Okay, imagine if pizza and garlic bread had a baby, and that baby was ridiculously easy to make and impossible to stop eating. That’s exactly what these Pepperoni Pizza Rollups are. We’re talking buttery, garlicky bread stuffed with gooey mozzarella and pepperoni, rolled up tight, and baked until golden and bubbly. It’s like pizza’s fun little cousin who shows up to the party and steals the show.
This is comfort food at its finest — the kind of thing you make when you want something that tastes like you spent hours in the kitchen but actually took about 20 minutes of actual work. Perfect for game day, movie night, or when you need to feed hungry teenagers who will literally eat anything that remotely resembles pizza. Fair warning: you might want to double the recipe because these disappear faster than you can say “delivery.”
Why You’ll Love This Recipe
- Takes 30 minutes total — faster than waiting for pizza delivery
- Uses ingredients you probably already have
- Kid-approved, adult-obsessed
- Perfect for parties, snacks, or “oops I need to feed people” moments
- Customizable with whatever toppings you’re craving
- Makes your house smell like an Italian restaurant
- Way cheaper than ordering out
The Good Stuff You’ll Need
For the Rollups:
- 1 tube refrigerated pizza dough (the kind from the grocery store dairy section)
- 1 1/2 cups shredded mozzarella cheese
- 4 oz sliced pepperoni (about 30-40 slices)
- 1/4 cup grated parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
For the Garlic Butter Brush:
- 3 tbsp butter, melted
- 2 cloves garlic, minced (or 1 tsp garlic powder if you’re lazy)
- 1 tbsp fresh parsley, chopped (or 1 tsp dried)
- Pinch of salt
For Dipping (Because Obviously):
- 1 cup marinara sauce, warmed
- Extra parmesan for sprinkling
- Red pepper flakes if you like a little heat
Let’s Do This
Step 1: Prep Like a Pro
Preheat your oven to 400°F.
Line a baking sheet with parchment paper (trust me, cleanup will thank you later).
Mix the melted butter, minced garlic, parsley, and salt in a small bowl. Set aside.
Step 2: Roll Out That Dough
Unroll the pizza dough on a lightly floured surface.
Gently stretch it into a rectangle (roughly 12×8 inches). Don’t stress about perfection — rustic is totally fine.
Step 3: Load It Up
Brush about half the garlic butter mixture all over the dough.
Sprinkle the mozzarella evenly, leaving about a 1-inch border on all sides.
Layer the pepperoni slices over the cheese (overlap is fine, more is better).
Sprinkle with parmesan, Italian seasoning, and garlic powder.
Step 4: Roll Time (The Fun Part)
Starting from one long side, carefully roll the dough into a log, pinching the seam to seal.
Don’t roll too tight or the filling will squeeze out, but make it snug enough to hold together.
Step 5: Slice and Dice
Using a sharp knife (or unflavored dental floss — seriously, it works great), cut the log into 12 equal pieces.
Place them cut-side up on your prepared baking sheet, leaving space between each one.
Step 6: Butter Up and Bake
Brush the tops with the remaining garlic butter mixture.
Bake for 15-18 minutes until golden brown and the cheese is bubbly and melted.
If they’re browning too fast, tent with foil for the last few minutes.
Step 7: Serve and Devour
Let them cool for just a few minutes (molten cheese is no joke).
Sprinkle with extra parmesan and serve with warm marinara sauce for dipping.
Watch them disappear.
Serving Suggestions
- Serve as an appetizer with a variety of dipping sauces (ranch, garlic aioli, pesto)
- Make it a meal with a simple green salad and some roasted vegetables
- Perfect alongside soup for a cozy dinner
- Great for lunch boxes (kids will trade their entire lunch for these)
- Pair with a cold beer or glass of wine for grown-up snack time
Switch It Up
Meat Lovers: Add cooked sausage, bacon bits, and ham along with the pepperoni.
Veggie Delight: Use mushrooms, bell peppers, olives, and onions instead of pepperoni.
Breakfast Version: Fill with scrambled eggs, bacon, and cheddar cheese for morning rollups.
Spicy Kick: Add jalapeños, spicy sausage, or pepper jack cheese.
White Pizza Style: Use ricotta mixed with mozzarella, add spinach and sun-dried tomatoes.
BBQ Chicken: Swap pepperoni for cooked chicken tossed in BBQ sauce.
Make-Ahead Tips
- Assemble the rollups, place on baking sheet, cover with plastic wrap, and refrigerate up to 4 hours before baking
- You can prep the garlic butter mixture a day ahead
- Baked rollups reheat well in a 350°F oven for 5-8 minutes
- Freeze unbaked rollups on the tray, then transfer to freezer bags (bake from frozen, adding 5-7 minutes)
Pro Tips for Success
- Don’t overstuff or they’ll burst open while baking
- If your dough springs back while rolling, let it rest for 10 minutes
- Room temperature dough is easier to work with
- Use a pizza wheel or sharp knife for clean cuts
- Dental floss really does work better than a knife for slicing — no squishing!
Questions People Actually Ask
Q: Can I use homemade pizza dough? A: Absolutely! Just make sure it’s not too thick or the rollups will be doughy in the center.
Q: Mine are leaking cheese everywhere. Help! A: You probably overfilled them or didn’t seal the seam well. Less filling and pinch that seam tight!
Q: Can I make these ahead and freeze them? A: Yes! Assemble, freeze on the tray, then bag them. Bake from frozen and add 5-7 minutes to the cooking time.
Q: What if I don’t have pepperoni? A: Use whatever you’ve got — cooked sausage, ham, salami, even leftover cooked chicken works great.
Q: Can I use a different cheese? A: Sure! Cheddar, provolone, or a pizza blend all work. Just make sure it melts well.
Q: How do I know when they’re done? A: They should be golden brown on top and the dough should sound hollow when tapped on the bottom.
Print
Easy Pepperoni Pizza Rollups
- Total Time: 33 minutes
- Yield: 12 rollups 1x
Description
Okay, imagine if pizza and garlic bread had a baby, and that baby was ridiculously easy to make and impossible to stop eating. That’s exactly what these Pepperoni Pizza Rollups are. We’re talking buttery, garlicky bread stuffed with gooey mozzarella and pepperoni, rolled up tight, and baked until golden and bubbly. It’s like pizza’s fun little cousin who shows up to the party and steals the show.
This is comfort food at its finest — the kind of thing you make when you want something that tastes like you spent hours in the kitchen but actually took about 20 minutes of actual work. Perfect for game day, movie night, or when you need to feed hungry teenagers who will literally eat anything that remotely resembles pizza. Fair warning: you might want to double the recipe because these disappear faster than you can say “delivery.”
Ingredients
For the Rollups:
- 1 tube refrigerated pizza dough (the kind from the grocery store dairy section)
- 1 1/2 cups shredded mozzarella cheese
- 4 oz sliced pepperoni (about 30–40 slices)
- 1/4 cup grated parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
For the Garlic Butter Brush:
- 3 tbsp butter, melted
- 2 cloves garlic, minced (or 1 tsp garlic powder if you’re lazy)
- 1 tbsp fresh parsley, chopped (or 1 tsp dried)
- Pinch of salt
For Dipping (Because Obviously):
- 1 cup marinara sauce, warmed
- Extra parmesan for sprinkling
- Red pepper flakes if you like a little heat
Instructions
Preheat your oven to 400°F.
Line a baking sheet with parchment paper (trust me, cleanup will thank you later).
Mix the melted butter, minced garlic, parsley, and salt in a small bowl. Set aside.
Unroll the pizza dough on a lightly floured surface.
Gently stretch it into a rectangle (roughly 12×8 inches). Don’t stress about perfection — rustic is totally fine.
Brush about half the garlic butter mixture all over the dough.
Sprinkle the mozzarella evenly, leaving about a 1-inch border on all sides.
Layer the pepperoni slices over the cheese (overlap is fine, more is better).
Sprinkle with parmesan, Italian seasoning, and garlic powder.
Starting from one long side, carefully roll the dough into a log, pinching the seam to seal.
Don’t roll too tight or the filling will squeeze out, but make it snug enough to hold together.
Using a sharp knife (or unflavored dental floss — seriously, it works great), cut the log into 12 equal pieces.
Place them cut-side up on your prepared baking sheet, leaving space between each one.
Brush the tops with the remaining garlic butter mixture.
Bake for 15-18 minutes until golden brown and the cheese is bubbly and melted.
If they’re browning too fast, tent with foil for the last few minutes.
Let them cool for just a few minutes (molten cheese is no joke).
Sprinkle with extra parmesan and serve with warm marinara sauce for dipping.
Watch them disappear.
Notes
- Serve as an appetizer with a variety of dipping sauces (ranch, garlic aioli, pesto)
- Make it a meal with a simple green salad and some roasted vegetables
- Perfect alongside soup for a cozy dinner
- Great for lunch boxes (kids will trade their entire lunch for these)
- Pair with a cold beer or glass of wine for grown-up snack time
- Prep Time: 15 minutes
- Cook Time: 18 minutes
Nutrition
- Calories: ~180 kcal
- Carbohydrates: ~14g
- Protein: ~8g