Garlic parm pizza rolls are bite-size pieces of pizza dough filled with mozzarella and pepperoni, baked until golden, then tossed in garlic butter and Parmesan. They make an easy shareable snack or game-day appetizer, with marinara on the side for dipping.
Ingredients
- 1 pound (450 g) refrigerated pizza dough, brought to room temperature for easier shaping
- 1 cup (115 g) low-moisture mozzarella cheese, cut into ½-inch (1.25 cm) cubes
- 24 small pepperoni slices, about 1½ ounces (42 g), cut in half if large
- 2 tablespoons (30 ml) pizza sauce, for filling
- 1 tablespoon (15 ml) olive oil, for the baking pan
- 4 tablespoons (56 g) unsalted butter
- 2 medium garlic cloves, finely minced, about 2 teaspoons (6 g)
- ¼ teaspoon fine salt (1.5 g), or to taste
- ¼ teaspoon dried Italian seasoning (0.5 g)
- ⅓ cup (30 g) finely grated Parmesan cheese
- 1 tablespoon (4 g) chopped fresh parsley, optional
- ½ cup (120 ml) marinara sauce, warmed, for serving
Instructions
- Heat the oven to 400°F (200°C). Lightly oil a 9-inch (23 cm) round baking pan or an 8-inch (20 cm) square pan with the olive oil. Line it with parchment if you want easier cleanup.
- Unroll the pizza dough on a lightly floured surface and gently pat it into a roughly 12-by-16-inch (30-by-40 cm) rectangle. Cut it into 24 pieces, each about 2½ inches (6 cm) square. The pieces need not be perfectly even, but keep them large enough to seal around the filling.
- Place a small mozzarella cube, a piece of pepperoni, and a scant ⅛ teaspoon of pizza sauce in the center of each dough square. Avoid adding extra sauce: too much makes the seams slippery and can cause leaks.
- Bring the corners of each square together over the filling. Pinch the seams firmly closed, then roll each piece gently between your palms to make a ball. Place the rolls seam-side down in the prepared pan, leaving a little space between them. If a seam opens, pinch it shut before baking.
- Bake for 16–18 minutes, until the rolls are puffed and golden brown and the dough at the center is fully cooked. Check a center roll by opening it slightly; the dough should not look raw or gummy. If the tops brown before the centers are done, tent the pan loosely with foil and continue baking for a few minutes.
- While the rolls bake, melt the butter in a small saucepan over low heat. Add the minced garlic and cook for about 30–45 seconds, just until fragrant; do not let it brown, which can make it bitter. Remove from the heat and stir in the salt and Italian seasoning.
- Let the baked rolls stand for 2 minutes, then brush or spoon the garlic butter over them. Sprinkle with Parmesan and parsley. Serve warm with marinara for dipping.
Tips
- Use low-moisture mozzarella rather than fresh mozzarella. Fresh cheese releases more liquid and can make the rolls soggy or difficult to seal.
- Let refrigerated dough sit at room temperature for 20–30 minutes before shaping, following the package directions. Cold dough tends to spring back and tear.
- Seal each roll carefully and place it seam-side down. If cheese escapes, the rolls will still be edible, but the filling may be less evenly distributed.
- For a less salty finish, use unsalted butter and taste before adding the measured salt. Parmesan and pepperoni both contribute saltiness.
Serving Suggestions
Serve the rolls straight from the baking pan while the cheese is soft, with warmed marinara in a small bowl. They also pair well with a crisp green salad, sliced vegetables, or a simple antipasto plate. For a party, offer extra grated Parmesan, red pepper flakes, and a second dip such as ranch dressing. Set out only what guests will eat soon, and return the rest to refrigeration within 2 hours.
Variations
For a vegetarian batch, omit the pepperoni and add finely chopped sautéed mushrooms, olives, or roasted red peppers. Drain and pat moist vegetables dry before filling so they do not soften the dough. You can also replace pepperoni with cooked, crumbled Italian sausage; cook it fully before using, and make sure it reaches the USDA FSIS safe minimum internal temperature of 160°F (71°C) for ground meat.
For a little heat, add a pinch of red pepper flakes to the garlic butter or use spicy pepperoni. To make a lighter garlic coating, replace half the butter with olive oil, though the finish will be less rich. If using garlic powder instead of fresh garlic, stir in ½ teaspoon (1.5 g) after melting the butter; it has a less fresh, more rounded garlic flavor.
Storage and Reheating
Cool leftovers promptly and refrigerate them in a covered container within 2 hours of baking. They keep for 3–4 days in the refrigerator. Reheat in a 350°F (175°C) oven for about 8–10 minutes, or in an air fryer at 350°F (175°C) for 3–5 minutes, until hot throughout. For food safety, leftovers should reach 165°F (74°C) when checked with a food thermometer. A microwave works for a quick portion, though it makes the dough softer; heat in short bursts until steaming hot.
To freeze, arrange completely cooled rolls in a single layer until firm, then transfer them to a freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat as above, or bake from frozen at 350°F (175°C) until hot in the center, usually 15–20 minutes. Do not leave the rolls at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make garlic parm pizza rolls ahead?
You can shape and fill them up to 4 hours ahead. Cover the pan and refrigerate it, then bake directly from cold, allowing a few extra minutes and checking that the dough is cooked through. For the best texture, add the garlic butter and Parmesan just after baking.
Can I use homemade pizza dough?
Yes. Use about 1 pound (450 g) of prepared dough and let it rise according to its recipe before shaping, if required. Dough that is very sticky may need a light dusting of flour, but avoid adding so much that it becomes dry and hard to seal.
Why did my rolls leak cheese?
Common causes are overfilling, sauce on the dough seams, or a weak pinch closure. Use a small amount of filling, keep sauce in the center, and pinch the dough closed firmly before placing each ball seam-side down.
Can I bake these on a sheet pan?
Yes. Line a rimmed sheet pan with parchment and arrange the rolls about 1 inch (2.5 cm) apart. They may spread a little more than rolls baked close together in a pan, so begin checking for doneness at 15 minutes.
Can I leave out the Parmesan?
Yes. The rolls will still have garlic-butter flavor, but lose the salty, nutty finish. For a dairy-free version, use dairy-free mozzarella, butter, and Parmesan-style topping, checking product labels for your dietary needs.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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