Pizza Roll-Ups

Introduction

There’s something delightfully nostalgic about rolling up warm dough, melting gooey cheese, and gathering around for bites that feel both playful and comforting. This pizza roll-up recipe brings all the cozy charm of a classic slice of pizza — the familiar aroma of melted mozzarella, the tang of tomato sauce, the savory pepperoni or other fillings — but transforms it into fun, handheld pinwheels that invite sharing, laughter, and a relaxed kitchen moment.

Imagine the dough stretched out into a soft flat rectangle, then layered with shimmering ribbons of cheese, pockets of rich tomato sauce and your favourite toppings. As it bakes, the edges crisp golden-brown, the cheese bubbles into molten warmth and the scent of garlic and Italian herbs drifts through the air. When you slice into it, each spiral reveals layers of deliciousness—perfectly portioned, irresistibly inviting.

Whether you’re serving these as a snack for game night, a family-friendly lunch or even a fun dinner alternative, they hit the sweet spot of familiar and special. They’re approachable enough that kids smile the minute they see them, yet flavorful enough for grown-ups to savour every bite. And when you pull them from the oven, hot and fragrant, you’ll know you’ve made something with heart.

Why You’ll Love This Recipe

• Fun, shareable format — the roll-up spiral makes every piece feel like a little treat.
• All the classic pizza flavour — tomato sauce, melty mozzarella, toppings, garlic butter and herbs.
• Flexible and customisable — you can tailor the fillings to suit your mood or what’s in your fridge.
• Ideal for casual meals or entertaining — easy to prep, bake, slice and serve.
• Kids and adults alike will love them — finger food with real flavour.
• Make-ahead and freezer-friendly — great for busy days or surprise guests.

Ingredients

For the Rolls:

• 1 (about) 14-16 oz (≈ 400-450 g) ball of pizza dough (store-bought or homemade)
• ½ cup (approx. 120 ml) tomato sauce or pizza sauce, plus extra for dipping
• 1½ cups shredded mozzarella cheese
• ½ cup pepperoni slices (or chopped, your preferred topping)
• 2 Tbsp unsalted butter, melted
• ½ tsp garlic powder
• ½ tsp Italian seasoning (or a mix of dried oregano + dried basil)
• Optional: 2 Tbsp grated Parmesan cheese, for sprinkling
• Optional: Fresh basil leaves or red pepper flakes, for garnish

Instructions

1. Preheat the Oven & Prepare Pan – Preheat your oven to 400 °F (205 °C). Line a baking sheet with parchment paper or lightly grease it so the rolls don’t stick.
2. Roll Out the Dough – On a lightly floured surface, roll the pizza dough into a rectangle approximately 10 × 14 inches (25 × 35 cm). Try to keep it about ¼-inch thick so it’s easy to roll without tearing.
3. Add the Sauce & Fillings – Spread ½ cup tomato sauce evenly over the dough, leaving about a ½-inch border around the edges. Sprinkle the shredded mozzarella evenly on top. Then distribute the pepperoni slices (or your chosen toppings) over the cheese.
4. Tight Roll – Starting from the long side nearest you, roll the dough up firmly like a jelly-roll, keeping the fillings inside as much as possible. Pinch the seam and the edges together to seal.
5. Slice into Rolls – Using a sharp serrated knife (or pizza cutter), slice the log into rolls about 1-inch (2.5 cm) thick. You should get 12–16 rolls depending on thickness.
6. Arrange & Butter – Place the slices on the prepared baking sheet, seam side down, allowing a little space between each for expansion. In a small bowl, mix the melted butter + garlic powder + Italian seasoning. Brush this mixture lightly over the tops and sides of each roll.
7. Bake – Bake in the preheated oven for about 15 minutes, or until the tops are golden-brown, the dough is cooked through and the cheese is thoroughly melted. If using Parmesan, sprinkle it over in the last couple of minutes.
8. Serve Warm – Remove from oven, let rest for a minute or two so the cheese sets slightly, then serve immediately with extra warm sauce for dipping. Garnish with fresh basil or red pepper flakes if desired.

You Must Know (Helpful Tips)

• Don’t overload the fillings — too much sauce or topping can make the roll difficult to close and may leak.
• Ensure the dough is at room temperature (if using refrigerated dough) — cold dough is harder to roll and more prone to tearing.
• Seal the seam and edges carefully when rolling so the structure holds during baking.
• Brush with seasoned butter instead of plain oil to elevate flavour and improve browning.
• Let the rolls rest briefly after baking — a short rest helps the melted cheese set slightly, making them easier to pick up.
• Cut with a serrated knife – this helps you cut clean spirals without squashing the roll.

Storage Tips

• Fridge: Once fully cooled, store leftovers in an airtight container for up to 3–4 days. Reheat in a 350 °F (175 °C) oven for about 8-10 minutes to restore crispness.
• Freezer: To freeze, bake as directed or freeze unbaked rolls on a sheet until firm, then transfer to a freezer bag for up to 2–3 months. Bake from frozen adding ~3-5 minutes to bake time.
• Reheating: For best texture, reheat in oven or air-fryer rather than microwave (microwave tends to soften the roll and make it soggy).

Ingredient Substitutions

• Dough: Use your favourite homemade pizza dough or even a refrigerated bread-dough alternative. If you prefer a lighter roll, you could use puff-pastry too (though texture will differ).
• Cheese: Instead of mozzarella alone, you could use half mozzarella + half provolone or fontina for a richer melt.
• Toppings: Swap the pepperoni for cooked crumbled sausage, diced ham, thinly sliced bell peppers & mushrooms, or even a veggie-only combo (spinach + roasted red peppers + olives).
• Sauce: Use marinara, pizza sauce or for a twist, a garlic-butter base or white sauce. The flavour profile will shift — a white sauce gives a more luxe feel.
• Seasoning: Upgrade your garlic powder + Italian seasoning to fresh minced garlic + fresh herbs brushed in melted butter before serving, for a fresher flavour kick.

Serving Suggestions

• Serve these with a crisp green salad (e.g., arugula + shaved Parmesan + lemon vinaigrette) to balance richness.
• Offer a variety of dipping options: classic warm tomato sauce, creamy ranch, or a basil-pesto drizzle.
• For a family dinner, add roasted vegetables (zucchini, mushrooms, cherry tomatoes) alongside and offer extra shredded cheese for topping.
• If hosting, place the rolls on a rustic wooden board, garnish with fresh basil leaves and small bowls of dipping sauce around for a casual “build-your-own” feel.

Pro Tips

• For an extra gourmet finish, sprinkle the rolls with finely grated Parmesan and a pinch of red pepper flakes just before serving.
• For uniformly sized rolls, chill the rolled log in the fridge for 10 minutes before slicing — this helps with clean, even cuts.
• Use a pizza cutter for smoother slicing if you prefer; just run through each slice confidently in one motion.
• Serve straight from the oven if possible — the contrast between the hot cheesy interior and crisp dough edge is best when fresh.

Frequently Asked Questions (FAQ)

Q1: Can I make these ahead of time and bake later?
A1: Yes — you can assemble and slice the rolls, then cover and refrigerate for a few hours (up to overnight). Brush the butter mixture just before baking. Add a few extra minutes to the bake time if starting cold.

Q2: Can I use gluten-free dough or alternative dough types?
A2: Definitely. Use a gluten-free pizza dough that’s sturdy enough to roll up. Note that texture may be slightly different (less chew, more crispiness). Follow same steps, but watch bake time and ensure dough is well sealed.

Q3: My rolls came out soggy on the bottom — how do I avoid that?
A3: Make sure your baking sheet is well prepped (parchment or light greasing helps), and avoid excess sauce seeping out. Don’t place the rolls too close to each other or overcrowd the sheet — good air circulation helps crisp the bottoms.

Q4: Can I freeze unbaked rolls?
A4: Yes — you can freeze the cut, unbaked rolls on a sheet until firm, then transfer to a bag or container. Bake from frozen, adding a few minutes to time. This makes a brilliant make-ahead snack or dinner solution.

Q5: What’s the ideal size for each roll slice?
A5: Slicing into approximately 1-inch (2.5 cm) thick rolls works well — any larger and they risk being undercooked inside, any smaller and you lose the spiral effect and gooey interior. Adjust thickness based on your dough size.

Q6: What dips work best with these rolls?
A6: Traditional warm tomato or pizza sauce is always a winner. For a twist, try garlic-herb butter, ranch, pesto, or even a spicy sriracha-mayo. The key is having a contrasting dip to add that extra dimension.

Closing Sentence

Roll these up, bake them golden, and let the warm, cheesy spirals bring a touch of joy and togetherness to your table — this pizza roll-up recipe is your new go-to for comfort, flavour and fun around the kitchen.