Easy Pizza Pull Apart Rolls: How to Make.

Hey there, pizza lovers! Get ready to transform your pizza night with something truly special: Pizza Pull Apart Rolls. Imagine soft, buttery garlic-herb rolls, stuffed with gooey mozzarella and pepperoni, then baked to golden perfection. Every pull reveals a cheesy, savory surprise!

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Yields: 20-24 rolls Prep Time: 3 hours (includes rises) Cook Time: 35 minutes Total Time: 3 hours, 35 minutes

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Why You’ll Love These Pizza Pull Apart Rolls

These rolls are a real crowd-pleaser! My taste testers absolutely raved about them, especially when dipped in warm pizza sauce. They have the soft, flaky texture of your favorite dinner rolls, but with all the amazing flavors of pizza. Plus, that stretchy, melted cheese and pepperoni inside? Pure magic for stuffed crust fans!

Ingredients You’ll Need

Gather these simple ingredients to make your delicious rolls:

For the Dough & Filling:

Yeast: 2 teaspoons instant or active-dry yeast
Sugar: 1 Tablespoon granulated sugar
Milk: ¾ cup (180ml) warm whole milk (for the softest rolls!)
Butter: 3 Tablespoons (43g) unsalted butter, melted
Egg: 1 large egg
Seasonings: 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning blend
Flour: 2 ¾ cups (360g) bread flour (or all-purpose flour)
Cheese: 1 ½ cups (135g) shredded mozzarella cheese
Pepperoni: ½ cup (60g) chopped pepperoni (or more cheese)

For the Topping:

Cheese: ½ cup (45g) shredded mozzarella cheese
Pepperoni: ¼ cup (30g) chopped pepperoni (or more cheese)
Optional “Supreme” Toppings: 4 oz (113g) uncooked ground Italian sausage, ⅓ cup (50g) chopped green pepper, 2 Tablespoons (20g) sliced black olives

For Garlic Herb Butter:

Butter: 2 Tablespoons (28g) butter, melted
Seasonings: ½ teaspoon Italian seasoning, ½ teaspoon garlic powder
Optional for serving: Pizza sauce, fresh chopped basil, crushed red pepper flakes

Step-by-Step Instructions

Ready to get baking? Follow these simple steps!

Step 1: Proof the Yeast

In a stand mixer bowl (or large mixing bowl), combine yeast and sugar.
Warm milk to about 110°F (43°C) and pour over yeast/sugar. Whisk gently.
Loosely cover and let sit for 5-10 minutes until frothy. This ensures your yeast is active!

Step 2: Make the Dough

Add melted butter, egg, salt, garlic powder, and Italian seasoning to the yeast mixture.
Add about 1 cup of bread flour. Beat on low speed for 1 minute.
Add the remaining flour and beat on medium speed for about 2 minutes until the dough comes together and pulls away from the bowl. If too wet, add more flour, 1 Tablespoon at a time. Dough should be soft but manageable.

Step 3: Knead & Rise

Knead: Continue beating in the mixer (with dough hook) for 5 minutes, or knead by hand on a lightly floured surface for 5 minutes. The dough should feel soft and spring back when poked.
First Rise: Lightly grease a bowl and place the dough inside, turning to coat. Cover with plastic wrap or foil. Let rise in a warm spot for 60-90 minutes, until doubled in size.
While dough rises, grease your baking pan (a 9-inch square pan, springform pan, 9×13-inch pan, or 10-inch oven-safe cast iron skillet works great!).

Step 4: Prepare Filling & Shape Rolls

In a bowl, mix 1 ½ cups mozzarella and ½ cup chopped pepperoni.
Once dough has risen, punch it down to release air.
Pinch off about 1 ½ Tablespoons (1 oz/30g) of dough. Form into a ball and make an indent.
Pinch a small amount of cheese and pepperoni (about 1 scant Tablespoon/7-8g) and stuff it into the indent. Press dough around it to seal.
Place the stuffed ball into your prepared baking pan. Repeat with remaining dough and filling (you’ll get 20-24 rolls).

Step 5: Second Rise & Bake

Cover the pan of shaped rolls loosely with plastic wrap or foil. Let rise in a warm spot for 30-45 minutes, until puffy.
Preheat oven to 350°F (177°C) with the rack in the lower third position.
Bake the rolls for 20 minutes.
Add Toppings: Remove from oven. Sprinkle with ½ cup mozzarella and ¼ cup pepperoni. (If making supreme, add cooked sausage, peppers, and olives here too).
Loosely tent with foil and return to oven. Bake for another 12-15 minutes, or until lightly browned (internal temperature should be 195°F/90°C).

Step 6: Finish & Serve

While rolls cool for a few minutes, melt 2 Tablespoons butter. Stir in ½ teaspoon Italian seasoning and ½ teaspoon garlic powder.
Brush this garlic herb butter over the warm rolls.
Serve immediately with a side of pizza sauce for dipping. Enjoy!

Frequently Asked Questions

Q: Can I prepare these rolls ahead of time? A: Yes! You can prepare the shaped rolls through Step 7, cover tightly, and refrigerate for up to about 15 hours. Let them come to room temperature and rise for 1-2 hours before baking. You can also freeze shaped or baked rolls! See the recipe card notes for full freezing instructions.

Q: What kind of flour is best? A: Bread flour gives chewier, flakier rolls. All-purpose flour works too, and your rolls will still be delicious!

Q: Can I make these vegetarian? A: Absolutely! Just skip the pepperoni and add more cheese, or use plant-based pepperoni alternatives.

Q: Why do I add toppings partway through baking? A: Adding them too early can cause them to burn. Waiting ensures they get perfectly melted and delicious without overcooking!

Pizza Pull Apart Rolls Recipe card