If you thought pizza night had to mean a full pie, think again! These Tomato Basil Pizza Rolls are loaded with marinara, basil pesto, and a melty combo of mozzarella and fontina, all rolled up into the most irresistible pull-apart snack. Perfect for game day, weeknight dinners, or anytime you need a serious crowd-pleaser. While you are here, grab my Homemade Pizza Dough, Pizza Monkey Bread, and Three Cheese Pizza Puffs because clearly we are deep in a pizza era and I have zero regrets.
Tomato Basil Pizza Rolls at a Glance
- 🕒 Total Time: ~30 minutes (about 10 min prep + 20 min bake)
- 👪 Servings: About 6–8 servings (appetizer-style rolls)
- 🍝 Cuisine Type: Italian-inspired / Pizza snack
- 🧂 Flavor Profile: Cheesy, herby, garlicky pizza flavor with bright basil and tangy marinara
- 📖 Dietary Info: Vegetarian (contains dairy; gluten-free if using GF pizza dough)
- 📦 Storage Notes: Refrigerate leftovers up to 3–4 days; reheat in oven or air fryer for best texture.
Summarize and save this content on...
Why I Love This Recipe
Ok, can we talk about how these Tomato Basil Pizza Rolls are basically everything you love about homemade pizza but in the most fun, shareable, swoon-worthy format imaginable? I am obsessed. The combo of marinara and basil pesto together is next level, and layering in fontina alongside the mozzarella gives you this incredible depth of flavor that you just do not get from your standard pizza night.
They come together so quickly, and they are just as good for a casual Friday dinner as they are for a full-on party spread. If you love these, you are also going to want to make my Homemade Pizza Dough, my Basil Pesto, and my Easy Tomato Sauce from scratch, because once you go homemade, there is truly no going back. These rolls are the ultimate crowd pleaser, and I promise you they will disappear in approximately four minutes flat.
Jump to:
Ingredients
Substitutions & Swaps
🍞 Dough Options
- Store-bought pizza dough — the easiest and what the recipe expects.
- Homemade pizza dough — great if you already have dough proofing.
- Gluten-free pizza dough — works well; roll between parchment to prevent sticking.
🍅 Sauce Options
- Marinara — classic pizza flavor and the easiest choice.
- Pizza sauce — thicker and slightly sweeter.
- Crushed San Marzano tomatoes + olive oil + garlic — brighter, fresher flavor.
- Arrabbiata sauce — adds a spicy kick.
- Sun-dried tomato spread — deeper, concentrated tomato flavor.
🌿 Herb & Flavor Swaps
- Fresh basil — the signature flavor of the recipe.
- Basil pesto — adds richness and garlic notes.
- Spinach + pesto — good if basil isn’t available.
- Fresh oregano or thyme — more rustic Italian herb flavor.
- Calabrian chili paste — for subtle heat.
🧀 Cheese Options
- Mozzarella — classic melt and stretch.
- Fontina — richer and slightly nutty.
- Provolone — sharper, deli-style pizza flavor.
- Parmesan or Pecorino — adds salty depth when sprinkled on top.
🍕 Add-In Ideas
- Pepperoni — the easiest way to make them more pizza-like.
- Cooked Italian sausage — crumbled and lightly browned.
- Caramelized onions — sweet, savory depth.
- Roasted mushrooms — earthy and hearty.
- Chopped olives or artichokes — Mediterranean twist.
How to Make Tomato Basil Pizza Rolls
Step 1: Line a baking sheet with parchment paper and drizzle the surface with 1 tablespoon of olive oil.
Step 2: On a clean surface, roll out pizza dough into a rectangular shape, roughly 9 x 16 inches.
Step 3: Spread the marinara sauce evenly on the rolled out dough, leaving about a 1" border around the dough followed by dollops of the pesto. Top with 1 cup of shredded mozzarella cheese, all the shredded fontina, a few basil leaves and ⅛ cup Parmesan cheese.
Step 4: Carefully, lift up the bottom edge of the dough and roll it forward into a tight cylinder.
Step 5: Place dough cylinder, seam side down, on a cutting board and, using a thin, sharp knife, cut cylinder crosswise into 8 equal-size slices.
Step 6: Nestle the slices, cut sides up on a parchment lined baking sheet. Brush 1 tablespoon olive oil onto the edges of the dough and bake until golden brown about 15-20 minutes.
Step 7: In the last two minutes of baking, pull rolls out of the oven and top with extra shredded mozzarella and a light sprinkle of the remaining Parmesan cheese.
Step 8: Place rolls back into oven and bake until cheese melts. Remove rolls from the oven, let rest for 5 minutes and sprinkle with basil before serving.
🍕 Tips & Tricks for the Best Tomato Basil Pizza Rolls
- Use room temperature dough. Cold dough is really hard to roll out without it snapping back. Let it sit on the counter for at least 20 to 30 minutes before you start.
- Do not overload the filling. It is tempting to pile it on, but too much sauce will make rolling the dough difficult and the rolls can fall apart when you slice them.
- Use a sharp knife or unflavored dental floss to slice. A sharp, thin knife is your best friend here. You can also use unflavored dental floss by looping it under the log and crossing it over the top to get clean, even slices without squishing the rolls.
- Keep that 1-inch border. Leaving a border around the edges of the dough before you add your fillings means the sauce stays inside the roll where it belongs and doesn't seep out everywhere.
- Seam side down always. When you transfer your rolled log to the cutting board, make sure the seam is facing down so it doesn't unravel while you slice.
- Do not skip the two-stage cheese situation. Adding the final layer of mozzarella and Parmesan in the last 2 minutes of baking gives you that perfectly melted, bubbly cheese crown on top, and that is everything.
FAQ's
Can I make Tomato Basil Pizza Rolls ahead of time?
Yes. Assemble the rolled log and refrigerate it for up to 24 hours before slicing and baking. This actually makes the rolls easier to cut cleanly.
How do I keep the Tomato Basil Pizza Rolls from unrolling while baking?
Roll the dough tightly and place the slices cut-side up in a snug baking dish. This helps them hold their shape as the cheese melts.
Can Tomato Basil Pizza Rolls be frozen?
Yes. Two options:
Freeze before baking (sliced rolls on a tray, then transfer to a bag).
Freeze after baking and reheat in a 350°F oven for about 10–15 minutes.
What’s the best way to reheat leftovers?
Use an oven or air fryer at about 350°F for 5–8 minutes. This restores the crispy edges better than a microwave.
Why did my pizza rolls get soggy?
This usually happens when:
Too much sauce is used
The dough is rolled too thick
The oven temperature is too low
Using a thin sauce layer and a hot oven helps keep the rolls crisp and structured.
Similar Recipes
Tomato Basil Pizza Rolls
Ingredients
- 1 pound pizza dough at room temperature
- 2 tablespoons olive oil
- 1 cup marinara sauce
- ¼ cup basil pesto
- 1 ¼ cup shredded mozzarella divided
- ¼ cup shredded fontina cheese cheese
- ¼ cup parmesan cheese freshly grated, divided
- handful of basil leaves torn, plus more for serving
Instructions
- Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper and drizzle 1 tablespoon of olive oil evenly over the surface.
- On a lightly floured work surface, roll the pizza dough out into a rectangle, roughly 9 by 16 inches.
- Spread the marinara sauce evenly over the dough, leaving a 1-inch border around the edges. Add dollops of basil pesto across the surface, then top with 1 cup of the shredded mozzarella, all of the fontina, a few torn basil leaves, and 2 tablespoons of the Parmesan.
- Starting from the long bottom edge, carefully roll the dough into a tight cylinder. Place it seam-side down on a cutting board. Using a sharp, thin knife, slice the log into 8 equal pieces and arrange them cut-side up on the prepared baking sheet.
- Brush the exposed edges of the dough with the remaining 1 tablespoon of olive oil.
- Bake for 15 to 20 minutes, until the rolls are golden brown and cooked through.
- During the last 2 minutes of baking, pull the rolls from the oven and sprinkle with the remaining ¼ cup of mozzarella and a light dusting of the remaining Parmesan. Return to the oven until the cheese is fully melted and bubbling. Let the rolls rest for 5 minutes, then top with fresh torn basil and serve warm.
Notes
- Use room temperature dough. Cold dough is really hard to roll out without it snapping back. Let it sit on the counter for at least 20 to 30 minutes before you start.
- Do not overload the filling. It is tempting to pile it on, but too much sauce will make rolling the dough difficult and the rolls can fall apart when you slice them.
- Use a sharp knife or unflavored dental floss to slice. A sharp, thin knife is your best friend here. You can also use unflavored dental floss by looping it under the log and crossing it over the top to get clean, even slices without squishing the rolls.
- Keep that 1-inch border. Leaving a border around the edges of the dough before you add your fillings means the sauce stays inside the roll where it belongs and doesn't seep out everywhere.
- Seam side down always. When you transfer your rolled log to the cutting board, make sure the seam is facing down so it doesn't unravel while you slice.
- Do not skip the two-stage cheese situation. Adding the final layer of mozzarella and Parmesan in the last 2 minutes of baking gives you that perfectly melted, bubbly cheese crown on top, and that is everything
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from Shutterbean
Could these be done in the Ooni pizza oven?
SURE CAN!
How many does this serve?
depends on how many you eat- I think 4 people
they are in the oven now - I used to make these with baking powder biscuit dough in the 70's and 80's!! Great reminder! Thanks
Do you roll these from the long side or the short side? Making tonight! 🙂
LONG!
On my short list! Can you clarify the mozzarella cheese instructions? It says 1 cup mozzarella cheese, divided but then it says to use 1 cup before rolling. And then the extra while baking. Not a big deal. I can wing it but just curious what you did. Thanks for the recipe!
updated in the recipe!
Yum! Used garden tomatoes and basil.
Would like to try to make this with crescent rolls
Go for it!! I bet it would totally work
fabulous recipe that would make a great crowd pleaser , love it so much xoxo
These look so good!! It's like a pizza in roll form. Amazing!!
YUM!!!!! These look fantastic!! So glad I just picked up some pizza dough!
These sound great! I enjoy your reading your recipes and hope to start making some of them soon. Had no idea you could make home made humus with canned chickpeas! Keep the yummy ideas coming!
These rolls sound SO good!! I can never say no to beautiful pizza flavoured things like this! PIZZA SWIRLS!
These are b-e-a-u-t-i-f-u-l! As always, the photography is on point but I am thinking this recipe is a must try! Thanks for sharing!