better.

They’re a kid-friendly recipe that comes together in about 30 minutes, perfect for busy weeknights or game day.

What Kind of Pizza Dough Should I Use?

You can use any refrigerated pizza dough from the grocery store for these roll ups – the kind that comes in a tube works perfectly. If you’re feeling ambitious, homemade pizza dough is great too, but honestly, the store-bought stuff makes this recipe super quick and easy. Just make sure your dough is at room temperature before you start working with it, as cold dough can be tough to roll out and might snap back. And if you can’t find pizza dough, crescent roll dough will work in a pinch, though it’ll give you a slightly flakier texture instead of that classic pizza crust feel.

Options for Substitutions

These pizza roll ups are super easy to customize based on what you have in your kitchen:

• Pizza dough: If you don’t have store-bought pizza dough, you can use crescent roll dough or even refrigerated biscuit dough in a pinch. The texture will be slightly different but still tasty.
• Pepperoni: Switch things up with different toppings like cooked sausage, ham, or even veggies like bell peppers and mushrooms. Just make sure any vegetables are pre-cooked and well-drained so they don’t make the rolls soggy.
• Mozzarella cheese: Any melty cheese works here – try cheddar, provolone, or a blend of Italian cheeses. Just stick with shredded cheese rather than fresh mozzarella, which has too much moisture.
• Butter: You can use olive oil instead of butter for brushing. The flavor will be slightly different but still delicious.
• Italian seasoning: Don’t have Italian seasoning? Mix together equal parts dried basil, oregano, and a pinch of thyme. Or just use whatever dried herbs you have on hand.
• Pizza sauce: Marinara sauce or even ranch dressing make great dipping alternatives if you’re out of pizza sauce.

Watch Out for These Mistakes While Baking

The biggest mistake people make with pizza roll ups is not sealing the edge properly before cutting, which causes the cheese to leak out during baking – make sure to pinch that seam tightly and place the rolls seam-side down on your baking sheet.

Overfilling with pepperoni and cheese might seem like a good idea, but it makes the rolls difficult to seal and creates a greasy mess in your oven, so stick to the amounts listed and resist the urge to add more.

Don’t skip flouring your work surface, as the dough will stick and tear when you try to roll it, and use a sharp knife or unflavored dental floss to cut the log into even pieces without squishing them.

Finally, brushing the butter mixture on the rolls while they’re still piping hot ensures it soaks in nicely rather than just sitting on top.

What to Serve With Pizza Roll Ups?

These pizza roll ups are pretty filling on their own, but I love serving them with a simple side salad tossed in Italian dressing to balance out all that cheesy goodness. If you’re feeding a crowd or want to make it more of a meal, some garlic knots or breadsticks on the side are always a hit. For dipping, definitely have that pizza sauce ready, but marinara or even ranch dressing work great too. These also pair nicely with some roasted veggies like zucchini or bell peppers if you want to sneak in something a bit healthier alongside your roll ups.

Storage Instructions

Store: Keep your leftover pizza roll ups in an airtight container in the fridge for up to 4 days. They make a great quick snack or lunch throughout the week, and honestly, I sometimes grab one cold straight from the fridge when I’m in a hurry.

Freeze: These roll ups are perfect for freezing! Let them cool completely, then arrange them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag and they’ll keep for up to 2 months.

Reheat: Warm them up in a 350°F oven for about 8-10 minutes until heated through and the outside gets a little crispy again. You can also microwave them for 30-45 seconds if you’re short on time, though they won’t be quite as crispy that way.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 35-45 g
• Fat: 60-75 g
• Carbohydrates: 145-165 g

Ingredients

For the pizza rolls:

• 1 tube pizza dough (I prefer Pillsbury Classic for the best rise)
• 32 slices pepperoni
• 1 cup mozzarella
• 3 tablespoons parmesan (freshly grated for better melting and flavor)
• pizza sauce

For the buttery topping:

• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 1/2 tsp garlic powder
• 1/2 tsp italian seasoning
• 1/4 tsp crushed red pepper flakes
• 1 tsp fresh parsley, finely chopped

Step 1: Prepare the Oven and Dough Canvas

• 1 tube pizza dough
• flour for dusting

Preheat your oven to 425°F and line a baking sheet with parchment paper.

On a lightly floured surface, unroll the pizza dough and gently stretch it into a rectangle, roughly 12×10 inches.

This gives you plenty of room to layer your fillings and create clean roll-ups.

Don’t overwork the dough—just enough to create an even, workable surface.

Step 2: Layer Fillings and Roll into a Log

• pizza sauce
• 1 cup mozzarella
• 32 slices pepperoni

Spread a thin layer of pizza sauce over the dough, leaving about 1 inch clear at the edges.

Sprinkle the mozzarella cheese evenly across the sauce, then arrange the pepperoni slices in a single layer over the cheese.

I find that slightly overlapping the pepperoni creates better flavor distribution in each bite.

Starting from one long edge, tightly roll the dough into a log, then pinch the seam closed to seal in all the delicious filling.

Step 3: Cut and Arrange the Roll-Ups

• dough log from Step 2

Using a sharp knife, cut the sealed dough log into 12 equal pieces.

Place each piece cut-side up on your prepared baking sheet, spacing them about 1 inch apart to allow for even rising and baking.

Cutting confidently in one smooth motion (rather than sawing) helps the rolls stay intact and maintains their shape.

Step 4: Bake Until Golden and Puffy

• roll-ups from Step 3

Place the baking sheet in your preheated 425°F oven and bake for 12-14 minutes, until the roll-ups are golden brown on top and the edges are slightly crispy.

You’ll know they’re ready when they’ve puffed up noticeably and the cheese is melted and bubbly at the edges.

Step 5: Make and Brush the Garlic Butter Topping

• 3 tbsp butter
• 1/2 tsp garlic powder
• 1/2 tsp italian seasoning
• 1/4 tsp crushed red pepper flakes
• 3 tablespoons parmesan
• 1 tsp fresh parsley, finely chopped

While the roll-ups are baking, combine the butter, garlic powder, Italian seasoning, and crushed red pepper flakes in a small microwave-safe bowl.

Microwave for 20-30 seconds until the butter is completely melted and the seasonings are dissolved and fragrant.

As soon as the roll-ups come out of the oven, use a pastry brush to generously brush the garlic butter mixture over the tops of each warm roll-up.

I like to let the butter soak in for a moment, then finish with a sprinkle of freshly grated Parmesan and the fresh parsley for a restaurant-quality touch.

Step 6: Serve and Enjoy

• pizza sauce

Serve the warm roll-ups immediately with pizza sauce on the side for dipping.

They’re best enjoyed fresh from the oven when the cheese is still gooey and the dough is at its most tender.