This is one of those recipes that calls my (7 year old) sous chef to the kitchen. My son loves to help me cook and I love to spend time with him and teach him some valuable life skills. Someday, his wife will thank me. I hope.
Because I usually make these on Fridays, I take the easy route and use the refrigerated pizza crust in the blue can, but you can easily use homemade pizza crust if you prefer. My son loves to help roll out the dough and spread the sauce and toppings.
I love these Pizza Roll Ups because they’re fun and easily customized to suit your family’s tastes. You can mix up the cheeses or swap the pepperoni for sausage. You can add toppings like green peppers, onions, olives or all of the above. Sometimes, I even make White Pizza Twirls and swap the Fontina cheese for American cheese, add some dried Rosemary and onions and skip the sauce. Can you see why I love these things?
Homemade Pizza Roll Ups
Compliments of It’s a Keeper
2 cans refrigerated pizza crust
2 tsp garlic powder
2 tsp Italian Seasoning
1 cup sliced and chopped pepperoni
1 cup shredded cheese (we used mozzarella and fontina)
1/2 cup Parmesan Cheese
Your favorite marinara sauce for dipping
Preheat oven to 425 degrees. On a floured surface, roll out each pizza crust. Evenly sprinkle garlic powder and Italian seasoning over each crust (1 tsp of each per crust). Top each crust with 1/2 cup of pepperoni and 1/2 cup of shredded cheese, making sure to leave a 1/2 inch border around the crust. Top the each roll with 1/4 cup parmesan cheese.
Starting at one of the shorter ends, roll each crust into a tight log. Slice each roll crosswise into one-inch sections. Place the slices on a lightly greased baking sheet or pizza stone and bake for 10-12 minutes or until tops are lightly browned and cheese is bubbly.
Serve with your favorite marina sauce for dipping.
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