If there’s one thing I rely on during busy weeks and casual get-togethers, it’s a recipe that can flex: quick snack, easy lunch, game-night bite, or something fun to put out before dinner. These Cheesy Pepperoni Pizza Roll-Ups are exactly that. They’re fast, they use mostly pantry ingredients, and they feel a little more special than another frozen pizza.
I started making these when I got tired of half-used jars of marinara and random blocks of cheese hanging around the fridge. Instead of overloading a full pizza, I began rolling everything up into bite-sized pieces. It turns out this is also a smart way to stretch one tube of dough into enough to feed a crowd, or at least keep a hungry household quiet for a while.
They’re especially good in cooler months, when you want something warm and cheesy but don’t feel like committing to a full cooking project. You just roll, chill briefly, slice, and bake. They come out looking like something you’d find in a casual bar in Italy or at a street stall where pizza is eaten on the go—small, handheld, and perfect for dipping into extra marinara.
If you travel for food, you’ll recognize the spirit of this recipe from the way many European bakeries and pizzerias use leftover dough and toppings: roll them up, bake, and sell them as quick snacks. This is the same idea, just simplified with supermarket dough and classic pepperoni. Minimal effort, familiar ingredients, big payoff. If you’ve got 30 minutes and a baking sheet, these Cheesy Pepperoni Pizza Roll-Ups are probably the most efficient way to turn basic fridge staples into something everyone actually gets excited about.
How to Make The Perfect Cheesy Pepperoni Pizza Roll-Ups
Yield: 12 roll-ups | Prep Time: 15 minutes | Cook Time: 10–12 minutes | Total Time: about 35 minutes
The Required Ingredients
- 1 (13.8 ounce) package Pillsbury® classic pizza crust
- 1 cup marinara sauce, divided
- 1/2 cup shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- 1/2 cup thinly sliced pepperoni, cut in halves
- 2 tablespoons minced onion
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
The Method: A Step-by-Step Guide
- Lightly flour your work surface and unroll the pizza dough. Gently press and stretch it into a neat rectangle. Spread a thin layer of marinara over the dough, leaving about a 1/2-inch border on all sides. Don’t overload with sauce or the rolls will be hard to slice and may leak.
- Sprinkle the mozzarella and Parmesan evenly over the sauced area. Scatter the pepperoni pieces and minced onion across the cheese so each bite gets a bit of everything. Finish with an even sprinkle of Italian seasoning, garlic powder, and red pepper flakes.
- Starting from one long side, roll the dough up into a tight log, similar to a jelly roll. As you roll, gently tuck in any stray fillings. When you reach the end, pinch the seam firmly to seal so the log doesn’t unwind in the oven.
- Transfer the log to a plate or tray and refrigerate for about 10 minutes. This quick chill helps the dough firm up, making it much easier to slice cleanly without squashing the roll-ups.
- While the dough chills, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper so the cheese doesn’t stick and cleanup stays simple.
- Using a serrated knife, gently saw the chilled log into 12 even slices. Aim for pieces about 1 inch thick and place them cut-side up on the prepared baking sheet, leaving a little space between each roll.
- Bake for 10 to 12 minutes, until the rolls are puffed, the cheese is fully melted, and the edges are golden brown. Check at 10 minutes so they don’t overbrown.
- While they bake, warm the remaining marinara sauce in a small pot or microwave-safe bowl. Serve the hot pizza roll-ups right away with the warm marinara on the side for dipping.
Rolling and Slicing Tips
The key to neat Cheesy Pepperoni Pizza Roll-Ups is keeping the dough manageable. Don’t roll the dough too thin; a slightly thicker rectangle holds the fillings better and is easier to roll tightly. When you add the marinara, go lighter than you think you need. Too much sauce is the main reason rolls burst or slide apart while baking.
As you form the log, pull gently but firmly toward yourself while rolling to create tension, which helps everything stay snug. If pepperoni or cheese falls out, tuck it back in from the ends. Chilling is non-negotiable if you want clean spirals—those 10 minutes make a big difference. When slicing, use a sharp serrated knife and a gentle sawing motion instead of pressing straight down, which can flatten the rolls. If the dough feels sticky, lightly flour the knife or wipe it off between cuts.
Easy Swap-In Fillings
This recipe is built to be flexible, so it’s easy to adapt it to whatever you find while traveling or whatever’s in your fridge. Swap pepperoni for cooked crumbled sausage, diced salami, or even chopped leftover roasted vegetables. Just make sure any veggies are fairly dry; excess moisture will make the rolls gummy and prevent that nice golden edge.
You can change the flavor profile quickly with the cheese, too. Try smoked provolone, cheddar, or a blend of mozzarella and fontina. For a more Mediterranean feel, use a chunky tomato sauce, olives, and a little feta. Want it milder for kids? Skip the red pepper flakes and cut back on the onion. As long as you keep the same basic ratios of dough to filling and avoid very wet ingredients, these roll-ups handle substitutions easily.
Your Questions Answered
Can I make these Cheesy Pepperoni Pizza Roll-Ups ahead of time?
Yes, there are a couple of ways to prep ahead. You can assemble the log, wrap it tightly in plastic, and refrigerate it for up to 24 hours before slicing and baking. If you do this, let the log sit at room temperature for about 10–15 minutes so it’s not ice-cold when it goes into the oven. You can also slice the rolls, arrange them on a parchment-lined tray, and refrigerate for a few hours. Don’t bake straight from a very cold fridge; give them a brief rest so they bake evenly and brown properly.
Why did my rolls bake unevenly or stay doughy in the center?
This usually comes down to thickness and oven conditions. If the rolls are cut too thick or packed too tightly on the baking sheet, the centers may stay undercooked while the edges brown. Make sure the slices are around 1 inch thick and spaced slightly apart to allow hot air to circulate. Also, always fully preheat your oven; a cooler oven will cause the dough to dry on top before it cooks through. If they’re browning too fast, loosely tent with foil for the last few minutes. The centers should look set and not glossy when they’re done.
Cheesy Pepperoni Pizza Roll-Ups
Ingredients
- 1 13.8 ounce package Pillsbury® classic pizza crust
- 1 cup marinara sauce divided
- 1/2 cup shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- 1/2 cup thinly sliced pepperoni halved
- 2 tablespoons onion minced
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
Instructions
- On a lightly floured surface, press the pizza crust into a rectangle. Spread a thin layer of marinara over the dough, leaving a 1/2-inch border; set aside the remaining sauce for dipping. Sprinkle the mozzarella and Parmesan evenly on top.
- Evenly scatter the halved pepperoni and minced onion across the cheese, then season with Italian seasoning, garlic powder, and red pepper flakes.
- Roll the dough tightly into a log, sealing the seam by pinching it together. Place the log in the refrigerator for about 10 minutes to firm up, which makes slicing easier.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Using a serrated knife, cut the chilled log into 12 equal rolls and place them on the prepared baking sheet, leaving a little space between each.
- Bake until the roll-ups are golden and the cheese is melted, about 10 to 12 minutes.
- Warm the reserved marinara if desired and serve the pizza roll-ups hot alongside the sauce for dipping.