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Prep Time15 Mins
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Cook Time15 Mins
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Serving4
If pizza night and snack night had a baby, this would be it. These pepperoni pizza rolls bake up golden and crisp on the outside, with molten mozzarella and pepperoni tucked into every swirl.
They’re the first thing to go at every gathering I bring them to, and honestly, they’re just as good on a Tuesday with a bowl of warm marinara and a movie. Store-bought dough keeps the whole thing low-effort, which is exactly how a snack like this should be.
Why You’ll Love This Recipe
- All the flavor of pepperoni pizza in a fun, dippable bite
- Starts with store-bought dough — no mixing or rising
- Golden, crispy edges with a soft, cheesy center
- Kid-friendly and perfect for parties or lunchboxes
Tips & Variations
- Chill the rolled log for 10 minutes before slicing — it cuts much cleaner and the swirls hold their shape.
- Pat the pepperoni dry with a paper towel if it’s very oily, so the rolls don’t get greasy.
- Try a veggie version with finely chopped bell peppers and mushrooms, or add a pinch of red pepper flakes for heat.
Ingredients
Directions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the dough on a lightly floured surface into a large rectangle, about 1/4 inch thick.
Spread the shredded mozzarella evenly over the dough, place the pepperoni slices on top, and sprinkle with the Italian seasoning and garlic powder.
Starting from one long end, roll the dough up carefully and tightly into a log, then cut it into bite-sized pieces with a sharp knife.
Arrange the rolls cut-side up on the prepared baking sheet, leaving a little space between them, and brush the tops with olive oil or melted butter.
Bake for 12-15 minutes, until the rolls are golden brown and the cheese is bubbling.
Serve warm with the marinara sauce alongside for dipping.
Conclusion
Store leftover rolls in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven or air fryer for about 5 minutes so the edges crisp back up.
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