Chewy dough parcels stuffed with sauce, smoky meat and melty cheese — try these cheesy pulled pork pizza rolls.
These pizza rolls combine three of the best things: bread, cheese and barbecue-pulled pork. They began as a homemade take on pepperoni rolls but evolved into a cleaner, fresher version that skips the preservatives and shelf-life additives found in many commercial doughs. The result is a tender, slightly chewy roll filled with smoky pork, gooey cheese and a touch of Parmesan on top.
If you prefer convenience, canned biscuit or pre-made pizza dough will work fine — these rolls are forgiving. That said, making a simple yeast dough at home takes only a few ingredients and about an hour for the yeast to bloom and the dough to rise. The homemade route gives better texture and flavor, and it’s easy enough if you plan ahead.
These rolls are an excellent way to use leftover pulled pork. If your pork was cooked and frozen, it reheats well inside the dough and stays moist while baking. Toss the meat with a little barbecue sauce to prevent dryness, but avoid adding too much sauce so the rolls don’t get soggy.
Below is a clear, step-by-step recipe with helpful tips to get consistent results. The method is straightforward and designed to be achievable in a home kitchen.
Cheesy BBQ Pulled Pork Pizza Rolls
- Author: Jess Pryles
- Yield: Makes 12 rolls
Ingredients
About 2 cups pulled pork, shredded and lightly sauced (use leftovers or freshly made pork)
6 oz shredded mozzarella
6 oz shredded gouda
1/3 cup grated Parmesan
For the dough:
2 packages active dry yeast (approximately 1.4 oz each)
2 tablespoons sugar
1 1/2 cups warm water (about 105–115°F / 40–46°C)
1/3 cup vegetable or olive oil, plus extra for brushing
2 teaspoons salt
4 cups all-purpose flour (plus a little extra for dusting)
Instructions
- Activate the yeast: In a mixing bowl, stir together the yeast, sugar and warm water. Let sit undisturbed for 10 minutes until the mixture becomes foamy and fragrant. If there’s no foaming, the yeast may be inactive and you should start again with fresh yeast.
- Make the dough: Once the yeast is active, stir in the oil and salt. Add the flour gradually and combine. Use a dough hook on a stand mixer to knead for about 4–6 minutes until the dough is smooth and elastic. If kneading by hand, expect a bit more time and elbow grease.
- First rise: Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with a clean cloth or plastic wrap and place in a warm draft-free spot. Let rise until roughly doubled in size, about 45–60 minutes depending on ambient temperature.
- Prepare for shaping and preheat oven: Preheat the oven to 400°F (200°C). Oil a baking dish or casserole pan large enough to hold 12 rolls without crowding.
- Divide the dough: Turn the risen dough out onto a lightly floured surface and gently deflate. Divide the dough into 12 equal pieces and keep the pieces covered with a cloth so they don’t dry while you work.
- Fill each roll: Flatten a dough piece into a small circle about 1/2 inch thick. Place roughly 1 tablespoon shredded gouda in the center, add about 1 1/2 tablespoons pulled pork (well-drained of excess sauce), then top with 1 tablespoon shredded mozzarella. Gather the dough edges up over the filling and pinch tightly to seal, forming a smooth ball. Place the seam side down in the prepared pan.
- Finish and bake: Repeat until all rolls are formed and arranged in the pan. Brush the tops lightly with oil and sprinkle evenly with grated Parmesan. Bake in the preheated oven until the tops are golden brown and the rolls sound hollow when tapped — about 25–35 minutes. Rotate the pan halfway through if your oven has hot spots.
- Rest and serve: Let the rolls rest for 5–10 minutes before serving so the cheese settles and the filling isn’t scalding. Serve warm; they’re great on their own or with extra barbecue sauce or a dipping sauce on the side.
Tips and variations
- Use well-drained pulled pork to avoid soggy dough. Toss meat with a small amount of barbecue sauce for moisture, not swimming in sauce.
- Swap cheeses to suit your taste — pepper jack adds heat, cheddar gives sharper flavor.
- These rolls freeze well: fully cool, then wrap individually and freeze. Reheat in a low oven until warmed through.
- If you short on time, store-bought dough or biscuit dough will reduce prep time and still make tasty rolls.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in a preheated oven at 325°F (160°C) for best texture, or microwave briefly for a quicker option.