Pepperoni Pizza Roll Ups

Pepperoni pizza roll ups are baked handheld pinwheels with melty mozzarella and pepperoni tucked into pizza dough. You’ll slice a rolled log into 12 pieces and bake until golden, then dip in warm marinara sauce.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 12 servings

Course: Snack

Cuisine: American

Calories: 310

Ingredients Equipment Method Notes

Ingredients

pizza roll up filling

1 lb pizza dough Store-bought pizza dough works best; bring to room temperature for easier rolling.
1.5 cup shredded mozzarella cheese Use shredded mozzarella for quick melt and even coverage.
4 oz sliced pepperoni Blot if very oily so the roll ups bake up without sogginess.
1 tsp Italian seasoning Sprinkle evenly to flavor every bite.
2 tbsp unsalted butter, melted Brush on top for browning and savory flavor.
0.25 cup grated Parmesan Sprinkle at the end of prep so it browns during baking.
1 cup warm marinara sauce, for dipping Serve warmed so dipping stays gooey and hot.

Equipment

1 sheet pan

Method

Prep and fill

Preheat the oven to 400°F and line a sheet pan with parchment paper.
Roll the pizza dough into a large rectangle on a floured surface.
Sprinkle the mozzarella, pepperoni, and Italian seasoning evenly over the dough.
Starting from one long edge, roll the dough tightly into a log, then slice into 12 even pieces.

Bake and serve

Arrange the pieces cut-side up on the sheet pan, brush with melted butter, and sprinkle with Parmesan.
Bake for 15–18 minutes at 400°F, until golden and the cheese is melted; serve warm with marinara sauce for dipping.

Notes

For neat slices and clean layers, let the log rest 2 minutes before cutting. Store leftover pepperoni pizza roll ups in the refrigerator up to 3 days; reheat in a 350°F oven until warm and re-crisp. Freezing is yes—freeze baked roll ups up to 2 months and reheat from frozen. For a lighter option, use part-skim mozzarella and reduced-fat Parmesan while keeping the same bake time.