Pepperoni Pizza Lasagna Rolls

This recipe combines two favorite Italian dishes, pizza and lasagna.

Pepperoni Pizza Lasagna Rolls (Source)



For the Sauce –


1 tablespoon unsalted butter

1 teaspoon extra virgin olive oil

2 cloves garlic, minced

½ of a medium yellow onion, diced small

28 oz can Hunts 100% Natural Diced Tomatoes

3 oz tomato paste

1 teaspoon dried basil

½ teaspoon dried oregano

½ teaspoon sugar

Pinch of red pepper flakes

Salt and pepper to taste



For the Lasagna Rolls –


10 traditional lasagna noodles, cooked, drained and rinsed with cold water

2 cups of the prepared pizza sauce

1 egg, lightly beaten

1 ¼ cup part skim ricotta cheese

1 ½ cups Kraft shredded low-moisture part skim Mozzarella cheese, divided

1 ½ cups Kraft Grated Parmesan Cheese, divided

¼ cup chopped fresh parsley

3 oz sliced pepperoni (50-60 slices)



For the Sauce –


  1. In a large pan over medium low heat, heat the butter and olive oil until the butter is melted. Add the garlic and onion. Saute until tender, about 5 minutes. Stir in Hunts Tomatoes, tomato paste, basil, oregano, sugar and red pepper flakes. Bring the sauce to a boil and then reduce heat to low. Place a cover on the pan, tilted slightly to let some steam out.
  2. Simmer for 15 minutes. Cool slightly. With an immersion blender, carefully blend until sauce has desired texture. Store in fridge unless using immediately. (Recipe makes extra).


For the Lasagna Rolls –


  1. Preheat oven to 350F. Cook noodles according to directions on package. Once cooked, drain and rinse with cold water and lay out on sheets of wax paper so they don’t stick together.
  2. Spray a baking dish with nonstick cooking spray and spread ½ cup of pizza sauce into the bottom of the pan. Set aside.
  3. Meanwhile, prepare filling in a large bowl by mixing beaten egg, ricotta cheese, 1 cup mozzarella, ½ cup grated Kraft Parmesan cheese, parsley and pepper until well combined.
  4. To prepare lasagna rolls, lay out one lasagna noodle and spread with about 2 tablespoons of cheese filling. Lay out 5-6 pepperoni on top of cheese filling. Roll up each noodle starting at one of the short ends. Place in prepared baking dish, seam side down. Repeat until all noodles have been filled and rolled. Pour 1 ½ cups pizza sauce over the rolls and top with ½ cup mozzarella cheese and ¼ cup Kraft Parmesan cheese.
  5. Cover baking dish with foil and bake for 45-50 minutes, (remove foil for last 10-15 minutes), or until hot and cheese is melted. Let stand about 10 minutes prior to serving.


This may be prepared in advance and baked the next day.




Posted on October 6, 2014 at 10:00 AM