Homemade Pizza Rolls Recipe for a Fun and Tasty Snack

Homemade Pizza Rolls

I do not know about you, but my family goes through bags of frozen snacks like they are going out of style.

My kids are completely hooked on the boxed pizza rolls from the grocery store, and I will admit that I have pulled a few straight off the baking sheet myself more than once.

The trouble is that bag after bag adds up at the register, and after a while the whole routine started to feel tiresome.

So I decided to make homemade pizza rolls instead. Same idea, better control, and a lot more fun on an ordinary Tuesday afternoon.

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These homemade pizza rolls are a lot like the childhood favorites so many of us grew up with. They are filled with pepperoni, cheese and pizza sauce, and they slide right into a weekday snack rotation or a lazy weekend lunch.

If you have ever watched a tray of them disappear while everyone crowds the counter, you already know the appeal.

Let me be honest about one thing. You cannot copy the exact flavor of a boxed meal, and I am not going to pretend otherwise. What I can tell you is that these rolls are just as good, and my kids ask for them by name now. That is a win in my book.

The one catch is the stuffing. Filling and folding each roll takes some time. It is not a five minute job, and if you are in a hurry you will feel it.

Still, I think it is worth every minute. There is something satisfying about making at home something your family usually buys at the store, and once you find a rhythm, the whole tray comes together faster than you would expect.

Nothing here is fancy either. The wrapper does most of the heavy lifting, the filling comes together in one bowl, and the frying takes about a minute per batch. That is a very short distance between craving and plate.

A tip from my kitchen: put on some music, sit down at the table, and let everyone fold a few. It turns the work into a family activity instead of a chore.

PIZZA ROLLS:

This is the closest I have come to the greatest copycat pizza roll recipe out there, and I have tried more versions than I care to count. It is simple, it is tasty, and it is quick. Three boxes checked.

There is no dough to knead and no rising time to wait on. You mix, you fold, you fry, and you eat. That is the entire promise of this recipe.

INGREDINTES NEEDED:

Four ingredients and that is the whole list: egg roll wrappers, pepperoni, pizza sauce and mozzarella cheese.

Keep those four things in the house and you are never more than a few minutes away from a hot batch of pizza rolls.

HOW TO FOLD PIZZA ROLLS:

This is the part that worries people, so let me walk you through it slowly. I took a few phone photos while folding a batch so you can see exactly what the wrapper should look like at each stage.

Start with 5 sheets of egg roll wrappers, then cut them into quarters. That gives you about 4 squares from each sheet. Once you see that little stack of squares in front of you, the process stops feeling intimidating.

1. Add a little filling off to the left side of the square. Do not overload it, because a stuffed wrapper is a wrapper that will not seal.
2. Wet all the sides of the square. A finger dipped in water is all you need.
3. Roll it up gently, then press the edges down to seal.
4. Roll it up slightly again to seal a second time.

Sealing is the whole game here. If a roll is not sealed nice and tight, it will burst open in the hot oil. That leaves you with an empty pizza roll and a messy pan, which is nobody’s idea of a good time.

The final touch is the small extra seal. Wet the top and bottom of the rolled wrapper again, then fold each one up and press gently. It sounds fussy, and the first time it does feel fussy, but it is exactly what keeps the filling where it belongs once the oil gets going.

Take your time with the first two or three rolls. Check that the corners are tucked and the edges are pressed flat. By roll number five your hands will know what to do, and the rest of the batch will fly by.

My kids like to help with this step, and honestly, they are better at it than I expected. Give each person a small stack of squares and a bowl of filling, and the tray fills up quickly. Just double check the seal before anything hits the oil.

Line up the finished rolls on a plate as you go. They hold their shape well, so you can keep folding until the whole batch is ready and then start frying. That way the oil does not sit waiting while you work.

HOW TO YOU MAKE PIZZA ROLLS?

Here is the whole process, start to finish. Once the oil is hot, this moves quickly.

1. Preheat 1 to 2 inches of oil in a pan to 350 degrees Fahrenheit, or heat your deep fryer to the same temperature.
2. Cut each egg roll wrapper into 4 squares.
3. Chop the mozzarella cheese into smaller pieces. Smaller pieces mix more evenly and help the filling sit flat on the wrapper.
4. In a bowl, mix together the pepperoni, pizza sauce and cheese.
5. Place heaping teaspoonfuls of filling onto the left side or the center of the wrapper, leaving about 1/2 inch above and below the filling.
6. Wet all the edges of the wrapper with water using your finger.
7. Gently roll the pizza roll up and press above and below the filling to seal the edges.
8. Wet the top and bottom again and gently fold each one up to create a small seal.
9. Seal tightly so they do not burst open in the oil.
10. Fry about 4 at a time for about 1 to 2 minutes, until they are puffy and golden.
11. Remove them from the oil and drain on a paper towel lined plate.
12. Serve with extra pizza sauce for dipping if you like.

That is it. Twelve small steps and a plate of hot pizza rolls.

How you serve them is up to you. They work as a fun addition to pizza night next to a normal slice, they work as the main dish with a side salad, and they work as a straight up snack on a Friday afternoon. I have done all three in the same month.

The filling options are wide open. Pepperoni, sausage, cheese, supreme and chicken all work, and really anything you can stuff inside a wrapper is fair game. Keep the amounts sensible so the seal still closes, and you can build your own version any time.

Keep the oil at 350 degrees Fahrenheit and fry in small batches. Crowding the pan drops the temperature and gives you pale, greasy rolls instead of puffy golden ones.

A quick word on frying. About 4 rolls at a time is the sweet spot. They puff up and turn golden in roughly 1 to 2 minutes, so stay close to the pan. This is not the moment to go answer a text message.

When they come out, drain them on a paper towel lined plate and serve them warm. They are best right away, while the wrapper is crisp and the cheese is still stretchy.

Ingredients

This batch makes 20 rolls, so plan for a hungry crowd or a very happy lunch the next day.

Two notes that make a difference. First, chop the mozzarella into smaller pieces before it goes into the bowl, because shredded cheese clumps and you want the filling to sit flat. Second, if you reach for regular sized pepperoni instead of minis, keep in mind that minis are thicker, so the chop you use will be a little different.

Instructions

A short recap of the whole method, for those of us cooking one handed from a phone.

1. Preheat 1 to 2 inches of oil in a pan to 350 degrees Fahrenheit, or use a deep fryer.
2. Cut each egg roll wrapper into 4 squares.
3. Chop the mozzarella cheese into smaller pieces.
4. Mix the pepperoni, pizza sauce and cheese together in a bowl.
5. Place heaping teaspoonfuls of filling on the left side or center of the wrapper, leaving 1/2 inch above and below.
6. Wet all the edges with water using your finger.
7. Roll up gently and press above and below the filling to seal.
8. Wet the top and bottom again and fold each one up to create a small seal.
9. Seal tightly so they do not burst in the oil.
10. Fry about 4 at a time for 1 to 2 minutes, until puffy and golden.
11. Drain on a paper towel lined plate.
12. Serve with pizza sauce for dipping if you like.

Recipe details

Prep time is 15 minutes and cook time is about 2 minutes, which puts the total time at 17 minutes. The recipe makes 20 rolls.

Nutrition information is provided per roll, based on the source recipe. Enjoy them warm, straight from the paper towel lined plate, with a little extra sauce on the side for dipping.

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Homemade Pizza Rolls I do not know about you, but my family goes through bags of frozen snacks like they are going out of style. My kids are completely hooked on the boxed pizza rolls from the grocery store, and I will admit that I have pulled a few straight off the baking sheet myself more than once.

• Total Time: 17 min
• Yield: 20 rolls 1x

Ingredients

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5 egg roll wrappers
1/3 cup chopped mini pepperoni, or regular sized, minis are thicker
1/4 cup pizza sauce
1 cup shredded mozzarella cheese

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Instructions

1-Preheat 1″-2″ of oil in pan to: Preheat 1″-2″ of oil in pan to 350 or in deep fryer.
2-Cut each of your egg roll wrappers: Cut each of your egg roll wrappers into 4 squares.
3-Chop your mozzarella cheese into smaller pieces: Chop your mozzarella cheese into smaller pieces.
4-In bowl mix together pepperoni, pizza sauce: In bowl mix together pepperoni, pizza sauce and cheese.
5-Place heaping teaspoonfuls of filling onto the: Place heaping teaspoonfuls of filling onto the left side/center of your egg roll wrapper leaving 1/2″ above and below filling.
6-Using your finger, wet all edges of: Using your finger, wet all edges of wrapper with water.
7-Gently roll your pizza roll up and: Gently roll your pizza roll up and press above and below filling to seal edges.
8-Wet the top and bottom again and: Wet the top and bottom again and just gently fold each up to create a small seal (reference photos above in post).
9-Make sure you seal tightly so they: Make sure you seal tightly so they do not bust open in oil.
10-Place about 4 into heated oil at: Place about 4 into heated oil at a time frying for about 1-2 minutes until puffy and golden.
11-Remove from oil and drain on paper: Remove from oil and drain on paper towel lined plate.
12-Serve with pizza sauce for dipping if: Serve with pizza sauce for dipping if desired.

Last Step:

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• Prep Time: 15 min
• Cook Time: 2 min
• Method: deep_fry

Nutrition

• Calories: 36kcal
• Sugar: 0g
• Sodium: 102mg
• Fat: 2g
• Saturated Fat: 1g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 6mg