becky
This post may contain affiliate links. Please read the disclosure policy to learn more.
Thank you for supporting this blog!
Last Updated on April 17, 2026 by becky
Made with homemade or store-bought pizza dough, marinara sauce, herbs, and mozzarella cheese, these cheese pizza rolls are easy to prepare and ideal for snacking. This vegetarian-friendly recipe also makes a great lunch or light dinner option if paired with a salad, soup, or an assortment of sliced raw vegetables.
What Makes This Cheese Pizza Rolls Recipe Great?
I love these cheese pizza rolls because they’re so easy to make. They’re at the top of my list on days when I’m craving pizza, but can’t quite be bothered to make a full pie, or when I need use up the last bit in the bottom of a jar of sauce, or that handful of shredded mozzarella at the bottom of the bag.
This recipe requires just 40 minutes of prep time, and another 15 or so in the oven, so you’ll have savory, cheesy pizza rolls ready to devour in less than an hour! Plus they’re made with standard freezer, spice rack, and pantry staples, so no need for a grocery store run. You can make this recipe with homemade pizza dough, but if you’re in a hurry, feel free to substitute frozen dough instead. Many local pizzerias also sell balls of their fresh, house-made dough.
As a bonus, pizza rolls also reheat nicely, so you can save the leftovers for lunch or snacking over the next couple of days.
A Vegetarian Alternative to Pepperoni Pizza
As a vegetarian myself, I wanted to create a meatless alternative to the pizza roll recipes already available online, most of which contain pepperoni, bacon, or other types of meat.
This veggie-friendly version features marinara sauce, mozzarella cheese, and a mix of dried and fresh herbs. For a vegan option, you can substitute vegan cheese and a vegan egg wash alternative.
Helpful Tools
You don’t need fancy tools to make these cheese pizza rolls, although I’ve used a few things (rolling pin, rolling mat) to make the process easier. The one tool I wouldn’t skip is the serrated knife. Using a serrated knife (the kind with a saw-toothed edge) will make slicing through the pizza log much easier, and with much cleaner and more even results. It’s a good tool to have on hand for lots of things, from slicing logs of biscotti to cutting a warm loaf of homemade jalapeño cheddar bread.
Homemade Pizza Rolls Tips & Tricks
Roll tightly. When rolling up your roll-ups (ha!), try to keep the dough as tightly rolled as possible. This helps your rolls to hold together when transferred to the tray, and prevents them from fall apart in the oven.
Go light on the sauce. Resist the urge to add too much extra sauce. I know it’s tempting, but you’ll end up with a wet, saucy, gooey mess. Instead, try serving your pizza rollups with a dish of warm marinara or pizza sauce on the side for dipping.
Mark the dough. I use my knife to mark the rolled dough before cutting. Pre-marking the dough ensures that the pizza rolls stay relatively even in size. As written this recipe should make about twelve homemade pizza rolls, if cut into 1-inch slices.
Pizza Rolls Your Way
Feel free to make these pizza rolls your own! Try experimenting with:
- Cheese – I like Parmesan, but you can use other hard cheeses (like Grada Padano or Pecorino Romano) too.
- Oil – Instead of garlic oil, opt for basil oil or chili oil. Or, choose a basic extra vrgin olive oil for a more neutral flavor profile.
- Herbs – I’ve used dried oregano, dried basil, and dried thyme, plus fresh parsley as a garnish. You can substitute an Italian seasoning blend, add some garlic powder or onion powder, or up the chili flakes for extra heat. And fresh basil and oregano both taste great with these pizza rolls, either in addition to or instead of the fresh chopped parsley.
- Toppings – I specifically wanted to make these vegetarian, but you can add thinly sliced ham or pepperoni if desired. (Vegan pepperoni also exists!) Finely chopped black olives or finely chopped jalapeño might be a nice addition. I don’t recommend using larger chopped vegetables. For chunky toppings, you’re better off making a standard pie instead.
Make-Ahead and Storage Suggestions
Store leftover baked pizza rolls in an airtight container in the refrigerator for up to three days. To reheat, place pizza rolls on a parchment-lined tray and reheat in a 400° F / 205° C oven for about five minutes, or until warmed through.
More savory recipes you might enjoy:
Buffalo Cauliflower Pizza
Savory Pithivier
Peach and Goat Cheese Pizza
Vegetarian Sausage Rolls
Mushroom Tart
Lentil Meatballs
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Print
Cheese Pizza Rolls
- Total Time40 minutes
- Yield12 2 1/2-inch pizza rolls 1x
An easy recipe for cheese pizza rolls, made from homemade or store-bought pizza dough. The perfect vegetarian alternative to traditional pepperoni pizza rollups.
Ingredients
250 grams pizza dough, store-bought or homemade (1 ball, or enough for 1 pizza)
1 tablespoon garlic oil
130 grams marinara or pizza sauce (1/2 cup)
100 grams shredded mozzarella cheese (1 cup)
2 tablespoons grated Parmesan cheese, plus more to garnish
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
Pinch chili flakes (optional)
Salt and pepper, to season
Chopped fresh basil or parsley, to garnish
Instructions
Preheat oven to 425° F / 220° C. Line a half-sheet rimmed baking tray with parchment.
On a silicone rolling mat or lightly floured countertop, roll the pizza dough to approximately 11 x 13 inches. Trim the edges so the dough forms an even rectangle, about 10 1/2 inches x 12 inches. Position the rectangle with the longer side facing you.
With a pastry brush, brush the dough with garlic oil, evenly coating the entire surface.
Use a rubber spatula to spread the marinara sauce evenly over the dough.
Scatter the mozzarella cheese evenly over the marinara sauce.
Sprinkle with the Parmesan cheese.
Sprinkle with the dried oregano, dried basil, dried thyme, and chili flakes, if using. Season with salt and pepper.
With your hands, roll the dough toward you to form a log.
With a serrated knife, slice the log* into 1-inch pieces. You should have approximately 12 pieces total.
Transfer rolls to prepared tray.
Sprinkle tops of the rolls with additional Parmesan cheese.
Bake pizza rolls in preheated oven for 15 minutes, or until bubbly and golden brown.
Garnish with chopped fresh herbs and additional parmesan cheese. Serve hot, with extra marinara sauce on the side.
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place pizza rolls on a parchment-lined tray and heat in 400° F / 205° C oven for 5 minutes, or until warmed through.
Notes
*I find it helpful to use my knife to mark the dough before cutting, to ensure that my slices are even in size.
Hi! Have you tried freezing them? Would you freeze them before or after baking? What temp and time would you use when taking them out of the freezer?
I haven’t tried freezing these, but I suspect it would probably work! If you want to give freezing a try, I would bake, cool, wrap the rolls in foil, and freeze, then follow the instructions for reheating from refrigerated but extend the bake time as required to account for frozen vs. refrigerated.
The unbaked rolls are somewhat messy, so I think freezing before baking might be tricky. But next time I make these I’ll have to test both ways and add the instructions. And if you try it in the meantime please let me know how it goes!
My whole family loved these pizza rolls! They were easy to make, and really delicious out of the oven. I used store-bought pizza dough to save on time. I’ll be making them again for sure.