Garlic Butter Pizza Roll-Ups

Seriously no joke this is the best Garlic Butter Pizza Roll-Ups recipe. It is the one my family asks me to make whenever pizza night needs a fun change. It is a classic recipe with simple and delicious ingredients. Soft pizza dough is layered with savory pepperoni plus stretchy mozzarella and a fragrant garlic butter topping.

Perfect for dipping into warm marinara with a crisp salad on the side! A batch of Garlic Butter Pizza Roll-Ups is one of my go-to easy dinners. Not only does it make a super delicious meal but it is filling and keeps everyone happy for hours. Also there are no complicated methods or ingredients needed.

And meal prep is a cinch. I often assemble a batch on Sunday to bake for dinner and then reheat the extras for lunch on Monday. For another cozy family meal try our Butternut Squash Mac and Cheese. With just a few basic ingredients probably already in the fridge and pantry you can whip up these roll-ups for dinner or appetizers or even arrange them on a platter for a fun party dish!

Ingredients

Here is what I use for this recipe and you can adjust nuts or spices based on preference:

• Refrigerated pizza dough: Creates the soft and chewy outer spiral that holds the cheese and pepperoni filling.
• Unsalted butter: Adds richness while helping the tops turn glossy and lightly golden.
• Garlic: Infuses the butter with a bold savory flavor that spreads across every roll-up.
• Dried Italian seasoning: Adds balanced herbal flavor with notes that complement the pizza filling.
• Fine salt: Sharpens the garlic butter and balances the richness of the cheese.
• Shredded low moisture mozzarella: Melts into stretchy layers while releasing less moisture than fresh mozzarella.
• Sliced pepperoni: Adds savory spice and creates distinct red layers inside each spiral.
• Grated Parmesan cheese: Adds a salty nutty finish while helping the tops develop light browning.
• Chopped fresh parsley: Adds fresh herbal flavor and a natural green finish after baking.
• Marinara sauce: Provides a warm tomato based dipping sauce that balances the buttery filling.

Tools You’ll Need

• Small mixing bowl: Holds the melted butter while the garlic plus seasoning and salt are combined.
• Pastry brush: Spreads the garlic butter evenly enough across the dough and the shaped roll-ups.
• Wooden cutting board: Provides a stable surface for shaping the filled dough log and slicing the spirals.
• Sharp knife: Cuts the filled dough log into twelve portions without crushing the layered structure.
• Ceramic baking dish: Supports the roll-ups as they expand and helps the sides bake into soft golden spirals.
• Small saucepan: Warms the marinara gently so it is ready for dipping when the roll-ups are served.

Instructions

Step 1: Combine the garlic butter

Stir the melted butter with the minced garlic plus Italian seasoning and salt until the herbs and garlic are unevenly suspended throughout the glossy mixture. The butter changes from plain yellow to a speckled mixture with visible garlic pieces and green herb flecks.

Tip: Let the melted butter cool for a minute so it remains fluid without making the pizza dough overly soft.

Step 2: Layer the cheese and pepperoni

Stretch the one pound pizza dough into one imperfect rectangle and brush it with half of the garlic butter while leaving a narrow uncovered edge. Scatter one and one half cups mozzarella unevenly across the dough and arrange exactly twenty four pepperoni slices with natural overlap so the plain dough becomes a layered pizza sheet.

Tip: Keep a narrow border around the dough so the filling stays inside when the layered sheet is rolled.

Step 3: Roll and slice the filled dough

Roll the layered dough from one long edge into a snug log while keeping the cheese and pepperoni folded inside the spiral. Slice the log into exactly twelve uneven roll-ups so each piece reveals curved layers of dough plus cheese and pepperoni.

Tip: Use gentle pressure while rolling so the dough stays structured without squeezing the cheese from the ends.

Step 4: Arrange and coat the roll-ups

Transfer all twelve roll-ups to a baking dish with the cut sides facing upward and leave small uneven spaces between them. Brush the remaining garlic butter over the spirals and scatter two tablespoons Parmesan across the tops so the pale dough becomes glossy and lightly textured.

Tip: Leave irregular gaps around the roll-ups so the sides can expand and brown instead of steaming together.

Step 5: Bake until golden and melted

Bake the twelve roll-ups until the dough expands and the outer edges turn golden while the mozzarella melts unevenly between the spirals. The roll-ups shift closer together as they rise and several pepperoni edges darken while small patches of cheese bubble and brown.

Tip: Bake until the centers look set and the exposed cheese has browned spots rather than relying only on the timer.

Step 6: Plate and finish the roll-ups

Move three warm roll-ups onto a white plate and pull one slightly open to reveal the soft spiral plus melted mozzarella and pepperoni layers. Scatter one tablespoon parsley unevenly across the serving and add a small portion of warm marinara beside the roll-ups for dipping.

Tip: Rest the baked roll-ups for five minutes before serving so the cheese stays melted without spilling out.

Pro Tips

• Chill the rolled dough for ten minutes before slicing so the spirals hold their shape and the filling stays neatly layered.
• Leave a little space between each roll-up so hot air can reach the edges and create better browning without drying the centers.
• Brush on half the garlic butter before baking and the rest afterward so the tops stay flavorful and develop a glossy finish.
• Serve the roll-ups soon after baking because the cheese stays stretchy while the outer edges remain pleasantly crisp.

Storage Instructions

Let the Garlic Butter Pizza Roll-Ups cool completely before storing them so trapped steam does not soften the golden edges. Place the cooled roll-ups in a sealed container and refrigerate them for up to four days. Keep the marinara in a separate covered container so the dough does not become soggy. Reheat the roll-ups until the centers are hot and the cheese softens again. Dry heat gives the outer edges a firmer texture while gentle microwave heating creates a softer result. For longer storage freeze the baked roll-ups in a single layer until firm and then transfer them to a sealed freezer container. They can be frozen for up to two months and reheated directly from frozen.

Frequently Asked Questions

See You in the Kitchen

These Garlic Butter Pizza Roll-Ups are a great way to satisfy your pizza cravings without picking up the phone to call for delivery.

I typically warm the marinara at the same time I bake the roll-ups so all of my dinner components will be ready at the same time and I often serve them with Butternut Squash Soup or follow them with Cranberry Apple Crisp.

Even my kids love this one!

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