Stuffed Crust Pizza Snacks

Why You’ll Love This Recipe

I love this recipe because it takes all the best parts of pizza—cheese, pepperoni, herbed crust—and wraps them into fun, poppable bites. They’re perfect for parties, game nights, or anytime I want a handheld snack that satisfies. The seasoned butter topping and gooey cheese center make these a crowd-pleaser with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

01 – 8 string cheese sticks
02 – 4 tablespoons unsalted butter, melted
03 – 1 teaspoon dried oregano
04 – ½ teaspoon garlic powder
05 – 2 tablespoons grated parmesan cheese
06 – 1 roll (14 ounces) refrigerated pizza crust
07 – 24 slices regular pepperoni
08 – Pizza sauce, optional for serving

Directions

01 – I preheat the oven to 400°F and line a baking sheet with foil, spraying it lightly with nonstick spray.
02 – I unwrap the string cheese and cut each stick into thirds, making 24 pieces.
03 – In a small bowl, I stir together the oregano, garlic powder, and grated parmesan.
04 – I open the pizza crust and lay it flat. Using a knife or pizza cutter, I slice the dough into 24 even pieces.
05 – I place a piece of cheese in the center of each dough square and roll the dough tightly around it, making sure to pinch the seams closed. I place each piece seam-side down on the prepared baking sheet.
06 – I brush the top of each roll with melted butter, then sprinkle on the seasoning mix. I press a slice of pepperoni onto the top of each one.
07 – I bake the rolls in the preheated oven for 10–12 minutes, or until golden brown and puffed.
08 – I serve them warm, with pizza sauce on the side for dipping if I’m in the mood for that extra flavor.

Servings and timing

This recipe makes 24 mini pizza rolls, and takes about 30 minutes total from start to finish:
10 minutes prep, 12 minutes bake, and a few minutes to cool before serving. They’re perfect for serving hot out of the oven.

Variations

• Add more fillings: I sometimes sneak in a slice of jalapeño, chopped bell peppers, or olives inside the dough.

• Use crescent roll dough: For a flakier texture, I swap pizza dough with refrigerated crescent roll dough.

• Switch the cheese: Mozzarella is classic, but I’ve tried cheddar, provolone, or even pepper jack for extra flavor.

• Make it vegetarian: I skip the pepperoni and add a slice of mushroom or tomato instead.

• Make it a meal: I serve these alongside a salad or soup for a fun, casual dinner.

Storage/Reheating

If I have leftovers (rarely!), I store them in an airtight container in the fridge for up to 3 days.
To reheat, I pop them in the oven or air fryer at 350°F for about 5 minutes to restore the crispiness.
I don’t recommend microwaving—they get soggy. These can also be frozen before baking and cooked straight from frozen—just add a few extra minutes to the bake time.

FAQs

Can I use homemade pizza dough?

Yes, I’ve used homemade dough plenty of times. It works great—just make sure to roll it thin enough to fold easily.

Will the cheese leak out while baking?

Sometimes a little leaks, but that’s part of the charm. Sealing the seams well helps minimize this.

Can I make these ahead of time?

Absolutely. I prep them, place them on the tray, cover, and refrigerate for a few hours. Then I bake right before serving.

What dipping sauces go well with these?

Pizza sauce is classic, but I’ve served them with ranch, garlic butter, or even spicy marinara for a twist.

Can I make these in an air fryer?

Yes, I air fry them at 375°F for 8–10 minutes. They come out crispy and golden every time.

Conclusion

These Stuffed Crust Pizza Snacks are everything I love about pizza—cheesy, savory, and totally crave-worthy—in one bite-sized treat. They’re quick, fun to make, and guaranteed to be a hit with kids and adults alike. Whether I’m serving them at a party or snacking on them straight from the tray, they always satisfy.