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pulling apart pizza roll 2

Stuffed Pizza Rolls




  • 1 pizza crust (refrigerated, or recipe linked above)
  • 8 ounces mozzarella cheese, cut into cubes
  • Desired pizza toppings (mini pepperoni always work great)(
  • 1 tablespoon olive oil or melted butter
  • 1 tablespoon grated parmesan cheese
  • 1/2 teaspoons garlic powder
  • 1 teaspoon Italian seasoning
  • Pizza sauce (recipe linked above)


Preheat oven to heat specified on pizza dough package. Usually it’s 400 F. If you make your own dough, bake it at 400.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it’s about 12″ by 8″. Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square.

(Note that you’re not putting the marinara sauce on the dough; it’s for dipping after) It’s easy to overfill these–you want to make sure you can close them, so about a heaping tablespoon of toppings should be plenty.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings.

Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil or melted butter (I’ve used both and there’s not much difference in result) and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.

(In lieu of the Parmesan, garlic, and Italian seasoning you could substitute this garlic bread seasoning.)

Bake in the preheated oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I’d check them after even 10 minutes. Serve warm with warmed marinara sauce on the side for dipping.