I made these pizza roses one Valentine’s Day when I wanted something easy, sharable, and a little showy — they were the hit of the table. These are essentially rolled pizza strips that bake into individual “roses” stuffed with sauce, melty mozzarella, and pepperoni. They’re quick to assemble, fun to serve, and perfect when you want pizza with a romantic twist or a party-ready appetizer.
Why you’ll love this dish
This recipe takes classic pizza flavor and turns it into a charming handheld. It’s fast to make with store-bought dough, kid-approved, and portable enough for potlucks, date nights, or a playful brunch. Because each rose is individually portioned, you get a crispy edge, gooey center, and beautiful presentation without fussing with a giant pie.
“Easy to assemble, impressive to serve — guests thought I’d spent hours.” — a happy tester
Reasons to try it:
- Quick assembly: about 10–15 minutes active prep.
- Crowd-pleasing: familiar pizza flavors presented in a new way.
- Customizable: swap fillings, cheeses, or make them vegetarian/vegan.
- Perfect for any occasion: Valentine’s, game day, kids’ parties, or a romantic snack.
How this recipe comes together
This is a simple roll-and-bake process. You roll out dough thin, cut it into strips, spread sauce and cheese, line pepperoni along one edge, then tightly roll each strip to form a rose. The seam goes down on the baking sheet so they hold their shape while baking. A light brush of olive oil promotes browning. Expect about 25 minutes in a 375°F oven until golden and cooked through.
Key Ingredients
- 1 pound pizza dough (store-bought or homemade) — see notes below for swaps
- 1 cup pizza sauce (smooth marinara or your favorite pizza sauce)
- 2 cups shredded mozzarella cheese (low-moisture gives best stretch)
- ½ cup sliced pepperoni (regular or turkey)
- Olive oil for brushing
- Salt and pepper to taste
- Fresh basil leaves for garnish
Substitution notes:
- For vegetarian: skip pepperoni and add roasted red peppers or sautéed mushrooms.
- For gluten-free: use a GF pizza dough or pre-made gluten-free dough.
- For vegan: use dairy-free mozzarella and vegan pepperoni or roasted veggies.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Lightly flour a work surface and roll the dough to about 1/4-inch thickness. A thin, even sheet helps rolls form cleanly and cook through.
- Cut the rolled dough into strips about 2 inches wide using a sharp knife or pizza cutter. Aim for even strips so roses bake uniformly.
- Spread a thin layer of pizza sauce along each strip, leaving a small margin on the opposed edge so the dough can seal. Too much sauce makes the rolls soggy.
- Sprinkle shredded mozzarella evenly over the sauce on each strip. Keep the cheese layer moderate so the strips can roll.
- Lay pepperoni slices along one long edge of each strip, overlapping slightly to create the “petal” effect.
- Starting from the pepperoni edge, roll each strip tightly toward the plain edge to form a rose. Tuck the end under and place the rose seam-side down on the sheet.
- Brush the tops lightly with olive oil and season with a pinch of salt and pepper. The oil helps browning and flavor.
- Bake for about 25 minutes, until the dough is golden and cheese is melted. Ovens vary; check at 20 minutes for doneness.
- Remove from the oven and let cool 3–5 minutes. Garnish with fresh basil leaves and serve warm.
Best ways to enjoy it
- Plate 4–6 roses per person as a main with a crisp green salad and shaved Parmesan.
- Serve smaller roses as party appetizers with dipping bowls of extra pizza sauce or garlic-butter dip.
- Pair with a light red wine (Chianti or Sangiovese) or an Italian-style beer for adults. For kids, offer a side of cut veggies and ranch.
- For a romantic touch, arrange roses on a bed of mixed greens and sprinkle torn basil and chili flakes.
How to store & freeze
Short-term storage:
- Cool roses to room temperature (no more than 2 hours). Store in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 8–10 minutes or until warmed through.
Freezing:
- To freeze before baking: assemble roses on a parchment-lined tray and freeze solid. Transfer to a freezer bag; bake from frozen, adding about 5–8 minutes to the baking time.
- To freeze after baking: cool completely, freeze on a tray, then transfer to airtight bags for up to 2 months. Reheat from frozen in a 375°F oven for 12–18 minutes.
Safety note:
- Always refrigerate perishable toppings (cheese, meat) promptly. Consume refrigerated leftovers within 3 days.
Pro chef tips
- Roll tightly but not so tight that the filling squeezes out. A snug roll retains its shape and creates distinct “petals.”
- Keep the sauce thinly spread to avoid soggy dough. If your sauce is watery, simmer it briefly to thicken.
- Use low-moisture mozzarella for better browning and less weeping. Fresh mozzarella is delicious but can make rolls wetter; pat it dry first.
- Brush with olive oil for flavor and color. For extra shine, use an egg wash (1 beaten egg with 1 tsp water) on the dough edge only.
- Rotate the baking sheet halfway through baking if your oven has hot spots.
- If you prefer crunchier roses, bake on a preheated pizza stone or use a perforated pizza pan.
Creative twists
- Vegetarian: replace pepperoni with caramelized onions, roasted red peppers, and spinach.
- Pesto variation: swap tomato sauce for pesto and use provolone or fontina cheese.
- BBQ chicken roses: use shredded BBQ chicken, red onion, and smoked gouda.
- Dessert roses: use sweet roll dough, spread with Nutella and thinly sliced strawberries, and dust with powdered sugar after baking.
- Gluten-free and vegan: use GF dough and plant-based cheese; add marinated tofu or grilled veggies for the “meaty” element.
Your questions answered
Q: How many roses does 1 pound of dough make?
A: Expect about 12–16 roses depending on how long your strips are and how thick you roll the dough. Cutting 2-inch strips from a 12–14 inch rolled circle typically yields around 12 roses.
Q: Can I make these ahead and bake later?
A: Yes — assemble the roses and refrigerate up to one day before baking. For longer prep, freeze them on a tray and bake from frozen (add a few minutes to the baking time).
Q: Are these safe to eat if slightly undercooked in the center?
A: Dough must reach a safe internal temperature and be fully baked to avoid raw dough taste and ensure any flour is cooked. If the center seems doughy, return to the oven for a few minutes.
Q: Can I use homemade pizza sauce?
A: Absolutely. A thicker, well-seasoned homemade sauce works great. Avoid overly watery sauces.
Q: How do I keep the bottoms from getting soggy?
A: Use a hot, well-preheated baking sheet or pizza stone and don’t overload sauce/cheese. Leaving a narrow margin along the edges of each strip helps seal and prevents leakage.
Conclusion
If you want more recipe inspiration or alternative methods for shaping and flavoring pizza roses, check out this step-by-step guide from Pizza Roses ⋆ Sugar, Spice and Glitter and a practical pepperoni-focused version at Easy Pepperoni Pizza Roses — Holoka Home. These pages offer photos and small variations that can spark new ideas for your next batch.
Pizza Roses
Ingredients
Dough and Base Ingredients
- 1 pound pizza dough (store-bought or homemade) See substitution notes for swaps.
- 1 cup pizza sauce Smooth marinara or your favorite pizza sauce.
- 2 cups shredded mozzarella cheese Low-moisture gives the best stretch.
- ½ cup sliced pepperoni Regular or turkey pepperoni.
- to taste olive oil For brushing.
- to taste salt and pepper
- as needed fresh basil leaves For garnish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Lightly flour a work surface and roll the dough to about 1/4-inch thickness.
- Cut the rolled dough into strips about 2 inches wide using a sharp knife or pizza cutter.
- Spread a thin layer of pizza sauce along each strip, leaving a small margin on the opposed edge.
- Sprinkle shredded mozzarella evenly over the sauce on each strip.
- Lay pepperoni slices along one long edge of each strip, overlapping slightly.
- Starting from the pepperoni edge, roll each strip tightly toward the plain edge to form a rose.
- Tuck the end under and place the rose seam-side down on the sheet.
- Brush the tops lightly with olive oil and season with a pinch of salt and pepper.
Baking
- Bake for about 25 minutes, until the dough is golden and cheese is melted.
- Remove from the oven and let cool for 3–5 minutes.
- Garnish with fresh basil leaves and serve warm.
