Pizza rolls were invented in 1968 by a frozen food engineer who accidentally dropped egg roll wrappers into marinara sauce.
Stuffed Pizza Rolls
Get ready to indulge in these mouthwatering stuffed pizza rolls that are as fun to make as they are to eat! Packed with gooey mozzarella, zesty pepperoni, and a sprinkle of Italian herbs, these bite-sized delights are perfect for parties or a cozy night in. Roll them up and bake until golden brown for a crispy treat that will have everyone coming back for seconds!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
The Story
These beauties are what happens when Italian pizza dough meets German döner kebab in 1980s Berlin—Turkish immigrants stuffed their leftover döner filling into Italian pizza bases, creating the world's first handheld fusion that made both Italians and Germans simultaneously proud and horrified, proving that sometimes culinary accidents become legendary street food that conquers continents.
Regional Twist
In Bavaria's Munich district, they swap the chipotle sauce for sweet mustard and replace pickles with sauerkraut, creating what locals call 'Weisswurst rolls' that pair beautifully with wheat beer and Oktoberfest madness.
📝 Ingredients
Shopping List
- cheese (to taste)
- 1 tbsp (15 ml) chipotle sauce
- 1 piece egg yolk
- 300 g ground meat
- milk (to taste)
- pickles (to taste)
- 1 piece pizza dough
- sesame seeds (to taste)
Pantry Items
Amounts also listed in instructions below
- ketchup (to taste)
- mayonnaise (to taste)
- onion (to taste)
- paprika powder (to taste)
- salt (to taste)
- white pepper (to taste)
👨🍳 Instructions
- 1
Preheat the oven according to the pizza dough instructions.
- 2
In a pan, sauté chopped onion until translucent, then add ground meat and season with salt, white pepper, and paprika powder.
- 3
Roll out the pizza dough and cut it into squares.
- 4
Place a spoonful of the meat mixture, a slice of cheese, and some pickles on each square.
- 5
Fold the dough over the filling and seal the edges.
- 6
Brush the tops with a mixture of egg yolk and milk, then sprinkle with sesame seeds.
- 7
Bake in the oven until golden brown.
💡 Pro Tips
- ✓Rest your sealed pizza rolls for 15-20 minutes before baking to allow gluten to relax, preventing the dough from shrinking back and bursting open during baking.timing15-20 minutes
- ✓Seal the dough edges with a fork dipped in water, then press firmly - the water creates steam that gelatinizes the starch for a stronger bond that won't separate at 400°F+ oven temperatures.technique
- ✓Cook your ground meat to only 80% doneness (internal temp 140°F) since it will finish cooking inside the dough, preventing dry, overcooked filling.timing140°F internal temp
- ✓Use low-moisture mozzarella or pat regular cheese dry with paper towels - excess moisture creates steam that can rupture the dough and make bottoms soggy.ingredient
- ✓Brush egg wash only on tops, not sides or bottoms - egg proteins coagulate at 140°F and can prevent proper browning and create tough, rubbery patches on the dough.technique140°F coagulation
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Pizza rolls were invented in 1968 by a frozen food engineer who accidentally dropped egg roll wrappers into marinara sauce.
Stuffed Pizza Rolls
Get ready to indulge in these mouthwatering stuffed pizza rolls that are as fun to make as they are to eat! Packed with gooey mozzarella, zesty pepperoni, and a sprinkle of Italian herbs, these bite-sized delights are perfect for parties or a cozy night in. Roll them up and bake until golden brown for a crispy treat that will have everyone coming back for seconds!
The Story
These beauties are what happens when Italian pizza dough meets German döner kebab in 1980s Berlin—Turkish immigrants stuffed their leftover döner filling into Italian pizza bases, creating the world's first handheld fusion that made both Italians and Germans simultaneously proud and horrified, proving that sometimes culinary accidents become legendary street food that conquers continents.
Regional Twist
In Bavaria's Munich district, they swap the chipotle sauce for sweet mustard and replace pickles with sauerkraut, creating what locals call 'Weisswurst rolls' that pair beautifully with wheat beer and Oktoberfest madness.
📝 Ingredients
Shopping List
- cheese (to taste)
- 1 tbsp (15 ml) chipotle sauce
- 1 piece egg yolk
- 300 g ground meat
- milk (to taste)
- pickles (to taste)
- 1 piece pizza dough
- sesame seeds (to taste)
Pantry Items
Amounts also listed in instructions below
- ketchup (to taste)
- mayonnaise (to taste)
- onion (to taste)
- paprika powder (to taste)
- salt (to taste)
- white pepper (to taste)
👨🍳 Instructions
- 1
Preheat the oven according to the pizza dough instructions.
- 2
In a pan, sauté chopped onion until translucent, then add ground meat and season with salt, white pepper, and paprika powder.
- 3
Roll out the pizza dough and cut it into squares.
- 4
Place a spoonful of the meat mixture, a slice of cheese, and some pickles on each square.
- 5
Fold the dough over the filling and seal the edges.
- 6
Brush the tops with a mixture of egg yolk and milk, then sprinkle with sesame seeds.
- 7
Bake in the oven until golden brown.
💡 Pro Tips
- ✓Rest your sealed pizza rolls for 15-20 minutes before baking to allow gluten to relax, preventing the dough from shrinking back and bursting open during baking.timing15-20 minutes
- ✓Seal the dough edges with a fork dipped in water, then press firmly - the water creates steam that gelatinizes the starch for a stronger bond that won't separate at 400°F+ oven temperatures.technique
- ✓Cook your ground meat to only 80% doneness (internal temp 140°F) since it will finish cooking inside the dough, preventing dry, overcooked filling.timing140°F internal temp
- ✓Use low-moisture mozzarella or pat regular cheese dry with paper towels - excess moisture creates steam that can rupture the dough and make bottoms soggy.ingredient
- ✓Brush egg wash only on tops, not sides or bottoms - egg proteins coagulate at 140°F and can prevent proper browning and create tough, rubbery patches on the dough.technique140°F coagulation