Short, Catchy Intro
Okay, quick question: do you want pizza… in a bite-sized form… with a surprise molten center? Because if your answer is “obviously,” then congrats — we are officially on the same wavelength.
These Stuffed Cottage Cheese Pizza Rolls are little golden puffs of happiness. You get crispy edges, a soft tender dough, and a mozzarella core that turns into a legit cheese pull when you break one open. It’s the kind of snack that makes people hover near the oven like it’s a live concert.
Also, cottage cheese is doing some serious behind-the-scenes work here. It adds protein, keeps the dough moist, and makes the texture fluffy without needing yeast. So yeah… it’s comfort food, but with a secret upgrade.
Why This Recipe is Awesome
They’re ridiculously snackable. You can eat one… then somehow four… and suddenly you’re standing over the tray like you “just need to check something.”
They’re fast. Mix, stuff, bake. No complicated steps. No fancy equipment. If you can roll a ball of dough, you can do this.
They’re customizable. You can keep them classic (pepperoni + mozzarella), go veggie, make them spicy, or even do a “pizza supreme” situation. The dough doesn’t care — it supports your dreams.
They’re camera-friendly. If you’re filming content, the cheese pull and the “break open” shot are pure gold. If you’re not filming, you still get the satisfaction of pretending you’re in a food commercial.
And they reheat well. Which means you can make a batch and feel like a genius later.
Ingredients You’ll Need
- Cottage cheese — blended smooth-ish for the softest dough
- All-purpose flour — keeps the rolls structured and sturdy
- Baking powder — the “fluffy, not dense” button
- Salt — don’t be shy; it wakes up the flavor
- Mozzarella cubes — center stuffing for the explosion moment
- Pepperoni / cooked toppings — optional, but very “pizza”
- Pizza sauce — dipping sauce or tiny stuffing spoonful
- Olive oil — helps crisp and brown the tops
- Italian seasoning — instant pizzeria vibes
- Parmesan — salty crisp finish on top
Base ratio: about 1 cup cottage cheese + 1 cup flour + 1 tsp baking powder + 1/2 tsp salt. From there, stuff with mozzarella and whatever you love.
Step-by-Step Instructions
- Heat oven to 180°C / 350°F and line a baking tray. Yes, do both. Future you will be grateful.
- Blend cottage cheese until mostly smooth. If it’s perfectly silky, amazing. If it’s slightly textured, also fine.
- Mix flour, baking powder, and salt in a bowl.
- Add cottage cheese and stir until a soft dough forms. It should feel plush and slightly tacky. If it’s too sticky, add flour slowly.
- Divide dough into 10–12 pieces. Keep them roughly the same size so they bake evenly.
- Flatten one piece. Add mozzarella cube + a small piece of pepperoni + a tiny smear of sauce (optional).
- Seal tightly, roll into a smooth ball, and pinch any cracks closed. Seriously: cracks are where cheese escapes.
- Place balls on tray. Brush tops with olive oil, then sprinkle parmesan + Italian seasoning.
- Bake 18–22 minutes until golden. If you want extra crisp edges, bake 2 minutes longer — just don’t go full charcoal.
- Cool 3–5 minutes, then serve with warm marinara. Break one open for the cheese pull moment and enjoy the chaos.
Common Mistakes to Avoid
Forgetting to preheat. Rookie mistake. You’ll end up with uneven baking and a sad wait time.
Using wet mozzarella. Fresh mozzarella can leak extra moisture. Use low-moisture mozzarella cubes for the best “explosion” without sogginess.
Over-flouring the dough. A little tacky is good. If you add too much flour, the rolls dry out and the texture loses that fluffy magic.
Overstuffing. Yes, it’s tempting. But too much filling causes blowouts. You want a controlled explosion, not a crime scene.
Skipping the rest time. The cheese needs a minute to settle. Also, your tongue deserves respect.
Alternatives & Substitutions
Protein swap: turkey pepperoni, diced cooked chicken, or even crumbled cooked sausage work great.
Veggie version: sautéed mushrooms, peppers, or spinach (squeeze out moisture first) keep the rolls from getting watery.
Cheese options: provolone cubes, cheddar cubes, or a mozzarella-cheddar blend. Just pick something melt-friendly.
Gluten-free idea: use a 1:1 gluten-free flour blend. Texture can be slightly more tender, but still super snackable.
Air fryer: 180°C / 356°F for 10–12 minutes. Flip or shake once. Crisp factor goes up fast.
Extra flavor: mix garlic powder into the dough or brush with garlic butter after baking. It’s a power move.
PrintStuffed Cottage Cheese Pizza Rolls Explosion
Soft golden pizza rolls made with cottage cheese dough and stuffed with melty mozzarella for the ultimate cheese explosion snack. High protein, easy, and insanely satisfying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 rolls
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
1 cup cottage cheese
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
120g mozzarella (cubed)
Pepperoni or toppings (optional)
2 tbsp pizza sauce
1 tbsp olive oil
1 tsp Italian seasoning
2 tbsp grated parmesan
Instructions
1.
2. Preheat oven to 180°C / 350°F.
3. Blend cottage cheese until mostly smooth.
4. Mix flour, baking powder, and salt.
5. Combine with cottage cheese to form dough.
6. Divide dough into small pieces.
7. Flatten, add mozzarella and toppings.
8. Seal and roll into balls.
9. Brush with olive oil and add toppings.
10. Bake 18–22 minutes until golden.
11. Cool slightly and serve.
12.
Notes
Seal rolls tightly to avoid leaks.
Air fryer: 180°C 10–12 min.
Great for meal prep and freezing.
FAQ (Frequently Asked Questions)
Can I freeze them? Yes. Bake first, cool completely, freeze. Reheat in oven/air fryer until hot and crispy.
Can I prep them in advance? Yep. You can form the balls and refrigerate them for a few hours before baking.
Can I skip blending the cottage cheese? You can, but blending gives a smoother dough and a more “bread-like” bite.
Why do mine leak cheese? Usually cracks in the seal or too much filling. Pinch seams tight and keep filling modest.
What’s the best dipping sauce? Warm marinara is classic. Ranch is popular. Garlic butter is unstoppable.
Can I make them bigger? Yes — just bake a few minutes longer and keep the center sealed tight.
How do I keep them crispy? Reheat in oven/air fryer. Microwaving works, but it softens the exterior.
Final Thoughts
This recipe delivers maximum payoff for minimal effort: crispy outside, soft dough inside, and a gooey mozzarella center that makes every bite feel like a mini event. You don’t need special skills — just a bowl, a spoon, and the willingness to seal the dough properly.
Make them for friends, family, or just yourself (honestly the most reliable audience). Then break one open, enjoy the cheese pull, and pretend you’re starring in a snack commercial.
Now go impress someone — or yourself — with your pizza-roll explosion skills. You earned it.
