These easy pepperoni pizza rolls are stuffed with gooey cheese, zesty marinara, and pepperoni, all wrapped in soft, golden dough. Perfect for party appetisers, kids' lunches, or a fun family dinner!
They're my new absolute favourite snack!! David made these and I just absolutely LOVE them...to the point that I'd eat a few of these instead of normal pizza! They're delicious dipped in soup too...
All of the flavours together rolled up are just amazing...from the tomato sauce, to the soft juicy pepperoni slices and the oozy stretchy mozzarella cheese.
Perfect to enjoy any time, but great to serve as finger food at a picnic, buffet or party.
Tips
- Make ahead – you can make ahead by preparing the rolls up to Step 4 when you’re chilling it in the fridge. Cover the log tightly with cling film and keep in the fridge for up to a day. The next day, continue with the recipe.
- Freezing - baked pizza rolls freeze well, for up to 3 months. Bake frozen rolls at 200C/180C fan/gas 6 fan for 20 to 25 minutes or until heated through. Air fry at 180C for 15 to 20 minutes.
- Try slices of chorizo, salami or proscuitto instead of pepperoni if you like.
FREQUENTLY ASKED QUESTIONS
Yes - puff pastry makes for a flakier, buttery version — perfect for appetisers.
Yes - swap the pepperoni for mushrooms, olives, roasted peppers, or spinach.
Yes - croissant dough makes soft, slightly sweet pizza rolls and is perfect for quick prep.
Press the edges to seal and refrigerate before cutting into rolls and baking, to help them stay closed.
Yes - just use a gluten-free dough alternative and ensure toppings are gluten-free too.
Use an air fryer or oven to keep them crispy. Microwave works, but they may soften.
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How to make these Pepperoni Pizza Rolls
Ingredients
For the tomato sauce:
- 1 tsp olive oil
- 1 clove garlic, finely sliced
- 200g chopped tomatoes (half a 400g tin)
- 1 tsp Italian seasoning
- salt and freshly ground black pepper
For the pizza rolls:
- 400g pack ready rolled pizza dough or make your own pizza dough
- 1 tsp olive oil
- 200g grated mozzarella
- 120g pepperoni slices (see Tips)
- 15g polenta (optional – see Step 5)
Instructions
- Line a baking tray with baking paper, then make the tomato sauce – heat the oil in a small saucepan over a medium heat. Add the garlic and fry for 1 minute. Then add the tomatoes, Italian seasoning, season with salt and freshly ground black pepper, and simmer for 10 minutes. Blend with a stick blender until smooth, and set aside until you’re ready to use it at Step 3.
- Roll out the pizza dough onto a lightly floured surface, then to prevent the filling from making your pizza rolls soggy, brush the surface of the dough lightly with 1 tsp of olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling.
- Spread most of the tomato sauce onto the dough (keep some back for dipping), then sprinkle over most of the grated mozzarella (keep some back for sprinkling on the tops before they go in the oven). Finally, top with the pepperoni slices.
- Now carefully roll the dough into a tight log and place it onto the prepared baking tray, seam side down. Put the tray and log into the fridge to chill, uncovered, for at least 30 minutes (chilling the log will prevent the rolls from falling apart as you slice them). Preheat the oven to 220C/200C fan/gas 7.
- Remove the log from the fridge and cut it into 2.5cm slices. Pour the polenta into a plate or bowl. Dip the bottom of each roll into the polenta and place them back onto the baking tray, polenta side down. The polenta is optional, but it gives the bottom of the rolls an extra delicious crisp. Sprinkle the tops of the rolls with the mozzarella you kept back.
- Bake for 20 to 25 minutes, or until the sides are lightly browned. Cool for 5 minutes, then serve with the tomato sauce you kept back, for dipping. Pizza rolls should be enjoyed immediately, though they can be covered tightly and stored for a few days in the refrigerator, or frozen for another day (see Tips). Reheat to your liking.
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Pepperoni Pizza Rolls
Equipment
Ingredients
For the tomato sauce:
- 1 tsp olive oil
- 1 clove garlic finely sliced
- 200 g chopped tomatoes (half a 400g tin)
- 1 tsp Italian seasoning
- salt and freshly ground black pepper
For the pizza rolls:
- 400 g (14.1 oz) pack ready rolled pizza dough or make your own pizza dough
- 1 tsp olive oil
- 200 g (7.1 oz) grated mozzarella
- 120 g (4.2 oz) pepperoni slices (see Notes)
- 15 g (0.5 oz) polenta (optional – see Step 5)
Instructions
- Line a baking tray with baking paper, then make the tomato sauce – heat the oil in a small saucepan over a medium heat. Add the garlic and fry for 1 minute. Then add the tomatoes, Italian seasoning, season with salt and freshly ground black pepper, and simmer for 10 minutes. Blend with a stick blender until smooth, and set aside until you’re ready to use it at Step 3.
- Roll out the pizza dough onto a lightly floured surface, then to prevent the filling from making your pizza rolls soggy, brush the surface of the dough lightly with 1 tsp of olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling.
- Spread most of the tomato sauce onto the dough (keep some back for dipping), then sprinkle over most of the grated mozzarella (keep some back for sprinkling on the tops before they go in the oven). Finally, top with the pepperoni slices.
- Now carefully roll the dough into a tight log and place it onto the prepared baking tray, seam side down. Put the tray and log into the fridge to chill, uncovered, for at least 30 minutes (chilling the log will prevent the rolls from falling apart as you slice them). Preheat the oven to 220C/200C fan/gas 7.
- Remove the log from the fridge and cut it into 2.5cm slices. Pour the polenta into a plate or bowl. Dip the bottom of each roll into the polenta and place them back onto the baking tray, polenta side down. The polenta is optional, but it gives the bottom of the rolls an extra delicious crisp. Sprinkle the tops of the rolls with the mozzarella you kept back.
- Bake for 20 to 25 minutes, or until the sides are lightly browned. Cool for 5 minutes, then serve with the tomato sauce you kept back, for dipping. Pizza rolls should be enjoyed immediately, although they can be covered tightly and kept for a few days in the fridge, or frozen for another day (see Notes). Reheat to your liking.
Notes
- Make ahead – you can make ahead by preparing the rolls up to Step 4 when you’re chilling it in the fridge. Cover the log tightly with cling film and keep in the fridge for up to a day. The next day, continue with the recipe.
- Freezing - baked pizza rolls freeze well, for up to 3 months. Bake frozen rolls at 200C/180C fan/gas 6 fan for 20 to 25 minutes or until heated through. Air fry at 180C for 15 to 20 minutes.
- Try slices of chorizo, salami or proscuitto instead of pepperoni if you like.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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