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featured pepperoni pizza rolls.
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4.25 from 8 votes

Stuffed Pepperoni Pizza Rolls

Pastry dough is stuffed with cheese, marinara, and pepperonis to make these stuffed pepperoni pinwheels.
Prep Time20 minutes
Cook Time20 minutes
Chill Time20 minutes
Total Time1 hour
Course: Appetizer
Cuisine: American
Servings: 16 pinwheels
Author: Becky Hardin

Equipment

  • Baking Sheet

Ingredients

  • 8 ounces puff pastry dough thawed if frozen (1 roll)
  • ¼ cup marinara sauce store-bought or homemade
  • 1½ cups freshly shredded mozzarella cheese
  • ¼ cup mini pepperonis (or regular size)

Optional Garnishes

  • Freshly grated Parmesan cheese
  • Chopped fresh basil

Instructions

  • Preheat oven to 350°F
  • Roll out the pastry dough onto a piece of aluminum foil set on a flat work surface.
    8 ounces puff pastry dough
  • Pinch together any seams of the dough that are coming apart. You want one sheet of dough. (This is a drawback to using puff pastry dough. I tried this recipe with pizza dough and it did not work nearly as well, the rolls grew apart. I recommend using the puff pastry dough and just pinching together any seams that are open)
  • Spread marinara sauce over the dough, leaving about ½ inch on each side.
    ¼ cup marinara sauce
    sauce spread over rolled out pizza roll dough.
  • Cover marinara with cheese and pepperonis. Don't overstuff. Less is more when you roll the dough.
    1½ cups freshly shredded mozzarella cheese, ¼ cup mini pepperonis
    sauce, cheese, and pepperoni spread over rolled out dough.
  • Roll the dough length-wise (the long edge), creating one long roll.
    sauce, cheese, and pepperoni on dough being rolled into a log.
  • Fold the foil around the tube of dough and place in freezer for 20-40 minutes. This is optional but will help the roll keep its shape as you cut it later.
    pepperoni pizza roll log.
  • Take the dough out of the freezer and cut into ¾-inch rolls. I used a bread knife and that worked well.
    sliced pepperoni pizza roll log with 2 pinwheels facing up.
  • Place cut rolls onto a baking sheet sprayed with nonstick spray.
    16 pepperoni pizza rolls on a lined baking sheet.
  • Bake for 20 minutes until bubbly and golden brown.
  • Sprinkle with parmesan cheese and basil if desired.
    Freshly grated Parmesan cheese, Chopped fresh basil

Video

Notes

Recipe adapted from the amazing site, I Heart Nap Time!
  • Leave a gap at the edge of the pastry when you add the marinara to allow for spread.
  • Don't be tempted to go overboard with the fillings, as the pastry can rip.
  • Allow time to thaw your puff pastry to room temperature before using.
  • Nutritional information does not include optional toppings.
Storage: Store pepperoni pizza rolls in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 1pinwheel | Calories: 119kcal | Carbohydrates: 7g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 10mg | Sodium: 147mg | Potassium: 33mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 88IU | Vitamin C: 0.3mg | Calcium: 55mg | Iron: 0.5mg