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Pepperoni Pizza Roll Ups

Pepperoni pizza roll ups with melty mozzarella and pepperoni baked into golden, crispy pinwheels. Tight rolling makes a handheld sliceable log with a gooey center that stays tender while the outside turns crisp.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 6 servings
Course: Snack
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

pizza dough
  • 1 lb pizza dough
shredded mozzarella
  • 1 cup shredded mozzarella
pepperoni slices
  • 24 pepperoni slices
marinara sauce
  • 2 tbsp marinara sauce plus more for dipping
melted butter
  • 1 tbsp melted butter
Italian seasoning
  • 0.5 tsp Italian seasoning
grated Parmesan
  • 1 grated Parmesan for topping

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 400°F and line a sheet pan with parchment or a silicone mat for easy release.
  2. Roll the pizza dough out into a large rectangle, keeping it as even as possible so the pinwheels bake uniformly.
  3. Spread the marinara sauce evenly over the dough, leaving a small border if needed to help seal.
  4. Layer the pepperoni slices and shredded mozzarella over the sauce in an even layer for consistent melty centers.
  5. Roll the dough up tightly into a log, starting from one long edge, then keep the seam side down.
  6. Slice the log into 1-inch pinwheels and place them on the lined baking sheet with cut sides up.
Bake and serve
  1. Brush the pinwheels with melted butter and sprinkle with Italian seasoning and grated Parmesan.
  2. Bake for 15-18 minutes at 400°F, until the tops are golden brown and the cheese looks fully melted.
  3. Serve warm with extra marinara sauce for dipping.

Notes

For cleaner cuts and less squishing, chill the rolled log for 10 minutes before slicing. Store leftover roll ups in the refrigerator up to 3 days; rewarm in a 350°F oven until hot. Freeze yes—freeze baked pinwheels in a sealed container up to 2 months and reheat from thawed or straight from frozen. For a lighter option, use part-skim mozzarella and turkey pepperoni.