4 Ingredient Pizza Rolls (Easy Homemade Pizza Rolls)

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Remember those frozen Bagel Bites we used to eat as kids? I LOVED those things. But now that I’m an adult, I’ve decided I can do a whole lot better. Enter these 4 Ingredient Pizza Rolls, and trust me, they’re everything my pizza-loving little kid heart wished those Bagel Bites could have been.

We’re taking pre-made dough, drenching it in pizza sauce, and stuffing it with a slightly embarrassing amount of meat and cheese. And the best part? I get to make them exactly how I like them. Extra sauce? Absolutely. More cheese? Don’t mind if I do.

They’re ridiculously easy, cheesy, saucy, and taste like what my inner 10-year-old THOUGHT those frozen pizza snacks were going to taste like. Only better. SO much better.

🛒 Ingredient Notes

✅ Pillsbury Pizza Dough – Get the tube in the refrigerated section. We are not making dough from scratch, okay? This isn’t a bakery.
✅ Pizza Sauce – Just enough to give each roll that delicious pizza flavor without making the dough soggy.
✅ Shredded Mozzarella – Three full cups. Yes, THREE. If you’re going to be stingy with the cheese, we need to have a serious conversation about your pizza priorities.
✅ Salami & Pepperoni – A combination of deli slices. Alternate them in cute little rows so every single bite has a bite back.
✅ Optional: Italian Seasoning, Butter and Garlic – To brush over the tops of the rolls.

How to Make 4 Ingredient Pizza Rolls

Roll out your dough, dab on the sauce, scatter a cheese layer, line up your salami and pepperoni, then bury it in more mozzarella.
Roll that log up tightly from the long side, keep the seam face down, and slice gently into eight plump rolls.
Drop them cut-side down into your greased baking dish, cover with the rest of the cheese, and bake until golden and ridiculous.
And just to guild the lily as they say, I like to brush over a little garlic butter with Italian seasonings over the rolls.

Pizza sauce spread over the top of the dough.

Shredded cheddar and meat placed on the dough.

The rolled up dough sliced evenly into rolls.

The cut rolls placed in a parchment lined baking dish.

Extra cheese scattered on top of the rolls.

Melted butter and italian seasoning with garlic sauce brushed over top the rolls after baking.

Tips For Making Pizza Rolls Epic

When rolling out the dough, I don’t use anything fancy to roll it out – if you have a rolling pin, fantastic, if not, anything that is even sided and round will work. (water glass, wine bottle, ect). Use whatever gets the job done! (Even your fingers!)
I like to roll out the dough so it’s roughly even – no need to get it perfect, we’re making fun pizza rolls, not entering dough rolling Olympics. No need to go to the workshop and pull out the tape measure, I measured it this time just to show you the APPROXIMATE size I’m aiming for.
About the sauce, try not to spread the sauce all the way to the edges because when you roll it up, it’s nice to have an edge for the dough to stick to – and if it’s covered in sauce, no stickin’ will happen!

Easy Variations & Flavor Upgrades

Swap out salami for cooked bacon or spicy sausage if you’re feeling extra dramatic.
Ditch the meat and throw in spinach or bell peppers so you can pretend this counts as a salad.
PRO MOVE: Optionally, but kinda not really for me, I like to brush the hot tops with melted butter and Italian seasoning the second they pop out of the oven. If you’d like to spare the calories, skip this step.

Troubleshooting

Can I use mini pepperonis instead?

Sure, just scatter about ½ cup of regular or mini pepperoni over the cheese layer. It’s actually really popular to use the type of pepperoni that ‘crisps and cups’ (they curl upward to form little cups when getting crispy). I didn’t have any of that on hand!

Can I prep these ahead of time?

Yes! You can assemble the pizza rolls, slice them, and arrange them in your baking dish up to 8 hours before baking. Cover the dish tightly and keep it in the fridge until you’re ready to pop them in the oven.
Just keep in mind that the sauce can soften the dough a little as it sits, so don’t get too carried away with it. Bake straight from the fridge, adding a few extra minutes if needed. For the best texture, though, I recommend baking them right after assembling.

Storage and Freezing

Refrigerating: Keep leftovers in an airtight box for up to 4 days. Reheat in an air fryer or the oven. I find reheating in the microwave leaves the crust a little soggy.
Freezing: Wrap individual cooled rolls tightly and freeze for up to 2 months. Reheat straight from frozen at 350°F.

Go make these 4 Ingredient Pizza Rolls and try not to eat all eight in one sitting. Leave a comment below letting me know if you stayed classic or went wild with toppings! 🍕 Thanks for stopping by EazyGrub today and I hope you have a fantastic day!
~Joanne

4 Ingredient Pizza Rolls Recipe

Yield: 8 Pizza Rolls

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Flaky dough stuffed with pizza sauce, alternating rows of salami and pepperoni, and layers of melted mozzarella. Easy homemade pizza rolls for any night!

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Ingredients

1 tube Pillsbury Refrigerated Pizza Dough
¼ cup canned pizza sauce
3 cups shredded mozzarella cheese, divided
DELI MEAT: 10 slices deli salami, 10 slices deli pepperoni (approx. 10–12 oz / 300–350 g total meat)
Optional Garlic Butter Topping:
⅓ cup melted butter
½ tsp Italian seasoning

Instructions

Preheat your oven to 400°F (200°C). Grease or parchment-line a 7x9-inch baking dish.
Unroll the Pillsbury pizza dough flat onto a clean surface. Roll out evenly as possible, I like to roll it approximately to 12 x 15 inches.
Dollop ¼ cup of pizza sauce over the dough and spread gently, leaving a small border around the edges.
Sprinkle 1 cup of shredded mozzarella over the sauce layer.
Arrange the salami and pepperoni slices in alternating rows across the cheese.
Top with another 1 cup of shredded mozzarella.
Roll up the dough tightly starting from the long edge. Keep the seam side down.
Slice the log into 8 equal rolls using a gentle sawing motion with a sharp knife.
Place each roll cut-side down into the prepared baking dish.
Scatter the remaining 1 cup of mozzarella cheese over the tops of the rolls.
Bake for 18 to 22 minutes until puffed, golden brown, and cooked through in the center. (Tent with foil if browning too quickly.)
Optional: Brush hot rolls with melted butter mixed with Italian seasoning immediately after removing from the oven. Serve warm!

Notes

If your knife keeps flattening the dough log, slide unflavored dental floss under the roll, cross the ends over the top, and pull. It cuts perfectly round pinwheels without squishing them.
Pat your salami and pepperoni slices with a paper towel before laying them on the dough. Getting rid of excess oil stops the dough from turning soggy in the middle.
Use a sharp knife with a gentle seesaw motion so you don't crush your log into a flat pancake.
If the cheese starts getting a tan faster than the dough cooks, loosely toss a sheet of foil over the dish for the last few minutes.

Nutrition Information

Yield 8 Serving Size 1 roll
Amount Per Serving Calories 219Total Fat 17gSaturated Fat 10gUnsaturated Fat 7gCholesterol 49mgSodium 419mgCarbohydrates 6gFiber 0gSugar 1gProtein 11g

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.