Homemade Pizza Rolls

Alright, let’s talk about pizza rolls

If I had a dime for every time my kitchen turned into a snack factory, I’d probably buy way too much cheese. These homemade pizza rolls started as a last-minute fix when my nephew’s friends invaded the house one rainy afternoon; the freezer was empty (of course), but I had egg roll wrappers lying around—leftover from a failed dumpling phase during lockdown. One thing led to another, and now it’s basically our go-to whenever someone yells, “Game night!” I still think they’re even better the next day… assuming you can hide a few, which, honestly is harder than out-running the dog when she hears the cheese bag open.

Why you’ll love making (and eating) these

I make these when we need something super snackable but don’t want to dig out the pizza stone. My family goes a little nuts for them because—well, crispy outside, melty cheese, pepperoni, what’s not to love? (My sister-in-law actually requested them for brunch once, so apparently, it’s an all-hours thing.) The trickiest part is waiting for them to cool down enough that you don’t get that classic pizza roll lava mouth—don’t say I didn’t warn ya.

What you’ll need (plus a few swap ideas)

• 5 egg roll wrappers (sometimes I use wonton wrappers if that’s all I’ve got—they’re smaller, so you make more, but get ready for some extra baby-work!)
• 1/3 cup chopped mini pepperoni or regular size, up to you—but the minis are weirdly satisfying
• 1/4 cup pizza sauce (I’ve tried marinara in a pinch, and it’s fine—Grandma swears by store-bought, so no shame)
• 1 cup shredded mozzarella cheese (sometimes I go wild and use a mix of cheddar and mozz, but then it’s not classic, whatever that means)

How to make homemade pizza rolls (don’t blink!)

1. Start by heating up your oil. You’ll want about an inch or two of oil (I usually use canola, but that’s just because that’s what’s in the cupboard) in a deep pan. Get it nice and hot—I aim for 350°F. No thermometer? Toss in a little scrap of wrapper—if it bubbles like crazy and turns golden, you’re ready. Or use a deep fryer if you’ve got one collecting dust.
2. Chop those wrappers. Grab your egg roll wrappers and slice each into four little squares with a sharp knife. Don’t worry about getting them perfectly even; wonky edges just mean more crunchies later.
3. Give your cheese a haircut. I always chop the mozzarella into slightly smaller bits so it melts and blends with the pepperoni, but if you’re using already-shredded, just break it up a bit more with your fingers. (I probably get carried away with this step; it’s weirdly soothing.)
4. Mix up the filling. In a medium bowl, toss your chopped pepperoni, pizza sauce, and mozzarella. Give it a good stir—the goal is cheesy, saucy, pepperoni-packed goodness in every bite.
5. Fill ’em up! Scoop a big teaspoon of that mixture onto the left-center of each wrapper square—leaving about half an inch above and below (it’s kinda like making tiny burritos, really). Try not to overstuff or things could get real gooey in the oil.
6. Seal the edges. Dip a finger in water and run it around all four sides of the wrapper. That’s basically your glue. No one wants a leaky pizza roll, trust me. (Sometimes I forget this step…regret it every time.)
7. Roll and press. Fold the wrapper over the filling, roll it up snug, then gently squeeze above and below the filling to press out the air and seal the ends. Don’t smash them too tight though—or, uh, cheese massacre.
8. Tuck in the ends. Wet the top and bottom of each roll again, and fold them up just a smidge to create cute little seals—like tiny pizza presents. It sometimes looks lopsided but tastes the same either way!
9. Seal for real. (Yes, I do a final pinch.) Make sure those seams are really pressed closed, or you’ll have volcanoes in the oil. Learned the hard way, more than once.
10. Fry, baby, fry. Carefully drop 4 pizza rolls at a time into that hot oil. Fry 1 to 2 minutes, turning with tongs or a slotted spoon, until they puff up and go golden brown. (If you crowd the pan, they get sad and soggy.)
11. Drain ’em. Scoop out your pizza rolls and transfer to a paper towel-lined plate. Admire your handywork and maybe sneak one—it’s quality control, right?
12. Serve and dunk! Dish them up with more pizza sauce for dipping if you want. At this point, everyone’s probably circling like hungry seagulls, so good luck.

Real-life notes from my (occasionally chaotic) kitchen

• If the wrappers tear a bit, patch with a damp finger and a scrap piece of wrapper—it doesn’t have to be perfect to taste amazing.
• I once tried baking these instead of frying—meh. Not quite right for me; maybe somebody else can crack that code.
• Your hands will get messy. Embrace it!

Variations I’ve tried (and one I won’t do again)

• Add a pinch of red pepper flakes to the filling for tiny spice bombs.
• Use cooked sausage in place of pepperoni—tastes a bit like breakfast-for-dinner, not bad at all.
• Once, I tried pineapple and ham… folks were polite, but I saw some side-eyes. My family just isn’t ready for that kind of adventure.

Equipment chat (no fancy gadgets)

• You really do want a deep pan if you’re frying on the stove—but I’ve just used my regular soup pot. No deep fryer needed (but if you have one, hey, go wild).
• Tongs make turning easy. I used a fork once; didn’t go great, but it kinda worked in a pinch.

Storing these (if you somehow have leftovers)

I just toss any leftovers in an airtight container and keep them in the fridge. They’ll last for a couple days, but, let’s be honest, they’re usually gone by morning. For reheating—pop them in the oven or air fryer so they get crispy again. Microwave is…eh, soggy.

How I like to serve pizza rolls

Big plate, extra pizza sauce, and a pile of napkins. Sometimes we put out ranch or garlic butter for dipping. During family movie night, we just eat them straight off the paper towels (don’t judge, it’s less dishes to wash!).

Couple of ‘pro tips’ I learned from making a mess

• Frying at the right temp is key—rush it and the wrappers soak up oil. Which, honestly, makes them a bit much even for me.
• Don’t overfill, even though you want to. Cheese oozes out and then you’re scraping cheesy bits out of hot oil—not fun.
• Let them cool for at least a couple minutes. Or don’t, if you’re feeling brave (or foolish—I do both).

FAQ—In case you’ve got questions

• Can I freeze them? Sure thing! Freeze before frying, then drop them frozen into hot oil. Just maybe add a minute to the fry time. (That’s what I do if prepping ahead for a party.)
• What else could I put inside? Pretty much whatever you’d want on a pizza. Peppers, mushrooms, olives—but cut them small or they’ll poke holes in the wrappers.
• Can these be baked? Technically yes, but I find they just don’t get as satisfyingly crisp. If you try it, brush with a bit of oil for a fighting chance at crunch.
• Help, I don’t have egg roll wrappers! Wonton wrappers can work; just use less filling. I once used tortillas… it was a disaster, let’s not speak of it.
• Is there a gluten-free option? I haven’t tried it myself, but apparently some Asian markets have rice-based wrappers. If you find a good one, let me know—I’m curious!

Phew! That’s all from my (slightly flour-dusted) kitchen corner. If you give these a whirl, let me know how it goes—bonus points for sending me your weirdest filling combos. Happy rolling and happy munching!

★★★★★ 4.80 from 28 ratings

Homemade Pizza Rolls

yield: 4 servings

prep: 20 mins

cook: 15 mins

total: 35 mins

Crispy, cheesy, and packed with mini pepperoni, these homemade pizza rolls are the perfect snack or party appetizer. Enjoy golden-fried bites with gooey mozzarella and tangy pizza sauce in every roll.

🖨️ Print Pin Recipe

Ingredients

• 5 egg roll wrappers
• 1/3 cup chopped mini pepperoni or regular sized, minis are thicker
• 1/4 cup pizza sauce
• 1 cup shredded mozzarella cheese

Instructions

1. 1
   Start by heating up your oil. You’ll want about an inch or two of oil (I usually use canola, but that’s just because that’s what’s in the cupboard) in a deep pan. Get it nice and hot—I aim for 350°F. No thermometer? Toss in a little scrap of wrapper—if it bubbles like crazy and turns golden, you’re ready. Or use a deep fryer if you’ve got one collecting dust.
2. 2
   Chop those wrappers. Grab your egg roll wrappers and slice each into four little squares with a sharp knife. Don’t worry about getting them perfectly even; wonky edges just mean more crunchies later.
3. 3
   Give your cheese a haircut. I always chop the mozzarella into slightly smaller bits so it melts and blends with the pepperoni, but if you’re using already-shredded, just break it up a bit more with your fingers. (I probably get carried away with this step; it’s weirdly soothing.)
4. 4
   Mix up the filling. In a medium bowl, toss your chopped pepperoni, pizza sauce, and mozzarella. Give it a good stir—the goal is cheesy, saucy, pepperoni-packed goodness in every bite.
5. 5
   Fill ’em up! Scoop a big teaspoon of that mixture onto the left-center of each wrapper square—leaving about half an inch above and below (it’s kinda like making tiny burritos, really). Try not to overstuff or things could get real gooey in the oil.
6. 6
   Seal the edges. Dip a finger in water and run it around all four sides of the wrapper. That’s basically your glue. No one wants a leaky pizza roll, trust me. (Sometimes I forget this step…regret it every time.)
7. 7
   Roll and press. Fold the wrapper over the filling, roll it up snug, then gently squeeze above and below the filling to press out the air and seal the ends. Don’t smash them too tight though—or, uh, cheese massacre.
8. 8
   Tuck in the ends. Wet the top and bottom of each roll again, and fold them up just a smidge to create cute little seals—like tiny pizza presents. It sometimes looks lopsided but tastes the same either way!
9. 9
   Seal for real. (Yes, I do a final pinch.) Make sure those seams are really pressed closed, or you’ll have volcanoes in the oil. Learned the hard way, more than once.
10. 10
    Fry, baby, fry. Carefully drop 4 pizza rolls at a time into that hot oil. Fry 1 to 2 minutes, turning with tongs or a slotted spoon, until they puff up and go golden brown. (If you crowd the pan, they get sad and soggy.)
11. 11
    Drain ’em. Scoop out your pizza rolls and transfer to a paper towel-lined plate. Admire your handywork and maybe sneak one—it’s quality control, right?
12. 12
    Serve and dunk! Dish them up with more pizza sauce for dipping if you want. At this point, everyone’s probably circling like hungry seagulls, so good luck.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 220 caloriescal

Protein: 9gg

Fat: 13gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 17gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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