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Homemade Pizza Rolls

Homemade Pizza Rolls

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A delicious (and healthier) version of Totino's™ Pizza Rolls.MORE+LESS-

1 3/4

cups unbleached all-purpose flour

1 1/4

teaspoon active dry yeast

1 1/2

tablespoon olive oil


cup finely shredded mozzarella cheese

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  • 1

    In a large bowl, whisk together flour and salt. Make a well in the center and pour in water, yeast and sugar. Let sit until foamy, about 5 minutes.

  • 2

    Then, add olive oil and mix ingredients together until a dough forms. Pour dough onto counter and knead about 8-10 minutes.

  • 3

    Place dough in a lightly greased bowl, cover and let rise until doubled, about 1 1/2 hours.

  • 5

    Place risen dough on countertop and, using a rolling pin, roll into a very, very thin square (about as thin as the walls of a ravioli). Using a pizza cutter, cut square into strips lengthwise and then cut crosswise so you have about 56 individual 1 1/2-inch squares (or as many as you end up making).

  • 6

    Put about 1/2 tsp pizza sauce on half the squares, and top with the same amount of cheese. Take the plain squares and place them on top of the squares with sauce and cheese and pinch the seams closed. Press fork tines around the edges of the squares to close the seams completely.

  • 7

    Place each pocket on a baking stone or parchment paper-lined baking sheet and bake for about 10-15 minutes or until lightly brown on the edges. Serve immediately.

No nutrition information available for this recipe

More About This Recipe

  • If there’s anything my husband loves (second to me, of course), it’s Totino’s Pizza Rolls. He could eat them for breakfast, lunch, dinner and dessert every single day. I’m really not exaggerating!

    Though they are quite delicious, easy to make and don’t cost very much, sometimes—due to the demand of his growling belly—we run out. And when the football game is on in 20 minutes, well, there isn’t time to go buy more.

    That’s where I come in. I decided to make Homemade Pizza Rolls on one such occasion.

    Mine can barely compare to Totino’s, really. They’re more like pizza pillows, with less filling but with a thicker, softer crust. Still, they taste like mini bites of pizza and that’s really what we’re going for here.

    What’s great about this recipe is how fun it is to make! I love rolling out the dough, slicing it into tiny squares, covering them in tangy pizza sauce and mild mozzarella cheese, and sealing them closed into ravioli-like shapes. And they’re just so cute coming out of the oven, all warm and cheesy and bite-sized. As you may know from a previous post, I have a soft spot for miniature things. Don’t judge.

    Next time you find yourself craving a big batch of pizza rolls but don’t have any in your freezer, whip up this delicious recipe and save yourself time, energy and gasoline!

    Stephanie (aka Girl versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!

Pizza Rolls Recipe

This Pizza Rolls recipe is a perfect and fun simple dinner that can be made any day of the week. To make this recipe, you can use store-bought pizza dough, and fill the filling with pizza sauce, pepperoni, and mozzarella cheese. The Pizza Rolls are topped off with simple garlic butter and parmesan cheese. These rolls go perfectly with a salad.

When I was in college I lived off of cafeteria food, ramen noodles, PB&J sandwiches, Hot Pockets, and Tortino’s Pizza Rolls. Man, how I loved pizza rolls. Of course with this type of diet I gained beyond the “Freshman 15”, I gained the “Freshman 25”. Not to fear! I just lost 30! Only — to go. When you are a broke college student you eat what you can and what is cheap. Unfortunately, most of the food that is cheap is that gross over-processed food that is in the middle of the grocery store such as Hamburger Helper meals, Spam, hamburger patties, and, you guessed it, Tortino’s Pizza Rolls. I am not the healthiest person on the block, that is for sure, but I am more aware of what goes into my body now than in my college years.

As I have gotten older, I have learned to cook healthier and try to make meals from scratch of some of my childhood/ college favorites like Hamburger Helper and Sloppy Joes. Now, I am adding pizza rolls to that menu of dishes that I am learning to recreate. Sure it looks different, but they’re just as good and delicious. The best part of this recipe, like many of my recipes, is that it’s versatile.

They're small enough for little hands, they are not messy, they seem to travel and keep well, and - best of all - they taste like pizza!

Because my goal with this recipe is to have something that comes together super fast and easy, I go with a packaged dough most of the time.

Usually I use a can of crescent roll dough from Trader Joe's. But use any quick and easy dough you like.

You could also use biscuit dough, or certainly if you have homemade dough, go for it!

If I'm buying pre-made dough I try to look for one that's not got too much nasty stuff in it.

The TJ's brand is not too bad. It's not as easy to handle as some others (maybe because it's missing some of the chemical dough conditioners and junk), but for this recipe that's ok. You're not actually making crescent rolls with it.

For the sauce I used an organic canned pizza sauce or sometimes just plain tomato sauce. Any kind you like will do.

I use traditional mozzarella for ours most of the time, but any flavor if cheese you like would be great too.

The amounts of the sauce and cheese are also flexible - it's really about your personal taste. Just don't add too much - you don't want to squish it all out when you cut.

Temperature is the key to making amazing pizza. The higher the better, so typically my pizza is baked at 425 °F – 450 °F. Make sure to leave space between each pizza roll because they will expand a bit. Cool for about 2 minutes on a wire rack before serving.

If you have any leftovers (good luck!), here is all you need to know about storing them for later munching:


Pizza Rolls will stay good for up to five days when stored in an airtight container in the refrigerator. When you are ready to reheat them, heat them up in the oven for a few minutes to warm up the filling. You can also zap them in the microwave, but this makes them a bit soggy.


I love freezing Pizza Rolls for later! They are much healthier than any store bought frozen pizza treats and I can rest assured that my family is still eating wholesome when we need a quick dinner. To freeze them, allow baked pizza rolls to completely cool down first. Then, store them in a freezer bag. Bake them in the oven for around 10 minutes at 425 °F to reheat them.

How to Make Pizza Rolls

Pizza rolls are surprisingly simple and if you’ve made cinnamon rolls before, you’re familiar with the process. It’s all pretty similar to making stromboli. After the pizza dough is prepared, follow these 3 easy steps:

  1. Roll out the dough, make dents in it with your fingers, and brush with olive oil. Why? The little dents in the dough prevent air bubbles and the olive oil prevents any sogginess.
  2. Fill the dough with your favorite pizza toppings like pizza sauce, cheese, and pepperoni. Thinly sliced peppers, onions, and cooked crumbled sausage works too!
  3. Roll up the dough and chill for 25 minutes. Why? Chilling will prevent your rolls from falling apart as you cut. During that time, preheat your oven. You want the entire oven to be hot and ready!

Top with some parmesan cheese and bake into crispy, melty perfection.

Dip the bottom of the rolls in a little cornmeal before baking. This is completely optional, but adds a wonderful CRUNCH on the bottom.

I haven’t met anyone who doesn’t like cinnamon rolls and pizza, and with today’s recipe, you get the best of both worlds.

Why not serve easy cinnamon rolls for dessert? Hey, I’m not judging!