The first time I made these Doritos Pizza Rolls, the smell alone nearly convinced me to skip the baking and just eat the whole tray raw. It was a lazy Sunday, and I was craving something crispy, cheesy, and utterly nostalgic. I remember the warm, toasty aroma of melting mozzarella and pizza sauce mingling with that unmistakable, tangy punch of Doritos dust wafting from my oven. It transformed my kitchen into a hybrid of my favorite pizza joint and my teenage snack stash. That’s the magic of this recipe—it’s pure, unapologetic fun food that somehow feels both decadent and completely achievable in your own kitchen. I promise you, if you love the crunch of a chip and the gooey comfort of a pizza roll, this is your new go-to party trick or indulgent treat.
Ingredients
- 1 can refrigerated pizza dough
- 1/2 cup pizza sauce
- 1 cup shredded mozzarella cheese
- 1 regular-sized bag of Nacho Cheese Doritos, finely crushed
- Optional: 1/4 cup grated Parmesan cheese, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, cooking spray or olive oil
After listing the core trio, let’s talk about the star and the supporting cast. That bag of Nacho Cheese Doritos is non-negotiable—it provides the iconic flavor and that incredible crunch. Don’t be tempted to use a different flavor for your first try; the classic nacho cheese is perfect here. For the pizza sauce, I’ve learned the hard way that the brand matters. Use a sauce you genuinely enjoy on its own, as it’s a concentrated burst of flavor inside the roll. A bland sauce makes for a bland roll. The optional add-ins are my personal secret weapons. A little garlic powder and Italian seasoning mixed into the crushed Doritos takes the coating from great to “can’t-stop-eating-them” phenomenal. Trust me, it makes a huge difference.
Equipment Needed
- Rolling pin
- Parchment paper
- Sharp knife or pizza cutter
- Two shallow bowls (one for egg wash, one for Doritos)
- Baking sheet
- Pastry brush (or a fork in a pinch)
- Mixing bowls for filling
You don’t need fancy gear for this, but a few items are key. Parchment paper is my absolute hero here—it prevents any cheesy leakage from cementing itself to your pan and makes cleanup a five-second affair. I’ve tried it on a greased sheet and spent 20 minutes scrubbing. Learn from my mistake! A sharp knife or pizza cutter is essential for clean cuts on the dough; a dull blade will drag and seal your rolls poorly. For the Doritos, I just put them in a zip-top bag and roll a can of beans over them—it’s therapeutic and gets the perfect, sandy texture you need for coating. As for a pastry brush, if you don’t have one, a fork works to dab on the egg wash, but the brush gives you much more control to get into the edges.
Step-by-Step Instructions
First, let’s set the stage. Preheat your oven to 400°F (200°C) and line that baking sheet with parchment paper. Unroll your pizza dough onto a lightly floured surface and, using your rolling pin, gently stretch it into a rectangle about 12×9 inches. Don’t stress about perfection, but try to get it even so everything bakes uniformly. Now, spread the pizza sauce evenly over the dough, leaving a half-inch border all around. This border is crucial—it’s your glue! Sprinkle the mozzarella (and any other fillings like pepperoni if you’re adding them) over the sauce. I sometimes add a sprinkle of the crushed Doritos inside for a double crunch, but that’s just me being extra.
Next comes the rolling. Start from one of the longer edges and roll it up tightly, like a cinnamon roll or a jelly roll. Use the parchment to help you lift and guide it if the dough is sticky. Once it’s a log, pinch the final seam firmly to seal. Here’s a tip I learned the hard way: turn the log so the seam side is down. This uses the weight of the roll to help seal it during baking. Now, carefully slice the log into 1-inch pieces. I use a gentle sawing motion with a sharp knife—pressing straight down can squish the beautiful spiral you just created. (See the next page below to continue…)