Cheesy Garlic Bread Pizza Rolls Recipe – Easy Homemade Comfort Food

The moment you pull a tray of cheesy garlic bread pizza rolls out of the oven, you just know something magical’s about to happen. The sizzling cheese, the garlic-scented steam, and those golden, pillowy rolls—honestly, it’s the kind of comfort food that makes you forget about everything else for a minute. I first whipped up these cheesy garlic bread pizza rolls on a chilly Saturday when the craving for pizza and garlic bread hit, but I couldn’t decide which one to make. So, I did the only reasonable thing: I merged them into one glorious, shareable snack.

Let’s face it, sometimes you need a recipe that’s both crowd-pleasing and easy to throw together. These pizza rolls have become a go-to in my kitchen for game nights, lazy weekends, and even last-minute gatherings. Whether you’re feeding hungry teenagers, picky kids, or a bunch of adults who just want something fun, cheesy garlic bread pizza rolls never disappoint. The recipe is forgiving—if you’re out of one ingredient, you can swap in another. I’ve tested, tweaked, and basically lived off these rolls during busy weeks, and they’ve always come through.

As someone who’s obsessed with both pizza and garlic bread, I wanted a recipe that didn’t just taste good, but made people happy. There’s something about tearing into a warm, cheesy roll and getting that hit of garlic and herbs that just feels right. I’ve baked these rolls at least a dozen times, and every batch brings a new little tip or trick to make them better. If you’re after comfort food with all the best flavors and zero fuss, you’re in the right place—cheesy garlic bread pizza rolls are about to become your new favorite.

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 40 minutes, perfect for busy weeknights or when that pizza craving hits out of nowhere.
• Simple Ingredients: Mostly pantry staples—no need for a grocery run unless you want to get fancy with the cheese.
• Perfect for Sharing: Great for parties, sleepovers, potlucks, or just curling up on the couch with a movie.
• Crowd-Pleaser: Seriously, these cheesy garlic bread pizza rolls get rave reviews every time I make them. Kids go wild for them. Adults sneak seconds.
• Unbelievably Delicious: That combination of garlicky bread, gooey cheese, and pizza sauce is basically all the best comfort foods rolled into one.

These aren’t your average pizza rolls. The magic is in blending the garlic bread base with classic pizza fillings—and then rolling it up for maximum flavor in every bite. I always blend a little extra garlic butter and use a mix of cheeses for a stretchy, melty center. The rolls come out golden, with just the right amount of crunch on the outside and soft, cheesy goodness inside.

Let’s be real, there are a lot of pizza roll recipes out there, but this one stands out. I use a homemade garlic butter (with real minced garlic, not just powder) and a trick for layering the cheese so you get that perfect pull. I’ve tried store-bought dough, fresh dough, and even gluten-free mixes—each one works, but my favorite is a simple homemade dough. These rolls are the kind that make people stop talking for a second just to enjoy their food. It’s comfort food, but with a playful twist—easy enough for a weeknight, special enough for guests.

When you want something that feels cozy, indulgent, and just plain fun, cheesy garlic bread pizza rolls deliver every time. Trust me, after the first bite, you’ll be hooked.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Most of what you need is probably already in your kitchen, and if not, there’s plenty of room for substitutions and creative add-ins.

• For the Dough:
  • All-purpose flour (250g / 2 cups) – gives the rolls the classic soft texture
  • Instant yeast (7g / 2¼ tsp) – for a quick rise
  • Sugar (10g / 2 tsp) – helps activate the yeast and adds a hint of sweetness
  • Salt (5g / 1 tsp) – balances out the flavors
  • Warm water (120ml / ½ cup) – activates the yeast (not hot, just warm to the touch)
  • Olive oil (30ml / 2 tbsp) – adds richness and flavor
• For the Garlic Butter:
  • Unsalted butter (60g / ¼ cup), melted – for brushing on the dough
  • Fresh garlic (2 cloves), minced – nothing beats the real deal!
  • Parsley (1 tbsp), chopped – optional, adds color and freshness
  • Salt (pinch) – pulls out the flavors
• For the Filling:
  • Mozzarella cheese (120g / 1 cup), shredded – for that gooey, stretchy effect
  • Cheddar cheese (60g / ½ cup), shredded – brings a sharp flavor
  • Pepperoni slices (50g / about 15 slices) – classic pizza taste (skip or swap for veggies if you like)
  • Pizza sauce (120ml / ½ cup) – use your favorite brand or homemade
  • Italian seasoning (1 tsp) – boosts the pizza flavor
• Optional Extras:
  • Red pepper flakes – for a little kick
  • Grated Parmesan cheese – sprinkle on top before baking
  • Other fillings: Cooked mushrooms, bell peppers, olives (chopped), cooked sausage

If you’re in a rush, store-bought pizza dough works just fine. For gluten-free, swap in a gluten-free flour blend (I’ve had good results with King Arthur’s mix). If someone’s dairy-free, try vegan cheese shreds—they melt pretty well, though not quite as stretchy. For a healthier twist, use whole wheat flour (just know the rolls will be a bit denser).

I usually stick with Sargento for cheese—great melt and flavor. If you have a favorite local cheese, go for it! Fresh garlic really sets this recipe apart, but garlic powder works in a pinch. Don’t stress if you’re missing an ingredient; this is one of those recipes where you can get creative and still have something delicious at the end.

Equipment Needed

• Large mixing bowl – for mixing the dough; any sturdy bowl works
• Wooden spoon or dough whisk – for combining ingredients (I love my Danish dough whisk, but a basic spoon is fine)
• Measuring cups and spoons – for accuracy, especially with flour and yeast
• Clean kitchen towel or plastic wrap – to cover the dough as it rises
• Rolling pin – for flattening the dough (a wine bottle works in a pinch!)
• Baking sheet or casserole dish (9×13-inch) – for baking the rolls; parchment paper helps with cleanup
• Pastry brush – to spread garlic butter evenly (a spoon works if you don’t have one)
• Sharp knife or pizza cutter – for slicing the rolled dough into pieces

If you don’t have a rolling pin, a sturdy glass or bottle does the trick. I’ve made these rolls in both metal and glass pans—glass gives more even browning, but metal pans crisp the edges a bit more. If your kitchen is tiny, just use whatever you’ve got; I’ve even used a skillet for smaller batches.

Maintenance tip: Wash your pastry brush in warm, soapy water right after brushing butter—those bristles can get greasy fast. If budget’s tight, you can skip the specialty tools and still get great results. These rolls are all about flavor, not fancy equipment!

Preparation Method

1. Make the Dough:
   • In a large mixing bowl, whisk together 2 cups (250g) all-purpose flour, 2¼ tsp (7g) instant yeast, 2 tsp (10g) sugar, and 1 tsp (5g) salt.
   • Add ½ cup (120ml) warm water and 2 tbsp (30ml) olive oil to the dry ingredients.
   • Stir until a sticky dough forms—about 2 minutes.
   • Knead the dough in the bowl or on a floured surface until smooth and elastic, about 5-7 minutes. If the dough feels too dry, add a splash of water; too wet, sprinkle a bit more flour.
   • Cover with a kitchen towel or plastic wrap and let rise in a warm spot for 20 minutes. The dough should puff up but doesn’t have to double in size.
2. Prepare Garlic Butter:
   • While the dough rises, melt ¼ cup (60g) unsalted butter in a small pan or microwave.
   • Stir in 2 minced garlic cloves, 1 tbsp chopped parsley, and a pinch of salt.
   • Set aside—it’ll thicken as it cools, which is perfect for brushing.
3. Roll and Fill:
   • Preheat oven to 375°F (190°C). Line your baking sheet or dish with parchment paper.
   • On a lightly floured surface, roll the dough into a rectangle about 12×8 inches (30x20cm). Aim for even thickness so the rolls bake uniformly.
   • Brush the rolled-out dough with half the garlic butter (don’t skimp!)
   • Spread ½ cup (120ml) pizza sauce evenly across the dough, leaving a ½-inch (1cm) border.
   • Scatter 1 cup (120g) mozzarella and ½ cup (60g) cheddar evenly. Layer pepperoni slices and sprinkle with 1 tsp Italian seasoning.
4. Shape and Slice:
   • Starting from the long edge, roll the dough tightly into a log (like making cinnamon rolls). Pinch the seam to seal.
   • Using a sharp knife or pizza cutter, slice into 10-12 even rolls.
   • Arrange the rolls, cut side up, in your baking dish. Space them a little so they have room to puff up.
5. Bake:
   • Brush tops with the remaining garlic butter. Sprinkle with grated Parmesan or red pepper flakes if you like.
   • Bake for 18-22 minutes, until golden and cheese is bubbling. Rolls should smell garlicky and irresistible.
   • If rolls are browning too quickly, tent loosely with foil for the last 5 minutes.
6. Cool & Serve:
   • Let rolls cool for 5 minutes before serving. They’ll set up and be easier to handle.
   • Serve warm with extra pizza sauce for dipping.

Personal tip: If your dough feels sticky, oil your hands before kneading—it makes cleanup easier and keeps things smooth. If any filling leaks out, just tuck it back in before baking. The rolls taste best when you catch them just as the cheese starts to brown!

Cooking Tips & Techniques

After making cheesy garlic bread pizza rolls more times than I can count, I’ve picked up some tricks that make all the difference. Here’s how to get them just right, every single time:

• Use fresh garlic for the butter: It’s tempting to use powder, but the aroma and flavor of real garlic can’t be beat.
• Don’t rush the dough: Even a quick 20-minute rise helps the rolls get extra fluffy. If you have time, let it rise for 40 minutes for ultimate softness.
• Layer cheese evenly: Spread cheese all the way to the edges so every bite is gooey. I once skimped and got dry corners—lesson learned!
• Roll tightly but gently: Too tight and the filling squirts out; too loose and the rolls unravel. Go slow, and pinch the seam well.
• Slice with a sharp knife: A dull blade can squish the rolls. If you have dental floss, use it to slice—makes perfect rounds!
• Watch the oven: Every oven is a little different. Start checking at 18 minutes. Rolls are done when the tops are golden and cheese bubbles at the edges.
• Let them rest: Five minutes makes a world of difference for texture and flavor. The cheese firms up and the rolls stay together better.

Once, I forgot to tent the rolls and the tops got too brown—now I check halfway through and cover if needed. Timing is everything; prep your garlic butter while the dough rises to save minutes. For consistency, measure your ingredients carefully—especially flour, which can make or break the softness. If you want extra crunch, bake a minute or two longer but don’t go overboard or the cheese will dry out.

Honestly, these cheesy garlic bread pizza rolls are forgiving. If you mess up a step, they still taste amazing, but a few tweaks can make them perfect!

Variations & Adaptations

One of the best things about cheesy garlic bread pizza rolls is how easy it is to switch them up. Whether you’re working around allergies or just want a new flavor, here are some tried-and-true variations:

• Vegetarian: Skip the pepperoni and fill with sautéed mushrooms, bell peppers, spinach, or even artichoke hearts. I’ve made a veggie version with roasted red peppers and it was a hit.
• Gluten-Free: Use a gluten-free flour blend for the dough. The rolls might be a bit denser, but they’re still delicious. Bob’s Red Mill is my go-to for gluten-free baking.
• Vegan: Sub in vegan butter and your favorite plant-based cheese shreds. Use a dairy-free pizza sauce and load up on veggies.

Want a different flavor twist? Try a BBQ chicken filling—swap pizza sauce for BBQ sauce, use cooked chicken, and add red onions. For a spicy kick, add jalapeños and use pepper jack cheese. If you love herbs, sprinkle extra Italian seasoning or fresh basil in the filling.

Allergen swaps: For nut allergies, make sure your vegan cheese doesn’t contain cashews. Dairy-free folks can use oat milk for the dough and coconut oil instead of butter. I once made these for a friend who can’t have tomatoes—used pesto instead of pizza sauce and mozzarella with grilled chicken. It was a whole new vibe!

Honestly, the possibilities are endless. Don’t be afraid to riff on the recipe and make it your own.

Serving & Storage Suggestions

Cheesy garlic bread pizza rolls are best served warm, right out of the oven. The cheese is gooey, the bread is soft, and the garlic aroma is at its peak. If you’re serving for a crowd, arrange rolls on a platter with extra pizza sauce or ranch for dipping. Garnish with chopped parsley or a sprinkle of Parmesan for a pretty touch.

Pair these rolls with a crisp green salad, tomato soup, or even a cold soda. They’re awesome as a side for pasta night or as the star at a party. If you have leftovers (rare, but possible!), store rolls in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for 8-10 minutes, or microwave for 40 seconds. The oven keeps them crispier.

For longer storage, freeze baked rolls in a zip-top bag for up to 2 months. Thaw overnight in the fridge and reheat in the oven. Flavors deepen after a day—garlic and herbs really shine. These rolls are the kind you’ll keep coming back to, whether hot, cold, or somewhere in between!

Nutritional Information & Benefits

Each cheesy garlic bread pizza roll contains about 180 calories, 8g fat, 18g carbs, and 7g protein (estimates based on standard ingredients). They’re a good source of calcium thanks to the cheese, and if you use whole wheat flour, you’ll get a fiber boost.

Garlic is known for its immune-supporting properties, and the herbs add antioxidants. If you go veggie-heavy, you’ll bump up the vitamins and minerals. For gluten-free or dairy-free diets, the swaps above make these rolls accessible without sacrificing taste.

Allergens: Contains wheat, dairy (unless using substitutions), and possible soy (depending on sauce and cheese brands). As a wellness coach, I love how customizable these are—pick your flour, cheese, and fillings to suit your needs. Plus, they’re satisfying enough to keep you from over-snacking later!

Conclusion

Cheesy garlic bread pizza rolls are the ultimate comfort food—easy to make, endlessly customizable, and guaranteed to bring smiles at any table. Whether you stick to the classic or experiment with new flavors, these rolls offer a playful take on two favorites, all in one bite. I love making them for friends, family, or just myself on a quiet night in.

Try swapping out ingredients to fit your cravings—make them spicy, veggie-packed, or even gluten-free. However you roll (pun intended!), you’ll get that warm, cheesy goodness every time. If you make these, let me know in the comments—share your twists or any fun add-ins you tried!

Honestly, once you taste these, you’ll want to keep the recipe handy for every occasion. So go ahead, get baking, and enjoy the simple joy of homemade comfort food!

Frequently Asked Questions

Can I use store-bought pizza dough for cheesy garlic bread pizza rolls?

Yes! Store-bought pizza dough works perfectly and saves time. Just let it come to room temperature before rolling so it doesn’t shrink.

How do I make these rolls gluten-free?

Replace the all-purpose flour with a gluten-free blend that includes xanthan gum. Expect a slightly different texture, but they’ll still be appetizing!

Can I freeze cheesy garlic bread pizza rolls?

Absolutely. Bake, cool, and freeze in a zip-top bag for up to 2 months. Reheat in the oven for best flavor and texture.

What fillings work best besides pepperoni?

Try cooked mushrooms, bell peppers, spinach, sausage, or even BBQ chicken. Customize to your taste or dietary needs!

How do I prevent the rolls from getting soggy?

Don’t overload with sauce and bake on parchment for good airflow. Let them rest after baking so excess moisture absorbs into the bread.

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