Cheesy Garlic Butter Rollups

Cheesy Garlic Butter Rollups are soft, golden, and absolutely packed with gooey cheese and rich garlic butter in every bite. These pull-apart rollups are perfect as a party appetizer, snack, or a fun side dish to soup, pasta, or salad. They’re super easy to make, and they disappear fast—I always wish I had made a double batch.

Why You’ll Love This Recipe

I love this recipe because it combines everything I crave in comfort food: soft dough, melty cheese, and garlicky, buttery goodness. It’s quick to throw together with store-bought dough, and I can bake them in under 30 minutes. They’re fun to eat, easy to serve, and totally customizable with different cheeses and herbs. Whether I’m hosting or just need something warm and cheesy to snack on, these rollups always hit the spot.

Ingredients

• 1 tube refrigerated crescent roll dough or pizza dough

• 1 1/2 cups shredded mozzarella cheese

• 1/4 cup grated Parmesan cheese

• 1/4 cup unsalted butter, melted

• 2 cloves garlic, minced

• 1 tbsp chopped fresh parsley (or 1 tsp dried)

• 1/2 tsp Italian seasoning

• Optional: pinch of red pepper flakes for a spicy kick

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a baking dish.

2. Unroll the crescent dough or pizza dough and press it out into a rectangle on a lightly floured surface.

3. In a small bowl, mix the melted butter, garlic, parsley, Italian seasoning, and optional red pepper flakes.

4. Brush about half of the garlic butter over the dough.

5. Sprinkle mozzarella and Parmesan cheese evenly over the dough.

6. Starting from the long edge, roll the dough tightly into a log.

7. Slice into 1 to 1½-inch pieces and place them cut-side up in the baking dish or on the baking sheet.

8. Brush the tops with the remaining garlic butter.

9. Bake for 15–18 minutes, or until golden brown and bubbling.

10. Serve warm, optionally with marinara or ranch for dipping.

Servings and Timing

This recipe makes about 10–12 rollups, depending on how thick I slice them. It takes about 10 minutes to prepare and 15–18 minutes to bake—ready in under 30 minutes total.

Variations

• Add Pepperoni or Ham: I layer a few slices of deli meat before rolling for a cheesy pizza-style bite.

• Different Cheeses: I’ve used cheddar, provolone, or a spicy pepper jack to change up the flavor.

• Extra Herby: I mix fresh basil or thyme into the butter for a more fragrant finish.

• Sweet Twist: For a dessert version, I swap the garlic butter for cinnamon sugar and fill with cream cheese or Nutella.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in the oven at 350°F (175°C) for about 5–7 minutes, or in the air fryer for 2–3 minutes to bring back that crisp texture. I avoid microwaving unless I don’t mind them being soft instead of crispy.

FAQs

Can I use homemade dough?

Yes, I can! Any basic pizza or crescent-style dough works beautifully. I just make sure it’s rolled thin enough to roll and slice easily.

What’s the best dipping sauce?

Marinara is my go-to, but ranch, garlic aioli, or even warm Alfredo sauce all pair well with the buttery, cheesy flavor.

Can I make these ahead of time?

Yes, I assemble the rollups and refrigerate them (unbaked) for up to 12 hours. When ready to bake, I let them sit at room temperature for 10–15 minutes and then bake as usual.

How do I keep them from unrolling while baking?

I place them close together in a baking dish to help hold their shape—or use a muffin tin for extra structure.

Can I freeze them?

Yes, I freeze the baked rollups and reheat in the oven straight from frozen at 350°F for 10–12 minutes.

Conclusion

Cheesy Garlic Butter Rollups are warm, gooey, and packed with savory flavor in every layer. They’re easy enough for a weeknight snack and delicious enough for entertaining. With soft dough, melted cheese, and rich garlic butter, these rollups never last long once they hit the table.