This recipe started as an experiment in my tiny kitchen when I wanted the slice-forward flavors of New York pizza in a hand-held, shareable form. I discovered the combination of a well-stretched dough, bright marinara, gooey mozzarella and a sharp hit of grated Parmesan during a rainy Saturday when guests kept arriving and I needed something fast, comforting and addictive. The result is a batch of golden rolls with a tender interior, slightly crisped edges and a buttery, garlicky exterior that makes everyone reach for another.

What makes these rolls special is the balance of textures and the straightforward technique. The dough provides that soft, chewy base New Yorkers love, while the internal steam from the sauce and cheese creates a molten center that's best enjoyed warm. The garlic-Parmesan butter brushed on after baking gives a savory sheen and a little crust that turns ordinary rolls into something memorable. I often make these for game nights, casual dinners, or when I want a quick, crowd-pleasing appetizer that pairs well with a cold beer or a simple salad.

Ingredients

• Pizza dough (1 pound): Use a store-bought ball from a reputable brand (such as Trader Joe’s or a local bakery) or your favorite homemade dough. Aim for a dough that’s soft and slightly tacky—not dry—so it rolls and seals easily.
• Marinara sauce (1 cup): Choose a smooth, flavorful sauce with bright tomato notes. A no-sugar-added jar or a quick homemade sauce made with crushed tomatoes, garlic and basil works best to avoid excess liquid that can make rolls soggy.
• Mozzarella cheese (1 1/2 cups shredded): Whole-milk shredded mozzarella gives the best melt and flavor. Pre-shredded blends often contain anti-caking agents; for creamier results, shred a block yourself.
• Parmesan cheese (1/2 cup grated): Use freshly grated Parmigiano-Reggiano or a high-quality Parmesan for a sharp, nutty finish that browns beautifully when mixed with butter.
• Garlic (2 cloves, minced): Fresh garlic gives the brightest aroma—avoid powdered garlic for the finishing butter if you want an immediate, fresh bite.
• Butter (2 tablespoons, melted): Unsalted butter melted for brushing. Use salted butter only if you adjust downstream salt carefully.
• Italian seasoning (1 tablespoon): A blend of dried oregano, basil and thyme for an aromatic, classic pizza herb note.
• Fresh parsley (1 tablespoon, chopped): For garnish—adds color and a hint of freshness to cut through the richness.

Instructions

Prepare the dough and workspace: Lightly flour a clean surface and roll the 1-pound dough into a rectangular sheet about 12 x 9 inches and roughly 1/4-inch thick. Let it rest if it resists—gluten relaxes in 5 minutes and makes rolling easier. Preheat the oven to 400°F (205°C) and line a baking sheet with parchment. Assemble the filling: Spread 1 cup marinara across the dough, leaving a 1/2-inch border to help seal the rolls. Evenly sprinkle 1 1/2 cups shredded mozzarella and 1/4 cup of the grated Parmesan across the sauce. Season lightly with a pinch of salt and the tablespoon of Italian seasoning to distribute herb flavor throughout. Roll and portion: Starting from one long side, roll the dough tightly into a log. The tighter the roll, the better the layers hold and the neater the spiral. Using a sharp knife or bench scraper, cut the log into eight equal pieces (about 1 1/2 inches wide). If you prefer smaller bites, slice into ten pieces instead. Arrange and brush: Place the rolls cut-side up on the prepared baking sheet, leaving about 1/2 inch between them for expansion. Mix the melted butter with the minced garlic and the remaining Parmesan, then brush a light coat over the exposed dough edges—this delivers flavor and browning. Bake until golden: Bake in the preheated 400°F oven for 16–18 minutes, until the tops are golden and cheese bubbles at the edges. If the tops brown too quickly, loosely tent with foil for the last 3–4 minutes. Finish and serve: Brush once more with the garlic-Parmesan butter immediately after baking, then sprinkle with fresh parsley. Serve hot alongside warmed extra marinara for dipping.

Storage Tips

For short-term storage, cool rolls completely and place them in a single layer in an airtight container in the refrigerator for up to 3 days. For longer storage, flash-freeze on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. To reheat refrigerated rolls, warm in a 350°F oven for 8–10 minutes; for frozen rolls, bake at 375°F for 18–22 minutes, checking for bubbling cheese and a golden exterior. Avoid reheating in the microwave—texture becomes gummy.

Ingredient Substitutions

If you want to reduce dairy, swap half the mozzarella for a vegan melting cheese and replace butter with olive oil mixed with garlic (note: flavor will be different). For a gluten-free version, use a sturdy, store-bought gluten-free pizza dough and handle gently; bake times may vary and the texture will be denser. Prefer a meatier roll? Add thinly sliced pepperoni or cooked Italian sausage (about 4 ounces) evenly over the cheese; for a vegetarian boost, toss in sautéed mushrooms or roasted peppers.

Serving Suggestions

Serve warm with extra marinara for dipping, a simple arugula salad dressed with lemon and olive oil to cut the richness, or alongside roasted vegetables for a heartier spread. Garnish with chopped fresh parsley and a sprinkle of flaky sea salt for contrast. These are perfect for casual entertaining—arrange on a large platter with small bowls of marinara and chili oil to let guests customize each bite.

Cultural Background

These rolls are an Italian-American spin on classic New York pizza, translating the flavors of a slice—bright tomato sauce, stretchy mozzarella and savory herbs—into a portable, spiral-shaped snack. The idea of turning pizza into handheld forms has deep roots in American street food culture, where convenience and robust flavors combine. Variations like stromboli and calzones share the same DNA but differ in shape and sealing method.

Seasonal Adaptations

In summer, swap marinara for a roasted cherry tomato sauce and add fresh basil after baking. In colder months, fold in caramelized onions and swap half the mozzarella for fontina for deeper, richer notes. Holiday parties welcome additions like cooked pancetta and a drizzle of balsamic glaze after baking for a festive finish.

Meal Prep Tips

Assemble rolls a day ahead and keep them covered in the refrigerator; bring to room temperature for 15 minutes before baking to ensure even oven spring. For bulk prep, freeze assembled rolls individually on a tray, then bag and label—bake straight from frozen and allow extra time. Use shallow, reusable containers or parchment-lined trays to avoid sticking and to make reheating seamless.

These garlic Parmesan New York pizza rolls are proof that a few high-quality ingredients and simple technique deliver something people remember. Whether you make them for a quick weeknight dinner or a crowd, they’ll likely become a favorite repeat. Try customizing them and share the results—I love hearing new combinations that work!