Irresistible New York Pizza Rolls Drenched in Garlic Butter

If you’ve ever dreamed of enjoying a snack that combines the iconic flavors of New York pizza with the convenience of bite-sized rolls, you’re in for a treat. These New York pizza rolls drenched in garlic butter and mozzarella bliss are everything you want in an appetizer: cheesy, savory, and utterly irresistible.

this Recipe

Whether you’re hosting a game day party, need a quick snack, or want to impress friends with homemade comfort food, this recipe has you covered. Get ready to dive into a world of bubbling cheese and fragrant garlic butter that will keep you coming back for more.

Why You’ll Love This Recipe

• Quick and easy to prepare with simple ingredients you likely have on hand.
• Loaded with gooey mozzarella and classic New York pizza flavors.
• Perfectly crispy on the outside, soft and cheesy inside.
• Great for sharing at parties or enjoying as a comforting snack.
• Customizable with your favorite pizza toppings.

Ingredients

Gather these ingredients to make about 24 delicious New York pizza rolls drenched in garlic butter and mozzarella.

• 1 package (17.3 oz) refrigerated pizza dough
• 1 cup shredded mozzarella cheese
• 1/2 cup cooked and crumbled Italian sausage (optional)
• 1/4 cup grated Parmesan cheese
• 1/2 cup pizza sauce, plus extra for serving
• 3 tablespoons unsalted butter, melted
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/4 cup fresh basil, chopped (for garnish)
• Non-stick cooking spray or olive oil for greasing

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Servings: 6 (about 4 rolls each)
• Calories: Approximately 320 per serving

How to Make Irresistible New York Pizza Rolls Drenched in Garlic Butter and Mozzarella Bliss

1. Preheat your oven to 400°F and lightly grease a baking sheet with cooking spray or olive oil.
2. Roll out the refrigerated pizza dough on a lightly floured surface into a roughly 12×10 inch rectangle.
3. Spread the pizza sauce evenly over the dough, leaving a 1/2-inch border around the edges.
4. Sprinkle the shredded mozzarella, Parmesan, cooked sausage (if using), oregano, basil, and crushed red pepper flakes evenly over the sauce.
5. Carefully roll the dough from one of the longer edges into a tight log, pinching the seam to seal.
6. Using a sharp knife, cut the log into 24 equal pieces (about 1-inch thick each).
7. Arrange the rolls cut side up on the prepared baking sheet, spacing them about 1/2 inch apart.
8. In a small bowl, combine the melted butter with the minced garlic. Brush the garlic butter generously over the tops of each roll.
9. Bake for 15-18 minutes, or until the rolls are golden brown and the cheese is bubbly and melted.
10. Remove from the oven and let cool for 5 minutes. Garnish with chopped fresh basil and serve warm with extra pizza sauce for dipping.

Tips for the Best Results

• Use cold pizza dough straight from the fridge for easier rolling and cutting.
• Don’t overfill the rolls to prevent them from bursting during baking.
• Brush on the garlic butter twice—once before baking and once immediately after for extra flavor.
• Let the rolls rest a few minutes after baking so the cheese doesn’t burn your mouth.
• Customize with your favorite pizza toppings like pepperoni, mushrooms, or bell peppers.

Storage and Reheating

Store leftover New York pizza rolls in an airtight container in the refrigerator for up to 3 days. To freeze, arrange the rolls on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 2 months.

Reheat refrigerated or frozen rolls in a 350°F oven for about 10 minutes or until warmed through. Avoid microwaving to keep the crust crispy and the cheese melty.

Frequently Asked Questions

Can I make these pizza rolls vegetarian?

Absolutely! Simply omit the Italian sausage and add extra vegetables or cheese to keep them flavorful and satisfying.

What type of cheese works best?

Mozzarella is ideal for that classic melt and stretch, but you can mix in provolone or fontina for more depth of flavor.

Can I prepare these ahead of time?

Yes, you can assemble the rolls and refrigerate them for up to 24 hours before baking. Just cover them tightly with plastic wrap.

How do I prevent the rolls from getting soggy?

Make sure not to overload the sauce and ingredients, and bake at a high temperature so the dough crisps up nicely.