- Appetizer
- Snack
- Pork
- American
- Italian
- Make-ahead
- Oven
- Stovetop
- Kid-friendly
- Budget-friendly
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
For the rolls
- 1 can
refrigerated pizza dough (13.8 oz)
- 1/2 cup
marinara or pizza sauce
- 1 1/2 cups
shredded low-moisture mozzarella
- 3/4 cup
mini pepperoni
- 1/4 cup
grated Parmesan
- 1/2 tsp
dried oregano
For the garlic butter
- 2 tbsp
unsalted butter, melted
- 1 clove
garlic, finely grated or minced
- 1 tbsp
flat-leaf parsley, finely chopped (optional)
salt, to taste
For dipping
- 1 1/2 cups
marinara sauce
- 1 pinch
red pepper flakes (optional)
Contains milk (shredded low-moisture mozzarella, grated Parmesan, unsalted butter) and wheat (refrigerated pizza dough (13.8 oz)).
Whether it’s vegetarian depends on the grated Parmesan: check the label.
Not checked: marinara or pizza sauce, mini pepperoni.
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
Heat the oven to 400°F and line a large baking sheet with parchment paper.
400°F
- Step 2
Unroll the pizza dough onto a lightly floured surface and pat or roll it into a rectangle about 10 by 14 inches, with a long side facing you.
- 1 can refrigerated pizza dough (13.8 oz)
- Step 3
Spread the 1/2 cup marinara over the dough in a thin layer, leaving a 1/2-inch border bare along the far long edge. Scatter on the mozzarella, mini pepperoni, Parmesan and oregano, pressing them down lightly so they stick.
- 1/2 cup marinara or pizza sauce
- 1 1/2 cups shredded low-moisture mozzarella
- 3/4 cup mini pepperoni
- 1/4 cup grated Parmesan
- 1/2 tsp dried oregano
- Step 4
Starting at the long edge nearest you, roll the dough up snugly into a log. Pinch the seam closed and set the log seam side down.
- Step 5
Slide the log onto a plate or small tray and freeze for 10 minutes to firm it up, which makes clean slices.
10 min, hands-off
- Step 6
With a sharp serrated knife, cut the log into 12 slices about 1 inch thick, sawing gently so you don't squash them. Set them cut side up on the baking sheet, about 2 inches apart, and tuck any escaped filling back in.
- Step 7
Bake until the rolls are puffed and deep golden and the cheese is bubbling, 18 to 22 minutes.
20 min, hands-off · 400°F
- Step 8
While they bake, stir the melted butter with the garlic, parsley and a pinch of salt. Warm the 1 1/2 cups marinara in a small saucepan over medium-low heat until steaming, 5 minutes, and stir in the red pepper flakes.
5 min
- 2 tbsp unsalted butter
- 1 clove garlic
- 1 tbsp flat-leaf parsley
- salt
- 1 1/2 cups marinara sauce
- 1 pinch red pepper flakes
- Step 9
Brush the hot rolls with the garlic butter and let them sit 5 minutes to set. Serve warm with the marinara for dunking.
5 min, hands-off
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026