Pepperoni Pizza Roll-Ups Recipe – Easy Kid-Friendly Garlic Butter Snack

Introduction

The smell of sizzling pepperoni, gooey mozzarella, and warm garlic butter wafting through the kitchen instantly gets everyone circling the oven—especially my kids (and honestly, me too). The first time I made these pepperoni pizza roll-ups, it was on a rainy Saturday when we were craving pizza but didn’t want to fuss with dough tossing or endless toppings. Instead, I rolled up our favorite pizza flavors into easy-to-eat bundles, and suddenly, dinner felt way more fun. These roll-ups are now our go-to for movie nights, playdates, and after-school snacks!

If you’re anything like me, you’re always searching for a snack that’s quick, delicious, and a guaranteed hit with picky eaters (let’s face it, that’s most kids). These pepperoni pizza roll-ups with a garlic butter crust tick all those boxes—they’re crispy on the outside, soft and cheesy inside, and packed with the tangy kick of pepperoni. Plus, they’re super customizable, so you can sneak in a veggie or two if you want. I’ve tested this recipe at least a dozen times, trying out different crusts and cheese combos, and I can honestly say this version is the one my family begs for.

Whether you need a simple weeknight dinner, a party appetizer, or a kid-friendly snack that’s fun to make together, these roll-ups are a winner. The best part? You don’t need any fancy ingredients or special skills—if you can roll, you can make these! Pepperoni pizza roll-ups are more than just a snack; they’re a comforting, cheesy treat that brings everyone to the table. If you love pizza, you’ll love these. And if you have little helpers in the kitchen, they’ll love making them too!

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 30 minutes, perfect for busy evenings or spontaneous snack attacks.
• Simple Ingredients: You probably have most ingredients in your pantry already—no need for a special trip to the store.
• Kid-Friendly: These pepperoni pizza roll-ups are designed for little hands and big appetites. My kids love helping roll them up!
• Crowd-Pleaser: Whether you’re hosting a party or just feeding a hungry family, these always disappear fast.
• Garlic Butter Crust: The buttery, garlicky finish makes these roll-ups extra irresistible—seriously, don’t skip this step!

What sets this pepperoni pizza roll-ups recipe apart is the technique. Instead of just wrapping and baking, I brush each roll with homemade garlic butter before baking, which gives them a golden, flavorful crust you won’t get with plain pizza dough. I’ve experimented with different cheeses and even tested gluten-free options, and every time, the flavor is spot-on. They’re fast, fun, and way less messy than full-sized pizza slices—no forks required.

There’s something comforting about food you can eat with your hands, and these roll-ups deliver that cozy, familiar feeling—without sacrificing taste. The crispy edges, oozy cheese, and pepperoni bite come together for a snack that feels special, even on a regular Tuesday. If you’re looking for a way to make pizza night more interactive or want an appetizer that gets everyone talking, these roll-ups are it. They’re my secret weapon for happy family dinners and stress-free entertaining.

After years of testing (and a few flops), I promise you: this is the pepperoni pizza roll-ups recipe you’ll make again and again. It’s fun, simple, and downright delicious!

What Ingredients You Will Need

This recipe uses classic, crowd-pleasing ingredients to create pepperoni pizza roll-ups bursting with flavor and crunch. Most are pantry staples, and you can easily swap or substitute based on what you have.

• For the Roll-Ups:
  • Refrigerated pizza dough (13.8 oz / 390 g) – I use Pillsbury classic, but any brand works. Homemade dough is awesome too if you have time.
  • Pepperoni slices (about 24–30 pieces) – Regular or turkey pepperoni. Pre-sliced saves time!
  • Mozzarella cheese, shredded (1 cup / 100 g) – Whole milk mozzarella gives the best melt. You can also use part-skim or a blend.
  • Italian seasoning (1 tsp / 2 g) – Adds a herby kick. Dried oregano or basil works too.
  • Parmesan cheese, grated (¼ cup / 25 g) – Optional, but adds a nutty, salty punch.
• For the Garlic Butter Crust:
  • Unsalted butter (3 tbsp / 42 g), melted – Salted butter is fine; just skip extra salt.
  • Garlic powder (½ tsp / 1.5 g) – Or 1 small clove, finely minced.
  • Fresh parsley, chopped (1 tbsp / 4 g) – Optional, for color and a fresh flavor.
  • Fine sea salt (⅛ tsp / 0.5 g) – Just a pinch for flavor.
• For Dipping (Optional):
  • Pizza sauce or marinara (½ cup / 120 ml) – Warmed up for dipping.
  • Ranch dressing – For extra kid appeal!

Ingredient notes and substitutions: If you’re gluten-free, swap out the pizza dough for your favorite GF brand. Dairy-free cheese shreds work well too (I like Daiya for meltiness). For a veggie boost, add chopped spinach or bell peppers inside the roll-ups. And honestly, you can get creative—swap out pepperoni for cooked sausage or use cheddar instead of mozzarella for a sharper bite. Don’t worry about being perfect; pizza is all about fun!

If you want a homemade touch, make your own dough or garlic butter. But for speed and convenience, store-bought is totally fine. I’ve tried both, and either way, these pepperoni pizza roll-ups are a hit!

Equipment Needed

• Baking sheet – Standard size works best for fitting all roll-ups at once. I use a rimmed sheet for easier cleanup.
• Parchment paper or a silicone baking mat – Prevents sticking and makes cleanup a breeze.
• Pastry brush – For brushing garlic butter (if you don’t have one, a spoon works in a pinch).
• Sharp knife or pizza cutter – For slicing dough into strips.
• Small mixing bowl – For melting and mixing garlic butter.
• Measuring cups and spoons – For accuracy. I eyeball sometimes, but measuring helps avoid salty mishaps.
• Oven mitts – These roll-ups get hot, so protect those hands!

No fancy pizza stones or special pans needed. If you don’t have a pastry brush, try a clean paintbrush (unused, of course!). I’ve made these on foil too, but parchment is less likely to tear. For budget-friendly options, check your local dollar store—most tools are inexpensive. And if you’re using a silicone baking mat, just rinse it after use and it’ll last forever!

Preparation Method

1. Preheat the oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Prepare the garlic butter: In a small bowl, melt 3 tbsp (42 g) unsalted butter. Stir in ½ tsp (1.5 g) garlic powder, 1 tbsp (4 g) chopped parsley, and a pinch of sea salt. Set aside.
3. Roll out the dough: Open the refrigerated pizza dough and lay it flat on a lightly floured surface. Stretch it gently into a rectangle (about 10×14 inches / 25×35 cm). If it springs back, let it rest for 5 minutes.
4. Cut the dough: Use a sharp knife or pizza cutter to slice the dough into 8 equal strips, about 1.25 inches (3 cm) wide.
5. Layer the fillings: Sprinkle shredded mozzarella (about 1 tbsp / 10 g per strip) down the center of each dough strip. Add 3–4 slices pepperoni on top. Sprinkle a pinch of Italian seasoning and Parmesan (if using).
6. Roll ’em up: Starting at one end, gently roll each strip into a tight spiral. Pinch the ends to seal so the cheese doesn’t escape. Place roll-ups seam side down on the prepared baking sheet.
7. Brush with garlic butter: Generously brush each roll-up with garlic butter, making sure to cover the tops and sides. Save a little for post-baking if you want extra flavor.
8. Bake: Place the baking sheet in the oven and bake for 14–16 minutes, or until golden brown and bubbling. Peek halfway—if the tops are browning too quickly, tent loosely with foil.
9. Cool a bit: Remove from the oven and let the roll-ups cool for 5 minutes. Brush with remaining garlic butter while warm for extra shine and flavor.
10. Serve: Transfer to a platter and serve warm, with pizza sauce or ranch for dipping.

Prep notes: If the dough keeps tearing, patch it gently with your fingers—pizza dough is forgiving. If cheese starts to ooze out while baking, just tuck it back in with a spoon. For crispier roll-ups, bake an extra minute. If you want a softer crust, tent with foil for the last 5 minutes. The aroma at this step is unreal!

Efficiency tip: Set up an assembly line—let kids layer cheese and pepperoni while you roll and brush with garlic butter. You’ll get a dozen roll-ups done in no time (plus, way fewer complaints about dinner).

Cooking Tips & Techniques

After making these pepperoni pizza roll-ups more times than I can count, a few tricks stand out. First: don’t rush the dough. If it’s fighting you and shrinking back, let it rest for a few minutes—cold dough is stubborn. Rolling tight is key for keeping cheese and pepperoni inside, but don’t roll so tight that the dough tears (been there, done that).

Professional technique: Always brush with garlic butter before and after baking. This creates layers of flavor and keeps the crust from drying out. For extra crunch, sprinkle a little coarse salt on top before baking.

If your roll-ups are leaking cheese, try pinching the seams a bit more or tucking ends underneath. I’ve burned a few roll-ups in my time by placing them too close to the oven’s hot spots—space them out evenly, and rotate the pan halfway through if your oven has uneven heat.

Timing matters: Don’t overbake, or the cheese will get chewy instead of melty. Start checking at 12 minutes—when the tops are golden and the cheese bubbles at the edges, they’re perfect.

Multitasking tip: While roll-ups bake, warm up your dipping sauce. I sometimes prep a salad or cut up fruit for a balanced meal. And if you want to batch-cook, double the recipe and freeze extras—just reheat in the oven for a few minutes. Consistency comes from practice, but these steps make success easier!

Variations & Adaptations

• Gluten-Free: Use gluten-free pizza dough. I’ve tried Simple Mills brand—it works great, but roll gently as GF dough can be sticky.
• Veggie Boost: Add chopped spinach, bell peppers, or mushrooms to the filling for extra nutrition. Sauté veggies first to avoid sogginess.
• Cheese Swap: Mix in cheddar, provolone, or pepper jack for a different flavor profile. My kids love mozzarella-provolone blend!
• Meat Alternatives: Use turkey pepperoni or cooked sausage for a lighter or different taste. Vegetarian? Skip the meat and load up on cheese and veggies.
• Allergen Substitutes: For dairy-free, use vegan cheese shreds. For egg-free, no changes needed—this recipe is naturally egg-free.

Cooking method: Make mini roll-ups for party appetizers or larger ones for a main dish. Air fryer? Yes—you can air fry at 370°F (188°C) for 8–10 minutes, but watch closely for browning.

My favorite personal twist: Sometimes I sprinkle everything bagel seasoning on the crust before baking. Adds crunch and flavor! Don’t be afraid to experiment—pizza should be fun and flexible.

Serving & Storage Suggestions

Serve pepperoni pizza roll-ups warm from the oven, ideally on a platter with a bowl of pizza sauce or ranch for dipping. They’re best eaten fresh—crispy, cheesy, and full of flavor. If you want to make them ahead, bake, cool, and refrigerate in an airtight container for up to 3 days.

To reheat, pop them in a 350°F (175°C) oven for 5–7 minutes (or air fryer for 3 minutes). Microwaving will work, but you’ll lose some crunch. These roll-ups freeze well—wrap individually and freeze up to 1 month. Reheat from frozen at 375°F (190°C) for 10–12 minutes.

Pair with a fresh green salad, veggie sticks, or fruit for a simple meal. For parties, serve alongside other finger foods—kids love making their own dipping combos. The garlic butter flavor grows stronger after a day, so leftovers are still delicious!

Nutritional Information & Benefits

Each pepperoni pizza roll-up contains about 140 calories, 7g fat, 13g carbs, and 7g protein (depends on exact ingredients used). They’re a good source of calcium (from cheese) and protein, making them a satisfying snack or meal for kids and adults.

Pepperoni provides flavor and protein, mozzarella adds calcium, and the garlic butter delivers comfort and taste. For gluten-free or dairy-free diets, the recipe adapts easily—just use alternative dough and cheese. Main allergens: wheat and dairy. Always check ingredient labels if serving to those with allergies.

I love that these roll-ups fill hungry bellies without being heavy—plus, you can sneak in veggies for extra vitamins. They’ve become a staple in our house for fast, balanced snacking!

Conclusion

If you’re craving pizza but want something fun, quick, and kid-approved, these pepperoni pizza roll-ups with garlic butter crust are a must-try. They combine all the classic pizza flavors in a hand-held, crispy package that’s perfect for parties, snacks, or easy dinners. I love making these because they bring my family together—everyone gets involved, and there are never leftovers.

Customize with your favorite cheese, meats, or veggies, and don’t forget that garlic butter for the ultimate crust. Whether you’re serving picky eaters or hosting friends, these roll-ups are guaranteed to impress. Give them a try, and let me know your favorite twist in the comments below!

So roll up your sleeves (pun totally intended), and make pizza night extra special. Happy baking!

FAQs

How do I keep my pepperoni pizza roll-ups from unrolling?

Roll tightly and pinch the ends to seal. Place seam side down on the baking sheet so they hold their shape while baking.

Can I make pepperoni pizza roll-ups ahead of time?

Yes! Assemble and refrigerate up to 8 hours before baking, or bake and store for up to 3 days. Reheat in the oven for best texture.

What dipping sauces work best with these roll-ups?

Classic pizza sauce or marinara is always a hit. Ranch, garlic aioli, or spicy ketchup are fun options for kids!

Can I freeze pepperoni pizza roll-ups?

Absolutely. Freeze baked roll-ups in an airtight container up to 1 month. Reheat in the oven straight from frozen until hot and crispy.

Are these roll-ups suitable for gluten-free or dairy-free diets?

Yes, just use gluten-free pizza dough and dairy-free cheese shreds. The result is still delicious and kid-friendly!

Print