Jalapeño and Pineapple Pizza Rolls

A recipe for jalapeño and pineapple pizza rolls made with puff pastry, spicy tomato sauce, jalapeño peppers, diced pineapple, and two kinds of cheese. The easiest pineapple pizza rolls!

Why Make These Jalapeño and Pineapple Pizza Rolls?

I’ll admit it, I love pineapple on pizza. I know it’s divisive, but I don’t care. Give me a long list of pizza topping options, and I’ll always pick pineapple as my number one.

I enjoy pineapple on pizza even more when paired with jalapeño peppers, like in my jalapeño and pineapple pizza with sweet chili sauce. And in fact, I developed these easy-to-make jalapeño and pineapple pizza rolls as a “shortcut” version of that recipe. Here, I’ve replaced the traditional pizza dough with frozen puff pastry, so no waiting for the dough to rise! Instead, these pizza rolls come together in about in hour from start to finish.

Featuring spicy-sweet tomato passata, finely chopped pineapple, bits of fresh jalapeño pepper, and two kinds of cheese, all rolled inside flaky puff pastry, these sweet-and-spicy pizza rolls offer an easy way to get your pineapple pizza fix without baking a whole pie.

Ingredients for Making Pineapple Pizza Rolls

To make jalapeño and pineapple pizza rolls, start by gathering the following ingredients:

• Puff Pastry – I developed these pizza rolls using a sheet of store-bought puff pastry, but they work with homemade pastry, too. If using frozen puff pastry, allow time for it to thaw before proceeding with the recipe as written.
• Tomato Passata – You can use tomato passata (or canned tomato sauce, in the US). Do not use jarred pasta sauce.
• Sriracha – Sriracha (Thai chili sauce) adds sweetness and heat to the tomato passata.
• Cheeses – You’ll need shredded mozzarella (the bagged stuff works just fine here) and grated Parmesan for assembly, plus more Parmesan for garnishing the baked pizza rolls.
• Pineapple – You can use finely diced fresh or canned pineapple. See my notes on draining, below.

• Herbs and Spices – You’ll need dried oregano and chili flakes for baking the pizza rolls, plus chopped coriander (cilantro) to garnish. If you aren’t a cilantro fan, garnish your pizza rolls with fresh basil or parsley instead.
• Egg – A light coat of beaten egg gives the puff pastry its deep golden-brown color. Egg wash the sides of each pizza roll only, not the thin edges. See my tips on egg-washing, below.
• Jalapeño – I prefer the taste of fresh jalapeño, but if you’re in the UK or another place where fresh jalapeños aren’t always readily available, you can use drained and dried pickled jalapeños instead.

Preparing the Pineapple

Pineapple contains lots of juice. To prevent soggy pizza rolls, take time to drain and dry the fruit. (This step is especially important if you’ve opted for canned pineapple, which comes packed in liquid.) Before baking, arrange drained pineapple on a plate lined with a paper towel/kitchen roll. Allow to dry for 5-10 minutes before topping the dough.

Rolling and Slicing the Pizza Rolls

A few things to keep in mind when rolling and slicing these jalapeño pizza rolls:

First, when rolling, roll the puff pastry log as tightly as possible. A tightly-rolled log will prevent the slices from falling apart when you move them to the baking tray, or while they bake in the oven. I find it helpful to use a small stepped palette knife to move my pizza rolls to the tray, but a flat metal spatula will also work.

When making pizza rolls or pesto pinwheels (or even slice and bake shortbread!), I use my knife to mark the rolled dough before cutting. Pre-marking the dough keeps the slices uniform. (As written, this recipe will make about 12 homemade pizza rolls if cut into 1-inch slices.) And use an extra sharp knife—a dull knife will produce ragged cuts rather than clean edges.

Pineapple Pizza Roll Tips and Tricks:

• Plan ahead. If  using frozen puff pastry, allow time for it to thaw according to the manufacturer’s directions.
• Use a small stepped palette knife. You’ll find a small stepped palette knife helpful for applying the sauce. It also makes transferring the rolls to the baking tray a breeze.
• Egg-wash with care.  When applying the egg wash, brush the sides of each pizza roll only, not the tops. Egg-washing the thin, sliced edges creates a sticky “glue” that can prevent the puff pastry layers from “puffing” as they bake.
• Don’t use too much sauce. If you add more tomato passata/tomato sauce than the recipe calls for, you’ll wind up with soggy puff pastry. If you enjoy lots of sauce, serve these pizza rolls with a dish of extra sauce on the side.

Make-Ahead and Storage Suggestions

These jalapeño and pineapple pizza rolls are best enjoyed warm.

Wrap leftover pizza rolls in foil (or store in an airtight container) and refrigerate for up to three days. To reheat, arrange on a parchment-lined tray and heat in a 350° F / 176° C oven for 5-10 minutes, or until warmed through.

Other savory vegetarian recipes you might enjoy:

Cheese Pizza Rolls
Vegetarian Sausage Rolls
Buffalo Cauliflower Pizza
Taco Sweet Potato
Puff Pastry Pinweels with Pesto

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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