Hey y’all! If you love buttery garlic, nutty Parmesan, and gooey mozzarella wrapped in golden, pull‑apart bites, these Garlic Parmesan Pizza Rolls will be your new obsession. They’re perfect for game day, casual dinners, after-school snacks, or a fun appetizer platter. Let’s get cooking!
Recipe At a Glance: Garlic Parmesan Pizza Rolls
- Prep Time: 15 minutes
- Cook Time: 14–16 minutes
- Total Time: 30 minutes
- Yield: 12 rolls (serves 4–6)
- Oven Temperature: 400°F (205°C)
- Skill Level: Easy
Why You’ll Love These Garlic Parmesan Pizza Rolls
- Big flavor, minimal effort: buttery garlic, nutty Parmesan, and melty cheese in every spiraled bite.
- 30-minute bake makes them weeknight- and party-friendly.
- Totally customizable—add bacon, pesto, or veggies without changing the method.
- Kid-approved finger food that doubles as a cozy appetizer for adults.
- Great make-ahead option: assemble, chill, slice, bake, done.
Ingredients for Garlic Parmesan Pizza Rolls
- 1 lb (450 g) refrigerated pizza dough
- 3 tbsp (42 g) unsalted butter, melted
- 1 tbsp extra-virgin olive oil
- 4 cloves garlic, finely minced (about 1.5 tbsp)
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried basil)
- 1/4 tsp crushed red pepper flakes (optional, for heat)
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 cup (113 g) low-moisture mozzarella, shredded
- 3/4 cup (60 g) finely grated Parmesan cheese, divided
- 2 tbsp chopped fresh parsley (plus more for garnish)
- 1 egg beaten with 1 tbsp water (optional, for glossy tops)
- 1 tbsp all-purpose flour (for dusting)
- 1 cup (240 ml) warm marinara sauce, for dipping
Step-by-Step Directions
- Preheat and prep the pan: Heat oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
- Make the garlic butter: In a small bowl, mix melted butter, olive oil, minced garlic, garlic powder, Italian seasoning, red pepper flakes, salt, and pepper. Reserve 1 tablespoon for finishing after baking.
- Roll the dough: Lightly flour your counter. Roll the pizza dough into a 12×14-inch (30×35 cm) rectangle, about 1/4 inch thick.
- Layer the flavor: Brush the rectangle with the garlic butter mixture, leaving a 1/2-inch border on one long side. Sprinkle evenly with mozzarella, 1/2 cup (40 g) Parmesan, and the parsley.
- Roll and seal: Starting from the long edge opposite the border, roll into a tight log. Pinch the seam to seal and place seam-side down.
- Slice cleanly: Trim the ends if needed, then slice into 12 equal pieces (about 1–1.25 inches thick) using a sharp serrated knife or unflavored dental floss for neat spirals.
- Arrange and brush: Set the slices cut-side up on the prepared sheet, spacing them 1.5 inches apart. Brush tops lightly with egg wash (optional) or a touch more garlic butter.
- Bake: Bake 14–16 minutes until puffed, deeply golden, and the cheese is bubbling. For extra precision, the centers should read about 200°F (93°C) on an instant-read thermometer.
- Finish and serve: Immediately brush hot rolls with the reserved garlic butter, shower with the remaining 1/4 cup (20 g) Parmesan, and sprinkle more parsley. Rest 5 minutes, then serve warm with marinara.
Notes for Perfect Garlic Parmesan Pizza Rolls
- Room-temp dough is easier to roll: let refrigerated dough sit 20–30 minutes before shaping.
- For super clean spirals, slice with unflavored dental floss; slide under the log, cross, and pull tight—this shaping guide from King Arthur Baking shows the technique.
- Don’t overfill with cheese; too much can cause blowouts and soggy centers.
Variations
- Bacon-Jalapeño: Add 1/2 cup cooked, crumbled bacon and 1 thinly sliced jalapeño with the cheeses.
- Spinach-Artichoke: Spread 1/2 cup well-drained, chopped spinach and 1/2 cup chopped marinated artichokes over the butter before the cheese.
- Pesto Chicken: Swap the butter layer for 3 tbsp basil pesto and add 3/4 cup finely diced cooked chicken.
Required Equipment
- Rimmed baking sheet + parchment paper
- Rolling pin
- Small mixing bowl and pastry brush
- Sharp serrated knife or unflavored dental floss
- Measuring cups and spoons
- Instant-read thermometer (optional but helpful)
Storage & Reheating
- Room temperature: Do not leave cooked rolls out longer than 2 hours.
- Refrigerator: Store in an airtight container up to 4 days. Reheat at 350°F (175°C) for 8–10 minutes, or air fry at 320°F (160°C) for 4–6 minutes.
- Freezer: Freeze baked, cooled rolls up to 2 months. Reheat from frozen at 350°F (175°C) for 15–20 minutes.
- For general food safety times, see the FoodSafety.gov cold storage chart.
Serving Ideas & Pairings for Pizza Rolls
- Dip with warm marinara, garlic cream sauce, or a zesty ranch.
- Serve alongside a crisp Caesar or Italian chopped salad.
- Pair with sparkling water and lemon, an easy-drinking lager, or a chilled Pinot Grigio.
- Add a platter of roasted tomatoes or olives for a Mediterranean vibe.
Pro Tips for the Best Garlic Parmesan Pizza Rolls
- Use low-moisture mozzarella for the best melt without excess water—see this mozzarella guide from Serious Eats.
- Chill the filled log for 10 minutes before slicing to prevent squishing and to keep tight, even spirals.
- For extra-crisp bottoms, preheat a baking steel or flip a sheet pan upside down and preheat it; set your parchment-lined pan on top to jump-start browning.
FAQ: Garlic Parmesan Pizza Rolls
- Can I use homemade dough?
- Absolutely. Use about 1 lb (450 g) of your favorite pizza dough. If it’s cold-proofed, let it rest at room temperature 20–30 minutes so it rolls easily.
- Can I assemble Garlic Parmesan Pizza Rolls ahead?
- Yes. Assemble the log, wrap tightly, and refrigerate up to 24 hours. Slice, bake as directed, adding 1–2 extra minutes if the dough is cold. You can also freeze the unbaked log up to 2 months; thaw in the fridge overnight before slicing.
- How do I prevent soggy bottoms?
- Use low-moisture mozzarella, avoid overloading fillings, and bake on a preheated steel or very hot sheet pan. Let rolls rest 5 minutes before serving to set the cheese.
Ingredients
- 1 can refrigerated pizza dough (13.8 oz)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup sliced pepperoni
- 2 tbsp unsalted butter, melted
- 2 cloves garlic, minced
- 1 tsp dried Italian herbs
- 1/4 tsp salt
- 1 tbsp chopped fresh parsley (optional)
Instructions
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1Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2Unroll the pizza dough onto a lightly floured surface and shape it into a rectangle.
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3Sprinkle mozzarella, Parmesan, and sliced pepperoni evenly over the dough.
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4Roll the dough tightly into a log, then slice into 1-inch thick pieces and arrange on the prepared baking sheet, cut side up.
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5In a small bowl, mix melted butter with minced garlic, Italian herbs, and salt. Brush half of the garlic butter over the rolls.
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6Bake for 18-20 minutes until golden brown. Brush with remaining garlic butter, sprinkle with chopped parsley if desired, and serve warm.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
325 caloriescal
Protein:
13gg
Fat:
15gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
33gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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