Pepperoni Pizza Rolls
Fathead dough rolled up around marinara, mozzarella and pepperoni, sliced into pinwheels and baked until bubbling and golden. Freezer-friendly, lunchbox-friendly and gone fast on game night.
Nutrition per serving
2 rolls- Net carbs
- 3.2g
- Calories
- 276kcal
- Protein
- 15g
- Fat
- 23g
- Total carbs
- 4.9 g
- Fiber
- 1.6 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Supreme (peppers & olives): Finely diced green pepper, mushrooms and black olives join the pepperoni, like a supreme pizza rolled up.
- Cook the pepper and mushrooms in a dry skillet over medium-high heat for 4–5 minutes, until they have released their water and it has evaporated. Cool, then scatter them over the sauce with the olives, cheese and pepperoni.
Buffalo chicken: Hot sauce instead of marinara, shredded chicken instead of pepperoni and a little blue cheese — buffalo wings in pinwheel form.
- Toss the shredded chicken with the hot sauce and spread it over the dough in place of the marinara and pepperoni, then add the mozzarella and blue cheese. Roll, slice and bake as usual.
- Serve with ranch or blue cheese dressing for dipping instead of marinara.
Nut-free (coconut flour): Coconut flour replaces the almond flour, so the rolls are nut-free. The dough is a little firmer and less stretchy, but bakes up just as golden.
- Knead in the coconut flour, then let the dough rest 2–3 minutes to firm up before rolling. Roll it slightly thicker, and pinch any cracks closed as you roll up the log.
- Dough
- Filling & topping
- Nice to have (optional)
- Dough
- Filling & topping
- Also add
- Nice to have (optional)
- Dough
- Filling & topping
- Also add
- Nice to have (optional)
- Dough
- Filling & topping
- Nice to have (optional)
Estimated cost $6.53 for 6 servings ($1.09 each) · how we estimate
Instructions
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Heat the oven to 400°F (200°C) and line a baking sheet with parchment. Cut two more sheets of parchment about 14 inches (35 cm) long for rolling.
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Put the 1½ cups mozzarella and the cream cheese in a large microwave-safe bowl. Microwave 1 minute, stir, then heat in 20–30 second bursts until completely melted and smooth.
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Add the almond flour, egg and Italian seasoning straight away. Stir with a sturdy spatula, then knead with lightly oiled hands until the dough is smooth, with no streaks of flour.
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Roll the warm dough between the two sheets of parchment into a 12 × 9-inch (30 × 23 cm) rectangle. Peel off the top sheet.
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Spread the marinara thinly over the dough, leaving a 1-inch (2.5 cm) bare strip along one long edge. Scatter the ½ cup mozzarella and the chopped pepperoni over the sauce.
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Starting from the other long edge, roll the dough into a tight log, using the parchment to lift and guide it. Pinch the seam closed and turn the log seam-side down. Freeze it for 15 minutes so it slices cleanly.
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Cut the log into 12 slices about 1 inch (2.5 cm) thick and set them cut-side up on the lined sheet, 1 inch apart. Sprinkle with the parmesan.
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Bake 12–15 minutes, until the dough is golden-brown at the edges and the cheese is bubbling. Cool 5 minutes on the pan (the filling is very hot), then serve with warm marinara for dipping.
Tips for success
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Keep the filling light — a thin layer of sauce and cheese. Overfilled logs unroll and leak in the oven. - If the dough cracks as you roll up the log, just pinch the cracks together; they disappear in the oven.
- The dough is the same mozzarella base as fathead pizza dough. Use no-sugar marinara or a jarred sauce with no added sugar.
Nice to have, not needed
- Unflavored dental floss slices the log without squashing it — a sharp serrated knife works too.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Reheat at 375°F (190°C) for 6–8 minutes, or 3–4 minutes in an air fryer, until crisp.
Prep tip: Freeze baked rolls on a tray, then bag them; reheat from frozen at 375°F (190°C) for 10–12 minutes, just like the store-bought kind.
Refrigerate in an airtight container up to 4 days, or freeze baked rolls up to 3 months.
Variations
3 variations, each with its own ingredients and macrosSupreme (peppers & olives)
VeggiesFinely diced green pepper, mushrooms and black olives join the pepperoni, like a supreme pizza rolled up.
- + ¼ cup green bell pepper
- + ½ cup mushrooms
- + 2 tbsp black olives
3.8 g net · 285 kcal · 15 g protein · 23 g fat · ≈$1.25 per serving (+0.6 g net carbs vs the original)
Buffalo chicken
ProteinHot sauce instead of marinara, shredded chicken instead of pepperoni and a little blue cheese — buffalo wings in pinwheel form.
- no-sugar-added marinara → cayenne pepper hot sauce
- pepperoni → shredded cooked chicken
- + ¼ cup crumbled blue cheese
2.7 g net · 277 kcal · 18 g protein · 21 g fat · ≈$1.30 per serving (−0.5 g net carbs vs the original)
Nut-free (coconut flour)
DietCoconut flour replaces the almond flour, so the rolls are nut-free. The dough is a little firmer and less stretchy, but bakes up just as golden.
- blanched almond flour → coconut flour
3.4 g net · 220 kcal · 13 g protein · 16 g fat · ≈$0.88 per serving (+0.2 g net carbs vs the original)
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