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These cheese pizza rolls are my go-to on days when I’m craving pizza, but can’t quite be bothered to make a full pie.
Made with homemade or store-bought pizza dough, marinara sauce, herbs, and mozzarella cheese, this vegetarian alternative to traditional pepperoni pizza rolls is easy to prepare and great for snacking. Pizza rollups also make for a lovely lunch or light dinner option if paired with a salad, soup, or plate of sliced raw vegetables. They’re a perfect party appetizer, too.
What Makes This Cheese Pizza Rolls Recipe Great?
I love these simple cheese pizza rolls because they’re so easy to make. 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.
Try making this easy pizza rolls recipe when you need to use up the last bit in the bottom of a jar of sauce (marinara, pizza, or pasta sauce will all work equally well) or that handful of shredded mozzarella cheese left in the bottom of the bag.
These pizza roll ups reheat amazingly well! I’ll usually enjoy a few rolls hot from the oven, then save the rest for lunch or snacking over the next couple of days. You can store leftover, baked pizza rolls in an airtight container in the refrigerator for up to three days. To reheat, simply place your pizza rolls on a parchment-lined tray and heat them in the oven at 400° F / 205° C for about five minutes, or until warmed through.
A Vegetarian Alternative
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 try substituting vegan cheese and a vegan egg wash alternative, although I can’t personally vouch for this method.
Homemade Pizza Rolls Tips & Tricks
You don’t need fancy tools to make these cheese pizza rolls. I’ve used a few things (rolling pin, rolling mat) to make the process easier, but even these aren’t strictly necessary.
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.
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.
Another tip? 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.
Finally, 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 you cut your log into 1-inch slices.
Pizza Rolls Your Way
Feel free to make these pizza rolls your own! Try experimenting with:
Cheese
I’ve used 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 olive oil if you prefer 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, although I haven’t tasted it personally.) Finely chopped black olives or finely chopped jalapeño might be a nice addition.
I’d strongly caution against adding larger chopped vegetables or anything with too much moisture (mushrooms, pineapple, etc.) Not only will these make it difficult to create an even roll, but they’ll add too much moisure. For chunky veggie toppings, you’re better off making a standard pie instead.
More savory recipes you might enjoy:
Buffalo Cauliflower Pizza
Savory Pithivier
Peach and Goat Cheese Pizza
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!
Cheese Pizza Rolls
- Total Time: 40 minutes
- Yield: 12 2 1/2-inch pizza rolls 1x
Description
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.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Savory
- Method: Oven
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.