I know this isn’t a food blog, but I get asked all the time how I make pizza rolls for my kids’ lunches. Parents, teachers, and even classmates request the recipe—so I’m sharing my simple method here. You can use any pizza dough and sauce you prefer; my notes and recipes below are just what I usually make.
These pizza rolls are essentially made the same way as cinnamon rolls—just with savory fillings. They freeze and reheat well, so they’re perfect for lunchboxes, after-school snacks, or quick on-the-go food for kids and adults alike.
A Few Notes on the Pizza Rolls
Think of these as savory cinnamon rolls. Roll the dough thin, spread a light layer of sauce, add cheese and toppings, then roll, slice, and bake. If you add too much sauce the rolls can fall apart, so spread it sparingly.
Once baked and cooled, pizza rolls freeze very well. Place cooled rolls in a gallon freezer bag or flash-freeze them on a tray and then transfer to bags—either method works. In a lunchbox they’ll defrost by lunchtime, and reheating in the microwave for 20–30 seconds makes a warm snack.
For added nutrition, I often use a whole wheat dough and sometimes mix in chia or flax seeds to boost fiber and make the rolls more filling. The sauce recipe below is a basic, versatile red sauce that works on pizza, pasta, and these rolls.
*You can grab a PDF version of all the recipes at the end of this post*
The Basic Pizza Roll Recipe
These make a great meal-prep item: bake a batch, cool, freeze, and pull one or two when needed. The recipe below makes about 24 rolls.
MAKES: 24
INGREDIENTS
- 2 balls of pizza dough (store-bought, frozen, or homemade—see the whole wheat recipe below)
- Pizza sauce of your choice (homemade or jarred)
- 16 oz mozzarella cheese, shredded
- Optional: chopped pepperoni, extra cheeses, or other toppings
INSTRUCTIONS
1. Preheat the oven to 425°F (220°C).
2. Prepare dough according to its instructions and allow it to rise as needed.
3. On a lightly floured surface, roll each dough ball into a rectangle.
4. Spread a thin layer of pizza sauce—too much will make the rolls soggy. Sprinkle an even layer of mozzarella and add any toppings (slice pepperoni small).
5. Roll the dough tightly into a log, like cinnamon rolls, and slice into rounds (about 12 per dough ball).
6. Place rolls on a lined baking sheet and bake 10–12 minutes, or until the crust is golden and the cheese is bubbly.
7. Serve warm, or cool on racks for meal prep. Once cooled, freeze in bags for later use.
How to Freeze the Rolls
I usually just cool the rolls and put them straight into gallon freezer bags; they rarely stick together. If you prefer to keep them separate, flash-freeze:
Place rolls on a parchment-lined baking sheet with a little space between them and freeze until solid. Transfer frozen rolls to a freezer bag so you can grab one at a time without them sticking together.
Easy Pizza Sauce Recipe
A simple, adaptable red sauce that works for pizza, pasta, and dipping. It freezes well in quart-sized bags.
INGREDIENTS
- 1 (28 oz) can crushed tomatoes
- 2 tbsp tomato paste (optional)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1 tbsp sugar
DIRECTIONS
1. Heat olive oil in a pan over medium heat. Add minced garlic and cook about 1 minute until fragrant.
2. Stir in crushed tomatoes, tomato paste (if using), salt, sugar, and Italian seasoning. Reduce heat and simmer at least 15 minutes to let flavors meld. Adjust seasoning to taste.
Whole Wheat Pizza Dough
Makes 2 pizzas or about 24 pizza rolls.
INGREDIENTS
- 1 tsp white sugar
- 1 1/2 cups warm water
- 1 tbsp active dry yeast
- 1 tbsp olive oil
- 1 tsp salt
- 2 cups whole wheat flour
- 1 1/2 cups all-purpose flour
DIRECTIONS
1. In a large bowl or mixer, dissolve sugar in warm water. Sprinkle yeast on top and let sit 10 minutes until foamy.
2. In a mixer: add olive oil, salt, whole wheat flour, and all-purpose flour. Mix 8–10 minutes until elastic.
3. By hand: stir olive oil and salt into the yeast mixture, then add the whole wheat flour and 1 cup of the all-purpose flour. Turn onto a floured surface (use remaining 1/2 cup) and knead until smooth, about 10–12 minutes.
4. To store: divide dough into portions and seal in bags for refrigeration or freezing. For immediate use, place dough in an oiled bowl, cover, and let rise in a warm spot until doubled (about 1 hour).
5. After the first rise, divide into two balls for thin crust or leave as one for a thicker crust. Let rise again until doubled (about 45 minutes). Shape, top, and bake at 425°F for 15–20 minutes until edges are golden.
MEAL PREP NOTES
Dough can be refrigerated for several days—allow it to come to room temperature and rise before using for a chewier crust. Frozen dough should be thawed in the fridge before bringing to room temperature and proceeding with the directions above.
More Meal-Prep Resources
If you enjoy batch-cooking and planning, consider creating a simple meal-prep routine: plan a few recipes you can freeze, prep staple components like sauces and dough, and portion items for easy reheating. A basic starter kit might include a weekly and monthly planner, a favorite recipe template, and a grocery list to save time and reduce waste.
Printable Recipes and Starter Kit
For convenience, I have a PDF that compiles these recipes and notes in one place—handy for a recipe binder or meal-planning folder. There’s also a simple meal-planning starter kit that typically includes a weekly planner, monthly planner, favorite recipe template, and a grocery list to help you get organized.
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