Easy Cheesy Pizza Rolls Recipe in Just 35 Minutes

Oh my goodness, let me tell you about my absolute favorite quick dinner solution – these cheesy pizza rolls! I swear, these little bundles of joy have saved me more times than I can count when unexpected guests drop by or when the kids are screaming for something « fun » to eat. The best part? You probably have most of the ingredients in your fridge right now. I first made these for my niece’s birthday party when I realized last-minute that I’d forgotten to order enough food. Twenty minutes later, these golden, cheesy spirals were disappearing faster than I could bake them! They’re so easy to make, yet taste like you spent hours in the kitchen. Trust me, once you try these homemade cheesy pizza rolls, you’ll never go back to the frozen kind again.

Why You’ll Love These Cheesy Pizza Rolls

Listen, these cheesy pizza rolls aren’t just delicious – they’re practically magic in the kitchen! Here’s why they’ve become my go-to recipe:

• Quick as a wink: From fridge to table in under 35 minutes when you’re in a pinch (I’ve timed it during many a hungry-kid emergency).
• Endless possibilities: Swap pepperoni for mushrooms, add some jalapeños – make it your own! My nephew loves when I sneak in some pineapple (don’t judge us).
• Kid-approved: The perfect finger food that even picky eaters can’t resist. My littles call them « pizza snails » and giggle while eating them.
• Party superstar: I always double the batch because they disappear faster than you can say « more please! » at gatherings.

Seriously, these little rolls of happiness check all the boxes – easy, delicious, and fun to make. What’s not to love?

Ingredients for Cheesy Pizza Rolls

Okay, let’s gather our goodies! One of the things I adore about this recipe is how simple the ingredient list is – you likely have most of these hanging around already. But don’t let that simplicity fool you, each component plays a special role in creating those perfect cheesy pizza rolls we crave. Here’s what you’ll need:

For the Dough

Now, I’ll let you in on my little secret – I’m not above using store-bought pizza dough when I’m in a hurry (we’ve all been there!). But if you’re feeling ambitious, homemade dough works beautifully too. You’ll need:

• 1 lb pizza dough (that’s about the size of a standard store-bought ball)
• 1 tbsp olive oil (for that gorgeous golden finish)

Pro tip: If using refrigerated dough, let it sit at room temp for about 20 minutes first – it’ll roll out so much easier!

For the Filling

This is where the magic happens! The filling is totally customizable, but here’s my classic combo that never fails:

• 1 cup shredded mozzarella cheese (I like to shred my own – it melts so much better!)
• 1/2 cup pepperoni slices (I tear some into smaller pieces for even distribution)
• 1/4 cup pizza sauce (this is your flavor base – don’t skimp!)

Feel free to get creative with extras! Sometimes I’ll toss in some sautéed mushrooms or a sprinkle of Italian seasoning when I’m feeling fancy.

How to Make Cheesy Pizza Rolls

Alright, let’s get rolling – literally! Making these cheesy pizza rolls is easier than you think, and I’ll walk you through each step just like I did with my cousin last week (who swore she couldn’t cook). Follow along, and you’ll have golden, melty pizza perfection in no time!

Step 1: Preheat and Prepare

First things first – fire up that oven! Set it to 375°F (190°C) and let it heat up while you work. Grab your baking sheet – no need to grease it if you’re using parchment paper (my secret weapon against stuck-on cheese). Trust me, this simple prep step makes cleanup so much easier!

Step 2: Roll Out the Dough

Now for the fun part! Dust your counter with a bit of flour and roll that pizza dough into a rectangle about ¼ inch thick. I like mine roughly 12×9 inches – no need to measure exactly, just eyeball it! Brush lightly with olive oil – this gives your rolls that gorgeous golden color and helps seal everything together nicely.

Step 3: Add the Filling

Here’s where we go from good to amazing! Spread your pizza sauce evenly over the dough, leaving about half an inch bare at the edges. Sprinkle that glorious mozzarella all over, then artfully arrange your pepperonis. My trick? Tear some into smaller pieces so you get a bit in every single bite. Watch out – this is when my kids always try to sneak extra cheese!

Step 4: Roll and Slice

Starting from the long side, roll the dough up tightly like you’re making a cinnamon roll (but way cheesier!). Use both hands and take it slow – you want a nice, compact roll. Once it’s all wrapped up, use a sharp knife to slice into 1-inch pieces. I usually get about 10-12 rolls from this size dough. Place them cut-side up on your prepared baking sheet, giving them a little room to puff up.

Step 5: Bake to Perfection

Pop those beauties in the oven and let the magic happen! Bake for about 20 minutes until they’re golden brown and you can see the cheese bubbling through the sides. Pro tip: If your oven runs hot, check at 15 minutes – nothing worse than overdone pizza rolls! The moment you pull them out, you’ll smell what I mean by perfection.

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Tips for Perfect Cheesy Pizza Rolls

Oh, I’ve learned a thing or two about making these cheesy pizza rolls after many (many!) batches! Here are my can’t-live-without tips to guarantee success:

• Fresh is best: Use the freshest dough you can find – it rolls out beautifully without springing back. That refrigerated tube dough? Nope, skip it – too dry and crumbly!
• Leave breathing room: Seriously, don’t overfill those rolls! I learned this the hard way when an overambitious cheese layer oozed everywhere. About ¼ cup of fillings per 12-inch dough is perfect.
• Patience, grasshopper: Let them cool for just 5 minutes before serving. I know it’s tough when they smell amazing, but that short wait lets the cheese set so it doesn’t all gush out on the first bite.
• Sharp knife secret: Use a serrated knife to slice the log – it cuts cleanly without squishing. My first attempt with a regular knife looked like a cheese massacre!

Follow these simple tricks, and you’ll have pizza rolls so perfect they’ll disappear faster than you can say « More, please! »

Variations for Cheesy Pizza Rolls

The beauty of these pizza rolls? You can mix them up every time you make them! When I want to change things up, I’ll throw in some crumbled Italian sausage (my husband’s pick), or go veggie-packed with sautéed mushrooms and bell peppers. Sometimes I’ll swap mozzarella for fontina – oh man, does that melt beautifully! My friend adds chopped jalapeños for some kick, while my son likes when I sneak in some hidden spinach. Really, anything goes – it’s like a mini pizza party in every bite!

Serving Suggestions for Cheesy Pizza Rolls

Oh, let me tell you how we love serving these warm, bubbly cheesy pizza rolls in our house! First rule – always put out extra pizza sauce for dipping (my kids fight over the ramekins!). For game nights, I’ll add bowls of ranch and marinara – the ultimate dunk-fest. They’re incredible alongside a crisp Caesar salad or some roasted veggies when we’re pretending to be healthy. Pro tip: Serve them straight from the baking sheet with cute little toothpicks stuck in each one – instant party vibes! Just don’t be surprised when everyone goes back for seconds…and thirds…

Storage and Reheating

Okay, let’s talk leftovers – not that these cheesy pizza rolls last long in my house! When we miraculously have extras (it’s rare, I know), I store them in an airtight container separated by parchment paper. They’ll keep in the fridge for about 3 days, but fresh is always best. To reheat, skip the microwave (hello, soggy dough!) and pop them in a 350°F oven for 5-7 minutes. The cheese gets all melty again and that crust crisps right back up! My kids swear they’re just as good the second day – if you can resist eating them cold straight from the fridge, that is!

Nutritional Information

Now, let me be real with you – nutrition info isn’t my favorite topic (I’d rather talk about melted cheese!), but I know some folks like to keep track. These cheesy pizza rolls come in at about 320 calories each, with all that glorious cheese and pepperoni goodness. But listen, these numbers are just estimates – they’ll change depending on your cheese brand, dough thickness, or if you go wild with extra toppings like I sometimes do! The beauty of homemade is you control what goes in, so feel free to tweak if you’re watching certain nutrients.

Frequently Asked Questions

I get asked about these cheesy pizza rolls all the time – they’re that good! Here are the questions that pop up most often in my kitchen (usually while someone’s stealing a bite!). Let me put your mind at ease so you can bake with confidence.

Can I freeze cheesy pizza rolls?

Absolutely! Flash freeze the baked rolls on a tray first until solid (about an hour), then pop them in a freezer bag. They’ll keep for up to 2 months. When craving strikes, bake frozen rolls at 375°F for 15-20 minutes – they’ll taste just-made!

Can I use different fillings?

Heck yes – that’s half the fun! I’ve tossed in everything from pulled pork to roasted veggies. Just keep the filling amount about the same (don’t go overboard!), and chop chunky ingredients small so they roll easily. My friend swears by her buffalo chicken version!

How long do homemade pizza rolls last?

Honestly? Not long in my house! But stored properly in the fridge, they’ll stay delicious for 3-4 days. Room temp? Maybe a few hours if you’re lucky – they have a way of mysteriously disappearing!

Can I make these ahead of time?

You bet! Assemble the rolls up to a day ahead, then refrigerate the whole unbaked log. When ready, just slice and bake as usual – might need an extra 2-3 minutes if going straight from the fridge to oven.

Why are my rolls oozing cheese everywhere?

Ah, rookie mistake! First time I made these, I created a cheesy volcano. Lesson learned: Don’t overstuff, roll tightly, and let them cool 5 minutes before serving. A little ooze is delicious – a flood means dial back the fillings next time!