Meatlovers Pizza Rolls for the Big Game (or Just Because Snacks Are Mandatory)

Alright friends, grab a cozy blanket and a stretchy pair of pants, because we need to talk snacks.

The big game is coming, my beautiful friends, and even though the Broncos didn’t make it all the way (the boys in the house are still upset), snacks must be made. This is not optional. This is not negotiable. And somehow—mysteriously, predictably—that responsibility falls to yours truly. And listen, if I’m going to make them, I’m going to share them with you, because I refuse to suffer alone in the kitchen while everyone else just… waits hungrily.

Now. In case you’re wondering what’s been happening in my brain lately (a dangerous place, I know), I’ve still been deep into my cozy mystery era. Like, aggressively so. I just finished book one in a deep dish pizza mystery series—which is both delightful and very on-brand for me. And that got me thinking (scary, I know): what if I took everything I love about a traditional Chicago deep dish pizza crust… and rolled it up cinnamon-roll style… with all of our favorite pizza toppings inside?

You guys.

They’re SO good.

These Meatlovers Pizza Rolls are everything you want in a game day snack. Warm, cheesy, indulgent, a little ridiculous, and absolutely not pretending to be healthy. They’re crisp on the outside, soft and buttery on the inside, and packed with sausage, pepperoni, bacon, and melty mozzarella. Basically, they’re the kind of food that makes people hover near the oven and “just check on them” every two minutes.

Make them for football.
Make them because it’s your turn to host pizza night.
Make them because it’s Tuesday and you deserve joy.

You will NOT regret it.

Meatlovers Pizza Rolls

Why These Work

This dough is inspired by a Chicago-style deep dish crust—slightly richer, a little buttery, sturdy enough to hold all the fillings, but still soft and tender when baked. Rolling it up traps all that meaty, cheesy goodness into neat little spirals of happiness. It’s science. Probably.

Ingredients

Dough

• 1 cup warm water (about 110°F)

• 2 ¼ teaspoons active dry yeast (1 packet)

• 1 tablespoon sugar

• 2 tablespoons melted butter (plus more for greasing)

• 2 tablespoons olive oil

• 2 ½ to 3 cups all-purpose flour

• 1 teaspoon salt

• 2 tablespoons cornmeal (for that deep dish vibe)

Filling

• 1 cup pizza sauce (plus extra for dipping)

• 1 ½ cups shredded mozzarella cheese

• ½ cup cooked Italian sausage, crumbled

• ½ cup pepperoni slices, chopped

• ½ cup cooked bacon, chopped

• ½ teaspoon Italian seasoning

• Optional but encouraged: a pinch of red pepper flakes

Topping

• 2 tablespoons melted butter

• ¼ cup grated Parmesan cheese

Instructions

1. Make the Dough
   In a large bowl, combine the warm water, yeast, and sugar. Let it sit for 5–10 minutes until it’s foamy and smells like hope. Stir in the melted butter and olive oil. Add 2 ½ cups flour, salt, and cornmeal. Mix until a soft dough forms, adding more flour as needed. Knead for about 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.

2. Prep the Filling
   While the dough rises, cook your sausage and bacon if they’re not already done. Chop the pepperoni. Shred the cheese. Taste-test everything. This step is crucial and definitely not just snacking.

3. Roll It Out
   Once risen, punch down the dough (very therapeutic). Roll it out on a lightly floured surface into a rectangle, about 12×16 inches.

4. Fill It Up
   Spread the pizza sauce evenly over the dough, leaving about a ½-inch border. Sprinkle on the mozzarella, then evenly distribute the sausage, pepperoni, bacon, Italian seasoning, and red pepper flakes if using.

5. Roll & Slice
   Starting from the long edge, roll the dough up tightly like a cinnamon roll log. Slice into 12 equal pieces. (Or if you're like me, make them even bigger and put 8 of those babies in a cast iron skillet)

6. Bake
   Place the rolls cut-side up in a greased 9×13 pan. (See above for big rolls)  Brush the tops with melted butter and sprinkle with Parmesan. Bake at 375°F for 25–30 minutes, until golden brown and bubbly.

7. Serve
   Let cool slightly (or don’t—live dangerously). Serve warm with extra pizza sauce for dipping.

Final Thoughts from the Snack Table

These Meatlovers Pizza Rolls disappear fast. Like, “I blinked and they’re gone” fast. So if you’re feeding a crowd—or teenage boys still mourning a football season—you might want to double the recipe.

They’re cozy. They’re indulgent. They’re exactly the kind of snack that brings people together on the couch, plates balanced on knees, yelling at the TV and asking, “Are there more of those?”

Yes. Yes, there are. And now you know how to make them.