Garlic Parmesan Pizza Rolls

I’m not kidding when I say these garlic parmesan pizza rolls are the kind of food that makes you forget about adulting for a hot minute — soft dough, melty cheese, a kiss of garlic butter, and parmesan that gets all golden and kind of addictive. They’re cozy, slightly greedy, and perfect for when you want pizza vibes without ordering a whole pie. Try them when you want something shareable, snackable, and stupidly satisfying.

My little family devours these. My husband will take one look at the pan and start doing the “I’ll just taste one” thing, then disappear with the whole tray. Once I made them for a rainy Saturday and my kiddo ate five before lunch, crumbs everywhere, and declared it a “forever dinner.” They’ve become my go-to for movie nights, last-minute guests, and those nights when making dinner feels like an accomplishment itself. Also yes, I burn my fingers occasionally because melted cheese is a siren song.

Kitchen Talk

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This recipe is one of those “messy but worth it” jobs. Expect a little flour on your counter, a few rogue mozzarella strings, and a heroic amount of garlic butter on your fingers. I once tried to rush the rolling and ended up with three limp rolls and a pan of sad dough — lesson learned: chill the dough for five minutes if it starts sticking. Also, brushing the tops with garlic butter twice is a small thing that gives a big, glossy payoff. I’ve swapped pepperoni for sautéed mushrooms on a whim and it worked like a charm, though don’t try substituting the parmesan — it’s kind of the whole vibe.

Shopping Tips

– Cheese: Grab good melting cheese (mozzarella is classic) and a real parmigiano if you can; pre-shredded is fine for speed but freshly grated melts and browns better.
– Grains/Pasta: Use store-bought pizza dough or crescent roll dough for a shortcut; check the date so it’s fresh and springy, not dry or sticky.
– Fats & Oils: Unsalted butter is best so you control the salt; olive oil for brushing adds a nice flavor if you prefer.
– Spices: Keep minced garlic or garlic paste on hand for ease, and a bit of dried oregano or Italian seasoning amps the pizza vibe.
– Fresh Herbs: A handful of fresh parsley or basil at the end brightens everything — buy a small bunch if possible.

Prep Ahead Ideas

– Roll and assemble the pizza rolls the night before, then cover the pan tightly and refrigerate; bake straight from cold with an extra minute or two.
– Make the garlic-parmesan butter ahead and keep it in a jar in the fridge; warm it briefly before brushing so it’s spreadable.
– Store filled but unbaked rolls in a shallow airtight container or covered baking dish; they’ll keep a night or two without losing shape.
– Pre-shred cheeses and keep in resealable bags; saves ten minutes and a tiny meltdown at dinnertime.

✔Time-Saving Tricks

– Use pre-made dough or crescent sheets — no kneading, no waiting.
– Swap in pre-cooked or deli meats to skip frying or sautéing.
– Broil for the last 1–2 minutes to get the tops blistered if you’re short on time.
– Double the batch and freeze unbaked rolls on a sheet tray, then bag them for later baking.

✔Common Mistakes

– Overfilling: I once overloaded a roll and it exploded during baking; keep fillings modest to avoid a gooey mess.
– Skipping the butter brush: the tops can turn out pale and sad without that garlic-butter love.
– Baking too hot/too long: cheese will run out and dough will burn — keep an eye on the oven during the final minutes.
– Not letting them rest: straight from the oven they’ll be lava-hot inside; let them cool 5–7 minutes before the first daring bite.

What to Serve It With

– A simple peppery arugula salad with lemon vinaigrette to cut the richness.
– Marinara or pizza sauce for dunking (because dipping is non-negotiable).
– Roasted broccoli or a quick Caesar salad for a green side.
– Garlic knots or a grain salad if you want to go full carb party.

✔Tips & Mistakes

– Brush tops twice: once before baking, once right after for shine and flavor.
– Salt sparingly early; parmesan and cured meats add salt, so taste the filling if you can.
– If the edges brown too fast, tent with foil and finish baking.
– Forgot to preheat the oven? Don’t. It changes the texture big time.

✔Storage Tips

Leftovers keep well in an airtight container in the fridge for 3–4 days. Reheat in a 350°F oven or toaster oven to re-crisp the outside; the microwave will make them soggy but hey, it still works in a pinch. Cold leftovers? Totally edible and kind of like pizza bread — no shame in eating one straight from the fridge for breakfast.

✔Variations and Substitutions

– Vegetarian: swap pepperoni for roasted bell peppers, sautéed mushrooms, or caramelized onions.
– Meat-forward: add cooked sausage or chopped prosciutto for more savory depth.
– Gluten-free: use a gluten-free pizza dough or flatbread; texture will differ but flavors still win.
– Dairy-free: try vegan mozzarella and a sprinkle of nutritional yeast instead of parmesan (it’ll be different but still tasty).
– Herb swaps: basil, oregano, or parsley all play nicely; add fresh herbs after baking for brightness.

Frequently Asked Questions

Garlic Parmesan Pizza Rolls

Buttery, garlicky pizza rolls stuffed with mozzarella and Parmesan, baked golden and brushed with herbed garlic butter. Serve warm with marinara for the ultimate party snack.

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Prep Time: 20 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 38 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 1 lb pizza dough room temperature for easier rolling
• ▢ 5 tbsp unsalted butter, melted divided
• ▢ 1.5 tbsp minced garlic
• ▢ 2 tbsp fresh parsley, chopped divided
• ▢ 1 tsp Italian seasoning
• ▢ 0.25 tsp crushed red pepper flakes optional
• ▢ 0.5 tsp kosher salt
• ▢ 0.25 tsp black pepper
• ▢ 1.25 cup shredded mozzarella cheese
• ▢ 0.75 cup grated Parmesan cheese divided
• ▢ 2 tbsp all-purpose flour for dusting
• ▢ 1 tbsp olive oil for the pan
• ▢ 1 cup marinara sauce warmed, for serving

Instructions

Preparation Steps

• Heat oven to 400°F. Brush a 9-inch pan or skillet with olive oil.
• Stir together melted butter, minced garlic, 1 tbsp parsley, Italian seasoning, red pepper, salt, and pepper.
• Lightly flour your work surface. Roll dough into a roughly 12x15-inch rectangle.
• Brush the dough with about half of the garlic-butter mixture.
• Scatter mozzarella and half of the Parmesan evenly over the dough.
• Roll up tightly from a long side. Pinch the seam to seal and turn seam-side down.
• Slice the log into 12 even pieces. Arrange cut-sides up in the prepared pan.
• Brush tops with more garlic butter. Sprinkle on the remaining Parmesan.
• Bake 16–18 minutes, until puffed and golden at the edges and cheese is bubbly.
• Brush with any remaining garlic butter and sprinkle the last 1 tbsp parsley. Rest 5 minutes before serving with warm marinara.

Notes

Try adding a layer of thin-sliced pepperoni or cooked sausage before rolling. For crispier bottoms, bake on a preheated pizza stone. Leftovers keep 2 days in the fridge; reheat at 350°F for 8–10 minutes or air-fry at 350°F for 4–5 minutes.

This recipe is an original creation inspired by classic Garlic Parmesan Pizza Rolls flavors. All ingredient ratios and instructions are independently developed.