Parmesan Pizza Rolls

by Rachel on October 8, 2010

Bet you can't eat just one!

Once my friend Erika Kerekes (In Erika’s Kitchen) opened my mind to using pizza dough for tasty appetizers my creative juices went nuts.  My father’s pizza dough recipe, posted recently on this blog, works perfectly for this, but I won’t tell anyone if you buy pizza dough instead.  This is a great kid project, and makes a tasty appetizer or simple side dish for a weeknight dinner.

Parmesan Pizza Rolls (4-6 appetizer size servings)

Pizza Dough

Follow the instructions for making Pizza Dough posted recently on this blog, or purchase pizza dough.  This recipe is based on the amount of dough needed for one pizza.


  • ½ cup shredded Parmesan cheese
  • 2 tablespoons finely chopped chives or green onions
  • ¼ cup unsalted butter (½ stick), at room temperature
  • 1 teaspoon crunchy salt (Kosher salt will work)

Pre-heat oven to 375 degrees.

Leave the pizza dough in the fridge until you are completely, totally and absolutely ready to roll it out.  It becomes much more difficult to manage the warmer it gets.  In fact, if it is too warm it will be like trying to roll out drippy Jello.  It will be a misery, let me tell you.  Put the cold pizza dough on a floured work surface.  Roll it out into an approximately 15×11-inch rectangle.  Using a basting brush or a small spatula, spread the butter over the dough, leaving a ½-inch border.  Sprinkle the Parmesan cheese evenly over the butter (any interested small child can do this and will love it).  Starting with one of the long sides, roll the dough into a log, pinching gently to keep it rolled up.  With seam side down, cut dough crosswise with thin sharp knife into equal slices (each about 1/2 to 3/4 inch wide).  I find that this is easier with a serrated knife.

Parmesan Pizza Rolls sliced and ready to bake.

Spray a 9-inch square baking dish with nonstick spray.  Place rolls in the baking dish, there will be almost no space between rolls.  Sprinkle the crunchy salt over the top of the rolls.

Not too close, not too far apart.

Bake the pizza rolls until the tops are golden, about 20 minutes.  Do not overbake or the rolls will be hard and they’ll work best as hockey pucks rather than as items for human consumption.  Remove from oven and serve immediately.  Much like pizza, these aren’t nearly as good later as they are moments after pulling from the oven.  Do not be patient.  Do not exercise restraint.  Go after them immediately and do not stop until they are GONE.

{ 5 comments… read them below or add one }

Erika - In Erika's Kitchen October 8, 2010 at 1:17 pm

I’m delighted to be cited as the inspiration for these! Must make immediately. Craving warm, cheesy rolls as I type.

My Man's Belly October 9, 2010 at 12:04 pm

These look so good! A really nice twist on the usual garlic knots (which I am hopelessly addicted to).

Rachel October 10, 2010 at 10:34 am

Pamela: I’ll try to come up with something healthier for you to be addicted to!

Sorry for the Convenience October 11, 2010 at 11:22 am


tammy February 27, 2015 at 3:57 am

I love you recipes. I need and want to know about your blue dishes!!!! I’m an avid cobalt blue collector and any thing with cobalt blue will instantly attract my attention, thus your recipes in/on the blue dishes will be tried.

Where did you get them and what is the name of the pattern?

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