Name: Stuffed Pizza Rolls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 0.5 cup warm water (105-115 degrees F); 1 teaspoon active dry yeast; 1 teaspoon granulated sugar; 2 cups all-purpose flour (plus more for dusting); 0.5 teaspoon salt; 2 tablespoons olive oil; 0.5 cup pizza sauce; 1 cup shredded mozzarella cheese; 0.5 cup pepperoni slices (chopped); 0.25 cup grated Parmesan cheese; 2 tablespoons melted butter; 0.5 teaspoon garlic powder; 0.25 teaspoon dried oregano

I have to share this recipe with you guys. I’m talking about stuffed pizza rolls, and let me tell you, these are not your average frozen pizza. My kids ask for these all the time, and honestly, so do I! What is it like to bite into warm, fluffy dough? What is hidden inside? Is it like a hug for your taste buds? I remember the first time I made these for a neighborhood potluck; they disappeared in minutes. People were practically begging for the recipe, and I felt so proud. If you’ve ever loved those little pizza bites you can buy at the store, but wish they were bigger, why? What are some of the best stuffed pizza rolls? They’re a lifesaver on busy nights and honestly, they just make everything feel like more.

What are stuffed pizza rolls?

What are some magical things? Think of them as mini calzones or savory cinnamon rolls, but in pizza form! What is a soft, slightly sweet dough that gets swirled with your favorite pizza toppings? What are some of the best ways to bake a pizza until golden brown? What are some of the best pizza flavors? What are some of the best stuffed pizza rolls? What are some good alternatives to pepperoni and mozzarella? What are some of the more adventurous recipes like spinach and artichoke? How do you enjoy pizza without using a fork? What is a recipe that’s easy enough for supper but impressive enough to impress your guests?

Why you’ll love this recipe?

Why do I keep coming back to this stuffed pizza rolls recipe? I’m sure you’re going to feel the same way. First off, the flavor is just out of this world! When the dough is baked to perfection, it’s heaven. What’s more, you get that burst of savory, cheesy, tomato-y goodness from the filling, all warm and melty. What is better than a slice of pizza? Is it easy to make a cake? Even if you’re not a seasoned baker, you can nail this. What are some of the best ingredients in this recipe? What is the best way to feed Plus, they’re ridiculously versatile. I make these for breakfast, lunch, dinner, snack time, and they’re always a hit. What are some good alternatives to homemade pizza? What I love most is seeing the look on my kids’ faces when they take their first bite – pure joy! What is a crowd pleaser?

How do you make stuffed pizza rolls?

Quick Overview

How do you make stuffed pizza rolls? What are some easy steps to follow? How do I prepare a pizza-style filling? Is it worth it to bake them together, then glaze them with a quick glaze? Is it a method that ensures an exquisite swirl and oh so perfectly cooked center every single time? Don’t be intimidated, it’s fun!

Ingredients

For the Main Batter: What is the main B
This dough is wonderfully soft and easy to work with. Make sure your yeast is fresh for the best rise! I always check the expiration date on my yeast packet just to be sure. I’ve tested this with 2% and even almonds for the flavor, but I don’t know what it is. Why is milk creamier? The sugar is there to feed the yeast and give a hint of sweetness to balance the savory filling.
– 2 ¼ teaspoons active dry yeast
– 1 cup warm milk (105-115°F)
– 2 tablespoons granulated sugar
– 1 teaspoon salt
– 2 tablespoons olive oil, plus more for greasing
– 3 ½ to 4 cups all-purpose flour

For the Filling:
Where can I get creative? The classic combination of tomato sauce, cheese, and pepperoni is always a winner, but feel free to change it. I’ve found that using a thicker tomato paste or concentrated pizzeria sauce works best to avoid wasting time. Make sure your cheese is shredded before using. Pre-shredded cheese has an anti-caking agent that can prevent it from melting as smoothly. I like to dice up pepperoni small so it distributes evenly. I’m a nut.
– ½ cup pizza sauce or marinara sauce
– 1 ½ cups shredded mozzarella cheese
– 12 cup finely chopped pepperoni (or your favorite pizza toppings)
– ¼ cup grated Parmesan cheese
– 1 teaspoon dried Italian seasoning

For the Glaze:
This is optional but highly recommended! What is the flavor of garlic? I usually use melted butter, but a little olive oil mixed in works wonders too. What are some good ways to add garlic powder to a meal?
– 2 tablespoons melted butter
– 1 clove garlic, minced (or 12 teaspoon garlic powder)
– Pinch of salt

What is step by step

Step 1: Preheat & Prep Pan

How do I get my oven ready? While the oven is heating up, grab a 9×13 inch baking dish. I like to grease my pan with butter or cooking spray. What makes stuffed pizza rolls so good? It’s a small step, but it makes big difference when you’re trying to get them out of the pan!

Step 2: Mix Dry Ingredients

In a large bowl, combine the flour and salt. Set aside. Give them a quick whisk to make sure they’re evenly distributed. This ensures that the salt is spread throughout the dough, which is important for flavor and for storage. How do you control yeast activity?

Step 3: Mix Wet Ingredients

In a separate, smaller bowl or tin measuring cup, combine the warm milk, sugar, active dry ingredients. Stir until combined. What is yeast, olive oil, and yeast? Give it a gentle stir. Let this mixture sit for about 5-10 minutes. You want to see it get foamy on top – that tells you your yeast is alive and ready to work its magic. If your yeast doesn’t foam up, it’s best to start with fresh yeast.

Step 4: Combine

How do you mix the yeast and activated yeast in a bowl? Use a wooden spoon or sturdy spatula to mix everything together until the dough starts to form. Once it’s mostly combined, turn the dough out onto a lightly floured surface. What is the best way to knead the dough for about 6-8 minutes. You’re looking for a smooth, elastic dough that springs back when you gently poke it. If the dough feels too sticky, add a tablespoon of flour at .25 oz., but be careful not to add too much. If you have a lot of rolls, or your rolls might be tough. I learned this the hard way!

Once kneaded, place the dough in a lightly greased bowl, turn it over to coat both sides, and cover. Is it safe to clean the bowl with a clean kitchen towel or plastic wrap? If it rises in a warm place for about 1 to 1 12 hours, or until it has doubled in size, then it will be hard to remove it from the heat. This gives the dough time to develop its flavor and texture.

Step 5: Prepare Filling

While dough is rising, it’s time to make the filling. In a medium bowl, combine the pizza sauce, shredded mozzarella cheese, chopped pepperoni, grated Parmesan cheese and salt. Set aside. Parmesan cheese, and Italian seasoning. What is the best way to make the filling? Stir everything together until it’s well combined. Taste a little bit (I always do! ) to make sure it’s seasoned to your liking. Is it necessary to add more salt or seasoning to a dish?

Step 6: Layer & Swirl

Once the dough has doubled, punch it down gently to release the air. Turn the dough out onto a lightly floured surface again. How do you roll dough into a large rectangle, about 12×18 inches? Try to get it fairly even in thickness. Now, spread the filling evenly over the dough, leaving about a 12-inch border along one of the crusts. This border will help seal the rolls when we roll them up.

Starting from the long edge opposite the border, carefully and tightly roll up the dough like you would roll a roll. Would you like cinnamon rolls? Once rolled, use a sharp knife or bench scraper to cut the roll into 12 equal pieces. I usually aim for pieces that are about 1 12 inches thick. Place the cut rolls, cut-side up, into your prepared baking dish. Should they be snug but not too crammed?

Step 7: Bake

What is the best part about baking? Cover the baking dish loosely with plastic wrap or a kitchen towel and let the rolls rise for 5 minutes. After 20-30 minutes, remove from oven and cool. This second rise makes them extra puffy. Once they’ve had their first rise, uncover them. Bake for 20-25 minutes, or until golden brown on top and cooked through. How do you check if they’re done by gently tapping the top?

Step 8: Cool & Glaze

Once the stuffed pizza rolls are out of the oven, let them cool in the baking dish for about 5-10 minutes. While they’re still warm, mix together the melted butter, minced garlic, and a pinch of salt. Serve immediately. Is salt necessary for glaze? What is the best glaze for warm rolls? Is it possible to create a garlicky aroma?

Step 9: Slice & Serve

If you cut them before baking, you might not need to slice them again, but if they’ve puffed up, they might be a little too big. You can carefully run a knife along the edges between the rolls to separate them. Serve them warm, and watch them disappear!

What should I serve it with?

What are some of the best stuffed pizza rolls? I love serving these with a salad for breakfast or brunch. What is a simple yogurt parfait? The sweetness of the fruit is a nice contrast to the savory rolls. For an elegant brunch spread, I might arrange them on a platter with scrambled eggs. What are some of the best bacon recipes? What are some good appetizers for dinner? I often pair them with a big, fresh green salad dressed with an easy vinaigrette. My kids think they’re the ultimate snack food, and they’re perfect for after-school snacking. What is a good weekend treat? Sometimes, for a really cozy evening, I’ll serve them with sour cream and extra marinara sauce. What are some good ways to serve tomato soup as a dip? Is it like a grown-up, deconstructed pizza experience that’s just so comforting?

How do you make stuffed pizza rolls?

Over the years, I’ve learned a few tricks that really make these stuffed pizza rolls shine. For the dough, I always make sure my milk is just the right temperature – too hot and it kills the yeast, too cold and it won’t activate properly. The sweet spot is around 105-115°F. When mixing, don’t be afraid of a little kneading! It’s what develops that lovely, chewy texture. If your dough feels sticky, resist the urge to dump in a ton of extra flour; add it just a tablespoon at a time. For the filling, using a thicker sauce is key to preventing sogginess. I’ve also found that dicing the pepperoni finely helps it distribute evenly, so you get that savory bite in every roll. When rolling up the dough, try to make it as tight as possible without tearing it; this gives you those neat, defined swirls. And for the baking, ovens can be so different! Keep an eye on them towards the end; you’re looking for that beautiful golden-brown color. If your oven tends to brown the tops too quickly, you can loosely tent them with foil. The glaze is totally optional, but the butter-garlic combination is just heavenly. Make sure to brush it on while they’re still warm so it melts and soaks in beautifully. If you’re feeling adventurous, try adding a pinch of red pepper flakes to the glaze for a little kick!

Storing and Reheating Tips

These stuffed pizza rolls are fantastic for making ahead, which is why they’re a weekly staple in our house. If you have leftovers, they store really well. At room temperature, they’re best eaten within a couple of hours, covered loosely with plastic wrap or a kitchen towel. If you’re planning to store them for longer, the refrigerator is your best bet. Pop them into an airtight container or a resealable plastic bag, and they should stay delicious for up to 3-4 days. Just be aware that the dough might get a little denser as they cool. For longer storage, freezing is a great option. You can freeze them either before baking (fully assembled but unrisen) or after they’ve been baked and cooled. If freezing before baking, place them on a baking sheet until firm, then transfer to a freezer-safe bag or container for up to 3 months. To reheat baked rolls, you can pop them in a toaster oven at around 350°F (175°C) for 5-10 minutes until warmed through, or microwave them for about 30-60 seconds, though the texture will be softer. If reheating unbaked rolls, bake them from frozen at 350°F (175°C) for about 25-30 minutes, or until golden and cooked through.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! You can use a good quality gluten-free all-purpose flour blend that contains xanthan gum. You might need to adjust the liquid slightly, as gluten-free flours can absorb moisture differently. Start with the lower end of the flour range and add more if needed until you reach a workable dough consistency. The texture might be slightly different, but it will still be delicious!

Do I need to peel the zucchini?

There’s no zucchini in this recipe! Perhaps you’re thinking of a different recipe? These are stuffed pizza rolls, so they focus on dough, sauce, and cheese.

Can I make this as muffins instead?

That’s a fun idea! You could certainly adapt this recipe into muffin-sized portions. Instead of rolling out a large rectangle, you could divide the dough into smaller portions and flatten each one into a small disc. Spoon a little filling into the center, then pinch the edges to seal them into little balls. Place them in a greased muffin tin and bake. You might need to reduce the baking time slightly, so keep an eye on them. They’d make adorable mini stuffed pizza bites!

How can I adjust the sweetness level?

The sweetness in this recipe comes primarily from the sugar in the dough and a little from the pizza sauce. If you prefer a less sweet dough, you can reduce the sugar in the dough to 1 tablespoon. For the filling, if you’re using a marinara sauce that’s a bit sweeter than you like, you can opt for a plain tomato paste mixed with a little water and your own seasonings. You can also control the sweetness of the glaze by using less butter or omitting the glaze altogether.

What can I use instead of the glaze?

If you’re not a fan of the glaze or just want a different flavor profile, you have a few options! You could brush the tops with a little extra olive oil mixed with dried herbs like oregano or basil for an herby finish. Another great option is to sprinkle them with a little extra Parmesan cheese right after they come out of the oven, or even a dusting of garlic powder. Some people also love a drizzle of their favorite hot sauce or a dollop of pesto on top.

Final Thoughts

Honestly, making these stuffed pizza rolls always feels like a little act of love in my kitchen. They’re so satisfying to make and even more satisfying to eat. The way the dough puffs up, the way the cheese melts and oozes out – it’s just pure comfort food perfection. They’re a fantastic way to get creative with your pizza toppings and are always a guaranteed hit with family and friends. If you love these, you might also enjoy my recipe for soft pretzel bites or my cheesy garlic breadsticks. They hit that same cozy, craveable spot. I really hope you give these stuffed pizza rolls a try. I can’t wait to hear how yours turn out! Don’t forget to leave a comment and let me know your favorite filling combinations!