Homemade Pizza Rollups
These homemade pizza roll ups are made with from-scratch pizza dough, tomato sauce, melted cheese and savory pancetta. Baked until golden, they’re a simple Italian appetizer or casual dinner.
For more pizza inspired snacks, try my Italian mini pizzas or these veggie stuffed pizza twists.
Recipe Overview: Homemade Pizza Roll Ups
These homemade pizza roll ups start with a soft, from-scratch pizza dough that is rolled out and layered with tomato sauce, mozzarella and pancetta.
The dough needs time to rise, which gives the roll ups their light, fluffy texture. After filling and slicing, they rise once more before baking.
They bake until golden with a soft center, melted cheese and savory pancetta in every bite.
Serve them warm as an appetizer or snack for game day parties, casual gatherings or family dinners.
Pizza snacks are always a favorite around here, whether it’s my ham and cheese pizza roll ups or these pizza pinwheels. They’re great for sharing and work just as well for game day as they do for a weeknight family meal.
For this version, pancetta adds a savory Italian touch that makes them a little more special. If you love that combination, my mushroom pancetta pizza is another one to try.
Ingredient Notes
- Pizza dough: This dough is similar to my homemade pizza dough, which can also be used if you prefer.
- Tomato sauce: Use a simple, thick tomato sauce or pizza sauce so the filling has plenty of flavor without making the dough soggy.
- Mozzarella: Low-moisture mozzarella melts well and helps keep the filling from becoming too watery.
- Pancetta: Adds a salty, savory Italian flavor and makes these pizza roll ups a little different from the classic version.
- Fresh basil: Adds a fresh, aromatic flavor that balances the rich cheese and pancetta.
Filling Variations
You can easily change the filling while keeping the same homemade pizza dough base.
For a classic version, swap the pancetta for pepperoni or cooked ham. Crumbled Italian sausage would also work well, just make sure it is fully cooked before adding it.
For a vegetarian option, try sautéed mushrooms, bell peppers or spinach. Avoid adding too many watery vegetables, since excess moisture can make the centers soggy.
You can also change the cheese with provolone, fontina or a little Parmesan mixed with the mozzarella. Keep the filling fairly light so the rolls are easy to shape and bake evenly.
How to Make Pizza Roll Ups
Make the dough. Mix and knead the pizza dough until smooth and elastic, then place it in a lightly oiled bowl.
Let it rise. Cover and leave the dough in a warm area until doubled in size. This rise is what helps create that light, fluffy texture.
Add the filling. Roll the dough into a rectangle, then spread with tomato sauce and top with mozzarella, pancetta and fresh basil.
Roll and slice. Starting from the long side, roll the dough into a log and cut into individual rolls.
Rise again. Arrange the pizza roll ups on the prepared baking sheet, cover and let them rise until puffed.
Bake. Bake until the dough is golden and cooked through and the cheese is melted. Serve warm.
recipe tips
- Give the dough a warm spot: Around 75–80°F is ideal for rising. If your kitchen is cooler, the dough may simply need more time to double in size.
- Don’t overdo the sauce: Too much tomato sauce can make the rolls messy to slice and may leave the centers soggy.
- Leave a small border: Keep the filling slightly away from the edges so it doesn’t squeeze out when you roll the dough.
- Use a sharp serrated knife: A serrated knife cuts through the filled dough with less pressure, helping the pizza roll ups keep their shape.
- Seal the seam: Pinch the edge of the dough closed after rolling to help keep the rolls together as they rise and bake.
Homemade Pizza Roll Ups FAQs
A large baking sheet lined with parchment paper works best for this recipe. Some pizza roll ups are baked close together in a round pan, but spacing them on a baking sheet allows the dough to bake more evenly and develop golden edges.
The tops should be golden brown and the dough should look fully baked through the center. If you’re unsure, check one of the middle rolls since those usually take the longest to bake.
You can prepare and shape the rolls ahead of time, then cover and refrigerate them up to 24 hours before the final rise. Let them come closer to room temperature and become puffy before baking.
Too much tomato sauce or a very wet mozzarella can make the centers soggy. Use a thicker sauce, avoid overfilling and choose low-moisture mozzarella for the best texture.
These Homemade Pizza Rollups are a fun and delicious way to enjoy all your favorite pizza flavors in every bite. Perfect for a quick snack, an easy lunch, or a casual get-together, they’re sure to be a hit with family and friends. Serve them warm with a little extra pizza sauce for dipping, and watch how quickly they disappear. Buon Appetito!
Homemade Pizza Rollups
Ingredients
FOR THE DOUGH
- 2 cups all purpose flour
- 1½ tablespoons olive oil
- ½ cup water (1-2 tablespoons more if necessary)
- 1 teaspoon active dry yeast
- ¾ teaspoon salt
FOR THE FILLING
- ¾-1 cup tomato passata
- ¼ teaspoon salt
- 4-5 fresh basil leaves chopped
- 1 cup shredded firm mozzarella
- ¼ cup diced prosciutto or pancetta
Instructions
FOR THE DOUGH
- In the stand mixer add the water and sprinkle the yeast on top, let sit 5-10 minutes then stir to combine. Add the flour and oil start to knead add the salt and knead approximately 8-10 minutes until you have a smooth and compact dough that pulls away from the sides of the bowl. Move the dough to a lightly floured flat surface and form into a ball. Place the ball in a lightly oiled bowl turning the dough to cover lightly in the oil. Cover the bowl and let rise in a warm draft free area until doubled in bulk, about 1-2 hours.
- Roll the dough on a lightly floured flat surface to form into a rectangle that is a bit thicker than ⅛ inch / ½ cm thick.
- In a small bowl mix together the tomato passata, salt and basil leaves.
- Spread the tomato mixture on top of the rectangle, top with the shredded cheese and pancetta. Roll up the dough from the long end into a log shape, taking care not to let the filling spill out. Cut with a sharp knife into pieces 3-4 inches / 8-10cm long. Place the slices on a parchment paper lined baking sheet 2-3 inches apart. Cover with a clean tea towel and let rise in a warm draft free area for approximately 1 hour until puffy.
- Preheat oven to 400F / 200C.
- Bake for approximately 20-30 minutes or until golden brown and cooked through. Serve immediately with extra extra sauce for dipping if desired. Enjoy!
Notes
Nutrition
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