Limon Pizza Rolls with Mozzarella and Tomato

Limon pizza rolls are soft, golden spirals filled with tomato sauce, mozzarella, and herbs, baked until the cheese melts and the edges turn crisp. This easy homemade version uses refrigerated pizza dough, so you can shape a shareable appetizer or casual dinner without making dough from scratch.

Ingredients

1 pound refrigerated pizza dough (455 g), brought to room temperature according to package directions
⅓ cup thick pizza sauce (80 ml), plus extra for dipping
1½ cups shredded low-moisture mozzarella (170 g)
¼ cup finely grated Parmesan (25 g)
1 teaspoon dried Italian seasoning (2 g)
½ teaspoon garlic powder (1.5 g)
1 tablespoon olive oil (15 ml)
1 tablespoon chopped fresh basil (about 3 g), optional
¼ teaspoon crushed red pepper flakes (0.5 g), optional

Instructions

Heat the oven and prepare a pan. Set a rack in the middle of the oven and preheat to 400°F (200°C). Line a rimmed baking sheet with parchment paper. Let the dough sit out only as long as its package recommends; dough that is too cold can be difficult to roll, while dough left in a warm room too long may become sticky.
Roll out the dough. Lightly flour a clean counter and roll the dough into a rectangle about 10 by 14 inches (25 by 35 cm), roughly ¼ inch (6 mm) thick. Keep the edges as even as possible so the roll cooks uniformly. If the dough springs back, cover it and let it rest for 5 minutes, then continue rolling.
Add the filling. Spread the pizza sauce in a thin layer over the dough, leaving a ½-inch (1 cm) border along one long edge. Sprinkle on the mozzarella, Parmesan, Italian seasoning, and garlic powder. Add the basil or red pepper flakes if using. Avoid adding more sauce than specified: excess moisture can make the middle gummy and cause the rolls to uncoil.
Roll and slice. Starting at the long edge opposite the bare border, roll the dough into a snug log. Pinch the seam closed. With a sharp serrated knife, cut the log into 12 equal rounds, each about 1 inch (2.5 cm) thick. Wipe the blade between cuts if cheese sticks to it.
Arrange and season. Place the rounds cut-side up on the prepared sheet, leaving about 1 inch (2.5 cm) between them. Brush the tops and exposed dough lightly with olive oil. If the slices have loosened, tuck the loose end underneath each roll to help them hold their shape.
Bake. Bake for 18–22 minutes, until the rolls are puffed and golden at the edges and the cheese is melted and bubbling. Oven performance and dough thickness vary, so begin checking at 18 minutes. If the tops brown before the centers look done, loosely tent the pan with foil for the remaining time.
Cool briefly and serve. Let the rolls sit on the pan for 5 minutes so the cheese settles, then transfer them with a spatula. Scatter with extra basil if desired and serve warm with additional pizza sauce for dipping.

Tips

Keep the sauce thick. Use pizza sauce rather than watery pasta sauce, and spread it thinly. If your sauce is loose, drain off excess liquid before measuring.
Choose the right cheese. Low-moisture mozzarella gives a stretchy filling without releasing as much water as fresh mozzarella. If using fresh mozzarella, pat it thoroughly dry and use a little less.
Cut cleanly. A serrated knife helps slice the log without crushing it. Dental floss can also cut neat rounds: slide it under the log, cross the ends over the top, and pull.
Check your dough package. Refrigerated pizza dough varies in weight and instructions. If the package is smaller than 1 pound, use less filling and make fewer rolls rather than stretching the dough too thin.

Serving Suggestions

Serve the rolls warm as an appetizer, after-school snack, or easy main with a green salad. A bowl of warm pizza sauce or marinara makes a simple dip; pesto or a mild chile oil can provide a different flavor. For a more filling meal, pair them with roasted vegetables or a bowl of soup. Arrange them with a little space between each roll so guests can lift them without tearing the soft centers.

Variations

For a meat version, scatter up to ½ cup (60 g) of finely chopped, fully cooked pepperoni over the cheese; blot greasy pieces first. You can also use cooked, crumbled sausage, but drain it well and let it cool before adding. For a vegetarian variation, add ⅓ cup (50 g) sliced olives or finely chopped, sautéed mushrooms. Cook mushrooms until their liquid evaporates, then cool them so they do not make the dough soggy. To make the rolls spicier, increase the red pepper flakes or add a few thin slices of pickled jalapeño, patted dry. For a different cheese flavor, replace some mozzarella with provolone or Monterey Jack.

Storage and Reheating

Do not leave the baked rolls at room temperature for more than 2 hours. Once they have cooled, refrigerate them in a covered container for 3–4 days. For longer storage, freeze the rolls in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator for more even reheating. Reheat refrigerated or thawed rolls on a baking sheet at 350°F (175°C) for about 8–12 minutes, until hot throughout. A microwave works for a quick serving, but the dough will be softer; heat in short bursts rather than overheating. If reheating leftovers, the USDA FSIS recommends reaching 165°F (74°C), checked with a food thermometer.

Frequently Asked Questions

Can I make limon pizza rolls ahead?
Yes. Shape and slice them, arrange them on the lined sheet, cover, and refrigerate for up to 8 hours before baking. For best results, bake them straight from the refrigerator and allow a few extra minutes if needed. Do not leave raw dough with cheese and sauce at room temperature for an extended period.

Why did my pizza rolls turn out soggy?
The most common causes are too much sauce, wet toppings, fresh mozzarella that has not been drained, or underbaking. Use a thin layer of thick sauce, cook watery vegetables first, and bake until the dough is golden and fully set.

Can I use homemade pizza dough?
Yes. Use about 1 pound (455 g) of prepared dough and roll it to the same approximate dimensions. If your dough is very elastic, let it rest for 5–10 minutes between rolling attempts. Homemade dough may need slightly more or less baking time, so judge by its color and texture.

Can I bake these from frozen?
For better results, thaw baked rolls in the refrigerator overnight and reheat them in the oven. You can reheat them from frozen at 350°F (175°C), loosely covered with foil, until hot through, then uncover briefly to crisp the tops. Check the center with a food thermometer and reheat leftovers to 165°F (74°C).

Can I make the rolls without tomato sauce?
Yes. Leave out the sauce and brush the dough lightly with olive oil, then add cheese, herbs, and a modest amount of dry or well-drained toppings. The rolls will be more like cheesy herb spirals; serve marinara on the side if you still want a tomato flavor.

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).