Cheesy Pepperoni Pizza Roll Ups: The Ultimate Recipe Guide

Nothing beats the comfort of hot, cheesy pepperoni pizza — especially when it’s rolled into perfect bite-sized portions. This guide walks you through everything you need to make crispy, gooey pizza roll ups at home: ingredients, step-by-step instructions, tweaks for busy weeknights, and smart tips for freezing and reheating. If you’re planning family-friendly meals, also see this helpful ultimate guide to fun for children for ideas on pairing these roll ups with activities that kids will love.

Why these roll ups work

Pizza roll ups are portable, customizable, and quick to prepare. They combine familiar flavors — stretchy mozzarella, zesty marinara, and savory pepperoni — in a format that’s perfect for lunches, snacks, or party platters. You can make them with store-bought dough for speed or roll your own for a flakier crust.

Ingredients (makes about 12–16 roll ups)

• 1 pound pizza dough (store-bought or homemade) or one can refrigerated crescent dough
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan (optional)
• 20–30 slices pepperoni (adjust to taste)
• 1/2 cup pizza or marinara sauce + extra for dipping
• 1 tbsp olive oil (for brushing)
• 1 tsp garlic powder
• 1 tsp dried oregano or Italian seasoning
• Optional fillings: cooked sausage, diced bell pepper, sliced olives, or a sprinkle of red pepper flakes

Equipment

• Baking sheet lined with parchment paper or silicone mat
• Rolling pin (if using pizza dough)
• Pastry brush (for egg wash or oil)
• Baking sheet or air fryer basket

Step-by-step instructions

1. Preheat oven to 400°F (200°C). If air-frying, preheat to 370°F (190°C).
2. On a lightly floured surface, roll the pizza dough into a roughly 12×10-inch rectangle. If using crescent dough, unroll and press seams together to form a sheet.
3. Spread the 1/2 cup marinara sauce in a thin layer over the dough, leaving a 1-inch border along the long edge.
4. Evenly sprinkle the shredded mozzarella and grated Parmesan, then arrange pepperoni slices in a single layer. Add any optional fillings.
5. Starting from the long edge with fillings, tightly roll the dough into a log. Pinch the seam to seal.
6. Slice the roll into 12–16 pieces (about 1-inch thick). Place each piece cut-side up on the prepared baking sheet, leaving small gaps.
7. Brush tops with olive oil (or an egg wash for a glossy finish), then sprinkle with garlic powder and dried oregano.
8. Bake for 12–18 minutes, until golden brown and cheese is bubbly. For an air fryer, cook 8–12 minutes, checking for even browning.
9. Let cool 3–5 minutes before serving with warm marinara for dipping.

Baking vs. Air Fryer vs. Pan-Frying

• Oven baking yields even browning and is easiest for larger batches.
• Air fryer produces extra-crispy edges quickly — watch closely to avoid over-browning.
• Pan-frying cut roll-ups in a skillet (covered briefly) gives a golden bottom and gooey center but requires flipping and more hands-on attention.

Variations & flavor ideas

• Buffalo Chicken Roll Ups: Swap pepperoni for shredded cooked chicken mixed with buffalo sauce and a little ranch or blue cheese. For toddler-friendly chicken ideas, you can reference this collection of 10 easy chicken baby food recipes to adapt fillings for little ones.
• Veggie Supreme: Add sliced mushrooms, bell pepper, and spinach.
• Supreme Spice: Add Italian sausage, red pepper flakes, and extra oregano.

Make-ahead, freezing, and reheating

• To make ahead: Assemble and refrigerate on the baking sheet (covered) for up to 24 hours; bake as directed.
• To freeze: Assemble and slice, then flash-freeze single layer on a tray. Transfer to a freezer bag. Bake from frozen at 400°F for 18–22 minutes, adding a few extra minutes if needed.
• Reheat: Microwave for 20–30 seconds for a quick warm-up, or reheat in oven/air fryer for crispiness.

Serving suggestions

Serve warm with marinara, ranch, or garlic butter for dipping. Pair with a fresh green salad, cut fruit, or veggie sticks for a balanced plate perfect for lunchboxes or casual dinners.

Tips for perfect roll ups

• Don’t overload fillings; too much can prevent sealing and make rolling messy.
• Chill assembled rolls briefly before slicing to keep them neat.
• Brush with butter and garlic after baking for an extra indulgent finish.
• Use a serrated knife to slice without squishing the log.

Troubleshooting

• Dough too sticky: Dust lightly with flour and chill 10 minutes.
• Soggy bottom: Bake on a preheated baking sheet or use a convection setting to promote crisping.
• Cheese oozing out: Seal seams tightly and leave a small border unfilled to prevent spillover.

Nutrition (approximate per roll up)

Calories will vary with dough type and fillings; a standard roll up is roughly 180–260 kcal. To reduce calories, use part-skim mozzarella and whole-wheat dough.

Conclusion

These Cheesy Pepperoni Pizza Roll Ups are a crowd-pleaser that’s easy to customize, freeze, and serve for quick meals or party snacks. For a visual walk-through that makes assembly foolproof, watch this helpful Family-Favorite Pizza Roll Ups (Video) (Easy Dinner Idea), and for another tested recipe with tips and variations, see Homemade Pepperoni Pizza Rolls – Mel’s Kitchen Cafe.