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Imagine the perfect combination of fluffy, fire-oven pizza dough, melty mozzarella, tangy tomato sauce, and savory pepperoni- all wrapped up into a bite-sized rolls of cheesy goodness. These homemade pizza rolls are not your average frozen snack aisle pack; they’re made from scratch with fermented dough, fresh ingredients, an an undeniable homemade touch. Whether it’s for a pizza night, game day, or an after-school snack, these pizza rolls are a guaranteed crowd-pleaser.
This recipe transforms classic pizza flavors into a portable, fun-to-eat format perfect for sharing. With a dough that ferments for 24 hours, you’re not just making pizza rolls – you’re making a masterpiece with a depth of flavor and texture that rivals the best pizzerias.
The Chemistry of Homemade Pizza Rolls
The key to this recipe’s dough is fermentation. Fermenting the dough for 24 hours allows the yeast to slowly develop, enhancing the flavor and texture. The process breaks dwon complex carbohydrates into simple sugars, resulting in a slightly sweet, nutty taste. The elasticity of the dough also improves, making it easier to roll our and work with.
Using 00 flour is another crucial element. This finely ground flour creates a soft, pliable dough ideal for pizza, resulting in light and fluffy rolls yet sturdy enough to hold their fillings.
What is in homemade pepperoni pizza rolls?
Warm Water
Activates the yeast and hydrates the flour. Use water at about 100 degrees for the best results. Make sure its not hot water or else it will kill the yeast.
Fine Sea Salt
Enhances the flavor of the dough.
00 Flour
Creates a silky, elastic dough that’s easy to knead and roll out.
Yeast
A small amount goes a long way during the 24-hour fermentation.
Cento Crushed Tomatoes
Provides a fresh, tangy base.
Fine Sea Salt and Pepper
Simple seasoning highlights the natural tomato flavor.
Mozzarella Cheese
Fresh Mozzarella melts beautifully and adds creaminess.
Parmesan Cheese
A salty, nutty addition that pairs perfectly with pepperoni.
Pepperoni
Classic, savory topping with a bit of spice.
Olive Oil
Prevents sticking and adds flavor during baking.
How do you make homemade pizza rolls?
Dough
- In a large bowl, measure 590 grams of warm water and dissolve 30 grams of fine sea salt.
- Add half of the 00 flour and mix until combined. Stir in 1/8 tsp of yeast, then add the remaining flour.
- Transfer the sticky dough onto a floured surface. Knead for 15 minutes until the dough becomes elastic and smooth.
- Place the dough in an airtight container and let it ferment at room temperature for 24 hours.
Sauce
- Combine a can of crushed tomatoes with 1 tsp of fine sea salt and 1/4 tsp of pepper. Stir well. You can also add some Italian seasoning as well if you prefer a more seasoned sauce.
Assemble
- Preheat your oven to 400 degrees and grease baking sheets with olive oil.
- Roll the dough into a large rectangle and cut it into 36 even squares.
- Stretch each square slightly, spoon a small amount of sauce into the center, and top with mozzarella, parmesan, and a slice of pepperoni.
- Fold the edges of the dough over the filling and pinch to seal.
Bake
- Arrange the rolls seam-side down on the baking sheet.
- Place in the preheated oven and bake for 7 minutes, flip the rolls, and bake for another 7 minutes until golden brown.
Tips for Success
- Seal the Dough Properly: A tight seal ensures the cheese and sauce stay inside the roll during baking.
- Preheat Your Oven: A hot oven is crucial for achieving a crispy exterior and fluffy interior.
- Avoid Overfilling: Too much filling can make it hard to seal the rolls and may cause leaks during baking.
Customize Your Pizza Rolls
- Vegetarian Rolls: Skip the pepperoni and add toppings like sautéed mushrooms, bell peppers, or black olives.
- Cheesy Garlic Rolls: Replace the pizza fillings with garlic butter and shredded mozzarella for a savory twist.
- Spicy Rolls: Add a pinch of red pepper flakes or use spicy pepperoni for extra heat.
Storage Tips
Refrigeration: Store in an airtight container in the fridge for up to 3 days. Warm leftovers in the oven at 350 degrees for 8-10 minutes or in the air fryer for 5-6 minutes.
Freezing: Freeze unbaked rolls in a single layer, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.
Recommended Products
Why make homemade pepperoni pizza rolls?
- Homemade Pizza Dough: This 24-hour fermented dough is airy, flavorful, and perfectly chewy, elevating these pizza rolls beyond anything store-bought.
- Customizable Fillings: Use your favorite pizza toppings like bell peppers, black olives, or spicy sausage to create unique combinations.
- Family-Friendly: Pizza rolls are a hit with kids and adults alike, making them a versatile addition to any meal or event.
- Great for Freezing: Prepare a batch, freeze, and bake whenever the craving strikes.
Homemade pizza rolls are the epitome of comfort food meets creativity. Their chewy dough, melty cheese, and savory fillings are guaranteed to impress at any gathering- or elevate your weekend dinner. The 24-hour fermented dough is worth every second, delivering unparalleled flavor and texture. Make a double batch because these rolls will disappear fast!
FAQs
Can I use store-bough dough instead of homemade?
Yes, you can use refrigerated or frozen pizza dough as a shortcut. However, the flavor and texture won’t match the depth of a 24-hour fermented homemade dough.
How do I keep the rolls from unwrapping during baking?
Make sure to pinch the edges of the dough tightly to seal each roll. If needed, use a little water to help the dough stick together.
Can I bake these pepperoni pizza rolls in an air fryer?
Absolutely! Preheat your air fryer to 375 degrees, cook the rolls for 6-8 minutes, and flip halfway through for even cooking.
How do I store leftover pizza rolls?
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze them in a freezer-safe container for up to 3 months. Reheat in the oven or air fryer for best results.
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Homemade Pizza Rolls
Ingredients
Pizza Dough
- 590 grams warm water
- 30 grams fine sea salt
- 1000 grams 00 flour + 1/2 cup for kneading
- 1/8 tsp yeast
Sauce
- 1 can Cento Crushed Tomatoes
- 1 tsp fine sea salt
- 1/4 tsp pepper
Toppings
- 16 ounces fresh mozzarella ball
- 6 ounces grated parmesan cheese
- 36 pepperonis
- olive oil
Instructions
Pizza Dough
- Measure water in a large bowl with a kitchen scale
- While still using the kitchen scale, add salt. Stir until salt is dissolved
- Add in half of the 00 flour, stir until combined
- Stir in yeast
- Add the rest of the flour and stir until combined
- Pour the dough onto a heavy floured counter surface. I use another 1/2 cup of flour, the dough starts out very sticky.
- Knead the dough for 15 minutes. The texture and elasticity of the dough with change as you are kneading.
- Once fully kneaded, cover the dough and let it ferment for 24 hours. I like to use a container with an airtight lid.
Sauce
- In a bowl combine tomatoes and seasoning. Stir.
Assemble
- When ready to bake, preheat your oven to 400 degrees.
- In a bowl, squeeze the mozzarella ball into little bits
- Roll the dough out into a large rectangle. Cut into 36 even squares.
- Stretch out each rectangle, spoon in a little sauce right in the center of the square, top with mozzarella, parmesan, and a slice of pepperoni. Fold all of the edges up and squeeze them together to close the roll.
- Place on cookie sheets greased with olive oil.
- Bake for about 7 minutes, flip over with a metal spatula, and bake for another 7 minutes.
- Remove, let cool for a few minutes, and enjoy!
Nutrition
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