This How To Make Pizza Roll Ups is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
About This Recipe
Here's something that'll blow your mind: pizza roll ups aren't actually descended from pizza at all. They're the American cousin of stromboli, which Italian immigrants created in the 1950s in Philadelphia - not Italy. The genius was Nazzareno Romano, who needed a handheld way to serve pizza flavors during busy lunch rushes. But here's the kicker - the roll-up technique we use today actually comes from Jewish-American delis making rugelach pastries. When Italian-Americans started working alongside Jewish bakers in urban neighborhoods, they borrowed that tight spiral rolling method because it kept fillings from leaking out during baking. That's why your pizza roll ups hold together so much better when you roll them like a cinnamon roll rather than just folding them over like a calzone. This cross-cultural technique is exactly why we brush the seams with water and pinch firmly - it's pastry wisdom, not pizza logic.
Ingredients for How To Make Pizza Roll Ups
- ¾ cup warm water
- 1 packet instant yeast
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- 2 cups all-purpose flour (plus extra for dusting)
- Splash of oil
- ⅓ cup pizza sauce
- Pizza toppings of your choice (e.g., salami, pepperoni, sausage, peppers, etc.)
- 1 ½ to 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 3 tablespoons melted butter
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
How to Make How To Make Pizza Roll Ups
- In the bowl of your stand mixer, add warm water, instant yeast, salt, and granulated sugar. Use the hook attachment to give it a quick mix.
- Add 2 cups of all-purpose flour and mix at medium speed until the dough comes together. If the dough is sticky, add a little more flour and continue mixing until it's no longer sticky.
- Shape the dough into a ball and place it back in the bowl. Add a splash of oil to the bottom of the bowl and also to the top of the dough. Cover the bowl and let the dough rise for one hour.
- After the dough has risen, punch the air out of it and transfer it to a large cutting board. Sprinkle some flour on the board and roll the dough into a large rectangle.
- Spread a thin layer of pizza sauce over the dough. Then, layer your favorite pizza toppings on one side of the rectangle (e.g., salami on one side, pepperoni on the other side).
- Sprinkle 1 ½ to 2 cups of shredded mozzarella cheese and ½ cup of grated Parmesan cheese over the toppings. Finally, sprinkle 1 tablespoon of Italian seasoning over everything.
- Roll up the dough tightly, starting from one end of the rectangle to the other, to form a log shape.
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Cut the pizza roll-up log into two-inch pieces.
- In a bowl, combine melted butter, dried parsley, and garlic powder, and give it a quick mix.
- Line a baking tray with parchment paper and transfer the pizza roll-ups to the tray. Brush them with the melted butter mixture.
- Bake the pizza roll-ups in the preheated oven for about 14 to 16 minutes or until they turn golden brown and crispy.
- Once they are baked, serve the pizza roll-ups with a side of pizza sauce for dipping and enjoy!
- Italian Stromboli
- Homemade Calzones
- Homemade Pizza
- Lasagna Roll Ups
What to Serve With How To Make Pizza Roll Ups
These crispy pizza roll ups pair beautifully with my creamy cilantro lime crema - the cool, tangy sauce cuts through the rich cheese and provides that perfect contrast your taste buds crave. The bright citrus notes elevate each bite without overwhelming the classic pizza flavors.
For a heartier spread, serve alongside some crispy yuca fries seasoned with garlic and oregano. The starchy, golden yuca complements the Italian-inspired roll ups while adding that Caribbean touch that makes any gathering feel more like home.
A simple arugula salad dressed with olive oil, lemon juice, and shaved parmesan creates the perfect light counterpoint to these indulgent bites. The peppery greens cleanse your palate between roll ups, keeping you coming back for more.
Frequently Asked Questions
1. Can I use a different type of flour for the pizza roll up dough?
Yes, you can experiment with whole wheat flour for a healthier option or bread flour for chewier texture. Different flours may need slight adjustments to the liquid amount.
2. Can I make the pizza roll up dough ahead of time and freeze it?
Absolutely! Prepare the dough, let it rise, shape into a ball, and wrap tightly. Freeze for up to 2 months. Thaw in the refrigerator overnight before using.
3. What fillings work best for pizza roll ups?
Pepperoni and mozzarella are the classic combination. Italian sausage, mushrooms, peppers, olives, or any of your favorite pizza toppings work great inside the rolled dough.
4. How do I prevent pizza roll ups from opening during baking?
Pinch the seams tightly and place them seam-side down on the baking sheet. Brushing the edges with egg wash before sealing creates a stronger bond.
5. What temperature and time for baking pizza roll ups?
375-400 degrees for 15-20 minutes until golden brown on the outside and the cheese is melted inside. Brush with garlic butter after baking for extra flavor.
6. What dipping sauce goes with pizza roll ups?
Warm marinara sauce is the classic choice. Ranch dressing, garlic butter, or a spicy arrabbiata sauce are also popular dipping options.
7. Can I use store-bought pizza dough instead of homemade?
Yes, store-bought pizza dough or even crescent roll dough works as a convenient shortcut. Let refrigerated dough come to room temperature before rolling.
8. How do I make pizza roll ups for a crowd?
Double or triple the recipe and arrange on multiple baking sheets. They can be assembled up to 2 hours ahead and refrigerated before baking.
9. Can kids help make pizza roll ups?
Pizza roll ups are perfect for kids to help with — they can choose their own fillings and roll up the dough. It is a fun, hands-on cooking activity.
10. How do I store and reheat leftover pizza roll ups?
Refrigerate for up to 3 days. Reheat in a 375 degree oven for 8-10 minutes to re-crisp the dough. Microwaving makes them soft and soggy.
How To Make Pizza Roll Ups Video
How To Make Pizza Roll Ups
Ingredients
Method
- In the bowl of your stand mixer, add warm water, instant yeast, salt, and granulated sugar. Use the hook attachment to give it a quick mix.
- Add 2 cups of all-purpose flour and mix at medium speed until the dough comes together. If the dough is sticky, add a little more flour and continue mixing until it's no longer sticky.
- Shape the dough into a ball and place it back in the bowl. Add a splash of oil to the bottom of the bowl and also to the top of the dough. Cover the bowl and let the dough rise for one hour.
- After the dough has risen, punch the air out of it and transfer it to a large cutting board. Sprinkle some flour on the board and roll the dough into a large rectangle.
- Spread a thin layer of pizza sauce over the dough. Then, layer your favorite pizza toppings on one side of the rectangle (e.g., salami on one side, pepperoni on the other side).
- Sprinkle 1 ½ to 2 cups of shredded mozzarella cheese and ½ cup of grated Parmesan cheese over the toppings. Finally, sprinkle 1 tablespoon of Italian seasoning over everything.
- Roll up the dough tightly, starting from one end of the rectangle to the other, to form a log shape.
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Cut the pizza roll-up log into two-inch pieces.
- In a bowl, combine melted butter, dried parsley, and garlic powder, and give it a quick mix.
- Line a baking tray with parchment paper and transfer the pizza roll-ups to the tray. Brush them with the melted butter mixture.
- Bake the pizza roll-ups in the preheated oven for about 14 to 16 minutes or until they turn golden brown and crispy.
- Once they are baked, serve the pizza roll-ups with a side of pizza sauce for dipping and enjoy!
- Italian Stromboli
- Homemade Calzones
- Homemade Pizza
- Lasagna Roll Ups
Nutrition
Notes
Use low-moisture mozzarella and pat it completely dry with paper towels before rolling. Regular mozzarella releases too much water during baking, making your roll ups soggy and causing the dough to tear when you slice them. Roll the dough away from you with firm, even pressure, keeping the filling in the center third. After making these hundreds of times, I've learned loose rolling creates air pockets that make uneven cooking and messy slices. Brush the seams with water, then pinch and twist the ends like candy wrappers before tucking them under. This double-seal technique prevents cheese from leaking out and creating a burnt mess on your pan. Score the top with shallow diagonal cuts before baking - don't go deeper than the surface. This releases steam pressure so your roll ups don't burst open, and it creates perfect portion guides for clean slicing. Storage & Meal Prep:
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat on a baking sheet in a preheated oven at 350°F.
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Appetizers · Easy Dinner Ideas
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