baked homemade pizza rolls

Baked Homemade Pizza RollsBaked Homemade Pizza Rolls

If you ever find yourself in a Southern Indiana grocery store and see a young couple standing in the frozen novelties section shouting, “I LOVE TOTINO’S PIZZA ROLLS” at one another, stop and introduce yourself because that would be me and my handsome husband.


Hi, we’re dorks.

It all comes from this commercial, which is all kinds of ridiculous and hilarious. And that means it is fair game to turn into a Johnston Household Inside Joke. We scream “I LOVE TOTINO’S PIZZA ROLLS” way more than I feel comfortable admitting.

The scary part about it is that we actually do love Totino’s Pizza Rolls. They are everything that is wrong with the American food system. There is no real nutritional value for the insane amount of calories and fat per serving. And I tried to count the number of ingredients once, but then my brain imploded.

But damn, they are delicious and junkfooderific. Some of my very best slumber parties in middle school were punctuated by the burn of too-hot pizza roll filling on my tongue. Pizza Rolls are little deep-fried nostalgia packets. Delicious and sentimental!

I knew it was only a matter of time before I tried to make my own. I struggled with months trying to figure out how to do the crust/pocket/dough in a way that was delicious, healthy and efficient. I wasn’t about to make my own dough and roll out 40,000 mini squares. Inspiration finally struck when I made baked mozzarella sticks—wonton wrappers! PERFECT.

Wonton wrappers are typically used when frying, but they also bake up beautifully. They get crispy and golden and hold onto filling like a champ. My grocery store (the one where you’ll find me screaming about pizza rolls) sells them in the natural foods cooler near the tofu and other meat substitutes.

For the filling, I went sans-meat—green peppers, onions and garlic, but really, you can use whatever fillings make your heart go pitter-patter. Just make sure you use a good, flavorful sauce and lots of fresh shredded cheese. Shredding fresh is where it’s at for flavor and texture (wood- or cotton-based additives are put in the bagged stuff so it doesn’t stick together).

And yes, we definitely started shouting, “I LOVE JOHNSTON’S PIZZA ROLLS” while consuming these. It’s our bit. We’re gonna go with it. Take it on the road. We’ll make millions!

Baked Homemade Pizza Rolls

by Cassie Johnston

Prep Time: 45 minutes

Cook Time: 20 minutes

Makes: 48 rolls


  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 large green pepper, diced fine
  • 1 small onion, diced fine
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella cheese
  • Cooking spray
  • 1 package wonton wrappers (about 48 wraps)


  1. In a medium skillet, heat olive oil over medium heat until hot. Add in garlic, green pepper and onion. Cook until softened, about 6 minutes. Remove from heat. Stir in marinara and mozzarella.
  2. Preheat oven to 375°.
  3. Spray a baking sheet with cooking spray. Arrange three wonton wrappers along the bottom edge of the sheet. Spoon about 1 tablespoon of filling into the middle of each wrapper. Using a finger dipped in water, run along the edge of each wrapper and then fold wrapper in half and press down to seal. Continue until baking sheet is filled with pizza rolls (spaced about 1″ apart). Spray tops with cooking spray and bake in preheated oven for 12-15 minutes, or until rolls are golden and crispy. Repeat process with remaining wraps and filling.
  4. Let cool 5-10 minutes before serving (filling will be hot).
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Do you like pizza rolls?


  1. says

    Totinos pizza rolls are definitely one of my favorite things ever. I’m so glad you decide to make this version so that I can eat my beloved pizza rolls without fear of dying from shock if I dared glance at the ingredient list! <3

  2. Rachel says

    These look amazing. Any idea how to freeze these so you can make lots ahead of time? Never know when a pizza roll craving will hit.

  3. says

    When I first saw this, I thought, “Oh, no, are those in wonton wrappers? Please don’t let them be in wonton wrappers.”

    And then they were in wonton wrappers. :)

  4. PseudoShea says

    Does it really taste like the original? I’ve used wonton wrappers in other recipes and they’ve always seemed more like a crispy noodle to me rather than a bready-like replacement.

    • Cassie says

      It’s enough to satisfy a pizza roll craving in a healthy and light way, but no, it isn’t exactly like the original. When I made them, the very edges were crispy, but the middle part of the wrapper was bread-y because it soaks up the filling (hence the pink tint to them).

  5. Danabanana says

    These are pretty darn good! Yes, not quite the same as the frozen kind, but as you said, way healthier. after seeing all the crap that is in the totinos kind (cheese substitute? ick), I never bought them again. And these are pretty easy to make too, once I got the amount of filling right. Thanks for the recipe!

  6. Trisha says

    I love this! I used to call these pillow pizzas as a kid. Well, I still do. These look great and I’ll definitely be making them soon.

    • Cassie says

      I’ve actually never been to that (beautiful) blog before! As you can tell from my other recipes, I make sure to credit when I get the idea from other places. It’s really important to me because I’ve had my original recipes stolen before and it’s absolutely not fun. Great minds think alike, I guess.

      And now I’m totally adding that blog to my reader. So much pretty.

    • Christy says

      Cassie…thank you for posting this recipe. I am inspired. And it is so fun to see when “great minds think alike”…

    • Cassie says

      Hmmm. It’s worth a shot! I think the end result would be a lot flakier and fragile. Let me know if you try it!

    • Cassie says

      I haven’t tried it, but I don’t see why not. I’d just pop them into the freezer to flash freeze right before the step where they go into the oven. Then pop them into a freezer bag.

  7. shan says

    I tried making these today but mine came out all soggy looking, nothing like the picture shown. I folowed the recipe exactly. I dont know what went wrong.

    • Cassie says

      Hmm, that’s weird! If anything, wonton wrappers usually bake up TOO crispy and hard. I’m not sure what went wrong either. My batch was super crispy on the edges and a little softer in the middle. Sorry they didn’t work out for you!

      • Amanda says

        My first batch came out the same way. I think a lot depends on your oven and the humidity where you live. I’d say cut back a lot on the sauce, which I’m pretty sure caused mine to be soggy, and save it for dipping!

  8. says

    We made these last night after I pinned them on Pinterest. Wow! Amazing!

    We stopped buying prepared foods a few months ago and we try to find healthy alternatives. Pizza rolls are one thing we were missing. These are wonderful! We added some other veggie options and cooked up some turkey sausage too. We froze a handful of them for future use too.

    Thanks so much!

  9. says

    I love you so much for this! I was recently diagnosed with lupus nephritis (of the kidneys) and have a ton of dietary restrictions (when I have never once been on a diet in my life). I nearly lost it about 2 weeks ago when I realized I could never, ever have a totinos pizza roll ever again. I mean, I only had them like twice a year now that I’m an “adult” but when you want them, you HAVE TO HAVE THEM!
    So I’m super excited to try this recipe!!!!

  10. says

    These look fantastic! I love the spin on this – definitely need to try it. After reading the side of some of the foods from my youth, I just have to shake my head at the stuff in it. I’d rather learn more “from scratch” cooking.

  11. says

    I made these for us last week and we were really happy with them. I halved the recipe and can’t want to use the rest of the wonton wrappers this week to make more! Thanks for a yummy new lunch treat.

  12. Parrish says

    Has anyone tried to freeze these? Can they be microwaved from frozen instead of baked, or would I need to bake them, let them cool and then freeze for that? I’m trying to find a healthy alternative to Totino’s that my son can take to school. Any feedback is appreciated!

  13. CJ says

    My sister told me about this recipe. Living in the UK now, and I usually gorge myself on Pizza Rolls when I’m visiting the States. Now I can make them anytime I want. I’ll be sure to introduce them to my neighbours. *g*

  14. Manon says

    I was wondering if using fresh lasagna sheets would work too? And I echo the question about how to prepare them for a school lunch. My best guess would be to freeze them unbaked and bake them first thing in the morning then pop them into a thermos. Hopefully they wouldn’t turn to mush. I might add an extra granola bar to the lunch bags the first time I try that.

    • Cassie says

      I’ve never used lasagna sheets for it, but I imagine they’d not crisp up very well (just judging by how lasagna sheets act in a lasagna).

  15. says

    I am 57 y.o. and used to make these for my son and family since the early 80’s, I am now going to make them for my 15 y.o. grandson’s birthday.

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