Easy Homemade Pizza Rolls (Better Than Totino's!)
Crispy baked pizza rolls stuffed with Italian sausage, mozzarella, and pizza sauce — made with store-bought crescent dough in just 30 minutes. Better than Totino's!
Ingredients
- 2 cans 8 oz each refrigerated crescent roll dough
- ½ lb Italian sausage cooked and crumbled
- 1 cup shredded low-moisture mozzarella cheese
- ½ cup pizza sauce plus more for dipping
- ½ teaspoon garlic powder
- ½ teaspoon dried Italian seasoning
- ¼ teaspoon red pepper flakes optional
- 1 egg beaten (for egg wash)
- Fresh parsley for garnish optional
Instructions
- Step 1: Preheat & Prep
- Preheat your oven to 375°F. Line a large baking sheet with parchment paper and set aside. Cook and crumble the Italian sausage in a skillet over medium heat until fully cooked. Drain excess fat and set aside to cool slightly.
- Step 2: Make the Filling
- In a medium bowl combine cooked sausage, shredded mozzarella, pizza sauce, garlic powder, and Italian seasoning. Stir until well combined. Add red pepper flakes if using.
- Step 3: Prepare the Dough
- Unroll the crescent dough and separate into triangles along the perforated lines. You should have 16 triangles total from both cans.
- Step 4: Fill and Roll
- Place about 1 tablespoon of filling at the wide end of each crescent triangle. Roll from the wide end toward the point tucking in the sides as you go to seal the filling inside. Place seam-side down on the prepared baking sheet.
- Step 5: Brush and Bake
- Brush each roll with beaten egg for a golden shiny crust. Bake at 375°F for 12-15 minutes until deep golden brown and cooked through.
- Step 6: Serve
- Let cool for 2-3 minutes before serving — the filling will be very hot! Serve with warm pizza sauce or marinara for dipping. Garnish with fresh parsley if desired.
Notes
- Don't overfill — 1 tablespoon of filling per roll is plenty or they'll burst open during baking
- Seal the edges well by pinching the dough firmly — this prevents filling from leaking
- Swap Italian sausage for pepperoni, ground beef, or keep it vegetarian with just cheese and sauce
- Store leftovers in an airtight container in the fridge for up to 3 days — reheat in the oven at 350°F for 5-8 minutes to restore crispiness
- To freeze: bake completely, cool fully, freeze in a single layer then transfer to a zip bag. Reheat from frozen at 375°F for 10-12 minutes