Easy Homemade Tuna Pizza Rolls – The Perfect Snack or Appetizer

Whether you’re serving them alongside a hearty soup or a fresh salad, these tuna pizza rolls are always a hit.

They’re perfect as a tasty appetiser, a light meal, or even a lunchbox treat.

Made with homemade pizza dough and filled with a generous mix of tuna, tomatoes, onions, and cheese, they’re rolled up, sliced, and baked until golden and fluffy. Simple, delicious, and easy to prepare!

The best homemade pizza rolls ever

These tuna pizza rolls are one of my absolute go-to appetizers whenever I’m hosting guests.

They’re not just delicious—they’re downright irresistible! And let me tell you, my kids are obsessed. Every time I ask, “Do you want pizza or pizza rolls?” they shout in unison: “Pizza rolls!”

This is my easiest and most foolproof version of the recipe, and trust me—it never fails.

The tuna gives these rolls a wonderful savory depth, and the cheese? It melts into the filling as they bake, creating the most rich, gooey, and satisfyingly soft bite.

You can enjoy them just as they are (they’re amazing warm from the oven), or dip them in your favorite sauce—Algerian sauce, mayonnaise, or a creamy garlic white sauce. Pure heaven!

Now don’t be fooled by the batch size—this recipe makes about 18 to 20 rolls, but even if you’re just four people at the table, they’ll be gone before you know it.

They’re that addictive. I always find myself looking for the next excuse to whip up another batch!

Ingredients for Soft and Flavorful Tuna Pizza Rolls

For the Dough:

• 3 cups all-purpose flour : The base of your dough—choose a good-quality flour for a soft and stretchy texture.
• 3 tablespoons powdered milk : This adds a subtle richness and helps achieve a tender, fluffy crumb.
• 1 teaspoon salt : Enhances the overall flavor of the dough.
• 1 tablespoon sugar : A small amount of sugar helps balance the flavor and also feeds the yeast for a good rise.
• 1 tablespoon instant dry yeast : The key to a light, airy dough. Make sure your yeast is fresh and active.
• 1 teaspoon baking powder : Used alongside yeast to give the dough an extra boost and softness.
• 4 to 5 tablespoons vegetable oil : Oil makes the dough supple and easier to handle, while keeping it moist.

For the Filling:

• 1 onion, finely chopped : Brings sweetness and depth to the tomato mixture.
• 450 g (about 1 lb) fresh tomatoes, diced : These add natural sweetness and moisture. Use ripe tomatoes for the best flavor.
• 1 garlic clove, minced : Just one clove brings a lovely aromatic kick to the filling.
• 2 tablespoons extra virgin olive oil : Adds richness and enhances the taste of the sautéed vegetables.
• A pinch of dried thyme : For a warm, herby touch that pairs beautifully with the tuna.
• ½ teaspoon salt, or to taste : Seasoning is key—adjust to your liking.
• A dash of black pepper : Adds a mild heat and brings out the other flavors.
• 1 can of tuna, drained : The star of the dish—choose a good-quality tuna in oil for the best taste and texture.
• A handful of pitted olives, sliced : Briny and bold, olives add a Mediterranean flair to each bite.
• A handful of shredded cheese : Melts into the filling, making it gooey, rich, and utterly satisfying. Mozzarella or a cheese blend works great.

How to Make the Perfect Tuna Pizza Rolls – Step-by-Step Instructions

1. Prepare the Dough

• In a large mixing bowl, combine all the dry dough ingredients: flour, powdered milk, salt, sugar, yeast, baking powder, and oil.
• Gradually add lukewarm water, a little at a time, and mix until you get a soft, elastic dough that’s easy to knead. The dough should be smooth and slightly tacky, but not sticky.
• Knead the dough for about 5–8 minutes, either by hand or using a stand mixer with a dough hook, until it’s well combined and stretchy.
• Shape the dough into a ball, place it in a lightly oiled bowl, and cover with a clean towel or plastic wrap.
• Let the dough rise in a warm, draft-free place until it doubles in size—this usually takes 1 to 1.5 hours.

2. Make the Tuna Filling

• Open your can of tuna and pour the oil into a skillet—this adds a great depth of flavor.
• Finely chop the onion and sauté it in the tuna oil over medium heat until soft and translucent.
• Add the diced fresh tomatoes and cook until they begin to soften and break down into a sauce-like texture.
• Stir in the minced garlic, thyme, salt, and pepper, and let everything simmer together for a few more minutes.
• Once cooked, let the filling cool completely before using—it should be flavorful and not too wet.

3. Assemble the Rolls

• Once the dough has risen, punch it down gently to release the air (this is called “degassing”).
• Roll the dough out on a lightly floured surface into a large rectangle, about ½ cm thick.
• Spread the cooled tomato and onion filling evenly across the surface.
• Sprinkle over the drained tuna (broken into chunks) and the sliced olives.
• Starting from one long edge, roll the dough up tightly like a log or jelly roll.
• Brush a little beaten egg along the final edge to help seal the roll shut.

4. Cut and Bake

• Using a sharp knife, slice the roll into 2 cm-wide pieces. Don’t worry if a little filling falls out—you can easily tuck it back in.
• Arrange the rolls on a greased baking tray, leaving a bit of space between each one.
• Let them rest for 10–15 minutes so they puff up slightly.
• Brush the tops with egg yolk for a beautiful golden finish.
• Bake in a preheated oven at 180°C (350°F) for about 20–25 minutes, or until the rolls are golden brown and cooked through.

5. Serve and Enjoy!

Once out of the oven, let them cool just a little (if you can wait!)—then serve warm. These savory, cheesy tuna rolls are perfect on their own, or with a dipping sauce like spicy Algerian sauce, creamy mayo, or garlic yogurt.

Delicious Filling Ideas for Tuna Pizza Rolls – Classic, Customizable & Full of Flavor

One of the best things about pizza rolls is how versatile they are when it comes to the filling. You can keep it classic or get as creative as you like—it’s a great way to use up ingredients you already have in the fridge.

Base Filling Ideas:

• Tuna and Tomato (My Favorite!): A mix of sautéed onions, diced fresh tomatoes, and canned tuna is my go-to. The tomatoes add moisture and sweetness, the onions bring depth, and the tuna offers a delicious savory punch. A little cheese melts in to tie it all together.
• Green or Black Olives: These add a tangy, salty bite that pairs wonderfully with tuna, chicken, or even vegetables.
• Grated Cheese: Mozzarella, cheddar, or a cheese blend makes the rolls gooey and satisfying. It’s the comfort element that makes them so irresistible.

Optional Add-Ins:

• Ground beef or shredded chicken: Lightly seasoned, these proteins work great as a heartier option.
• Sautéed mushrooms: For an earthy flavor that balances the richness of cheese and meat.
• Bell peppers: Add crunch, color, and a hint of sweetness.
• Spinach or fresh herbs: To bring freshness and a pop of green to your rolls.

My Personal Twist

While traditional pizza rolls often use a basic pizza-style tomato sauce, I like to skip that and create a chunkier, more flavorful filling. I start by gently cooking chopped onions in olive oil, then adding diced fresh tomatoes, garlic, thyme, salt, and pepper. It simmers down into a rich, rustic mixture that holds up beautifully inside the rolls without making the dough soggy.

Serving Suggestions

These tuna pizza rolls are perfect served warm, straight from the oven. They’re great with:

• A crisp green salad for a light lunch or dinner.
• A warm bowl of soup, like creamy vegetable or lentil.
• During Ramadan, I love pairing them with chorba—they’re so satisfying and easily take the place of traditional bread like matlouh or bourek.

Other ideas for appetiser to try

• Indian potato beef and green pea samosa
• Crispy Minced Lamb Samosas with Spring Roll Wrappers
• easy cheese empanadas recipe