Game Day Pepperoni Pizza Rolls
Let Me Tell You About These Game Day Pepperoni Pizza Rolls
So, picture this: It’s Sunday, there’s a big game (doesn’t matter which sport, but for me it’s usually football, or honestly sometimes just an excuse to snack), friends are drifting in, and the air smells like impending victory or, sometimes, burnt cheese. I’ve been making these pepperoni pizza rolls for years now—they’re the first thing to vanish, no joke. There was one time I tried to make ’em with leftover taco stuff instead of pepperoni and, well, let’s just say my brother still brings it up in group chats. And if you’re thinking “that sounds like too much work,” honestly, it’s easier than finding where my kid hid the TV remote.
Why You’ll Love This Pizza Roll Madness
I keep coming back to these whenever folks are over and football’s on, or if I just want my family to actually be in one room at the same time (food is my trump card, what can I say?). My gang goes nuts for the cheesy, spicy, messy combo…even my cousin who insists he “doesn’t like processed meats” manages to sneak a handful (hypocrisy tastes great, huh?). I used to get annoyed at how the cheese sometimes oozed out while baking, but then I realized those browned, crispy cheese bits are half the fun.
The Ingredients—Because Good Pizza Rolls Start Here
- 1 can refrigerated pizza dough (if you’re feeling heroic, make your own, but honestly store-bought makes life simpler)
- 1 cup marinara or pizza sauce—my grandma always swears by Rao’s, but Aldi’s works in a pinch
- 1 to 2 cups shredded mozzarella (there’s no such thing as too much cheese, is there?)
- 20–30 slices of pepperoni (turkey pepperoni is fine if you want to be *kinda* healthy)
- 1/4 cup grated parmesan, optional but adds that little pizzeria magic
- 1 tablespoon olive oil, for brushing (I’ve accidentally used melted butter once or twice—still good!)
- 1 teaspoon Italian seasoning or, if desperate, just a sprinkle of oregano and basil
- Pinch of garlic powder—some days I’m in the mood for more, other days I forget it exists
Making ‘Em: Directions You Can Actually Follow
- Preheat your oven to 400°F (200°C). I always forget this step and have to wait impatiently—don’t be like me.
- Roll out the dough on a floured surface (or just stretch it on parchment if you’re feeling wild). If it’s annoyingly sticky, sprinkle some extra flour; no shame in it.
- Spread an even (ish) layer of the marinara on the dough. Don’t get right to the edges or they make a mess in the oven. Unless you’re into that.
- Toss on the mozzarella and parmesan, scatter the pepperoni about—no need for precision, I promise. Sometimes I pile everything in the middle and just smoosh it outwards.
- Roll that whole situation up, starting from the long side, kind of like making a cinnamon roll. Tuck and squeeze as you go, but honestly, if stuff falls out, just eat it.
- Slice into about 1-inch pieces (I use dental floss, but a knife works—though things might get squished, which adds character, right?).
- Pop those rounds onto a lined baking tray, cut side up. Brush generously with olive oil and sprinkle seasoning and garlic powder on top (this is where I usually sneak a pepperoni slice or two for “quality control”).
- Bake for about 15–20 minutes, until golden and bubbling. Don’t panic if cheese makes a getaway—those bits taste amazing later anyway.
- Let them cool for at least 5 minutes before moving, if you can resist. Or be like me and burn your tongue every. single. time.
A Few “Learned the Hard Way” Notes
- Once, I overloaded the dough with sauce—pizza soup, anyone? So, keep it kinda thin.
- If you underbake them, the centers are doughy. But hey, someone’ll eat it anyway.
- Store-bought dough is my go-to, but if you want to try homemade, Sally’s Baking Addiction (here’s her recipe) makes it super clear. Just needs more patience than I manage most game days.
Variations — Yes, I’ve Experimented
- Veggie overload: I once did a version with chopped olives and roasted peppers. It was good, but honestly, the pepperoni ones disappeared faster.
- BBQ chicken: Swap out sauce and toppings for barbecue sauce, shredded chicken, and red onion. Kinda messy but tasty if you ask me. Also, my friend Jeff hated it, so, you know, your mileage may vary.
- Breakfast style: Scrambled eggs, crumbled bacon, and some cheddar. I honestly thought it would be genius but the cheese leaked everywhere and it just sorta…flopped? Still, if you figure out how to make it work, let me know.
The Tools You’ll Need (Or “Kinda Need”)
You really want a baking sheet and some parchment paper unless you enjoy scraping cheese off pans (not that I haven’t done that a few times). No rolling pin? I’ve used a wine bottle—works just fine but you might get some funny looks. Oh, and a sharp knife or unflavored dental floss for slicing—it does make a difference, but again, don’t overthink it.
Storing These Beauties (If They Last That Long…)
Keep leftovers in an airtight container in the fridge, and they’re decent for 2–3 days. Heat ’em up in the oven for best results (microwave sometimes makes them sad and soggy if you ask me). Though honestly, in my house these rolls are gone by halftime anyway.
How I Like To Serve ‘Em
A bowl of warmed marinara for dipping is a must—some people dunk, some people drizzle, a few of us just shovel. At parties, I plop them on a wooden board with toothpicks (it kinda feels fancy, even when it’s just football). My dad swears by pairing them with a cold beer, but I think a fizzy soda hits the spot too.
Pro Tips, Learn From My Chaos
- I once tried to rush the dough rolling and, oh boy, ended up with pizza blobs. Take your time; it’s worth it.
- If you sprinkle too much cheese near the seam, stuff falls out—the mess is delicious but, well, messy.
- I thought using extra sauce would be genius (it wasn’t; don’t do it unless you want mushy rolls).
Your Questions Answered, Straight From My Inbox
- “Can you make these without pepperoni?” — Absolutely, use mushrooms, spinach, or whatever odd bits are rattling around your fridge. You won’t make anyone mad (unless they were expecting pepperoni, of course).
- “I don’t have pizza dough—can I use crescent roll dough?” — Yeah, I’ve done that in a pinch. They get a little fluffy but it’s actually kinda fun, like a mash-up of pizza and dinner rolls.
- “Do they freeze well?” — Actually, yes! But wrap ’em tight or they’ll pick up freezer funk. I re-heat at 350F, straight from frozen, about 10 min.
- “Can I make them in advance for a party?” — For sure. I prep everything and keep the unbaked spirals in the fridge for a day, then bake right before folks come over. Better fresh, but leftovers are still tasty.
- “What’s the best sauce for dipping?” — I usually use store-bought marinara but, if I have time, this New York Style Pizza Sauce from Serious Eats is amazing. Or get creative with ranch, garlic butter, whatever you like.
Well, now I’m hungry. If you make these Game Day Pepperoni Pizza Rolls, let me know how they went (unless you made the taco version—I can’t handle that memory yet). Happy snacking, mate!
Ingredients
- 1 can refrigerated pizza dough (about 13.8 oz)
- 1 cup shredded mozzarella cheese
- 24 slices of pepperoni
- 1/2 cup pizza sauce, plus more for dipping
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon garlic powder
Instructions
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1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2Roll out the pizza dough on a lightly floured surface into a rectangle about 12×8 inches.
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3Spread 1/2 cup pizza sauce evenly over the dough, leaving a 1/2-inch border.
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4Sprinkle mozzarella cheese over the sauce and top with pepperoni slices.
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5Starting from a long side, tightly roll up the dough into a log. Slice into 12 equal pieces and arrange cut side up on the prepared baking sheet.
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6Brush tops with olive oil, sprinkle with Parmesan, Italian seasoning, and garlic powder. Bake 16-18 minutes, or until golden brown. Serve warm with extra pizza sauce for dipping.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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