With the help of puff pastry, these pizza rolls come together in no time! Buttery, savory, and cheesy, these simple pizza roll-ups are hard to resist! Perfect for parties, game days, or a fun twist on pizza night!
I don't know if I have ever met a person who does not like pizza. While there are many options on how to enjoy pizza and debates on which crust is best, it seems pizza in one form or another is a universally loved food!
This simple appetizer comes together using puff pastry, cheese, and Italian seasoning. They are buttery, cheesy, crispy, and downright irresistible.
- Puff Pastry: I recommend using frozen and thawed or refrigerated puffy pastry without hydrogenated oil, such as the brand Wewalka. And while you can replace the puff pastry with recent rolls, the pizza rolls will not be as flaky or delicate as if made with puff pastry.
- Pizza Sauce: Pizza sauce is used to lightly spread on the rolls and for dipping. Don't feel you need to limit yourself to using only pizza sauce. I often opt to use my homemade spaghetti sauce or marinara sauce myself.
- Shredded Cheese: Mozzarella, Parmesan, or an Italian blend of shredded cheese is best for flavor.
- Infused Olive Oil: One way these pizza rolls stand out from others is that they are brushed with infused olive oil. It is simply olive oil combined with dried oregano and garlic powder and adds incredible flavor to the pizza rolls.
- Toppings: You can opt to keep your pizza rolls simple and simply prepare with cheese, or you can opt to add a thin layer of pepperoni, cooked and crumbled Italian sausage, olives, or sauteed peppers and onions. Keep in mind you don't want to add too many toppings or the pizza rolls will be hard to roll up. It is also important to mention that you want to be careful when adding vegetables that have a lot of moisture, like raw peppers, tomatoes, or mushrooms. They will give off quite a bit of liquid and make the center of the puff pastry soggy.
How to Make Pizza Rolls
- Roll out puff pastry on a lightly floured surface, or parchment paper to a rectangular shape.
- Spread with a thin layer of pizza sauce, leaving about a ½-inch border around the edges of the puff pastry, and then sprinkle evenly with shredded cheese. Now would be the time to add additional pizza toppings, just keep in mind to keep them to a minimum.
- Tightly roll up the pastry into a log-shaped form.
- At this point, it is best to wrap the entire log of puff pastry in plastic wrap and pop it into the refrigerator for 30 minutes or up to 24 hours. Perfect for getting a jump start on your party appetizers! Chilling the dough again will keep the pastry light, and airy, and helps the dough to slice easier into pinwheels.
- Once the dough is chilled, remove it from the refrigerator and cut it into ½-inch pinwheels. I love to use a pizza cutter as it glides through the pastry easily.
- Place each pizza roll onto a parchment-lined baking sheet.
- Mix together a bit of olive oil with garlic powder and oregano and lightly brush the surface of each roll. This will help the puff pastry to brown up beautifully and adds a ton of flavor.
- Grate a bit more fresh Parmesan over the rolls and bake until golden.
- Serve warm with marinara sauce and dip away!
Make-Ahead and Serving Instructions
You can prepare the rolls up to slicing and baking up to 24 hours in advance. When ready to serve, slice into rolls and bake as directed.
These rolls can keep at room temperature for up to 2 hours, which is another reason they are great for parties. If you happen to have any leftover pizza rolls, store them in the fridge for up to 3 days. It is best to reheat in a 350-degree F oven for 10-15 minutes or until just warmed through.
More Pizza-Inspired Recipes
- Taco Pizza
- Buffalo Chicken Pizza
- Easy Pizza Meatloaf
- Air Fryer French Bread Pizza
- Pizza Grilled Cheese
- English Muffin Pizzas
Whether looking for a simple snack or a loved party appetizer, these Pizza Rolls are easy to make and always a favorite!
- On a piece of parchment paper, unroll puff pastry. Gently roll dough to remove creases of puff pastry. The dough should be about ¼ inch thick and about 16 by 11 inches.
- Spread with the dough with just enough marinara sauce to cover the dough--this is about ¼ cup. Just like pizza, you want just a thin layer of sauce. This keeps the puff pastry from getting soggy.
- Sprinkle evenly with mozzarella cheese and ¼ cup Parmesan cheese.
- Starting at the long (16-inch) edge, roll the puff pastry into a log. Once rolled into a log, tightly wrap with plastic wrap. Place in the refrigerator for at least 30 minutes and up to 24 hours.
- Preheat your oven to 375 degrees.
- While the oven is preheating, mix together the olive oil with garlic powder and oregano.
- Remove puff pastry from the refrigerator and unwrap the plastic wrap. Use a pizza cutter or sharp knife and cut into ½ inch pinwheels.
- Place on a baking sheet lined with parchment paper. Lightly brush the top of each pinwheel with infused oil (It is okay if there is extra--you may not need it all!) Sprinkle with the remaining ¼ cup Parmesan Cheese.
- Bake until the puff pastry is light golden brown and the cheese is hot and bubbly, about 18 minutes. Serve warm or at room temperature with remaining marinara sauce.
- If you are using frozen puff pastry, you will need to fully thaw in freezer before rolling out. Also, most frozen sheets of puff pastry are much smaller in size, but come in packs of two. You may want to use both sheets. Just be prepared you may need slightly more cheese and olive oil mixture to fully cover the pizza rolls.
- It is best to use a smooth marinara sauce or spaghetti sauce for these rolls. I prefer this over pizza sauce for the best flavor when dipping.
- These rolls can keep at room temperature for up to 2 hours. Store leftover in the fridge for up to 3 days. Reheat in a 350 degree oven for 10-15 minutes or until just warmed through.
- You can add additional toppings to these pizza rolls, but keep in mind that you don't want to overfill or they will fall apart in the oven. Also, you want to be sure you don't use ingredients with high water content, or your puff pastry will become soggy.