Homemade Pizza Rolls – Soft & Cheesy with Melty Mozzarella in the Middle!

There’s nothing better than homemade pizza rolls – you don’t even need to invite people to your home for a snack; all they’ll need to do is follow their noses to where these rolls are baking. The warmth, aroma, and sizzle of the pizzas cooking are guaranteed to drive anyone insane – it takes a lot of self-control not to grab one right from the tray! Homemade pizza rolls are among those recipes I started cooking for fun, and now they’re requested constantly.

The best thing about this recipe, aside from it being super easy, is that you’ll never want to go back to the frozen version again. The dough comes out fluffy and perfectly chewy, the cheese is melty, and there’s that crispy outside, which makes everything taste extra good. The rolls are quick to whip up, but make such a fun addition to game night or parties.

And here’s how to bake them to perfection!

What You’ll Need

For the Pizza Dough

• 2 to 2⅓ cups bread flour or all-purpose flour (240–280g)
• 1 packet instant yeast (7g)
• 1½ teaspoons granulated sugar (6g)
• ¾ teaspoon table salt (4g)
• ¼ teaspoon garlic powder (0.5g)
• ¼ teaspoon dried basil (0.25g)
• ¾ cup warm water, about 100°F (180ml)
• 2 tablespoons olive oil (30ml)

Bread flour is used in many pizza dough recipes as it makes them chewy. But all-purpose flour is still a great choice if that’s what you have at hand.

For the Filling

• ¼ cup pizza sauce or marinara sauce (60g)
• 1½ cups shredded mozzarella cheese (170g)
• Mini or regular pepperoni slices (about 60g, optional)

I prefer shredding my own mozzarella. Pre-shredded cheese contains anti-caking agents, ts which prevent it from melting properly.

For Finishing

• 1 tablespoon melted salted butter (14g)
• Fresh or dried basil, for topping
• Freshly grated Parmesan cheese, for topping

Topping with parmesan adds that crispy nutty element which will remind you of homemade pizza.

Make the Pizza Dough

To begin with, put 1 cup of flour, instant yeast, sugar, salt, garlic powder, and dried basil into a large mixing bowl. Whisk everything together – the aroma you’ll get at this point is truly magical.

Next, pour in the warm water along with olive oil. The mixture you’ll get is pretty loose, so there’s no need to worry that your dough will turn out tough. Just keep stirring with a wooden spoon.

Keep adding flour gradually until the mixture becomes loose but manageable.

When I first tried this recipe, I added all the flour at once because I assumed the dough was too liquid. Well, turns out the result was quite disappointing – the bread got hard and crumbly after baking. So if you happen to make the same mistake, don’t worry too much – it’s easy to correct.

Pro tip: the temperature of water matters! Do not use very hot water as it can ruin your yeast. Ideally, the water should feel warm and comfortable to touch.

Let the Dough Rise

Transfer the dough into a bowl greased with a little olive oil, cover with plastic wrap, and leave it at room temperature until it doubles in volume, usually within 30 minutes.

However, in case you happen to have a colder kitchen like mine, the process may take longer. I always place my dough-filled bowl inside the microwave with the door shut because it creates a perfect environment for rising.

Once doubled, the dough gets puffy, smooth, and light. Press a finger gently into the dough and watch it rise!

I know that many people find this step a bit boring, but it’s better not to rush. My first batch of dough didn’t rise enough, as I couldn’t wait to bake the rolls. The resulting bread was heavy and not very tasty.

Roll Out the Dough

Flour your counter surface and place the risen dough there. Knead the dough just a little to smooth it out. Don’t work it too much,h though, as there’s no need to.

Afterwards, roll the dough into a 15×9-inch rectangle. It may not come out very even, but it’s okay. As soon as it gets rolled up, the shape becomes unimportant.

Now, brush the dough with olive oil. Apart from flavor, it will prevent the dough from sticking to the sauce.

The dough will become elastic and smooth at this point, and is very easy to roll.

Pro tip: In case you notice the dough shrinking back, let it rest for about 5 minutes. This way, it’ll be easier to roll.

Add the Filling

Spread a thin layer of pizza sauce evenly over the dough. Make sure to leave some space at the edges – no matter how tempting it is, do not add too much sauce, or else the rolls will turn mushy inside.

Then, add the cheese on top and press it lightly into the dough. Add the mini pepperoni if you decided on it.

The aroma at this point will drive you crazy. You can practically smell those garlic bread rolls baking.

But feel free to experiment here with other ingredients! Just remember that not too many ingredients should be added, as otherwise it will affect the final texture of your rolls.

Pro tip: mini pepperoni adds that crunchy element in smaller pieces, unlike regular pepperoni.

Roll and Chill the Pizza Rolls

Begin rolling the dough starting from the long side. Make sure the roll gets pressed firmly as you do it. Any sauce or cheese escaping the dough should be pinched and fixed.

Place the roll into a bowl or on a plate greased with olive oil and place in the refrigerator for at least 15 minutes. In the meantime, preheat the oven to 400°F.

Refrigeration is essential. The first time I failed to do so, the rolls flattened and unraveled during cutting. After the roll is chilled, it becomes easy to cut and keeps its shape perfectly.

Chilled rolls should be firmer than fresh.

Slice and Bake

Cut the dough into 1-inch slices using a serrated knife. The technique here is the same – cut with a sawing motion so the dough won’t flatten.

Next, arrange the slices in rows, brush the top sides with melted butter, and place in the oven.

The moment the butter hits the dough, you’ll smell the bread’s aromatic smell!

Bake on the center rack for 15–18 minutes or until the edges turn light golden. The top side will remain white – do not bake it further as it can burn.

When done, remove the rolls from the oven and check to see if the centers are bubbly and the bottom sides are lightly crunchy.

Finish and Serve

Sprinkle the baked rolls with Parmesan cheese and basil.

While the cheese melts slightly under the heat of the rolls’ surface, the basil adds that distinctive flavor reminiscent of a pizza shop.

You may want to let the rolls cool for a minute before eating. Otherwise, they’ll be too hot inside.

These rolls taste the best when served hot, so the cheese remains melt-in-your-mouth.

Common Mistakes and Ways to Fix Them

Adding Too Much Flour

This happens due to the initial stickiness of the dough. However, the dough will become less sticky with further work, so be patient and gradually add more flour.

Overloading the Dough with Too Much Sauce

Excess sauce is not recommended since it can affect the texture of the finished product. So stick with what the recipe calls for.

Skimping on Cooling Before Cutting

As mentioned above, chilled dough is much easier to work with – it won’t unravel while slicing.

Packing Too Many Toppings

Too many toppings will prevent the roll from holding its shape during baking – limit yourself to a few.

Baking the Rolls Too Long

The bottom side of the rolls will darken quickly, so keep an eye on them to avoid overcooking.

Ways to Customize This Recipe

Make Them Vegetarian

Simply skip the pepperoni and replace it with vegetables. Chopped olives, mushrooms, or bell peppers can be added for a unique touch. Just make sure they’re not moist to prevent the filling from leaking.

Adding Some Spice

If you’d like to cook a spicy dish, feel free to add crushed red pepper flakes or even diced pickled jalapeños. Pepper goes really well with mozzarella.

Making Garlic Pizza Rolls

Replace olive oil with garlic-infused olive oil, or brush the bread with garlic butter after rolling. It gives the rolls that buttery flavor reminiscent of garlic bread.

How to Store and Serve

These delicious rolls will keep well at room temperature for up to 4 hours, loosely covered with aluminum foil.

Refrigerated rolls should be stored in an airtight box for up to 4 days. In the oven or an air fryer,r they can be reheated to regain their crispy texture.

Alternatively, the rolls can be frozen for 2 months. Freeze the rolls while still warm, but make sure they’re completely cool before placing them in an airtight bag.

Reheat frozen rolls at 350°F until piping hot.

These rolls are a great side dish to a main course. Serve them hot with additional marinara sauce for dipping.

Homemade pizza rolls are among those recipes that create a festive mood right from the start. Easy to cook, delicious, and guaranteed to disappear in record time, these treats will make everyone happy!

I hope you’ll enjoy this recipe – my kitchen sure loves it.