Homemade Cheesy Pizza Rolls

Homemade Cheesy Pizza Rolls

From: Half Baked Harvest

Serve with a spicy warmed marinara sauce for the perfect easy appetizer to make from now through the holiday season!

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: Serves 8


  • extra virgin olive oil, for drizzling
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded provolone cheese
  • 3/4 cup grated parmesan cheese
  • 3/4 cup marinara sauce, plus more for serving (warmed)
  • 1/3 cup chopped pepperoni (optional)
  • 1 clove garlic, grated
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon crushed fennel seed
  • 1 pinch red pepper flakes
  • 1 pinch kosher salt and black pepper
  • 1/2 cup plain breadcrumbs
  • 36-40 square wonton wrappers


  • Preheat the oven to 425° F. Lightly grease 2 baking sheets.
  • In a bowl, combine the mozzarella, provolone, 1/4 cup parmesan, marinara, pepperoni, garlic, basil, oregano, thyme, fennel, and a pinch each of red pepper flakes, salt, and pepper.
  • In a shallow bowl, combine the breadcrumbs and a half cup parmesan.
  • Fill a bowl with water. Brush 4 wrappers with water, dampening them. Add 1 scant tablespoon of the cheese mix to the center of each wrapper. Fold both sides of the wrapper over the filling (like a letter) overlapping them and pressing gently to seal. Then, flip the 2 ends of the wrapper over the fold, press to seal. Repeat with the remaining wrappers and filling.
  • Dip each roll in water, letting the excess water drip off back into the bowl, then dredge the roll through the breadcrumbs, tossing to coat. Place the rolls on the prepared baking sheets.
  • Drizzle each roll with olive oil. Bake for 10-12 minutes, until golden and toasted.
  • Serve the rolls warm, along with warmed marinara sauce for dipping. Enjoy!

See more at Half Baked Harvest

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Food Magazine: Homemade Cheesy Pizza Rolls
Homemade Cheesy Pizza Rolls
flip the 2 ends of the wrapper over the fold, press to seal. Repeat with the remaining wrappers and filling.
Food Magazine
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