Best 20 Pizza Rolls Recipes

PIZZA ROLLS USING PILLSBURY REFRIGERATOR BISCUITS

Steps:

• Preheat oven to 375 degrees. Flatten biscuits; layer a pepperoni slice, cheese square and another pepperoni slice on biscuit. Gather edges and pinch closed at top. Place rolls in a small greased pan. Brush tops with egg, sprinkle with Italian seasoning, garlic powder, and parmesan cheese. Bake for 20 minutes. Serve with warmed marinara sauce.
• Tip: to keep the top from browning too much before baking is complete, cover with tinfoil.
• Tip #2: If you prefer more filling and less dough in each roll, then cut each biscuit of dough in half lengthwise through the middle (like a hamburger bun) and make each roll using half a biscuit rather than an entire biscuit. The dough cuts best using a serrated knife (bread knife) when the dough has barely been pulled from the fridge and is still chilled. I prefer this way.

CHEESY PIZZA ROLLS

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough into a 16x10-in. rectangle. Brush with pasta sauce to within 1/2 in. of edges., Sprinkle with 1/2 cup mozzarella cheese, pepperoni, sausage and Parmesan. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices. Place in a greased 9-in. cast-iron skillet or greased 9-in. round baking pan, cut side down., Bake 20 minutes; sprinkle with remaining mozzarella cheese. Bake until golden brown, 5-10 minutes longer. If desired, serve with minced fresh basil and crushed red pepper flakes.

PIZZA ROLLS

Steps:

• In a large bowl, combine the cheese, sausage, pepperoni, peppers and onion. Stir in pizza sauce until combined. Place about 1/4 cup filling in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Moisten remaining corner with water and roll up tightly to seal., In a Dutch oven or deep cast-iron skillet, heat 1-2 in. of oil to 375°. Fry pizza rolls until golden brown, 1-2 minutes on each side. Drain on paper towels. If desired, serve with additional pizza sauce.

PEPPERONI PIZZA ROLLS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Remove biscuit dough from cans and flatten individual biscuits on a flat work surface. Stack pepperoni slices and mozzarella cheese cubes over biscuits. Pull the edges of each biscuit into the middle to cover the pepperoni and cheese.
• Place rolls seam-side down in the prepared baking pan. Brush with beaten egg. Sprinkle Parmesan cheese, garlic powder, and Italian seasoning over rolls.
• Bake in the preheated oven until golden brown, 18 to 20 minutes. Serve with warm pizza sauce for dipping.

NACHO CHEESY PIZZA ROLLS™

Steps:

• Heat oven to 425°F. Line 15x10x1-inch pan with Reynold's Kitchens® Parchment Paper.
• In large resealable food-storage plastic bag, mix frozen pizza snacks with taco seasoning mix. Seal, and shake bag to coat; spread pizza snacks in single layer on pan. Bake 12 to 14 minutes or until heated through. Push pizza snacks together until touching.
• Meanwhile, in 2-cup microwavable glass measuring cup, microwave cheese uncovered on High 60 to 90 seconds, stirring every 30 seconds, until melted. Stir in green chiles; microwave 15 to 30 seconds or until heated through and pourable.
• Pour warm cheese mixture on top of hot pizza snacks; top with pico de gallo. Serve topped with remaining ingredients.

STUFFED PIZZA ROLLS RECIPE

Steps:

• Preheat oven to 425 degrees.
• Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 8 x 12 inches. Cut it into 24 squares with a pizza cutter.
• Place cheese and desired toppings on each square. (Do not add marinara sauce, it's for dipping after they are cooked)
• After adding toppings to each dough square, 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 on a lightly sprayed pie pan or square pan.
• Brush the tops of the dough balls with olive oil.
• Sprinkle with the garlic, Italian seasoning and Parmesan cheese (I mixed all of these together and then sprinkled on top).
• Cook for about 15-20 minutes or until golden brown on top. Keep an eye on them so they don't overcook. Serve warm with warmed marinara sauce on the side for dipping.

AIR-FRIED PIZZA EGG ROLLS

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
• Cut mozzarella cheese into 6-inch sticks.
• Place 1 egg roll wrapper on a flat surface, positioned to look like a diamond. Add 1 teaspoon marinara sauce, 1 mozzarella stick, and 2 tablespoons mini pepperoni to the bottom third of the egg roll wrapper.
• Roll up the bottom point over the filling, towards the center of the wrapper. Fold in the left side of the wrapper to cover the center. Fold in the right side of the wrapper to cover the left fold, like an envelope. Roll up the egg roll until just the top point is exposed. Brush some water on the top point and fold down. You may need to brush a bit more water over the edges to create a seal.
• Repeat for the remaining egg rolls. Brush olive oil over the tops. Sprinkle Italian seasoning and garlic salt over the tops.
• Brush some olive oil over the air fryer basket. Add egg rolls to the basket seam side-down, without letting them touch each other. Reduce the temperature to 360 degrees F (180 degrees C) and air fry for 8 minutes, flipping at the halfway point. Serve with remaining marinara sauce.

NO-KNEAD PIZZA ROLLS (PEPPERONI, HAWAIIAN OR BBQ CHICKEN)

Steps:

• Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
• Prepare 2 large baking sheet pans with parchment or Silpats, set aside.
• Preheat oven to 400 degrees F.
• Remove the Olive Oil Flatbread dough (Recipe #387518) from the refrigerator. Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece.
• With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
• On a lightly floured board, flatten the dough, with hands and rolling pin, into a 1/4 inch thick rectangle, dusting with minimal flour if necessary to keep dough from sticking to the rolling pin. If difficulty is experienced in rolling out the dough, allow it to rest for a few minutes. I've found that pulling the dough with my hands works best.
• Spread the sauce on the dough, then cheese and top with meat, leaving some of the cheese exposed so that it can help hold the roll together as it bakes.
• Starting with the long end roll the dough into a log.
• NOTE: Cut only the number of pieces you want to bake. The rest can be wrapped and stored in the refrigerator for up to 5 days, or can be frozen for up to 2 weeks.
• Using kitchen shears, cut the dough into 1/2 inch pieces.
• Place them on the prepared sheet, leaving plenty of space for them to expand when they bake.
• Bake for 15-18 minutes, or until golden brown and the cheese has melted and caramelized a bit.

OLD CHICAGO SICILIAN PIZZA ROLLS

Steps:

• Unroll pizza dough.
• Spread ranch dressing over dough.
• Spread pepperoni, green onions and cheese over ranch.
• Roll up tightly and slice into rolls.
• Place on cookie sheet and bake at 425 degrees for 15 minutes.

QUICK PIZZA ROLLS

Steps:

• In a large skillet, cook the beef, pepper and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomato paste, water, garlic, sugar, Italian seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through., Cut 1/4 in. off the top of each roll; set aside. Carefully hollow out bottom of roll, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill each roll with 1/2 cup meat mixture. Sprinkle with cheeses. Replace bread tops., Place desired amount of sandwiches on a baking sheet. Bake at 350° for 10-15 minutes or until heated through. Individually wrap remaining sandwiches tightly in foil; freeze for up to 3 months., To use frozen sandwiches: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Place foil-wrapped sandwiches on baking sheet. Bake at 350° for 30-35 minutes or until heated through.

FRENCH BREAD / PIZZA CRUST / SANDWICH ROLLS

Steps:

• 1. Preheat oven 375° Bake Time: approximately 20 minutes. My oven cooks hot and yours may need more or less cooking time.
• 2. Combine the warm water, butter, salt, and sugar. Using water that is very warm will slowly melt the butter while combining. Sprinkle the yeast on top of your liquids mixture. (I own a Kitchen Aid and attach the dough hook and the batter guard.) Add your flour - I add all at once due to running my dough hook on low. Otherwise stir in the flour until it is a slightly sticky ball and knead. (With the Kitchen Aid run the dough hook adding flour until the batter no longer sticks to the bottom of the mixing bowl.)
• 3. I usually knead the dough around 5 minutes. Well-kneaded dough should feel smooth and elastic. Press your fingertip into the dough; it should spring back. Butter a bowl, turning the dough to completely cover. Cover with a clean towel and let rise until doubled.
• 4. Once dough is doubled remove and place on a slightly floured board. Knead in flour to feed it one more time before baking. Roll it into a a 12x15 rectangle after working additional flour into the dough.
• 5. FRENCH BREAD: Roll up from long side and pinch the final seam together. Place seam side down on greased and cornmeal dusted baking sheet or use the Silicone Baking Mats. Cover with a clean towel or plastic wrap and let rise 45 minutes.
• 6. SANDWICH ROLLS/BAGUETTES: Cut the rolled out dough into squares appropriate to your needs. Place on a greased baking sheet, cover with plastic wrap or a clean towel and let rise 45 minutes.
• 7. CORNSTARCH GLAZE: NOTE: This is a typical mixture that professional bakers use to get that characteristic sheen on breads. I keep this mixture in my refrigerator to use on all the breads I bake. Save any glaze leftovers. 1/2 cup cold water 1 teaspoon cornstarch In a small saucepan, with a small whisk, stir together water and cornstarch. Heat mixture to a gentle boil. Stir, reduce heat, until mixture thickens and is translucent. Cool. Brush on loaf about 10 minutes before baking is finished and again 3 minutes before bread is completely done.
• 8. When the bread is cooked, remove from oven and place the bread on a wire cooling rack to cool. Let baked loaf cool for 30 minutes before cutting (this is because the bread is still cooking while it is cooling). Makes 1 large loaf, 12 sandwich rolls, or 16 inch pizza crust.

MUFFIN PAN PIZZA ROLLS

Steps:

• Preheat oven to 375°F.
• Grease 1 12-cup muffin tin with cooking spray. (Have another 6-cup muffin tin available. You may have enough dough to make a few more muffins.).
• Pinch off a ball of dough slightly larger than a golf ball and flatten in the palm of your hand. Press into a muffin cup. Continue until all dough is used. The pizza dough will not stay up the sides of the cups, this is okay.
• Put 1-2 tablespoons of sauce into each dough cup. Use the spoon to press downward into the dough to make a cup.
• Add other toppings to each roll. (Hold off adding the cheese for now).
• Bake muffins for 15 minutes before adding cheese.
• Sprinkle 1-2 tablespoons of cheese on top of sauce and any other toppings.
• Bake for 10 minutes more. Lift one roll out of cup gently to check bottom to make sure it is baked through the bottom.

PEPPERONI PIZZA ROLLS

Steps:

• In a small bowl, combine the pepperoni, mushrooms, green pepper, Parmesan cheese and pizza seasoning. Place an egg roll wrapper on a work surface with a point facing you; place a piece of string cheese near the bottom corner. Top with about 2 tablespoons pepperoni mixture., Fold bottom corner over filling. Fold sides toward center over filling. Using a pastry brush, wet the top corner with water; roll up tightly to seal. Repeat with remaining wrappers, cheese and filling., In an electric skillet or a deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with pizza sauce.

PILLSBURY PIZZA PINWHEELS WITH CRESCENT ROLLS

Steps:

• 1. Heat oven to 350°F. Spray cookie sheet with cooking spray. 2. If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. 3. Sprinkle Parmesan cheese, pepperoni, bell pepper and Italian cheese blend over each rectangle. 4. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet. 5. Bake 13 to 17 minutes or until edges are golden brown. Meanwhile, heat pizza sauce. Immediately remove pinwheels from cookie sheet. Serve warm with warm pizza sauce for dipping.

PIZZA EGG ROLLS

Steps:

• In a large skillet, cook sausage and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover and simmer 10 minutes longer. Remove from the heat; cool for 20 minutes. Stir in cheese., Place 1/3 cup sausage mixture in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Brush remaining corner with egg; roll up tightly to seal. , In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry egg rolls in batches for 1-2 minutes on each side or until golden brown. Drain on paper towels.

PIZZA ROLLS

Steps:

• Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C). Whisk egg and water together in a small bowl.
• Combine the pizza sauce and pepperoni in a blender or food processor. Process until pepperoni is well chopped and the sauce has thickened. Transfer sauce to a large bowl, and stir in mozzarella.
• Lay out one eggroll wrapper on work surface. Place 1 tablespoon filling at the bottom center of the wrapper, leaving 1/2 inch border on each side. Lightly brush the wrapper edges with the egg mixture. Fold over both sides; roll up to encase filling in wrapper. Repeat with remaining wrappers and filling.
• Deep fry pizza rolls in batches until crisp and golden brown, 5-9 minutes.

PEPPERONI AND BACON PIZZA ROLLS

Steps:

• Fry bacon until just crisp and drain on paper towels. Crumble when cool.
• Wipe the bacon grease out of the pan with a paper towel and fry pepperoni in same pan. Drain on paper towels.
• Combine bacon, pepperoni, sauce and cheese.
• Working with 4 wrappers at a time place 2 heaping tablespoons of filling on each wrapper. Brush all 4 edges with water. Roll one corner over the filling, fold in the 2 sides and then roll up completely.
• Heat an inch of vegetable oil in a large deep skillet to 375 degrees. Fry 4 wrappers at a time. When both sides are golden remove to a baking sheet lined with newspaper and paper towel to cool.
• These may be eaten immediately or frozen. To reheat place in a single layer on a baking sheet in a 350 degree oven until warmed through.

EASY PIZZA CRESCENT ROLLS

Steps:

• Preheat oven to 375 degrees.
• Lay out crescent rolls on ungreased pan.
• Melt butter, then brush onto dough.
• Place one spoonful of pizza sauce onto each slice of dough.
• Then place on top of the sauce half a slice of cheese.
• Then place either 2 pepperonis or half a slice of canadian bacon on each roll.
• Carefully roll up and cook in oven. (it is okay if can see the ingredients they still taste the same :)).
• Cook for about 13 min or until crescent rolls are golden brown.

GRILLED CHIPOTLE CHICKEN PIZZA ROLLS

Steps:

• 1. Lightly pound out the chicken breasts to 1/2" thickness.
• 2. In a small bowl, whisk together the marinade ingredients until well combined.
• 3. Pour marinade over the chicken.
• 4. Cover chicken and refrigerate 8 hours or overnight.
• 5. Heat your grill to medium-high heat. Grill marinated chicken until grill marks have formed and the chicken is cooked through, about 5-8 minutes per side.
• 6. Remove from heat and let rest 10 min; then slice into strips.
• 7. While chicken is resting drizzle olive oil over the sliced veggies and sprinkle with salt and pepper. Toss to coat. Spoon vegetables into a large piece of tin foil. Bring up foil sides, double fold top and ends to seal creating a foil pack.
• 8. Grill 6-8 minutes or until crisp-tender. Set aside.
• 9. Divide your dough out so you have 10 3" round balls.(You may have extra dough depending on what recipe you use.) Lightly dust with flour and cover with a kitchen towel until your ready to use.
• 10. Take one ball of dough and lightly press with your fingertips to make a small circle. Next, stretch the dough gently into a long log shape about 6" in length.
• 11. To put the rolls together take about a tablespoon of the raspberry chipotle sauce and spread the length of the dough.
• 12. Next, take a few peppers and onions and pieces of chicken and place in the middle of the dough. Sprinkle with crumbled cheese.
• 13. Wrap one side of the dough over and stick it to the opposite side. Wrap the other side over and tuck it under the roll. Careful to keep the cheese inside the roll. Repeat with remaining dough balls.
• 14. Lightly oil the rolls and dust them with flour or cornmeal.
• 15. Place on grill and cook until grill marks form and the roll is easily moveable.
• 16. Grill on all sides turning 1/4 turns until cooked through.
• 17. (If your grill has a widespread grate you may want to start with the rolls on a pizza pan on the grill to form a bottom crust and then finish them off directly on the grill.)

PEPPERONI PIZZA ROLLS RECIPE

Steps:

• Preheat oven to 425 degrees.
• On a lightly floured surface, roll out each pizza crust.
• Season each crust with garlic salt and Italian seasoning.
• Sprinkle one cup of shredded Mozzarella onto each crust.
• Top each crust with 1/2 cup chopped pepperoni.
• Roll up each crust into a tight log.
• Slice into 1 inch sections with a knife or pizza cutter.
• Place on a lightly greased baking sheet.
• Bake for 10-12 minutes.
• Serve with marinara sauce for dipping.