These easy Homemade Cheesy Pizza Rolls are so much better than anything you’d get at the store. Square wonton wrappers are stuffed with cheese, marinara sauce, and dried herbs before getting a coat of breadcrumbs and heading off to the oven. Each little handheld pizza is cheesy on the inside, but golden and toasted outside. Serve these crispy, cheesy bites with a spicy warmed marinara sauce for the perfect easy appetizer to make from now through the holiday season. There never seems to be enough of these fun pizza rolls, so be sure to make a double batch to enjoy with family and friends.
Taking it back to my childhood days with these pizza rolls today. Growing up, my brothers used to eat frozen pizza rolls all the time. And honestly, they still do on occasion. On the other hand, I was that very odd child that didn’t care for the frozen pizza and or junk food (although I did love a good Oreo cookie and Reese’s peanut butter cup…still do).
I ate carrots with ranch and actually ate my broccoli as a kid too. I was weird, I’m still weird, but my palette has expanded a bit since my pre-teen years.
Anyway, my point here? My brothers ate a lot of frozen pizza rolls growing up. Did any of you guys? Do you still? No judgment, the sound of cheesy pizza rolls is very appealing. When I was brainstorming recipes a couple of weeks ago, I wrote down pizza rolls. I can’t really tell you what made me think to make a homemade version of my brother’s favorite snack food, but I liked the idea. I thought it could be a fun game-day appetizer of finger food for upcoming holiday parties.
At first, I was hesitant to make these. But after a few days of watching Asher (my parents are out of town), I went for it. Because you guys…kids need two things…entertainment and food!
This recipe checks both those things off the list. That said, once I decided I was making these and had jotted down the recipe, I was excited. I just knew they’d turn out good. How can you go wrong with anything stuffed with three kinds of cheese, herbs, and pepperoni? That’s a combination that’s rather hard to beat.
These are delicious. They’re fun to make and eat! Something about finger foods are always so good.
These are pretty darn simple. You’ll need all your favorite pizza toppings, which for me are three kinds of cheese, plenty of dried herbs, and pepperoni. You’ll also need some square wonton wrappers.
Now start with the filling. I wanted to keep these pretty classic, but I also wanted them to have really good flavor. So I drew a little inspiration from my favorite sheet pan pizza, and used an herb mix that really keeps these rolls extra flavorful.
You’ll need mozzarella and provolone cheese, as well as some freshly grated parmesan. Three kinds of cheese are always best, you know? For the herbs, I used a mix of dried Italian herbs, basil, oregano, and thyme, mixed with a little fennel, and crushed red pepper. Oh, and then garlic too! Toss all the cheese with the herbs and your favorite marinara sauce. Add chopped pepperoni (or leave them out for a vegetarian pizza roll) and now you have the filling. It’s got everything you’d top a traditional pizza with.
Once the filling is together, all that’s left is to assemble. You need the smaller wonton wrappers, which can be found in most grocery stores these days. Simply stuff the cheese into the wrapper, roll it up, seal the edges with water. Easy.
Now the breading. I didn’t want to fry these like frozen pizza rolls, so I decided to coat them in a mix of breadcrumbs and parmesan. Dip the rolls through a little water, then dredge through those crumbs, then drizzle each roll with olive oil. Then simply bake in the oven until golden, crispy, and toasted. In ten minutes you’ll have amazing pizza rolls to snack on.
Here is what I will say, the rolling and breading is easy, but since these are smaller bites it just takes a little time from start to finish. My tip? Grab a friend, a kid, anyone really, and have them help you roll and bread these. It will cut the prep time in half and be even more fun.
But the real question, can you freeze these?
Yes! Freezing these is such a great idea. I would freeze them before baking, then bake them off straight out of the freezer. I would add an additional five to ten minutes to the baking time to ensure they cook up perfectly.
It will be so nice to have these on hand to pull out for a quick holiday appetizer or easy dinner.
Now serve these homemade cheesy pizza rolls up!
As these are baking away, your kitchen will smell incredible. It’s that herb combination. It’s delicious every single time.
I recommend serving these rolls alongside your favorite marinara sauce, I always use Rao’s Arrabbiata Marinara. It’s the best store-bought sauce! Not a single ingredient I wouldn’t use within my own homemade sauce, and so delicious too.
And then, if you’re like my brothers, a side of ranch dressing too. Pizza plus ranch is one of their favorites.
I’m excited to make these on Saturday for Halloween. No trick-or-treating this year, but at least we can celebrate one of my favorite holidays with some fun finger food. Perfect for both kids and adults. And in case you were wondering, Asher loves these. She’s now had them for dinner three nights in a row and has been happy every time. Hard to complain about these though.
They’re saucy, cheesy, herby, and just so delicious!
Looking for other fall appetizers? Here are a few ideas:
Lastly, if you make these Homemade Cheesy Pizza Rolls be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Homemade Cheesy Pizza Rolls
Calories Per Serving: 1705 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- extra virgin olive oil, for drizzling
- 1 cup shredded mozzarella cheese
- 1 cup shredded provolone cheese
- 3/4 cup grated parmesan cheese
- 3/4 cup marinara sauce, plus more for serving (warmed)
- 1/3 cup chopped pepperoni (optional)
- 1 clove garlic, grated
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon crushed fennel seed
- 1 pinch red pepper flakes
- 1 pinch kosher salt and black pepper
- 1/2 cup plain breadcrumbs
- 36-40 square wonton wrappers
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- 1. Preheat the oven to 425° F. Lightly grease 2 baking sheets.2. In a bowl, combine the mozzarella, provolone, 1/4 cup parmesan, marinara, pepperoni, garlic, basil, oregano, thyme, fennel, and a pinch each of red pepper flakes, salt, and pepper. 3. In a shallow bowl, combine the breadcrumbs and a half cup parmesan. 4. Fill a bowl with water. Brush 4 wrappers with water, dampening them. Add 1 scant tablespoon of the cheese mix to the center of each wrapper. Fold both sides of the wrapper over the filling (like a letter) overlapping them and pressing gently to seal. Then, flip the 2 ends of the wrapper over the fold, press to seal. Repeat with the remaining wrappers and filling. 5. Dip each roll in water, letting the excess water drip off back into the bowl, then dredge the roll through the breadcrumbs, tossing to coat. Place the rolls on the prepared baking sheets. 6. Drizzle each roll with olive oil. Bake for 10-12 minutes, until golden and toasted.7. Serve the rolls warm, along with warmed marinara sauce for dipping. Enjoy!