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Homemade Pizza Rolls

Homemade Pizza Rolls

A delicious (and healthier) version of Totino's™ Pizza Rolls.MORE+LESS-

1 3/4

cups unbleached all-purpose flour

1 1/4

teaspoon active dry yeast

1 1/2

tablespoon olive oil


cup finely shredded mozzarella cheese

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  • 1

    In a large bowl, whisk together flour and salt. Make a well in the center and pour in water, yeast and sugar. Let sit until foamy, about 5 minutes.

  • 2

    Then, add olive oil and mix ingredients together until a dough forms. Pour dough onto counter and knead about 8-10 minutes.

  • 3

    Place dough in a lightly greased bowl, cover and let rise until doubled, about 1 1/2 hours.

  • 5

    Place risen dough on countertop and, using a rolling pin, roll into a very, very thin square (about as thin as the walls of a ravioli). Using a pizza cutter, cut square into strips lengthwise and then cut crosswise so you have about 56 individual 1 1/2-inch squares (or as many as you end up making).

  • 6

    Put about 1/2 tsp pizza sauce on half the squares, and top with the same amount of cheese. Take the plain squares and place them on top of the squares with sauce and cheese and pinch the seams closed. Press fork tines around the edges of the squares to close the seams completely.

  • 7

    Place each pocket on a baking stone or parchment paper-lined baking sheet and bake for about 10-15 minutes or until lightly brown on the edges. Serve immediately.

No nutrition information available for this recipe

More About This Recipe

  • If there’s anything my husband loves (second to me, of course), it’s Totino’s Pizza Rolls. He could eat them for breakfast, lunch, dinner and dessert every single day. I’m really not exaggerating!

    Though they are quite delicious, easy to make and don’t cost very much, sometimes—due to the demand of his growling belly—we run out. And when the football game is on in 20 minutes, well, there isn’t time to go buy more.

    That’s where I come in. I decided to make Homemade Pizza Rolls on one such occasion.

    Mine can barely compare to Totino’s, really. They’re more like pizza pillows, with less filling but with a thicker, softer crust. Still, they taste like mini bites of pizza and that’s really what we’re going for here.

    What’s great about this recipe is how fun it is to make! I love rolling out the dough, slicing it into tiny squares, covering them in tangy pizza sauce and mild mozzarella cheese, and sealing them closed into ravioli-like shapes. And they’re just so cute coming out of the oven, all warm and cheesy and bite-sized. As you may know from a previous post, I have a soft spot for miniature things. Don’t judge.

    Next time you find yourself craving a big batch of pizza rolls but don’t have any in your freezer, whip up this delicious recipe and save yourself time, energy and gasoline!

    Stephanie (aka Girl versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!

Homemade Pizza Rolls Recipe

A longtime cook and baker, Donna Currie has written equipment reviews and bread recipes for Serious Eats. She's also the author of the cookbook Make Ahead Bread.

I love a challenge. When I was urged to create a recipe for homemade pizza rolls for a Super Bowl snack, I knew it'd be an interesting project. But first I had to sample the pizza rolls from the freezer section. Apparently they're now made by a company called Totino's. The last time I ate them, they were made by Jeno's.

I was a little surprised there weren't more flavor options. I mean, pizza comes in a multitude of flavors, but the only options I saw were pepperoni with sausage or plain pepperoni. No vegetable option? No mushrooms? Nothing spicy? I guess that's just another reason for making your own.

The ingredients list reads like a novel. There aren't that many ingredients in my fridge! It seems impossible that anything that small could have that many components.

But how did they taste? "Not as bad as I expected," my husband said. I found them oddly addicting, in a curious sort of way. I kept nibbling at them, trying to figure out what they reminded me of. Pizza? Um, no. Well, maybe, sort of. Vaguely.

I knew I could do better with the filling. I did a classic sausage and cheese filling, with tomato sauce—next time I'll get more creative. I used my "cheater" pizza sauce (tomato puree seasoned with Penzey's pizza seasoning). I mean, really, they're pizza rolls. No need to pull out the fancy stuff.

The crust had me puzzled, though. What the heck was that? The pizza rolls are baked, but the crust-like stuff seemed like it was precooked in some way. And maybe a little greasy. Fried? Hmmmm. At first, I tried avoiding the frying part. Like oven-fried chicken or baked potato chips, I thought I might be able to create a crust that would bake up brown and tasty, somewhat similar to the pizza rolls.

But no, that wasn't working. I managed to create a crust that was crunchy and brown and tasty, but cracker-like. I kind of liked them, but they still weren't close enough to the original.

So I relented. Frying. It had to be done. Since I didn't want to waste a bunch of oil on deep-frying, I shallow-fried the little devils. Worked just fine, and they weren't greasy at all. And they got all puffy and blobby and interesting looking.

The filling only gave me one little problem. The first time I made them, I put the cheese and meat on separately, then dolloped on a bit of sauce. That didn't work—it left too much air in the center and the rolls puffed up too much when cooked. I knew better, but oh well. I then tried mixing the ingredients—this worked like a charm.

The dough is more like a pasta dough than a bread dough. It's stiff. While it could be kneaded and rolled by hand, it would be quite a bit of work. I used a food processor to mix the dough, and the pasta roller on my Kitchenaid stand mixer to do the rolling. A hand-cranked pasta machine would be fine, too. Rolling pin would work, if you like that sort of thing.

These pizza rolls are good right from the pan, and come with the same warning: this filling is molten hot. You can also make them in advance, refrigerate, and heat them in the oven to serve. I imagine they'd freeze well, but the Super Bowl isn't that far away.

I figured these needed a good Italian name, so I took a little poetic license with my own name: Dona Maria's Pizza Rolls.

How To Make Pizza Rolls

The first step in making pizza rolls is to prepare the pizza dough. Although you could take the time to make Homemade Pizza Dough, we most often use refrigerated pizza dough.

You can find this product next to the biscuits and crescent rolls in the refrigerated case. It comes in a long tube and you can often find it with both brand and generic names.

Whether you decide to use homemade dough or store bought refrigerator dough, be sure to roll it out into a rectangular shape.

When you are ready to make your pizza rolls, flour a clean work surface. then roll out the pizza dough. Then you need to decide if you are going to add a little bit of pizza sauce to the dough.

However, when I say little, I mean a tiny bit. Just enough for the cheese and pepperoni to adhere to the crust. This step is not necessary, but an option.

Next, sprinkle garlic salt and dried Italian season over the top of the crust. Then add the Mozzarella and Parmesan cheese on top. Finally, add your pepperoni.

Rolling up pizza dough to slice for pizza rolls.

I find that diced pepperoni makes it easier to cut the pizza rolls, but if you are in a hurry, you can use whole pieces of pepperoni as well.

Now it is time to roll up the dough. Start at the short end and tightly roll the dough until it forms a log. Pinch the seam together to seal.

Cutting Tips

Now it is time to slice your pizza rolls into bite size, individual pieces.

It is best to use a serrated knife when cutting through the dough. A standard kitchen knife tends to compress the dough rather than saw through the ingredients.

curt Use a serrated knife to cut your rolls into bite size pieces.

Place each piece, face side up on a lightly greased, rimmed baking sheet. Bake in a preheated oven for10 minutes, until light golden brown. Remove them from the oven and transfer to a large platter with a small bowl of marinara sauce in the center for serving.

They were the perfect addition for pizza and game night!

We have made these several times to take to parties, eat as an afternoon snack or for a quick and easy light dinner meal.

Homemade pizza rolls ready to be dipped in marinara sauce.

Check out the printable recipe below and all of our recipes and let me know what you think!

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How to Make Pizza Rolls

Pizza rolls are surprisingly simple and if you’ve made cinnamon rolls before, you’re familiar with the process. It’s all pretty similar to making stromboli. After the pizza dough is prepared, follow these 3 easy steps:

  1. Roll out the dough, make dents in it with your fingers, and brush with olive oil. Why? The little dents in the dough prevent air bubbles and the olive oil prevents any sogginess.
  2. Fill the dough with your favorite pizza toppings like pizza sauce, cheese, and pepperoni. Thinly sliced peppers, onions, and cooked crumbled sausage works too!
  3. Roll up the dough and chill for 25 minutes. Why? Chilling will prevent your rolls from falling apart as you cut. During that time, preheat your oven. You want the entire oven to be hot and ready!

Top with some parmesan cheese and bake into crispy, melty perfection.

Dip the bottom of the rolls in a little cornmeal before baking. This is completely optional, but adds a wonderful CRUNCH on the bottom.

I haven’t met anyone who doesn’t like cinnamon rolls and pizza, and with today’s recipe, you get the best of both worlds.

Why not serve easy cinnamon rolls for dessert? Hey, I’m not judging!

Recipe Summary

  • Reynolds Wrap® Non Stick Aluminum Foil
  • 1 tablespoon cornmeal
  • 8 ounces bulk Italian sausage
  • 1 (13.8 ounce) package refrigerated pizza dough
  • 1 cup shredded mozzarella cheese, divided
  • 1 cup fresh baby spinach
  • ¼ cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1 (8 ounce) can pizza sauce, warmed

Preheat oven to 375 degrees F. Line a large baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil sprinkle with cornmeal. Set aside.

Brown sausage in large skillet on medium-high heat. Drain and set aside.

Unroll pizza dough onto prepared baking sheet. Carefully stretch or roll dough into a 13x10-inch rectangle. Arrange sausage on dough to within 1/2 inch of the edges. Sprinkle with 1/2 cup of the mozzarella. Layer spinach on cheese. Top with the remaining 1/2 cup mozzarella and the Parmesan. Starting from a long side, roll up dough to make a 13-inch-long loaf. Pinch seam and ends to seal.

Place loaf, seam side down, on the prepared baking sheet. Brush with egg. Using a sharp knife, cut four 2-inch slits in top for steam to escape.

Bake 20 to 25 minutes or until golden brown. If necessary, cover the last 5 minutes of baking to prevent overbrowning. Remove from oven and slice into rounds to serve with pizza sauce.

Homemade Pizza Roll Recipe

  • Author: Deborah
  • Prep Time: 10 minutes
  • Cook Time: 43 minutes
  • Total Time: 73 minutes
  • Yield: 9 roll 1 x
  • Category: Main Course


Take your pizza and give it a roll! This Homemade Pizza Roll Recipe is perfect for after-school snacks, game day, or just a different way to serve pizza!


  • 1 lb pizza dough
  • 1/2 cup marinara or pizza sauce
  • 3 oz sliced pepperoni
  • 2 cups shredded Mozzarella cheese
  • 1 tablespoon grated Parmesan cheese
  • basil (for serving)


  1. Line a 9࡯” baking dish with parchment paper. Set aside.
  2. Lightly flour a work surface and roll the dough into an 8合” rectangle. Spread the pizza sauce over the dough to the edges. Top with the pepperoni, then 1 3/4 cups of the mozzarella cheese. Starting on the long side, roll the dough up to form a log. Trim the edges if uneven, then cut the dough into 9 equal slices. Place the slices, cut side down, in the prepared baking dish, making 3 rows of 3 rolls each. Cover the dish with foil and let it sit to rise for 20 minutes.
  3. Meanwhile, preheat the oven to 375ºF. Place the rolls in the oven, still covered, and bake for 20 minutes. Remove the foil and return the pan to the oven and bake for an additional 20 minutes. The rolls should be browned and the cheese melted. Sprinkle the remaining 1/4 cup of mozzarella and the 1 tablespoon of parmesan over the top of the rolls, then return to the oven until the cheese is melted, about 3 minutes.
  4. Let the rolls cool slightly in the pan, then top with the basil and serve.

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More Twists on the Pizza:

Around the Web:
Zucchini Pizza Bites from Closet Cooking
Pepperoni Pizza Pot Pie from Hip Foodie Mom
Texas Toast Garlic Bread Pizza from Recipe Diaries

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Meet Deborah

Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More

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Photo of Homemade Pizza Rolls is by shaynabrightand is used by permission under the Creative Commons Attribution-NonCommercial-ShareAlike 2.0 Generic (CC BY-NC-SA 2.0) License. Thank you, Shayna. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Additional Information Courtesy of Wikipedia and is used by permission.

Lidia’s Celebrate Like an Italian

Make the pizza dough. While it rises, make the filling.

For the ricotta filling, add the olive oil to a large skillet over medium heat. When the oil is hot, add the onions and leeks, and season with the salt and crushed red pepper. Cook, stirring occasionally, until the onions and leeks are softened, about 10 to 12 minutes. Let cool.

In a bowl, stir together the ricotta, grated cheese, egg, and parsley.

To make the scaccia, preheat oven to 400 degrees. Divide the dough into two equal pieces. On floured parchment, roll one piece into a 10-by-14-inch rectangle with the long side nearest you. Spread half of the filling (for the leek-and-ricotta scaccia, do a layer of onions and leeks, then a layer of ricotta) on the lower half of the rectangle, leaving about 2 inches of space on the bottom and 3 on the top and 2 inches on each end. Fold the ends over, then the bottom to form a lip. Fold the top edge over, and crimp all around. Fold the crimped ends under to form a neat package. Slide the parchment onto a baking sheet, and repeat with the remaining piece of dough and filling, sliding it onto a second baking sheet.

Brush both lightly with olive oil, and cut four or five slits in the top with a sharp paring knife. Bake, rotating the pans from top to bottom halfway through baking time, until the crust is golden and the filling can be seen bubbling through the vents, about 35 to 40 minutes.

Homemade Air Fryer Pizza Rolls

Ditch the storebought snacks and make your own Air Fryer Pizza Rolls at home! Baked, not fried, these pizza rolls are ready in only 8 minutes and can be frozen for a quick snack. You&rsquoll also find oven-baking and skillet instructions in the recipe card.

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Anyone else a survivor of teenage pizza roll burn injuries? Apparently, those things were filled with lava&hellipand regret. Nobody ever felt their best after eating a bunch of those.

The homemade version is so good, so easy, and even better, you can make and freeze them ahead of time. Boom! Snack genius. Thy name is YOU.

And while I use the air fryer (this is the model we have), I&rsquove included skillet and oven baking instructions as well. If you have leftover wrappers, whip up some of these other air fryer roll recipes: Apple Pie Egg Rolls, Air Fryer Egg Rolls, Mac and Cheese Egg Rolls, Bacon and Egg Rolls.