Cheesy Garlic Pizza Rolls

This hearty Garlic Parmesan New York Pizza Rolls recipe transforms classic pizza flavors into irresistible spiral bites of joy. The combination of zesty marinara, gooey mozzarella, and savory parmesan creates a flavor explosion that's perfect for any occasion, from casual family dinners to game day gatherings.

I first made these rolls during a rainy Sunday afternoon when my family was craving something comforting yet fun. The kitchen filled with the aroma of garlic and melted cheese, and they've been requesting them weekly ever since.

Ingredients

• Pizza dough Fresh dough produces the softest, fluffiest texture, but good quality store-bought works wonderfully too
• Marinara sauce Choose a thick sauce with rich tomato flavor to avoid soggy rolls
• Mozzarella cheese Fresh mozzarella provides the best melt and flavor, but pre-shredded works in a pinch
• Parmesan cheese Always go for freshly grated for that authentic nutty flavor that defines these rolls
• Fresh garlic The star ingredient that elevates these rolls. Look for firm bulbs with tight skin
• Melted butter Creates that irresistible golden finish and carries the garlic flavor throughout
• Italian seasoning A balanced blend enhances the pizza profile. Check that yours isn't too heavy on any one herb
• Fresh parsley Adds a pop of color and freshness to cut through the richness

Step-by-Step Instructions

Prepare the Dough

Roll out your pizza dough into a large rectangle approximately 12×16 inches. This size provides enough surface area for all your delicious toppings while maintaining the perfect ratio of dough to filling. If the dough springs back while rolling, let it rest for 5 minutes before continuing to allow the gluten to relax.

Spread the Marinara

Apply a thin, even layer of marinara sauce across the surface, leaving a one-inch border around all edges. The border ensures your rolls seal properly when baked. Too much sauce leads to leakage, so exercise restraint here. About 3/4 cup of sauce achieves the perfect balance of flavor without sogginess.

Add the Cheese

Distribute the mozzarella evenly over the marinara, followed by half the Parmesan. Press the cheese gently into the sauce to ensure it adheres during the rolling process. The combination of cheeses creates that authentic New York pizza flavor profile that makes these rolls special.

Roll it Up

Starting from the long edge farthest from you, carefully roll the dough toward yourself, creating a tight cylinder. Work slowly and apply gentle pressure to maintain an even roll. The tighter your roll, the better your spirals will look when sliced.

Slice the Rolls

Using a sharp knife or unflavored dental floss, cut the log into approximately 12 even slices, each about 1-inch thick. Clean your knife between cuts to maintain neat edges and prevent the filling from being pulled out.

Arrange and Prepare

Position the rolls in a greased baking dish with minimal space between them. This allows them to rise and connect during baking for that perfect pull-apart texture. In a small bowl, combine melted butter, minced garlic, remaining Parmesan, and Italian seasoning, then brush this mixture generously over each roll.

Bake to Perfection

Bake at 375°F for 20-25 minutes until the rolls turn golden brown and the cheese bubbles. The aroma filling your kitchen will let you know when they're almost ready. For extra browning, broil for the final minute, watching carefully to prevent burning.

Garnish and Serve

Sprinkle freshly chopped parsley over the hot rolls and allow them to cool for 5 minutes before serving. This brief rest period allows the cheese to set slightly, making the rolls easier to handle and enhancing the overall eating experience.

Bookmark

The garlic butter topping is what truly makes these rolls special. My Italian grandmother always insisted on using freshly minced garlic rather than pre-packaged varieties, claiming it created an aromatic quality that simply can't be replicated. The first time I served these at a family gathering, even my food-critic uncle asked for the recipe, which is perhaps the highest praise they could receive.

Make-Ahead Instructions

These pizza rolls are perfect for planning ahead. You can prepare them completely up to the point of baking, then cover tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, simply allow them to sit at room temperature for 30 minutes before putting them in the oven. This rest time helps the dough relax and ensures even baking. The flavors actually develop beautifully during this resting period, making the rolls even more delicious when finally baked.

Creative Variations

While the classic garlic parmesan version is incredible on its own, these rolls welcome customization. Try adding pepperoni slices before rolling for a meat lovers version. Vegetable enthusiasts might enjoy adding finely chopped bell peppers, mushrooms, or spinach. For a spicy kick, incorporate red pepper flakes or sliced jalapeños. My personal favorite variation includes a sprinkle of caramelized onions and a few pieces of crumbled bacon. The beauty of this recipe is its flexibility, allowing you to adapt it to whatever ingredients you have on hand or whatever flavors your family prefers.

Serving Suggestions

These pizza rolls shine as an appetizer but can easily become the star of a complete meal. Serve them alongside a crisp Caesar salad for a balanced dinner. They make perfect companions to soup, especially tomato or minestrone varieties. For entertaining, pair them with other finger foods like antipasto skewers or stuffed mushrooms. They're also ideal for lunchboxes or picnics since they taste delicious at room temperature. For an extra special touch, provide additional warm marinara sauce on the side for dipping.

Storage Tips

Leftover rolls should be refrigerated in an airtight container and will maintain their quality for up to three days. To reheat, place them in a 350°F oven for about 10 minutes until warmed through. Avoid using the microwave if possible as it tends to make the dough chewy rather than maintaining that delightful soft texture. If you want to freeze the rolls after baking, let them cool completely, then wrap individually in plastic wrap before placing in a freezer bag. This individual wrapping prevents them from sticking together and allows you to thaw only as many as needed.

Bookmark

Recipe FAQs

→ How do I prevent my pizza rolls from becoming soggy?

To prevent soggy rolls, don't overfill with sauce, ensure your dough isn't too thin, and leave a small border around the edges when adding toppings. Bake until golden brown and let them cool slightly before serving to allow the filling to set.

→ Can I customize these with additional toppings?

Absolutely! Consider adding pepperoni, cooked Italian sausage, sautéed mushrooms, bell peppers, or olives. Just be careful not to overstuff, as this could make rolling difficult and cause filling to leak during baking.

→ What's the best dough to use for pizza rolls?

Fresh pizza dough works best, whether homemade or store-bought. For homemade, use a recipe with some olive oil for tenderness. If using store-bought, allow it to come to room temperature before rolling for easier handling and better texture.

→ How should I store leftover pizza rolls?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-10 minutes until warmed through for best texture. Microwaving works too but may result in a softer texture.

→ What dipping sauces pair well with garlic parmesan pizza rolls?

Extra marinara sauce is classic, but also try garlic aioli, ranch dressing, pesto, or a spicy arrabbiata sauce. For a special touch, mix equal parts marinara and alfredo sauce with a pinch of red pepper flakes for a creamy, zesty dip.

→ Can I make these pizza rolls ahead for a party?

Yes! Prepare the rolls up to the point of baking, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to serve, remove from refrigerator while preheating the oven, then bake as directed, adding 2-3 minutes to account for the chilled dough.