Description
Flaky pastry bursts open to reveal bubbling mozzarella and zesty pepperoni in every bite. Golden edges and a hint of Italian seasoning make these rolls a crowd-pleasing snack or party favorite.
Ingredients
- 1 sheet puff pastry
- 1/2 cup pizza sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup mini pepperoni
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 egg
- 1 tablespoon water
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll the puff pastry sheet into a 12×10-inch rectangle.
- Spread the pizza sauce evenly over the pastry, leaving a 1/2-inch border around the edges.
- Sprinkle the shredded mozzarella, mini pepperoni, Italian seasoning, and salt over the sauce.
- Starting from one long side, tightly roll the pastry into a log and pinch the seam to seal.
- Slice the log into 12 equal rolls and place them cut-side up on the prepared baking sheet.
- In a small bowl, whisk the egg and water to make an egg wash, then brush over the tops of the rolls.
- Bake for 15–20 minutes or until the rolls are puffed and golden brown.
- Allow the pizza rolls to cool on the sheet for 5 minutes before serving.
Notes
- For a freezer-friendly option, freeze the assembled rolls on a tray, then transfer to a resealable bag. Bake from frozen, adding 5 extra minutes.
- Swap fillings by using cooked sausage, diced bell peppers, or sliced olives to customize your pizza rolls.
- Serve with warmed marinara sauce, ranch dressing, or garlic butter for dipping.
- Keep leftover rolls in an airtight container in the refrigerator for up to 3 days; reheat in a preheated oven for best texture.