Garlic Pizza Rolls with Mozzarella and Marinara

Garlic pizza rolls are bite-size pieces of pizza dough filled with mozzarella, Parmesan, and marinara, then baked until golden and brushed with buttery garlic. They make an easy shareable snack or casual dinner, with crisp edges and a warm, cheesy center.

Ingredients

1 pound (450 g) refrigerated pizza dough, brought to room temperature for about 20 minutes
½ cup (120 ml) thick marinara sauce, plus extra for serving
1½ cups (170 g) shredded low-moisture mozzarella
¼ cup (25 g) finely grated Parmesan cheese, divided
2 tablespoons (28 g) unsalted butter
2 medium garlic cloves (about 6 g), finely minced or grated
1 tablespoon (15 ml) olive oil, for greasing the pan
1 teaspoon (1 g) dried Italian seasoning
¼ teaspoon fine salt (about 1.5 g), or to taste
1 tablespoon (4 g) chopped fresh parsley, optional

Instructions

Heat the oven to 400°F (200°C). Lightly grease a 9-by-13-inch (23-by-33-cm) baking dish with the olive oil. Let the dough sit at room temperature while you prepare the filling; dough that is too cold can be difficult to stretch.
In a small bowl, mix the mozzarella with 2 tablespoons (about 12 g) of the Parmesan and the Italian seasoning. Keep the marinara sauce nearby. If the sauce is watery, spoon off excess liquid or use a thicker pizza sauce so the rolls do not become soggy.
On a lightly floured surface, press or roll the dough into a rectangle about 12 by 16 inches (30 by 40 cm). Cut it into 12 roughly equal squares. Spoon about 2 teaspoons of marinara into the center of each square, then add a small handful of the cheese mixture. Avoid overfilling: the edges need to seal securely.
Bring the corners of each dough square together over the filling and pinch the seams closed. Pinch any gaps along the sides, then set each roll seam-side down in the prepared dish, leaving a little space between them. If a seam opens, pinch it closed again before baking; exposed cheese may leak but the rolls will still cook.
Bake for 16–18 minutes, until the dough is puffed and golden and the centers are hot. If you want to check the cheese filling, insert an instant-read thermometer into a central roll; it should reach 165°F (74°C), the USDA FSIS safe minimum temperature for reheated leftovers, though this meat-free filling is not subject to a separate meat or egg minimum. For this recipe, the practical doneness cues are fully baked dough and bubbling, hot filling.
While the rolls bake, melt the butter in a small saucepan or microwave-safe bowl. Stir in the garlic and salt. For a milder garlic flavor, warm the butter gently with the garlic for 30 seconds; do not brown the garlic, which can taste bitter. Stir in the parsley if using.
Brush the hot rolls generously with garlic butter and scatter the remaining Parmesan over the top. Let them cool for 5 minutes so the filling settles, then serve warm with extra marinara for dipping.

Tips

Choose the right sauce: Thick marinara or pizza sauce is easier to contain than a thin pasta sauce. If your sauce is runny, drain it briefly in a fine-mesh strainer.
Seal the dough well: Keep sauce and cheese away from the outer edges, and pinch the seams firmly. A little filling may escape, but crowded or poorly sealed rolls are more likely to open.
Use fresh garlic carefully: Mince or grate it finely so it spreads through the butter. If using garlic powder instead, start with ½ teaspoon (about 1.5 g) and add it to the melted butter.
Make ahead without sogginess: Assemble the rolls, cover, and refrigerate for up to 8 hours before baking. Bake straight from the refrigerator, adding a few minutes if needed, and check that the centers are hot.

Serving Suggestions

Serve the rolls as an appetizer with warm marinara, or pair them with a green salad for a simple meal. They also go well with roasted vegetables, a bowl of tomato soup, or a platter of olives and sliced peppers. Set out napkins: the garlic butter and dipping sauce make these pleasantly messy finger food.

Variations

For pepperoni pizza rolls, add about ½ cup (55 g) finely chopped pepperoni to the cheese mixture; keep the pieces small so the dough seals. For a vegetarian option, add ⅓ cup (40 g) finely chopped, sautéed mushrooms or bell pepper, cooled and patted dry. You can swap mozzarella for a pizza blend, though blends with more cheddar may make the filling oilier. For a spicier version, add ¼ teaspoon red pepper flakes to the cheese or garlic butter. Use dairy-free mozzarella and plant-based butter for a dairy-free adaptation, following the product directions for melting and browning.

Storage and Reheating

Do not leave the rolls at room temperature for more than 2 hours. Refrigerate leftovers in a covered container within that time; they keep for 3–4 days. Reheat in a 350°F (175°C) oven for about 8–12 minutes, until hot throughout. An air fryer at 325°F (165°C) usually takes 4–6 minutes, depending on the appliance. Microwave reheating is quicker, about 30–60 seconds per roll, but softens the dough. Reheat leftovers to 165°F (74°C), measured in the center with a food thermometer. Freeze cooled rolls in a sealed freezer-safe container for up to 2 months for best quality; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use homemade pizza dough?
Yes. Use about 1 pound (450 g) of dough and bring it to room temperature so it stretches without springing back. Homemade dough may need a few extra minutes to bake, so rely on its browned, fully baked appearance rather than the clock alone.

Can I make garlic pizza rolls without marinara inside?
Yes. Leave the sauce out of the filling and serve it on the side. This makes sealing easier and gives you a less saucy center; you can brush the inside of each dough square with a very thin layer of sauce if you still want some flavor.

Why did my rolls open while baking?
They may have been overfilled, or sauce or cheese got trapped in the seams. Use a small amount of filling, keep the edges clean, and pinch the seams firmly before placing each roll seam-side down.

Can I prepare them the night before?
Assemble and refrigerate them covered for up to 8 hours, then bake within that period. The dough may rise slowly in the refrigerator. If it has puffed substantially, bake promptly and add a few minutes to the cooking time as needed.

Can I bake these from frozen?
For the most even result, thaw baked rolls overnight in the refrigerator and reheat as directed. Unbaked assembled rolls can be frozen, but dough texture and baking time may vary; thaw them in the refrigerator before baking and make sure the centers are fully hot.

What cheese works best?
Low-moisture mozzarella melts smoothly without adding much liquid. Fresh mozzarella can release water and make the dough soggy, so if you use it, drain it well and pat it dry before cutting it into small pieces.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).