Garlic Parmesan New York Pizza Rolls are a fun twist on traditional pizza. They are very easy to make and perfect for sharing with family and friends. This recipe combines the cheesy goodness of pizza with the delightful crunch of baked rolls. Whether for a movie night, game day, or casual get-together, these pizza rolls are sure to be a hit!
How to Make Garlic Parmesan New York Pizza Rolls
Ingredients
- 1 pound pizza dough (homemade or store-bought)
- 1 cup marinara sauce
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons butter, melted
- 1 tablespoon Italian seasoning
- 1 tablespoon fresh parsley, chopped (for garnish)
Directions
- Start by rolling out your pizza dough into a large rectangle. Aim for about 12×16 inches to ensure you have enough space to layer your toppings.
- Next, evenly spread the marinara sauce over the rolled-out dough. Make sure to leave a small border around the edges to prevent any messy spills during baking.
- Generously sprinkle shredded mozzarella cheese over the marinara sauce, followed by half of the grated Parmesan.
- Carefully roll the dough into a tight log, starting from one of the longer sides. Once rolled, slice it into even pieces, roughly 1-inch thick.
- Place the sliced rolls into a greased baking dish. Make sure they’re arranged snugly but not overly crowded.
- In a bowl, mix melted butter, minced garlic, Italian seasoning, and the remaining Parmesan cheese. Brush this mixture generously over each roll.
- Preheat your oven to 375°F (190°C) and bake the rolls for 20-25 minutes, or until they turn golden brown and the cheese is bubbly.
- Remove the rolls from the oven, garnish with fresh parsley, and serve warm. Enjoy the cheesy, garlicky goodness!
How to Serve Garlic Parmesan New York Pizza Rolls
Serve these delicious pizza rolls hot out of the oven. They pair wonderfully with extra marinara sauce for dipping. You can also offer different dipping sauces, like ranch or pesto, for a fun twist!
How to Store Garlic Parmesan New York Pizza Rolls
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, pop them in the oven at 350°F (175°C) for about 10 minutes or until warmed through.
Tips to Make Garlic Parmesan New York Pizza Rolls
- Make sure your dough is at room temperature for easier rolling.
- Don’t skip the small border when spreading the marinara sauce; it helps keep the filling inside while baking.
- Feel free to add your favorite pizza toppings, like pepperoni or bell peppers, for added flavor!
Variation
You can customize these pizza rolls by using different cheeses, such as cheddar or pepper jack. You can also swap the marinara for BBQ sauce or pesto for a totally different flavor profile.
FAQs
Can I use frozen pizza dough?
Yes, frozen pizza dough works great! Just thaw it in the refrigerator overnight before using.
Can I bake these rolls in advance?
Yes, you can prepare the rolls and keep them in the fridge before baking. Just make sure to bake them within one day for the best taste.
What can I serve with pizza rolls?
Pizza rolls go well with a side salad or a vegetable platter. They also pair perfectly with dips like ranch dressing or garlic aioli.
Garlic Parmesan New York Pizza Rolls
Ingredients
Method
- Roll out your pizza dough into a large rectangle (about 12×16 inches).
- Spread the marinara sauce evenly over the rolled-out dough, leaving a small border around the edges.
- Sprinkle shredded mozzarella cheese over the marinara sauce, followed by half of the grated Parmesan.
- Roll the dough into a tight log, starting from one of the long sides, and slice into 1-inch thick pieces.
- Place the sliced rolls into a greased baking dish, arranged snugly.
- In a bowl, mix melted butter, minced garlic, Italian seasoning, and the remaining Parmesan cheese. Brush over each roll.
- Preheat the oven to 375°F (190°C) and bake the rolls for 20-25 minutes, until golden brown and the cheese is bubbly.
- Remove from the oven and garnish with fresh parsley before serving warm.
