Ingredients
Dough Options
Choose one option based on time and preference.
Option 1: Store-Bought Dough
- 1 pound pizza dough (room temperature)
Option 2: Homemade Dough
- 2¼ teaspoons active dry yeast
- ¾ cup warm water
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 2 cups all-purpose flour
- ¾ teaspoon salt
Filling
- ¾ cup pizza sauce or marinara
- 1½ cups shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- ½ cup pepperoni slices, chopped
- ¼ cup cooked sausage or bacon (optional)
- ¼ cup sliced olives or bell peppers (optional)
- ½ teaspoon Italian seasoning
Topping
- 2 tablespoons melted butter or olive oil
- ½ teaspoon garlic powder
- Extra parmesan for sprinkling
Equipment Needed
- Rolling pin
- Baking sheet
- Parchment paper
- Sharp knife or pizza cutter
Step 1: Prepare the Dough
If Using Store-Bought Dough
Let the dough rest at room temperature for 20 to 30 minutes so it rolls easily.
If Making Homemade Dough
In a small bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
In a large bowl, mix flour and salt. Add yeast mixture and olive oil. Stir until a dough forms.
Knead on a floured surface for 5 to 7 minutes until smooth. Cover and let rise for 45 to 60 minutes until doubled.
Step 2: Roll Out the Dough
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll the dough into a large rectangle, about ¼-inch thick. Try to keep the shape even so the roll-ups bake uniformly.
Step 3: Add the Fillings
Spread pizza sauce evenly over the dough, leaving a small border around the edges.
Sprinkle mozzarella evenly, followed by parmesan.
Add pepperoni and any additional toppings. Finish with Italian seasoning.
Avoid overfilling, which can cause leaking during baking.
Step 4: Roll and Slice
Starting from the long edge, roll the dough tightly into a log.
Using a sharp knife or pizza cutter, slice into 1½-inch pieces.
Place the roll-ups cut-side up on the prepared baking sheet, spacing them slightly apart.
Step 5: Season the Tops
Mix melted butter with garlic powder. Brush lightly over each roll-up.
Sprinkle with extra parmesan if desired.
Step 6: Bake
Bake for 18 to 22 minutes, or until the dough is fully cooked and the tops are golden brown.
If you want extra browning, broil for 1 to 2 minutes at the end, watching carefully.
Step 7: Cool and Serve
Let the pizza roll-ups rest for 5 minutes before serving. This helps the cheese set slightly and prevents burning.
Serve warm with extra pizza sauce or ranch for dipping.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat in the oven at 350°F (175°C) for 8 to 10 minutes for best texture.
Pizza roll-ups also freeze well for up to 2 months.
Flavor Variations
- Margherita: mozzarella, tomato sauce, fresh basil added after baking
- Meat lovers: pepperoni, sausage, bacon
- Veggie: mushrooms, peppers, onions, olives
- White pizza: ricotta, mozzarella, garlic, olive oil
