Pepperoni Pizza Rolls |Cooking With Amanda

Mmmm, pizza. I've been a bit obsessed with it lately. My family is probably getting sick of pizza rolls because I have literally made them at least 4 times in the last month.

Nah, scratch that, you can't get sick of pizza. Everyone loves it and they're still pretty excited when they discover that some version of pizza is on the menu.

Although I must admit, I have maybe been making pizza things a little too often lately. I wasn't joking about being obsessed. Thin crust pizza, no-rise pizza, this buffalo chicken pizza has been happening incessantly, and now pizza rolls. I can't stop.

But at least we're making it homemade — that means it's healthier right? No? Oh well, it's awfully tasty. We'll just have a salad with it. Negate all the cheese and bread. Or... find a new obsession and make it a little less often. That's my new plan.

But for today? Pizza.

These pizza rolls are amazing. Not only because they're incredibly quick and easy to whip up (and they are!) but also because they are the perfect meal. They involve pizza, which is always good, plus they work for supper, a meal on the go, packing in lunches, as a snack... the options are endless, I tell you. Basically, pizza is good and pizza rolls may be even better. Because they are easy to pack and go.

I have been keeping these in the freezer for quick and easy lunch making on those days that I forgot to make lunches the night before. Which is basically every day. Or for a fast dinner. Or to grab and go when you're all running in different directions right at suppertime and need to eat on the run.

Also, cheesy, delicious pizza rolls. Do I really need to say anything more? I didn't think so.

Print Save

Pepperoni Pizza Rolls Recipe

Embed

Ingredients

1 prepared pizza dough
1/2 cup pizza sauce
1 1/2-2 cups shredded mozzarella cheese
1/2 cup sliced pepperoni
1/2 cup chopped white mushrooms

Directions

Preheat the oven to 350°F. On a lightly oiled surface, roll out the dough into a 1/2 inch thick rectangle. Spread the pizza sauce over top, leaving a 1/2-inch space on the edges. Spread the cheese over top and then sprinkle the pepperoni and mushrooms on top of that.
Roll up the dough starting on a long edge into a tight cylinder and pinch the seam to seal it. Place the roll seam side down and slice it into 12 rolls.
Place each roll, cut side down, onto a parchment lined baking sheet and cover the rolls loosely with plastic wrap.
Let them rise for 15-20 minutes to puff up a bit and then bake for 25-30 minutes or until they are lightly browned and the cheese is bubbling. Let cool for 5 minutes on the baking sheet and serve warm.

Notes

I use this pizza dough recipe.
My favourite pizza toppings are pepperoni and mushrooms so that's what I used, but you could obviously use whatever your favourites are! Or just cheese, we like them that way too! These freeze very well after baking in an airtight container or ziplock bag - I keep them in the freezer for ready-made lunches.