Who knew that homemade pepperoni pizza rolls could be this easy? All that saucy, cheesy, pepperoni goodness is rolled up together making these absolutely irresistible.
With homemade pizza night a weekly occurrence around here, sometimes I try to figure out other ways to change it up a little. Not that we don’t love ourselves some pizza. We do. We really do.
But pizza is so versatile, it just begs to be reinvented. French bread pizza is easy and fabulous. So are these whole wheat pizza pull apart rolls – both of which make it into our pizza rotation (along with lots of variations on classic pizza; this post has tons and tons of pizza topping ideas in the comment thread).
The pizza variation that has really won us over the last few months, though, are these homemade pepperoni pizza rolls. My kids can’t get enough! Literally. Our family can easily devour the whole batch with my kids having a healthy role – no pun intended – in that process.
If I made these every night of the week, there would certainly be no complaints. Good thing I need a little dinner diversity in my life or I can see getting stuck in a big time pizza roll rut.
Don’t let the homemade pizza dough factor stop you from making these! I’m not kidding when I say that my favorite quick and easy foolproof pizza dough, the perfect base for these delicious pizza rolls, really is what it claims: quick, easy and foolproof.
After that, it’s basically like assembling a pizza and then rolling it all up cinnamon-roll style, which let’s be serious, is kind of fun. Right? Right! And of course because I love you, I’ve included a step-by-step picture guide below the recipe.
After the rolling and baking, you’re going to find yourself with a pan of bubbling, hot, saucy, cheesy pizza roll begging to get dunked in pizza sauce.
It probably goes without saying that this recipe has endless possibilities (just like pizza!) for different fillings. Just keep in mind to pat the dough thin, avoid being totally heavy-handed with the cheese and pepperoni, and keep the toppings chopped pretty small. All of that will help when you start with the rolling action.
All of a sudden, I’m thinking a sausage and green pepper version would be rad. Or what about a chicken, bacon alfredo version? Oh boy, maybe I really should start making these every night. Looks like I have a lot of pizza roll ground to cover.
P.S. I’m back from Africa and can’t wait to tell you all about it! In the meantime, I’m giving my kids lots of missed cuddles (they were in good hands with Grandma but I still missed them like crazy) and getting caught up on life. Thanks for your patience while I was gone! It was definitely the trip of a lifetime and although it sounds cliche, my life was impacted in so many ways and I’m working hard to take what I learned and reorder/prioritize many things.
I've made these pizza rolls (and our favorite pizza dough) with all types of flour. Bread flour, all-purpose unbleached flour, and white whole wheat flour. My favorite combo is probably half bread flour, half white whole wheat flour; the dough is extremely versatile!
- 1 1/2 cups warm water
- 1 tablespoon honey
- 2 tablespoon olive oil
- 4 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 3 1/2 to 4 cups flour (see note above)
- 2 1/2 to 3 cups pizza sauce (homemade recipe here)
- 8 ounces (about 2 cups) freshly shredded mozzarella cheese
- 5 ounces pepperoni, chopped (about 1 cup)
- 1/4 to 1/3 cup cornmeal
- 1/4 cup (about 1 ounce) freshly grated Parmesan cheese
- Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet (about 12X18-inches) with parchment paper.
- For the dough, in an electric stand mixer fitted with the dough hook (you can also do this by hand in a large bowl with a spoon), stir together the water, honey, olive oil, yeast, salt and 1 cup of the flour. With the mixer on low speed, continue adding the flour until the dough clears the sides of the bowl and forms a soft, smooth ball. Knead for 3-4 minutes (add a few minutes if using whole wheat flour). Let the dough rest, covered, in the bowl for 10-15 minutes.
- Separate the dough into two pieces. On a lightly greased countertop, press one portion of dough into a thin rectangle, about 14X10-inches.
- Spread 1/2 to 3/4 cup pizza sauce evenly across the top. Sprinkle evenly with half the mozzarella cheese and then half the pepperoni. Starting with on long side, roll up cinnamon-roll style, pinching the seam together to seal.
- Place the cornmeal in a bowl or shallow dish. Cut the dough into 1-inch sections. One by one, press the bottom of each pizza roll into the cornmeal and then place on the prepared baking sheet about an inch apart.
- Repeat with the remaining half of dough.
- Once all the pizza rolls are placed on the baking sheet, sprinkle evenly with Parmesan cheese and bake for 15-20 minutes until golden.
- Warm the extra pizza sauce, and serve the pizza rolls immediately out of the oven with the pizza sauce for dipping.
Recipe Source: from Mel’s Kitchen Cafe