These puff pastry pizza rolls are exactly the kind of recipe I love — simple enough for busy evenings, fun enough for weekend snacking, and totally customisable to suit what you have in the fridge. Think of them as little spirals of pizza goodness: golden, flaky puff pastry wrapped around tomato sauce, melty cheese (vegan or dairy), and fragrant herbs.
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💚 Why You Will Love This Recipe
Whether you’re serving them as an appetiser, lunch, or cosy dinner, these rolls are always a crowd-pleaser — and they come together with minimal effort. No kneading dough, no tricky techniques. Just a sheet of store-bought puff pastry and your favourite pizza flavours.
Feel-good reasons to make these pizza rolls!
- Quick + approachable: Ready in under an hour with mostly store-bought ingredients.
- Fun and shareable: Served family-style straight from the baking dish.
- Customisable: Vegan, dairy or mixed cheeses — all work beautifully.
- Perfect for parties or weeknights: Flaky, golden, and utterly delicious.
🥣 Ingredients & Substitutions
- Puff pastry sheet – Use a regular or vegan puff pastry sheet, thawed but still cold. Cold pastry slices cleaner and puffs better.
- Tomato sauce – Store-bought or homemade. If using store-bought sauce, go for a thick, no-sugar pizza sauce or passata. A simple sauce with tomatoes, olive oil, basil/oregano is best. If you want to make your own sauce, see below for a 5-minute no-cook pizza sauce option.
- Cheese – For best results, mix a softer melty cheese like mozzarella with a sharper sprinkle of parmesan. If you don’t have any mozzarella and parmesan at hand, cheddar is a simple and delicious alternative as well.
- Vegan alternative: You can also make these rolls vegan by combining different vegan cheese alternatives. Mix a softer vegan cheese with a sprinkle of sharper vegan cheese or nutritional yeast.
- Herbs and seasoning – For extra flavour, you can add dried oregano and basil or fresh basil leaves, a sprinkle of garlic powder or a light drizzle of garlic oil.
5-Minute Homemade Pizza Sauce
To make your own pizza sauce, mix together:
- ½ cup crushed tomatoes or passata
- 1 teaspoon tomato paste
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- 1–2 teaspoons olive oil
- Pinch of salt and pepper
No simmering needed, just stir until combined. This sauce is thick, flavourful and perfect for rolling.
💡 Tips for Success
- Chill before slicing: Cold pastry gives cleaner slices. After rolling, pop the log in the fridge for 10–15 minutes.
- Border control: Leave a 1–2 cm (0.5-1 inch) clean edge on one long side before rolling. When rolled, that edge seals the log better.
- Don’t over-sauce: Too much moisture prevents the puff pastry from rising properly. A thin layer is all you need.
- Keep add-ins dry: Moist veggies (like mushrooms) should be sautéed and patted dry so they don’t make the pastry soggy.
🍕 Variations to Try
Make these your own with one of these fun twists:
- Classic Margherita: Tomato sauce, vegan mozzarella and fresh basil.
- Mushroom Herb: Sautéed, drained mushrooms with oregano and thyme.
- Mediterranean: Olives, sun-dried tomatoes, basil and a dusting of nutritional yeast or parmesan.
🍽️ Serving Suggestions
These pizza rolls are super versatile! Pair them with:
- A crisp green salad
- Garlic dipping oil
- Vegan ranch or marinara on the side
- Soup for a cosy dinner spread
They’re great warm, room-temperature or even packed for lunch!
Pizza Rolls FAQs
Yes! Roll and slice them, then cover and refrigerate until ready to bake. You can also store fully baked rolls in the fridge and gently re-heat.
Absolutely! Freeze the rolled log before slicing or freeze baked rolls. Reheat from frozen with a few extra minutes in the oven.
A thick pizza sauce or passata with herbs works best. Avoid very watery pasta sauces so the pastry keeps its crisp texture.
Yes, just use gluten-free puff pastry and watch the baking time, as they may brown more quickly.
They can be as long as you use vegan puff pastry and vegan cheese.
Puff Pastry Pizza Rolls
Ingredients
- 1 sheet puff pastry (320g)
- 5 tablespoons tomato sauce (see notes above)
- 2 cups (200 g) grated cheese
- ½ tablespoon garlic oil (optional, for drizzling)
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
Instructions
- Preheat the oven to 390°F (200°C).
- Unroll the puff pastry onto a lightly floured surface and gently roll it out to a 15 × 12-inch (40 × 30 cm) rectangle. Spread a thin, even layer of pasta sauce over the pastry, leaving a ½-inch (1 cm) border at one of the long edges. Scatter the grated cheese evenly over the sauce.
- Starting from the long side without the dry border, roll the pastry up tightly into a log. Transfer it to the fridge and chill for 10 minutes to firm up.
- Using a very sharp knife, slice the log into 9 even rolls. Arrange them cut-side up on a non-stick baking tray, leaving about 1-inch (2 cm) of space between each roll to allow the pastry to puff.
- Lightly brush the rolls with garlic oil and sprinkle the tops with herbs. Bake for 20 minutes, or until puffed and golden. Remove from the oven and let stand for 5–10 minutes before serving.
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