Nadiya Hussain’s pizza rolls recipe

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serves: 8
Skill: easy
Cost: not
Prep: 2 hr
Cooking: 25 min

Nutrition per portion

Calories 345 kCal 17%
Fat 13g 19%
  -  Saturates 7g 35%
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  • Nadiya Hussain’s pizza rolls are tear ‘n’ share savoury rolls that are perfect for sharing, with all the flavours of a pizza inside. These savoury rolls are super easy to make. They take a little bit of time to rise properly, like bread, but they’re definitely worth the wait. You can share the at a party, or serve them instead of bread with soup. They’re also just as nice in a lunchbox instead of a sandwich – really filling, and so full of cheesy flavour!


    • 450g strong bread flour, plus extra for dusting
    • 7g fast-action yeast
    • 1tsp sugar
    • 320ml tepid water, (you may not need it all)
    • 50g mature Cheddar cheese, grated
    • 50g red Leicester, grated
    • 100g pepperoni, sliced
    • 30g melted butter


    • Pour the flour into the bowl of a food mixer fitted with a dough hook. Add 1tsp salt to one side and the yeast and sugar to the other side, and mix. Slowly add the water until the dough comes together. Leave the dough in the mixer for 10 mins on medium – it should be elastic and smooth.

    • Now, place the dough in a greased bowl and leave for about 1 hr or until it has doubled in size.

    • Knock the dough back (briefly knead) and on a floured surface make a rectangle about 30cm x 20cm. Spread the cheese and pepperoni over the dough, then with the long end facing you, roll into a long sausage roll. Cut into 2.5cm slices and place on a greased baking tray. Cover with clingfilm and leave to rise for 30 mins.

    • Meanwhile, heat the oven to 180C, gas 6. Brush with melted butter, season with salt and freshly ground black pepper, and bake for 25-30 mins.

    Top tip for making Nadiya Hussain’s pizza rolls

    If you're vegetarian or simply want a meat-free option, you can easily skip out on the pepperoni, and use goats' cheese instead, crumbled into chunks!

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