← Back to the library
← Back to the library
Snacks
Pepperoni pizza rolls for the nights I want something hot and easy
Easier-to-swallow option below ↓pepperoni-pizza-rolls, oven-light
I make a tray of these and keep the extras for later in the week.
The dough stays soft because I brush the tops with a little olive oil119 kcal before they go in. The cheese110 kcal and pepperoni inside give each roll a good amount of calories without making it feel like a big plate of food.
When I do not feel like a full dinner, two of these warm from the oven are enough to keep the day from coming up short.
Why it works
Rolling the filling inside means the cheese melts into the dough instead of running out. A small bowl of warm marinara on the side makes them easy to eat slowly.
Save this recipe
Pepperoni pizza rolls for the nights I want something hot and easy
Prep
15 min
Cook
18 min
Serves
4
Per serving
+500
Ingredients
- 1 lb pizza dough, at room temperature
- 1 1/2 cups shredded mozzarella85 kcal
- 4 oz sliced pepperoni
- 2 tbsp olive oil
- 1/2 tsp dried oregano
- 1/4 cup grated parmesan110 kcal
- 1 cup marinara sauce, warmed, for dipping
Method
- Heat the oven to 400F and line a tray with parchment.
- Roll the dough into a rectangle about a quarter inch thick, then scatter the mozzarella and pepperoni over it, leaving a small border.
- Roll it up from the long side, cut into about 12 pieces, and set them cut side up on the tray.
- Brush the tops with olive oil, sprinkle with oregano and parmesan, and bake for 16 to 18 minutes until golden.
- Let them sit for five minutes, then serve with the warm marinara.
The baked rolls keep in the fridge for three days and reheat well in a low oven.
Make it your own
- Let the dough come to room temperature so it rolls without tearing.
- Slice with a serrated knife to keep the rolls from squashing.
- Freeze the baked rolls and reheat a couple at a time.
← Back to the library