Pizza Rolls – Totino’s Copycat

These pizza rolls were a huge part of my childhood — my mom always had a stash ready for school lunches or as an after-school snack. Think of them as a homemade Totino’s copycat, but way better. More like Moribino’s! They’re piping hot, cheesy, and ooze like lava the second you take a bite.

The Filling

We’re keeping it classic with mozzarella cheese, pizza sauce, and turkey pepperoni — but adding a few little upgrades that take it to the next level. A sprinkle of red pepper flakes brings the tiniest kick, oregano gives it that signature pizzeria flavor, parmesan adds saltiness, and fresh basil and parsley add a pop of freshness. You can totally switch up the filling if you want to get creative, but this combo is chef’s kiss every time.

Filling Variations

You can totally make these your own with different fillings depending on what you’re craving or what you have in the fridge. Try a veggie version with sautéed mushrooms, bell peppers, and olives. Just make sure to chop the veggies very tiny. Go white pizza style with ricotta, garlic, mozzarella, and spinach. Love spice? Add chopped jalapeños or use spicy marinara. Craving meat lovers? Toss in cooked turkey or chicken sausage or ground beef.

How to Fold the Rolls

I like using square wonton wrappers because they crisp up beautifully when fried and they’re super easy to work with. Here’s the method:

• Lay a wrapper down in a diamond shape so the corners point up and down.
• Add a small dollop of the filling right in the center.
• Dip your finger in water and run it along the edges.
• Fold the bottom corner up to form a triangle over the filling.
• Then fold in the left and right corners toward the center.
• Finally, fold the top corner down and press everything to seal — it should look like a little envelope.

Make sure it’s sealed well so nothing leaks out while frying!

Frying Tips

Heat your oil to 350°F (175°C) — that’s the sweet spot where the outside gets crispy golden brown and the cheese inside melts into a bubbly, molten filling. I like to use a neutral oil like vegetable or canola oil. Fry in batches for just a few minutes, flipping them once, until they’re crisp and golden all over. Drain on a paper towel–lined plate and let them cool for a minute or two before biting in… trust me, they’re hot.

Troubleshooting: If They Pop While Frying

If your pizza rolls are bursting open in the oil, don’t worry — it happens! But there are a few things you can do to avoid that cheesy explosion. First, always test fry one roll before doing a whole batch. If it pops open, try these fixes:

• Don’t overfill. It’s tempting, but too much filling makes it hard to seal and more likely to explode.
• Seal really well. Use enough water around the edges and press firmly to close every side, especially the corners.
• Let them rest. After folding, let the rolls sit for 5–10 minutes before frying so the wrappers can dry out a bit and seal tighter.
• Try freezing them. Pop the folded rolls in the freezer for 10 to 15 minutes before frying — just long enough to help them hold their shape and stay sealed in the hot oil.
• Watch the oil temp. Keep it right around 325°F to 350°F. If the oil is too hot, the outside crisps up too fast and can cause the inside to burst.
• Use fresh wrappers. If your wrappers are dry or cracking, they’re more likely to split when they hit the oil. Keep unused ones covered with a damp paper towel while you work.

These little tweaks make a huge difference — and once they’re frying up smooth, you’re golden (literally).

Make Ahead & Freezing Tips

You can also freeze the assembled rolls before frying to make them totally freezer-friendly. Just lay them on a tray lined with parchment and freeze until solid, then transfer to a freezer bag. Fry straight from frozen — no need to thaw — just add an extra minute or so to the cook time. Perfect for quick snacks whenever the craving hits!

Craving More Nostalgia? Try These Recipes Out!

• Cosmic Brownies
• Strawberry Cheesecake Bars
• Bosco Cheese Bread Sticks
• Kudos Bars

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

To see more recipes and behind the scenes, follow along on Instagram and Youtube! I’m also now on Pinterest pinning away so stop by and see what’s up.