Pizza Logs are crispy, crunchy egg rolls filled with melted mozzarella and garlicky pepperoni. Whether you cook them in an air fryer, bake them in the oven, or pan-fry them, these handheld snacks are perfect for game day or any time you crave portable pizza flavor.
Though Buffalo is famous for its wings, pizza logs are a staple at sporting events and local concessions across the city. From Bills and Sabres games to high school football, you’ll often see folks carrying small paper bowls of steaming pizza logs — and for good reason: they’re easy to eat, far less messy than wings, and completely irresistible.
Hand-held food is always a crowd-pleaser, and pizza logs take that convenience to the next level. A golden, crunchy wrapper encases molten cheese and spicy pepperoni, and a simple dip in pizza sauce finishes the experience. They’re fun to make, easy to customize, and satisfyingly delicious.
Pizza Egg Rolls
Pizza logs are surprisingly simple to prepare. You only need a few basic ingredients:
- Egg roll wrappers (full-sized, about 8 inches square)
- Mozzarella sticks (part-skim or whole milk)
- Sliced pepperoni (thin slices are best)
- Butter or oil for brushing
- Pizza sauce or jarred spaghetti sauce for dipping
Use full-sized egg roll wrappers rather than wonton wrappers to achieve the classic pizza log shape. Whole milk mozzarella melts creamier and stretches more, while part-skim is a slightly leaner option. Avoid thick-cut pepperoni because it’s harder to roll neatly inside the wrapper.
Important tip: brush the outside of each wrapped log with butter or oil before cooking. Egg roll wrappers are often dusted with cornstarch to prevent sticking in the package; brushing them removes that dusty residue and helps the wrappers brown and crisp in the air fryer or oven. If you’re pan-frying, either brush the logs first or add a bit of oil directly to the pan.
Pizza Logs
Making pizza logs at home is quick and economical. You’ll get more servings for your dollar than store-bought versions, and they’re faster than you might expect. Here’s the basic assembly process:
Lay the stack of egg roll wrappers on a cutting board and cover with a clean towel to keep them from drying out. Fill a small bowl or ramekin with water for sealing the wrappers. Work with one wrapper at a time, placing it in a diamond orientation with one point facing you.
In the center, arrange about four overlapping pepperoni slices and place an unwrapped mozzarella stick on top. Dip your finger into the water and moisten the top two edges of the wrapper. Fold the bottom corner up over the filling to snug it, fold the side corners in, then roll away from you toward the moistened edge and press to seal. If needed, re-moisten the edge or brush with a beaten egg to help it stick. Place finished logs on a plate or sheet pan with space between them so they won’t stick together, and continue until all wrappers are filled.
Once assembled, you can cook pizza logs three ways: air-fry, bake, or pan-fry. Each method yields a crisp exterior and melty interior — choose based on convenience and available equipment.
Air Fryer Pizza Logs
Preheat the air fryer for about 5 minutes. Brush each log generously with melted butter or olive oil, then arrange them in the air fryer basket with space between each piece. Set the temperature to 380ºF and air fry for 10–15 minutes, turning or shaking the basket halfway through, until golden brown. Let rest for 3 minutes before serving with pizza sauce.
Oven Baked Pizza Logs
Preheat the oven to 425ºF. Place the rolled logs on a rimmed half-sheet pan, brush with melted butter or oil, and leave room for air to circulate. Bake 12–14 minutes, turning once halfway through, until evenly golden. Allow to rest about 3 minutes, then serve with pizza sauce for dipping.
Fried Pizza Logs
Pour about 1/2 inch of neutral oil into a deep-sided frying pan and heat over medium-high until shimmering (or until bubbles form around a wooden spoon handle). Fry the logs in batches, careful not to crowd the pan. Cook 1–2 minutes on the bottom until deep golden, flip with tongs, and fry another 1–2 minutes until evenly browned. Drain briefly on paper towels and rest at least 3 minutes before serving with sauce.
Pizza Logs – Pizza Egg Rolls
Rebecca Lindamood
Ingredients
- 20 egg roll wrappers
- 80 slices pepperoni
- 20 mozzarella sticks
- 1/4 cup melted butter or extra virgin olive oil
Optional:
- 3/4 cup pizza sauce
- minced fresh parsley for garnish
Instructions
How to Assemble the Pizza Logs
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Lay the stack of wrappers on a board and cover with a towel. Keep a small bowl of water nearby for sealing.
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Place one wrapper in a diamond orientation. In the center, arrange four overlapping pepperoni slices and top with an unwrapped mozzarella stick.
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Moisten the top two edges with water, fold the bottom corner up to snug the filling, fold both side corners in, then roll toward the moistened edge and press to seal. If needed, re-moisten or use a beaten egg to help seal.
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Place finished logs on a plate or sheet pan with space between each so they don’t stick, and repeat with remaining ingredients.
Air Fryer Pizza Logs
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Preheat the air fryer 5 minutes. Brush logs with melted butter or olive oil, arrange in the basket at 380ºF, and cook 10–15 minutes, turning halfway, until golden. Rest 3 minutes, garnish with parsley if desired, and serve with pizza sauce.
Oven Baked Pizza Logs
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Preheat oven to 425ºF. Place logs on a rimmed sheet pan, brush with butter or oil, bake 12–14 minutes turning once, until golden. Rest 3 minutes, garnish if desired, and serve with sauce.
Fried Pizza Logs
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Heat 1/2-inch oil in a deep-sided pan over medium-high until shimmering. Fry logs in batches 1–2 minutes per side until deep golden. Drain on paper towels, rest at least 3 minutes, garnish if desired, and serve with pizza sauce.
Nutrition
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using your specific ingredients if needed.
