Pizza Rolls

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Soft pizza rolls made from a simple homemade dough filled with pizza sauce, then topped with ham and cheese. This filling snack can be eaten for lunch, or whenever you're feeling hungry!

Four baked cheesy bread loaves topped with melted cheese and diced ham, arranged on parchment paper.

I've been dreaming about these Pizza Rolls for over 20 years. They were inspired by the pizza sticks made at Strathmore Bakery in Wellington, where I had an afterschool job in the early 2000s. My version is slightly bigger than the originals, but the flavours are all there. Feel free to customise with your favourite toppings, however this simple combination is still my favourite.

These would be a great option for any lunchbox. You can find these and lots of other recipes in the Lunchbox Filler section on the website.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
Related Recipes:
Pizza Rolls

Ingredient notes:

A collection of pizza ingredients on a wooden surface, including milk, flour, sugar, vegetable oil, tomato sauce, ham, shredded mozzarella, and baking powder.

Flour: This recipe works perfectly fine with plain flour. You can use high-grade or bread flour if you have it to hand though.
Pizza sauce: You can use store-bought pizza sauce or homemade Pizza Sauce.
Cheese: I like to use mozzarella cheese to make anything pizza related! You can use your favourite grated cheese.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

In a mixing bowl, combine the milk and warm water, it should be lukewarm to the touch. Add the dried yeast and sugar, then stir and let sit for 5 minutes, or until frothy. Add the vegetable oil, salt, and flour. Using a stand mixer with a dough hook attachment, mix for 2–3 minutes until the dough forms and pulls away from the sides of the bowl.

A stainless steel mixing bowl containing milk with yeast sprinkled on top, placed on a wooden surface.

A metal mixing bowl containing flour and other dry baking ingredients on a wooden surface.

Transfer the dough to a lightly floured surface and knead by hand for up to 5 minutes, until the dough feels smooth and springy. Shape into a tight ball. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot for about 1 hour, or until doubled in size.

A ball of raw bread dough sits on a floured wooden surface, surrounded by scattered flour.

A ball of dough rises in a metal mixing bowl covered with plastic wrap, placed on a wooden surface.

Turn the dough out onto a lightly floured surface and divide it into 6 equal portions. Shape each portion into a long roll and place them on a lined baking tray, about 2cm apart. Let the dough balls prove in a warm spot for 45 minutes.

Six pieces of raw dough are arranged on a wooden surface lightly dusted with flour.

Six pieces of dough are evenly spaced in a rectangular baking tray lined with parchment paper, covered loosely with plastic wrap.

Preheat the oven to 180°C fan bake. With a sharp knife, slit the rolls from top to bottom, being careful not to cut all the way through.

Six unbaked bread rolls arranged in two rows on parchment paper in a rectangular baking tray.

A hand slices slits into unbaked bread dough loaves arranged on a parchment-lined baking tray.

Add 1 Tbsp of pizza sauce into the incision and spread out evenly. Top with chopped ham and grated cheese.

Three unbaked bread rolls on a parchment-lined tray, each with a line of red tomato sauce in the center.

A baking tray lined with parchment paper holds unbaked bread rolls topped with shredded cheese and chopped ham.

Place in the oven and bake for 20 minutes or until golden on top.

Four baked bread rolls topped with melted cheese and bits of ham in a rectangular baking tray lined with parchment paper.

Use a large bread knife to separate the rolls. Enjoy warm or cold.

Loaves of bread topped with melted cheese and small pieces of ham are sliced and arranged on parchment paper.

Recipe FAQs:

Do I have to use a stand mixer?

No, you can knead the dough by hand. It may take a little longer—around 8–10 minutes until the dough is smooth and elastic.

Can I make the dough ahead of time?

Yes. After the first rise, you can cover the dough tightly and store it in the fridge overnight. Let it come to room temperature and rise a little more before shaping and baking.

Why do I need to let the dough rise twice?

The first rise develops the dough's texture and flavour. The second rise (after shaping) ensures the rolls are light and fluffy when baked.

A sliced, baked bread loaf topped with melted cheese and bits of ham sits on parchment paper atop a wooden board.

Storage:

Pizza rolls are best eaten on the day they are made. Store any leftovers in an airtight container in the pantry for up to two days.

These pizza rolls can also be frozen. Once baked and cooled, wrap them individually and freeze for up to 2 months. Reheat in the oven or air fryer until warmed through.

Top tips:

These rolls are very versatile! Try salami, cooked chicken, pesto, olives, or even a veggie version with sautéed mushrooms and capsicum.

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Yield: Makes 6 large pizza rolls

Prep Time: 40 minutes

Cook Time: 20 minutes

Additional Time: 1 hour 45 minutes

Total Time: 2 hours 45 minutes

Soft pizza rolls made from a simple homemade dough filled with tomato pizza sauce then topped with ham and cheese.

Ingredients

1 cup milk
½ cup warm water
1 Tbsp dried yeast
1 ½ Tbsp sugar
3 tsp vegetable oil
1 ½ tsp salt
3 ⅔ cups plain flour (550g)

Toppings

6 Tbsp pizza sauce
30g shaved ham, chopped
100g mozzarella, grated

Instructions

In a mixing bowl, combine the milk and warm water, it should be lukewarm to the touch. Add the dried yeast and sugar, then stir and let sit for 5 minutes, or until frothy.
Add the vegetable oil, salt, and flour. Using a stand mixer with a dough hook attachment, mix for 2–3 minutes until the dough forms and pulls away from the sides of the bowl.
Transfer the dough to a lightly floured surface and knead by hand for up to 5 minutes, until the dough feels smooth and springy. Shape into a tight ball.
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot for about 1 hour, or until doubled in size.
Turn the dough out onto a lightly floured surface and divide it into 6 equal portions.
Shape each portion into a long roll and place them on a lined baking tray, about 2 cm apart. Cover with cling film, then let the dough balls prove in a warm spot for 45 minutes.
Preheat the oven to 180°C fan bake.
With a sharp knife, slit the rolls from top to bottom, being careful not to cut all the way through.
Add 1 Tbsp of pizza sauce into the incision and spread out evenly.
Top with chopped ham and grated cheese. Place in the oven and bake for 20 minutes or until golden on top.
Use a large bread knife to separate the rolls. Enjoy warm or cold.

Notes

I made 6 large rolls but you could do 8 or 12 smaller ones if you prefer.
Feel free to add your favourite toppings to the pizza rolls.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 404Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 19mgSodium: 820mgCarbohydrates: 66gFiber: 3gSugar: 6gProtein: 15g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya

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