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Forget ever buying frozen pizza rolls EVER again. Once you make this recipe, you can’t go back to the store-bought pizza rolls. These are just so much better that the others taste like dirt in comparison!
As you might have already realized, we love quick, easy, and cheap recipes here at The PinterTest Kitchen. So, when I saw this pizza roll pin from Sarah Stewart pop up in my stream, I knew I had to try it out for myself. The original recipe is from Riches to Rags by Dori, and I believe she originally got them from The Gunny Sack.
My roommate Leighann and her boyfriend William were my taste-testers this weekend, and they both gave these pizza rolls a hearty thumbs up as well. I’ll definitely be making these again in the future.To make homemade pizza rolls, you’ll need the following ingredients: Pillsbury Buttermilk Biscuits (3 cans), pepperoni slices, a block of cheese (I like the marbled Colby kind), an egg, Parmesan cheese, Italian seasoning, garlic powder, and a jar of pizza sauce. You can use store-bought or you can make your own.
Contrary to popular belief, I did not forget the egg in this picture. It was just hiding behind the cheese. I was, however, completely out of Parmesan cheese and too lazy to run to the store to get more, so I just did without. They were still delicious.
Step one is to cut the block of cheese into small pieces. Then, pop the cans of biscuits open and flatten one of the biscuits into a little pancake.
Next, layer a pepperoni slice, one of the cheese pieces, and another peperoni slice in the center of the dough, like so:
I cut my blocks of cheese a little on the thick side, so my pizza rolls were extra poofy and cheese-filled. Thinner pieces are probably a bit more manageable. At this point, you could add other ingredients as well. Next time I make these, I’m definitely adding bacon.
I didn’t catch a picture of the next step since it required both of my hands, but you want to gather the edges of the dough to the center so you’re totally encasing the filling. Then, put the ball into your greased 9×13 pan. Brush with the beaten egg and sprinkle with Parmesan cheese, Italian seasoning, and garlic powder.
Because my rolls were so stuffed with cheese and bigger than normal, I couldn’t quite fit three tubes of biscuits in the pan like the directions said. So, I just baked the extra biscuits. You can never have too many biscuits!
Bake at 425 degrees for 20 minutes. While they’re baking heat up a jar of pizza sauce so it’s piping hot and ready to go (you could also use marinara instead of traditional pizza sauce).
When the rolls are done and oozing cheese, pour the sauce over them before serving or give each person at the table a personal dish of sauce for dunking. I just poured the sauce over the entire pan.
Yum! The cheese and pepperoni get all gooey and the bread is perfectly crisp. They’re so much better than the soggy microwaved pizza rolls you can get at the grocery store. Plus, these are super light. They fill you up, but don’t leave a heavy feeling in your stomach, which I totally appreciate.
The one downside to these is that they don’t reheat well. I usually love cold pizza, but these were disgusting cold and when I heated them in the microwave they just got dried-out and gross. So, I wouldn’t make more than your family can eat in one sitting. Luckily, they don’t take long to make so you can whip up a batch whenever you want.
Here’s the printable Pizza Roll recipe:
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