Homemade Pizza Rolls
Make delicious homemade pizza rolls with crescent dough, pizza sauce, mozzarella, and pepperoni. Ready in 40 minutes - perfect for parties and quick snacks!
Equipment
- oven
- baking sheet
- parchment paper
- knife
- cutting board
- measuring spoons
- measuring cups
- mixing bowl
- whisk
- fork
Ingredients
Dough & Filling
- 1 can refrigerated crescent roll dough 8-ounce
- 1/2 cup pizza sauce
- 1 cup shredded low-moisture part-skim mozzarella cheese
- 1/2 cup mini pepperoni slices
- 1 tsp dried Italian seasoning
Egg Wash
- 1 large egg
- 1 tbsp water
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Unroll the crescent roll dough onto a clean, dry work surface. Do not separate the individual triangles; instead, gently press along the perforations to seal them together, forming one large rectangular sheet. If the dough comes in a rectangular sheet, simply unroll it. Use a sharp knife or pizza cutter to cut the dough into 16 even squares, each approximately 2x2 inches.
- Spoon about 1 teaspoon of pizza sauce onto the center of each dough square, leaving a small border around the edges. Top the sauce with approximately 1 tablespoon of shredded mozzarella cheese, a few mini pepperoni slices, and a light sprinkle of dried Italian seasoning. Be careful not to overfill, as this can make sealing difficult.
- To seal the pizza rolls, carefully fold one corner of each dough square diagonally over the filling to meet the opposite corner, creating a triangle shape. Gently press down around the edges to enclose the filling. Then, use the tines of a fork to firmly crimp all the edges, ensuring a tight seal that will prevent any filling from leaking out during baking.
- In a small bowl, whisk together the large egg and 1 tablespoon of water to create an egg wash. Arrange the sealed pizza rolls onto the prepared baking sheet, leaving about 1 inch of space between each roll. Brush the tops of the pizza rolls generously with the egg wash; this will give them a beautiful golden-brown finish.
- Bake the pizza rolls for 12 to 15 minutes, or until the pastry is puffed and golden brown, and the cheese inside is melted and bubbly. The exact baking time may vary slightly depending on your oven.
- Once baked, remove the baking sheet from the oven. Let the pizza rolls cool on the baking sheet for 5 minutes before serving. This brief resting period allows the hot filling to set, preventing burns and making them easier to handle.
Notes
Be careful not to overfill, as this can make sealing difficult. Let the pizza rolls cool for 5 minutes before serving to allow the filling to set.