This year’s basil harvest thrived, so I whipped up a batch of fresh, homemade pesto—and wow—the flavor is next-level vibrant. One of my favorite ways to use it lately? These Pesto and Pepperoni Pizza Rolls are totally Keto and low-carb friendly.
Made with my easy fathead dough, these rolls are perfect for a quick lunch, afternoon snack or as a party appetizer. The combination of garlicky pesto, savory pepperoni, and gooey cheese wrapped in a golden low-carb crust is downright irresistible.
They’re quick to assemble, bake beautifully, and reheat like a dream (if you manage to have any leftovers!). Whether you’re meal prepping or just satisfying a craving, these little rolls are bursting with flavor and low on carbs—what’s not to love?
Storage Tips
Refrigerator:
Once cooled, store the pizza rolls in an airtight container in the fridge. They’ll stay fresh for up to 4–5 days.
Freezer:
These rolls also freeze well! Place them in a single layer on a baking sheet to freeze individually for about an hour, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months or longer. Just be sure to label the date!
Ingredients
1 recipe Fathead Dough or other pizza crust dough
1 jar pizza sauce or equivalent of homemade sauce
1/2 cup Parmesan
1 cup mozzarella, shredded
2 Tbsp. pesto sauce
Pepperoni slices
1/2 cup olives, sliced or chopped
1/4 cup green pepper, chopped
Italian seasoning
Garlic powder
Fresh basil leaves
Instructions
Make the fathead dough.
Roll out with a rolling pin on some parchment paper, making a rectangle shape at least 9 x 13″.
Spread the dough with pesto sauce, leaving about an inch from each edge.
Spoon the pizza sauce over the pesto and use a spatula to gently spread it over the pesto.
Sprinkle the sauces with Italian seasoning and garlic powder.
Place pepperoni slices all over the top.
Roll up like a cinnamon roll. Use the parchment paper to help roll the pizza rolls. Cut the rolls in even slices using a bread knife or another knife with a serrated edge.
Place the rolls in a greased pan.
Sprinkle the tops of the rolls with mozzarella cheese.
Bake at 350 degrees for 30 minutes. Garnish with fresh basil and serve with extra warmed pizza sauce.
If you like this recipe, you may also like the following recipes:
Pesto and Pepperoni Pizza Rolls
Equipment
- 1 measuring cup
- Measuring spoons
- 1 medium microwave safe bowl
- 2 medium spoon
- Rolling Pin
- Parchment
- 1 small spatula
- 1 serrated knife
- 1 rectangular or square pan
- Cooking Spray
Ingredients
- 1 recipe recipe Fathead Dough or other pizza crust dough
- 1 jar pizza sauce or equivalent of homemade sauce
- 1/2 cup Parmesan
- 1 cup mozzarella shredded
- 2 Tbsp. pesto sauce
- Pepperoni slices
- 1/2 cup olives sliced or chopped
- 1/4 cup green pepper chopped
- Italian seasoning
- Garlic powder
- Fresh basil leaves
Instructions
- Make the fathead dough.
- Roll out with a rolling pin on parchment paper, making a rectangle shape at least 9 x 13″.
- Spread the dough with pesto sauce, leaving about an inch from each edge.
- Spoon the pizza sauce and use a spatula to gently spread it over the pesto.
- Sprinkle the sauces with Italian seasoning and garlic powder.
- Place pepperoni slices all over the top.
- Roll up like a cinnamon roll; use the parchment paper to help roll the pizza rolls.
- Cut the rolls into even slices using a bread knife or another knife with a serrated edge.
- Place the rolls in a greased pan.
- Sprinkle the tops of the rolls with mozzarella cheese.
- Bake at 350 degrees for 30 minutes.
- Garnish with fresh basil and serve with extra warmed pizza sauce.
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