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Homemade Pizza Rolls

With pepperoni, cheese and marinara sauce rolled in phyllo dough, these baked pizza rolls are the perfect appetizer for a party.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 rolls
Calories 166kcal
Author Ryan Beck

Ingredients

  • 12 sheets frozen phyllo dough, thawed
  • 4 tbsp unsalted butter, melted
  • 8 oz mozzarella cheese, cut into 12 slices
  • 36 pepperoni
  • 1 cup pizza sauce

Instructions

  • Preheat oven to 350°F. Line baking sheet with parchment paper.
  • Take one sheet of phyllo dough and fold it in half crosswise. Brush the entire top half of the dough with melted butter.
  • At the bottom of the dough, spread 1 tbsp pizza sauce then place 3 pepperoni on top and finish with a slice of mozzarella. Roll the dough over the filling, folding the side edges in to seal like a burrito. Place the roll seam-side down and repeat with the remaining rolls. Brush each with some melted butter.
  • Bake for 20-25 minutes or until golden brown. Serve warm with a side of sauce.

Notes

  • Thawed Phyllo Dough - do not use phyllo dough until it is thawed. Otherwise it will just crack.
  • Fold in Half - you want to take a sheet of phyllo dough and fold in half crosswise. This makes the dough slightly thicker, but also makes it the perfect size for a pizza roll.
  • Butter Phyllo Dough - you need to butter the top half of the phyllo dough so as you roll it up, it will stick together.
  • Cheese - I like using fresh mozzarella cheese but it can melt out slightly, which I don't mind. If you don't want this to happen, just use string cheese instead.

Nutrition

Serving: 1roll | Calories: 166kcal | Carbohydrates: 9g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 27mg | Sodium: 279mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 0mg | Calcium: 180mg | Iron: 0.2mg