Easy Homemade Pizza Rolls (Soft, Cheesy, & Perfect for Parties)
Pizza Rolls are soft, fluffy dough spirals filled with seasoned chicken, tomato sauce, bell pepper, and lots of mozzarella, then baked until golden. Roll, slice, proof, and bake for cheesy, pull-apart Pizza Rolls with a pizza-night vibe.
These pizza rolls are the kind of snack that disappears fast. They’re warm, cheesy, and fun to pull apart—like pizza meets cinnamon-roll style spirals.
The best part is how simple the process feels once you see it: mix a quick yeast dough, cook the chicken filling, roll everything up, slice, and bake until the tops are bubbling and golden.
Table of contents
Why You’ll Love This Recipe
- Soft, fluffy homemade dough with a golden bottom
- Cheesy mozzarella melt in every bite
- Easy make-ahead option for busy days
- Great for lunchboxes, game day, or party trays
- Freezer-friendly and reheats beautifully
Ingredients
Candy base
Dough
- 4 cups all-purpose flour (500 g)
- 1 tbsp active dry yeast (10 g)
- 1 3/4 tsp fine salt (10 g)
- 1 1/4 cups milk, warm (300 g)
- 1 1/2 tbsp olive oil (20 g)
Chicken filling + topping
- 9 oz chicken mince (250 g)
- 3/4 cup diced sweet bell pepper (100 g)
- About 1/2 cup tomato sauce (100 g)
- 2 1/2 cups shredded mozzarella cheese (250 g), divided
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp oregano
- 1 tsp Italian seasoning
Finish
- 2 1/2 cups shredded mozzarella cheese (250 g), divided
Ingredient Notes & Substitutions
- Yeast: If your yeast doesn’t foam in warm milk after a few minutes, it may be expired or the milk may be too hot. Aim for warm, not steaming.
- Milk: Whole or 2% both work. If you use non-dairy milk, pick an unsweetened option.
- Chicken mince: Ground turkey works the same way. If using beef, drain excess fat so the rolls don’t get greasy.
- Tomato sauce: Pizza sauce, marinara, or plain tomato sauce all work. If yours is salty, go lighter on added salt in the filling.
- Mozzarella: Low-moisture shredded mozzarella melts best. You can swap some with cheddar for a sharper flavor.
- Bell pepper: Any color is fine. You can also swap in finely chopped mushrooms or onions.
How to Make Pizza Rolls
- Bloom the yeast. Warm the milk until it feels like bath water (not hot). Stir in the yeast and let it sit 5–10 minutes until slightly foamy.
- Mix the dough. Add flour and salt to a large bowl. Pour in the yeast-milk mixture and olive oil. Mix until a shaggy dough forms.
- Knead and rest. Knead 8–10 minutes by hand (or 6–7 minutes with a mixer) until smooth and elastic. Cover and let rise until puffy, about 45–60 minutes.
- Cook the chicken filling. While the dough rises, cook chicken mince in a skillet over medium heat, breaking it up. Season with 1/2 tsp salt, 1/2 tsp black pepper, oregano, and Italian seasoning. Cook until no longer pink, then let it cool slightly.
- Roll out the dough. Punch down the dough and roll it into a large rectangle on a lightly floured surface.
- Add sauce and filling. Spread tomato sauce over the dough. Sprinkle the seasoned chicken evenly, then add the diced bell pepper. Finish with a generous layer of mozzarella (save a little for topping later).
- Roll and slice. Roll the dough into a tight log. Slice into even spirals (about 8 pieces).
- Proof the rolls. Place rolls on a parchment-lined baking sheet, leaving space between them. Cover and let them puff for 15–20 minutes.
- Add extra cheese. Sprinkle the tops with the remaining mozzarella.
- Bake. Bake at 375°F (190°C) for 15–20 minutes, until golden and the centers are cooked through.
- Cool 5 minutes before serving so the cheese sets slightly.
Expert Tips
- Warm milk matters: too hot can weaken yeast; aim for warm and comfortable to the touch.
- If the dough feels sticky, dust with a little flour—but keep it soft for fluffy rolls.
- Cool the cooked chicken a bit before spreading, so it doesn’t melt the cheese too early.
- Roll the log tightly so the spirals hold their shape after slicing.
- Use a sharp serrated knife for clean slices without squishing the rolls.
- If the rolls brown too fast, loosely cover with foil for the last few minutes.
- For extra saucy serving, warm a little tomato sauce for dipping.
- Check doneness: the centers should be hot and the dough fully cooked (no raw line in the middle).
Storage & Freezing
- Fridge: Store cooled rolls in an airtight container for up to 4 days.
- Freezer: Freeze baked, cooled rolls in a freezer bag or container for up to 2 months (wrap individually for best results).
- Thawing + reheating:
- Fridge thaw overnight, then warm in a 350°F (175°C) oven for 8–10 minutes.
- From frozen: bake at 350°F (175°C) for 15–18 minutes, or microwave 60–90 seconds then crisp in the oven for a few minutes.
Pizza Rolls
Soft homemade dough rolled with seasoned chicken, tomato sauce, bell pepper, and mozzarella, then baked into cheesy spiral Pizza Rolls.
Ingredients
Equipment
Method
- Warm the milk until it feels warm (not hot). Stir in the yeast and let sit 5–10 minutes until slightly foamy.
- In a large bowl, combine flour and salt. Pour in the yeast-milk mixture and olive oil. Mix until a shaggy dough forms.
- Knead 8–10 minutes by hand (or 6–7 minutes with a mixer) until smooth and elastic. Cover and let rise until puffy, about 45–60 minutes.
- Cook the chicken mince in a skillet over medium heat, breaking it up. Season with 1/2 tsp salt, 1/2 tsp black pepper, oregano, and Italian seasoning. Cook until no longer pink. Let cool slightly.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Punch down the dough and roll into a large rectangle on a lightly floured surface.
- Spread tomato sauce over the dough. Sprinkle the cooked chicken and diced bell pepper evenly. Add most of the mozzarella, saving a little for topping.
- Roll the dough into a tight log. Slice into 8 even spirals.
- Arrange on the baking sheet. Cover and let puff 15–20 minutes. Sprinkle the tops with the remaining mozzarella.
- Bake 15–20 minutes, until golden and baked through. Cool 5 minutes before serving.
Nutrition
Video
Notes
- If the dough feels sticky, dust lightly with flour, but keep it soft for fluffy rolls.
- Ground turkey works well instead of chicken mince.
- Use pizza sauce or marinara instead of tomato sauce if that’s what you have.
- For clean slices, use a serrated knife and gentle sawing motion.
- Store leftovers airtight in the fridge up to 4 days or freeze up to 2 months.
Tried this recipe?
Let us know how it was!Variations
- Spicy: Add crushed red pepper or a pinch of cayenne to the chicken while cooking.
- BBQ chicken: Swap tomato sauce for BBQ sauce and add a little red onion.
- Pepperoni twist: Add chopped pepperoni (and reduce chicken slightly).
- Veggie: Replace chicken with sautéed mushrooms + onions and extra bell pepper.
- Extra cheesy: Mix mozzarella with a little cheddar or provolone for more flavor.
FAQs
Can I make Pizza Rolls ahead of time ?
Yes. Shape and slice the rolls, cover tightly, and refrigerate overnight. Let sit at room temp 20–30 minutes, then bake.
Do I have to cook the chicken first ?
Yes—cook the chicken mince before filling so it’s fully done and safe to eat.
Why did my rolls open while baking ?
That usually happens if the log wasn’t rolled tightly or the slices were too thick. Roll snugly and slice evenly.
Can I use store-bought pizza dough ?
You can. Roll it out, add filling, slice, proof briefly, and bake—timing may be slightly shorter.
How do I keep the bottoms from getting too dark ?
Bake on the middle rack and use parchment. If your pan runs hot, double-pan (stack two sheets).
How do I know the dough is baked through ?
The tops should be golden and the centers should look fully cooked with no doughy layer. If unsure, bake 2–3 minutes longer.
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Estimated reading time: 8 minutes
