Meet your new go-to snack: easy, cheesy Pull Apart Pepperoni Pizza Rolls. These homemade bites are built from refrigerated biscuit dough and just a handful of pantry ingredients, making a delicious appetizer or side in about 20 minutes.
Table of contents
- Ingredients
- Instructions
- Recipe tips
- What to serve them with
- More cheesy recipes
Inspired by classic pull-apart rolls, these pepperoni pizza rolls are quick to make and far better than frozen alternatives. They come together in about 10 minutes of prep and bake in 12 minutes. Crispy on the outside, gooey and cheesy on the inside, they’re perfect for parties, game days, weeknight dinners, or an afternoon snack.
Each roll is flavored with Italian seasoning, melty mozzarella and salty mini pepperonis. Serve them straight from the oven or dunk them into warm marinara or your favorite dipping sauce. A short demonstration video was made showing the simple technique.
Ingredients
Full ingredient amounts are listed in the recipe card below.
- Refrigerated canned biscuits – use any 16-ounce can of unflavored biscuits.
- Unsalted butter – melted. If using salted butter, reduce added salt.
- Mozzarella cheese – low-moisture, whole-milk shredded mozzarella melts best.
- Italian seasoning – a blend with garlic and oregano gives that classic pizza flavor.
- Salt – kosher or sea salt recommended for best flavor.
- Mini pepperonis – perfect size for the rolls; if unavailable, quarter regular pepperoni slices.
- Cooking spray – to grease the muffin tin.
- Marinara sauce – optional, for dipping.
Instructions
Photos below illustrate the step-by-step process. The full recipe with measurements is included in the recipe card after the notes.
- Preheat the oven to 400°F (200°C).
- Cut each biscuit into 9 pieces using a serrated knife.
- Melt the butter in a large bowl. Stir in 1 cup shredded mozzarella, 2 tablespoons Italian seasoning and ½ teaspoon salt.
- Add the biscuit pieces and mini pepperonis to the butter mixture. Toss until every piece is well coated in butter, cheese and herbs.
- Spray a muffin tin with cooking spray. Divide the coated biscuit pieces among the compartments, placing about 6 pieces in each cup.
- Sprinkle about 1 teaspoon of additional shredded mozzarella over each roll, then bake 12 minutes or until golden brown.
- Remove from the oven and serve warm with marinara or your preferred dip.
Recipe tips
- Scale easily: Double the recipe for a crowd—simply double the ingredients and bake in multiple muffin pans.
- Coat thoroughly: Pull the biscuit pieces apart before tossing so every surface is seasoned.
- Storage & reheating: Store leftovers in an airtight container in the refrigerator up to 7 days. Reheat in an air fryer at 400°F for 3 minutes or in the microwave for 30–60 seconds.
- Substitutions: If mini pepperonis aren’t available, quarter full-size slices. To make vegetarian rolls, omit pepperoni and add ½ cup diced bell pepper, onion or mushrooms.
What to serve them with
These pizza rolls pair well with any Italian-style meal, make a tasty party appetizer, or serve as a quick and satisfying snack.
For an easy dinner, cook a pot of pasta and warm extra marinara to serve alongside the rolls—dinner ready in under 30 minutes.
Pair them with other Italian favorites such as Three Cheese Manicotti, Pasta Fagioli Soup, Italian Meatloaf, Meatball Soup, Beef Ragu, Vegetarian Lasagna or Bolognese sauce.
More cheesy recipes
If you enjoy easy, cheesy dishes, try these popular recipe ideas:
One Pot Italian Sausage Shells and Cheese
Buffalo Cheeseburger Tater Tot Casserole
Buffalo Chicken Pasta
Three Cheese Baked Ziti
Cheeseburger Egg Rolls (Air Fryer or Pan Fry)
Mac and Cheese
This recipe was among the top new recipes of the year in its original roundup.
Pull Apart Pepperoni Pizza Rolls
Ingredients
- 16 ounce can refrigerated biscuits
- ¼ cup unsalted butter, melted
- 1 ¼ cups shredded mozzarella cheese, divided
- 2 tablespoons Italian seasoning
- ½ teaspoon salt
- ½ cup mini pepperonis
- Cooking spray
- 1 cup marinara sauce, optional for dipping
Instructions
- Preheat the oven to 400°F (200°C).
- Cut each biscuit into 9 pieces.
- Melt the butter in a large bowl. Mix in 1 cup shredded mozzarella, the Italian seasoning and salt.
- Add the biscuit pieces and mini pepperonis to the bowl and toss until evenly coated.
- Spray a muffin tin with cooking spray.
- Place about 6 pieces of coated biscuit dough into each cup of the muffin tin.
- Sprinkle about 1 teaspoon of the remaining shredded mozzarella over each roll.
- Bake for 12 minutes or until golden brown. Remove from the oven and serve warm with marinara if desired.
Notes
- Double easily: Make a larger batch by doubling ingredients and using extra muffin tins.
- Coating tip: Tear the biscuit pieces apart before tossing so each surface gets seasoned.
- Storage: Refrigerate leftovers up to 7 days. Reheat in an air fryer at 400°F for 3 minutes or microwave 30–60 seconds.
- Substitutions: Quarter regular pepperoni slices if mini pepperonis aren’t available. For a vegetarian version, swap pepperoni for diced vegetables.