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Cheesy Pepperoni Pizza Roll Ups

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Total Time: 40 minutes (Prep: 15 minutes | Cook: 20 minutes | Cool: 5 minutes)
Difficulty: Easy
Yield: 8 hearty roll-ups

These Cheesy Pepperoni Pizza Roll-Ups are the ultimate fun, shareable, and irresistibly delicious answer to pizza night. Imagine all the gooey, savory, peppery goodness of a supreme pizza, rolled up into tender, golden-brown dough pockets, perfect for dipping into warm marinara sauce. They’re a guaranteed hit for game day, parties, family dinners, or a satisfyingly fun weeknight treat. Easy to make, easier to eat, and endlessly customizable.

Ingredients

For the Roll-Ups:

  • 1 (13.8 oz / 390g) can refrigerated pizza dough*** (or 1 lb homemade dough)

  • 1 ½ cups (170g) shredded low-moisture, whole-milk mozzarella cheese

  • 1 cup (100g) finely shredded Parmesan cheese, divided

  • 40-50 slices of pepperoni (about 3 oz / 85g)**

  • ½ cup (120ml) pizza sauce or marinara sauce, plus more for serving

  • 1 teaspoon Italian seasoning

  • ½ teaspoon garlic powder

  • ¼ teaspoon red pepper flakes (optional)

  • 1 tablespoon olive oil or melted butter, for brushing

For the Garlic-Herb Butter Brush:

  • 2 tablespoons (28g) unsalted butter, melted

  • 1 teaspoon Italian seasoning

  • ½ teaspoon garlic powder

For Serving:

  • 1 cup (240ml) warm marinara or pizza sauce, for dipping

  • Grated Parmesan cheese and chopped fresh parsley, for garnish

You can use classic, thin-crust, or even garlic knot-style pizza dough from the can. Fresh or homemade dough yields the best texture.
**Use regular or mini pepperoni. For a crispier texture inside, lightly pan-fry half the pepperoni first until crisp, then chop.

Equipment

  • Rolling pin

  • Parchment paper

  • Sharp knife or pizza cutter

  • Pastry brush

  • Large baking sheet

  • Small bowls

  • Cutting board

Instructions

Step 1: Prep Dough & Filling (Time: 10 minutes | Intensity: Low)

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.

  2. Roll Out Dough: Lightly flour your work surface. Unroll the pizza dough (if using canned) onto it. Using a rolling pin, gently roll the dough into a roughly 10×15 inch rectangle. Aim for even thickness. If the dough shrinks back, let it rest for 5 minutes, then roll again.

  3. Mix Cheeses: In a medium bowl, combine the shredded mozzarella and ½ cup of the Parmesan cheese. Set aside.

  4. Prep Flavor Base: In a small bowl, mix the ½ cup of pizza sauce with the Italian seasoning, garlic powder, and red pepper flakes (if using).

Step 2: Assemble the Roll-Ups (Time: 8 minutes | Intensity: Medium)

  1. Spread Sauce: Using a spoon or offset spatula, spread the seasoned pizza sauce evenly over the entire surface of the dough, leaving a ½-inch border along one of the long edges (this will be your seal).

  2. Layer Cheese & Pepperoni: Sprinkle the mozzarella-Parmesan mixture evenly over the sauce. Arrange the pepperoni slices in a single, slightly overlapping layer across the cheese.

  3. Roll It Up: Starting with the long side opposite the clean border, tightly roll the dough into a log, using the parchment paper to help guide you if needed. Pinch the clean edge firmly to seal the log.

  4. Slice: Using a sharp serrated knife, slice the log into 8 equal pieces (about 1.5 inches thick). A gentle sawing motion works best to avoid squishing.

Pro-Tip: For clean slices and to prevent the filling from oozing out, you can chill the rolled log in the freezer for 10-15 minutes before slicing.

Step 3: Bake to Golden Perfection (Time: 20 minutes | Intensity: Low)

  1. Arrange: Place the roll-ups, spiral-side up, on the prepared baking sheet, spacing them about 1 inch apart.

  2. Brush & Top: Brush the tops lightly with olive oil or melted butter. Sprinkle the remaining ½ cup of Parmesan cheese over the tops.

  3. Bake: Bake on the center rack for 18-22 minutes, or until the dough is deeply golden brown, the cheese is bubbling at the seams, and the rolls sound hollow when tapped lightly.

  4. Garlic Butter Finish: While they bake, mix the melted butter, Italian seasoning, and garlic powder for the garlic-herb butter. As soon as the roll-ups come out of the oven, brush the tops generously with this mixture.

Step 4: Serve Immediately (Time: 2 minutes | Intensity: Low)

  1. Rest Briefly: Let the roll-ups cool on the pan for 3-5 minutes. This allows the molten cheese to set slightly, preventing extreme mouth burns while keeping them perfectly warm.

  2. Garnish & Serve: Transfer to a serving platter. Garnish with chopped fresh parsley and a final dusting of grated Parmesan. Serve immediately with a bowl of warm marinara sauce for dipping.

Nutritional Information (Per roll-up, including garlic butter brush)

  • Calories: ~320 kcal

  • Total Fat: 18g

    • Saturated Fat: 8g

  • Cholesterol: 35mg

  • Sodium: 780mg

  • Total Carbohydrates: 28g

    • Dietary Fiber: 1g

    • Sugars: 4g

  • Protein: 13g

Note: Nutritional information is an estimate based on using standard canned pizza dough and whole-milk mozzarella. Values will vary with ingredient brands, dough type, and exact fillings.

The Last Bite: Dipping, Storing & Limitless Variations

Serving Suggestion:
These are the ultimate finger food. Serve them piled high on a board alongside small bowls of warm marinara, creamy garlic ranch dip, and a spicy chipotle mayo. They pair perfectly with a crisp green salad or a bowl of comforting tomato soup for a full meal.

Storage & Reheating Instructions:

  • Refrigerator: Store cooled leftovers in an airtight container in the fridge for up to 3 days.

  • Freezer: Freeze baked and cooled roll-ups on a baking sheet before transferring to a freezer bag for up to 2 months. Reheat from frozen.

  • How to Reheat: To restore crispness, do not microwave. Reheat in an air fryer or toaster oven at 350°F (175°C) for 5-8 minutes, or in a conventional oven for 10-12 minutes until hot and crispy.

The Art of the Perfect Roll-Up: Pro-Tips

  • Dough Management: If your dough is sticky, lightly flour your hands and the rolling pin. Letting the rolled dough rest for 5 minutes before adding toppings can prevent shrinkage.

  • The Tight Roll: A tight roll is crucial for defined spirals and prevents gaps. Use the parchment paper as an aid, tucking and rolling away from you.

  • Cheese Wisdom: Pre-shredded cheese contains anti-caking agents that can inhibit melt. For the ultimate lava-like cheese pull, shred your own mozzarella from a block.

  • Prevent Sogginess: Avoid over-saucing. A thin, even layer is key. Too much sauce will make the dough soggy before it bakes.

Flavor Expedition: 5 Must-Try Variations

  1. Supreme: Add ¼ cup each of finely diced green bell pepper, sliced black olives, and cooked Italian sausage crumbles with the pepperoni.

  2. Buffalo Chicken: Replace pepperoni with 1.5 cups of shredded cooked chicken tossed in ¼ cup buffalo sauce. Use a ranch or blue cheese dip.

  3. Three-Cheese Spinach: Omit pepperoni. Mix ½ cup of ricotta cheese into the mozzarella/Parmesan blend. Add ½ cup of thawed and thoroughly squeezed-dry chopped spinach.

  4. Breakfast Roll-Ups: Use canned crescent roll dough. Fill with scrambled eggs, cooked crumbled bacon or sausage, and cheddar cheese. Serve with salsa for dipping.

  5. Meat Lover’s: Add ¼ cup each of cooked crumbled Italian sausage and chopped ham with the pepperoni.

Why This Recipe is a Forever Favorite:
These Cheesy Pepperoni Pizza Roll-Ups are more than just a recipe; they are a template for joy. They take the universal love of pizza and repackage it into a fun, interactive, and shareable form. They are forgiving for novice cooks, exciting for kids to help assemble, and sophisticated enough for a crowd with the right dipping sauces. They prove that the best foods are often the most fun to eat—no utensils required. Keep this recipe in your back pocket, and you’ll always have a guaranteed crowd-pleaser ready to roll.

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