Homemade Pizza Rolls. Easy recipe, using refrigerated biscuits. Use the filling suggestions in the recipe or add your own. Great for the freezer too!
This delicious recipe has been generously shared by one of our Lovefoodies supporters, Jenni.
She's adapted the recipe from Pillsbury and has made these wonderful Pizza Rolls for a football night!
It's certainly a great, easy recipe and the possibilities are endless with what you want to fill these rolls with. Here Jenni has added cheese and pepperoni, and you could swap the cheese for a variety so different rolls will have different fillings for the added surprise!
You could also make a few different meat fillings or keep them vegetarian, the choice is yours!
Add to that your favorite pizza sauce for dipping and what a delight!
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Recipe by Pillsbury and adapted by Jenni JRox
Prep Time
10 minutes
Cook Time
18 - 20 minutes
Yield
30 mini rolls
Ingredients
3 cans (10 ct each) Pillsbury refrigerated buttermilk biscuits
1 block (8 oz) Cheddar-Monterey Jack cheese blend, cut into 30 pieces. Mozzarella cheese would also be great.
60 slices pepperoni (2 per biscuit)
1 egg beaten
1 tablespoon water
1 teaspoon Italian seasoning
1 teaspoon Garlic powder
Parmesan cheese for topping
1 jar pizza sauce ( for dipping)
Instructions
1. Slice cheese into approx 30 squares.
2. Flatten each biscuit and stack pepperoni and cheese on top. Gather the edges of the biscuit to secure on top of the roll.
3. Line rolls, seam side down, in a greased 9 x 13 pan and brush with the beaten egg. (add the tablespoon of water to the beaten egg)
4. Sprinkle the tops with parmesan cheese, Italian Seasoning and Garlic Powder.
5. Bake at 425 F for 18 - 20 minutes.
Serve warm with Pizza sauce for dipping and ENJOY!
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Home made Pizza Rolls
Home made Pizza Rolls. Easy recipe, using refrigerated biscuits. Use the filling suggestions in the recipe or add your own. Great for the freezer too!
Ingredients
- 3 cans Pillsbury refrigerated buttermilk biscuits
- 18 oz block Cheddar-Monterey Jack cheese blend, cut into 30 pieces. Mozzarella cheese would also be great.
- 60 slices pepperoni, 2 per biscuit
- 1 egg beaten
- 1 tablespoon water
- 1 teaspoon Italian seasoning
- 1 teaspoon Garlic powder
- Parmesan cheese for topping
- 1 jar pizza sauce, for dipping
Instructions
- Slice cheese into approx 30 squares.
- Flatten each biscuit and stack pepperoni and cheese on top. Gather the edges of the biscuit to secure on top of the roll.
- Line rolls, seam side down, in a greased 9 x 13 pan and brush with the beaten egg. (add the tablespoon of water to the beaten egg)
- Sprinkle the tops with parmesan cheese, Italian Seasoning and Garlic Powder.
- Bake at 425 F for 18 - 20 minutes.
Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 203Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 50mgSodium: 405mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 12g
Nutrition information isn’t always accurate
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Sunny
says:Great idea! I can’t have cheese, so I put a dab (1/2 tsp. or so ) of pizza sauce on with the pepperoni, on a few, turned out good! Made a salad to go with. I also used some leftovers (ham, sloppy joe’s, pot roast) use only a bit or it will ooze, left out the Italian seasoning on top. I served these with homemade vegetable soup & we liked the remake of leftovers! I’m going to try this on the larger biscuits.
lovefoodies
says:That sounds great Sunny! The fillings really are endless. Try a blob of pesto inside them too! So glad you loved the recipe :) Be sure to send us in a photo when you make them on the larger biscuits, I’d love to see how they turn out. Catch us of our Facebook page to update us. We’re always curious what everyone does with the recipes! Great stuff!
Mary