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Looking for a fun twist on traditional pizza, then these cheesy pizza rolls are for you! Consisting of pizza dough filled with pizza sauce, a mix of mozzarella and cheddar cheese, and italian seasonings, these flavorful bites of deliciousness are a great snack or side dish to your fave meal.
This post is sponsored in partnership with Cabot Creamery Co-operative. However, all expressed thoughts and opinions are my own. Thanks for supporting the brands that help make Nourished Endeavors possible.
How to Make Pizza Rolls With Pizza Dough
These pizza rolls are exactly what you would want a pizza to taste like but in roll form. From the sweet pizza (tomato) sauce to the cheeses and Italian seasonings, these rolls are packed with a rich mix of flavors that blend so nicely together.
To get the best of both worlds, I used a mix of mozzarella and sharp cheddar cheese in this recipe. Here, the mozzarella cheese adds a nice creamy, milky flavor while Cabot Creamery’s Seriously Sharp Cheddar Cheese brings a bold, slightly nutty flavor to these rolls.
I particularly love baking and cooking with Cabot Creamery’s amazing selection of cheeses not only because it is absolutely delicious but, more importantly, I appreciate the fact that 100% of the profits that Cabot ( a co-operative owned by farm families in New England and New York) makes goes back to the farmers!
To make pizza rolls, you will need:
Key Ingredients
- Homemade or Store-Bought Pizza Dough
- Olive Oil
- Pizza Sauce
- Mozzarella Cheese
- Fresh Basil
- Italian Seasonings (Herb Mix)
- Salt and Pepper to Taste
Tips for Making Perfect Pizza Rolls
- Generously Flour Work Surface – a well floured work surface will help prevent the dough from sticking onto surface as it is being rolled into rectangle shape.
- Tightly Pinch Dough to Seal Close – once rolled into log shape, the joining ends of the dough should be tightly pinched together to seal close. This will help prevent the spillage of filling out of the log as it is cut into individual rolls.
- Use a Serrated Knife to Cut Dough into Rolls – I found that using a serrated in place of a sharp knife or dental floss worked best at evenly cutting log of dough into individual rolls. The serrated knife provide better control over cutting the fillings.
- Coat the Bottom of Rolls in Cornmeal – properly dipping the base of cut rolls in cornmeal before baking helps to seal in and prevent from excessive leakage of filling as rolls bake.
How to Assemble and Bake Cheesy Pizza Rolls
- Roll pizza dough into a 12 by 10 inch rectangle
- Spread pizza sauce evenly over the top of rolled pizza dough
- Sprinkle mozzarella and cheddar cheese over pizza sauce
- Top filling with fresh basil, Italian herb seasonings and salt and pepper to taste
- Roll pizza dough into a log shape and pinch the joining ends close
- Equally cut log into 1 inch pieces for a total of 12-14 rolls
- Coat the bottom of rolls in cornmeal
- Brush top of rolls with olive oil and bake for 14-16 minutes
- Sprinkle tops of hot rolls with remaining mozzarella cheese and serve warm
Great Add-ins to Personalize Rolls
In addition to filling rolls with a mix of seriously delicious cheeses, here are some get ways to personalize rolls to your liking:
- Meats – pepperoni, prosciutto, or cooked sausage
- Vegetables – onions, mushrooms, peppers, spinach or olives (For raw vegetables like onions and mushrooms, I would recommend sauteeing or carmalizing them before using in filling for rolls.)
- Herbs/Spices – parsley, thyme, oregano and/or red pepper flakes
How to Store Cheesy Rolls
- Rolls are best eaten the day it is baked.
- Leftover rolls stored in an airtight container will last 2-3 days in the fridge and 1-2 months in the freezer.
- To make rolls in advance, transfer cut rolls with the bottoms coated in cornmeal onto a parchment paper lined baking sheet and freeze until solid. Place frozen rolls in a freezer safe container and store in the freezer for upto 1-3 months.
- When ready to use, frozen rolls may be baked straight from the freezer after brushed with olive oil. Simply increase bake time by 4-5 minutes.
Looking For More Scrumptious Eats, Checkout the Links Below:
- Homemade Soft Pretzels
- Cheese Stuffed Pretzel Buns
- Cheddar Chive Biscuits
- Cheddar Pesto Pull Apart Bread
If you make this recipe, please make sure to let me know by tagging me@nourishedendeavorson Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
Cheesy Pizza Rolls
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Looking for a fun twist on traditional pizza, then these cheesy pizza rolls are for you! Consisting of pizza dough filled with pizza sauce, a mix of mozzarella and cheddar cheese, and italian seasonings, these flavorful bites of deliciousness are a great snack or side dish to your fave meal.
- Author: Winnie Reeves
- Prep Time: 1 Hour 30 Minutes
- Cook Time: 14-16 Minutes
- Total Time: 0 hours
- Yield: 12–14 Rolls 1x
Ingredients
Scale
- 1 Ib Homemade/Store-Bought Pizza Dough
- 1/2 Cup Pizza or Marinara Sauce
- 1 1/4 Cups Shredded Mozzarella Cheese, Divided
- 1/2 Cup Cabot Creamery Cheddar Cheese, Shredded
- 1 Teaspoon Italian Seasonings
- 4 Large Basil Leaves, Thinly Sliced
- 1/4 Cup Fine Yellow Cornmeal, optional
- 1 Tablespoon Olive Oil
- Salt and Pepper to Taste
Instructions
- Preheat the oven to 400F (200C). Line a large baking sheet with parchment paper.
- In a shallow dish, add the cornmeal. In a separate small mixing bowl, add 1 cup of the mozzarella cheese and all of the cheddar cheese. Mix to combine. Set both dishes aside until ready to use.
- On a generously floured surface, add the pizza dough. Lightly flour the top of dough before rolling into a 10 by 12 inch rectangle.
- Evenly spread pizza sauce over the surface of the rolled dough leaving a 1/4 inch border.
- Sprinkle mixed cheeses over the pizza sauce followed by the italian seasonings and 2/3 of the basil. Salt and pepper filling to taste.
- Starting at the long end of the dough, roll the dough and its fillings onto itself until you end up with a long 12 inch roll shape.
- Tightly pinch the joining ends along the roll of dough together to seal.
- Using a serrated or sharp knife, cut the roll of dough into equal pieces. You should end up with 12 (large) or 14 (small) rolls.
- Coat the bottom of each roll in the cornmeal before transferring to parchment lined baking sheet. Coating the rolls in cornmeal will help seal in the filling and prevent too much leakage as it bakes. This is an optional but highly recommended step.
- Using a pastry brush, brush the top of each roll with some of the olive oil and sprinkle the remaining basil over the rolls.
- Bake rolls for 14-16 minutes, rotating the pan halfway through bake time. Pizza rolls are ready once a toothpick inserted into the center of one comes out clean.
- Sprinkle the remaining mozzarella cheese over rolls while still hot. Allow to cool 5-6 minutes before serving warm or at room temperature.
Notes
- Cheesy pizza rolls are best eaten the day it is baked.
- Leftover rolls stored in an airtight container will last 2-3 days in the fridge and 1-2 months in the freezer. Refrigerated rolls maybe warmed up in a microwave, toaster oven or air fryer. Frozen rolls should be thawed either overnight in the fridge or at room temperature for 1-2 hours before heating up as desired.
- I used a mix of cheeses as my main filling in these pizza rolls but some other great filling options are meats like pepperoni and/or vegetables like caramelized onions or mushrooms.
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