Best 6 Grilled Pizza Roll Ups Recipes

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Indulge in a delightful culinary journey with our grilled pizza roll-ups. These scrumptious treats combine the flavors of your favorite pizza with the convenience of a handheld snack. Using simple ingredients and a unique cooking method, these roll-ups are perfect for parties, picnics, or quick meals. The recipe offers three tantalizing variations to satisfy diverse taste preferences. Dive into the classic Margherita roll-ups, bursting with fresh mozzarella, juicy tomatoes, and fragrant basil. Experience a zesty twist with the Pesto Primavera roll-ups, featuring a vibrant pesto sauce, roasted vegetables, and creamy goat cheese. For meat lovers, the Pepperoni Delight roll-ups deliver a savory punch with spicy pepperoni, gooey mozzarella, and a hint of tangy marinara sauce. Each variation promises a satisfying bite, making these grilled pizza roll-ups a versatile and delicious addition to your culinary repertoire.

Let's cook with our recipes!

PIZZA LOLLIPOPS



Pizza Lollipops image

Provided by Catherine McCord

Categories     main-dish

Time 40m

Yield 16 pizza lollipops

Number Of Ingredients 4

1 pound refrigerated pizza dough, at room temperature
8 ounces fontina cheese, shredded, plus more for topping
16 pepperoni slices (or other toppings)
1 cup marinara sauce, warmed

Steps:

  • Preheat the oven to 450˚ F. Line a baking sheet with parchment paper. Divide the pizza dough into 16 equal pieces and roll each into a ball.
  • Insert a wooden stick into the center of each pizza dough ball and place on the prepared pan. Flatten each ball into a disk.
  • Sprinkle some of the cheese onto each pizza lollipop. Top each with a pepperoni slice or other toppings, then sprinkle with more cheese.
  • Bake the pizza lollipops until the cheese is melted and the pizza dough is golden brown, 25 to 30 minutes. Serve with the sauce for dipping.

GRILLED PIZZA ON A STICK



Grilled Pizza on a Stick image

Provided by Trisha Yearwood

Time 25m

Yield 6 servings

Number Of Ingredients 10

6 tablespoons olive oil
1/2 teaspoon dried oregano
2 cloves garlic, smashed with the side of a knife
Kosher salt
One 13.8-ounce tube refrigerated pizza dough
3/4 cup shredded mozzarella
1 yellow bell pepper, cut into 1-inch pieces
24 slices pepperoni (about 3 ounces)
2 tablespoons grated Parmesan
1 cup warm marinara sauce

Steps:

  • Put the olive oil in a small saucepan with the oregano, garlic and a pinch of salt. Warm over medium heat just until the garlic turns golden, then turn off the heat and let steep while you prepare the dough.
  • Preheat an outdoor grill over medium heat.
  • Unroll the pizza dough and roll it out by about 1 inch in either direction. Slice into 6 equal pieces. Stretch and press each piece into an approximately 11-by-2-inch rectangle. Sprinkle 2 tablespoons of mozzarella down the center of each rectangle, then fold the dough over the cheese and pinch the seams to seal, making 6 cheese-filled dough "tubes."
  • Thread each tube onto a skewer like a snake, alternating after every turn with a slice of pepper and a folded slice of pepperoni. Lay the pizza sticks on a parchment-lined baking sheet and brush all over with the garlic-oregano oil.
  • Grill the pizza skewers uncovered, turning every couple of minutes so that all sides make contact with the grill, until the dough is fully cooked, 6 to 8 minutes. Transfer to a serving platter, sprinkle with the Parmesan and serve with warm marinara sauce on the side.

PIZZA ROLL-UPS



Pizza Roll-Ups image

Since getting this recipe from our 4-H club, it's been a regular after-school snack. We like to dunk these bite-sized pizza treats, made with refrigerated crescent rolls, in spaghetti sauce. -Donna Klettke, Wheatland, Missouri

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 35m

Yield 2 dozen.

Number Of Ingredients 5

1/2 pound ground beef
1 can (8 ounces) tomato sauce
1/2 cup shredded part-skim mozzarella cheese
1/2 teaspoon dried oregano
2 tubes (8 ounces each) refrigerated crescent rolls

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Remove from the heat. Add the tomato sauce, mozzarella cheese and oregano. , Separate crescent dough into 8 rectangles, pinching seams together. Place about 3 tablespoons of meat mixture along 1 long side of each rectangle. Roll up, jelly-roll style, starting with a long side. Cut each roll into 3 pieces. , Place, seam side down, 2 in. apart on greased baking sheets. Bake at 375° for 15 minutes or until golden brown.

Nutrition Facts : Calories 94 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 206mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.

GRILLED PIZZA



Grilled Pizza image

This grilled pizza recipe is mix-and-match, so feel free to use any and all of the toppings or choose your own. Learn how to make pizza dough for the grill.

Provided by Carla Lalli Music

Categories     Pizza     Tomato     Garlic     Oregano     Lemon     Parmesan     Honey     Rosemary     Vinegar     Onion     Mozzarella     Basil

Yield Makes four 12" pies

Number Of Ingredients 33

Dough
1 ¼-oz. envelope active dry yeast (about 2¼ tsp.)
1 tsp. sugar
⅓ cup (42 g) whole wheat flour
2½ tsp. kosher salt
2 Tbsp. extra-virgin olive oil, plus more for bowl
3 cups (375 g) bread flour, plus more for surface
Burst Cherry Tomatoes
3 Tbsp. extra-virgin olive oil
1 pint cherry tomatoes
Kosher salt, freshly ground pepper
3 garlic cloves, thinly sliced
1 tsp. dried oregano
Lemony Swiss Chard
1 bunch Swiss chard
3 Tbsp. extra-virgin olive oil
Kosher salt, freshly ground pepper
½ tsp. crushed red pepper flakes
1 garlic clove
1 lemon
½ oz. Parmesan, finely grated (about ½ cup)
Tomato Passata
1 (28-oz.) can whole peeled tomatoes
⅓ cup extra-virgin olive oil
2 tsp. kosher salt
Assembly
Bread flour (for dusting)
Extra-virgin olive oil (for brushing and drizzling)
1 1-lb. ball mozzarella, torn into bite-size pieces
8 oz. Manchego cheese, coarsely grated
4 oz. sliced pepperoni and/or thinly sliced soppressata (optional)
Rosemary Agrodolce (optional)
Basil leaves, torn if large, and crushed red pepper flakes (for serving; optional)

Steps:

  • Dough
  • Stir yeast, sugar, and 1¼ cups warm (not hot) water in the bowl of a stand mixer until yeast dissolves. Let sit until mixture is foamy, about 5 minutes.
  • Add whole wheat flour, salt, and 2 Tbsp. oil to yeast mixture and mix to combine. Fit mixer with dough hook and, with mixer on low speed, gradually add 3 cups (375 g) bread flour, mixing until a shaggy dough forms, about 4 minutes from when you start adding the flour. Stop mixer and scrape down sides of bowl to incorporate any dry bits into dough. Increase mixer speed to medium and knead until dough is smooth and shiny, about 5 minutes.
  • Transfer dough to a lightly floured surface and knead briefly to bring together. Shape into a ball, place in a large lightly oiled bowl, and turn to coat. Cover bowl and let dough sit in warm draft-free spot until doubled in size, 1-1½ hours. Make your toppings while your dough is rising.
  • Burst Cherry Tomatoes
  • Heat oil in a large skillet over medium-high. Add tomatoes, season with salt and pepper, and cook, stirring occasionally with a wooden spoon, until skins start to blister and split, about 2 minutes. Add garlic and toss to coat. Cook, lightly pressing on tomatoes with spoon to release juices without smashing completely, until garlic is softened, about 2 minutes. Mix oregano into sauce; taste and season with more salt and pepper if needed.
  • Do ahead: Sauce can be made 4 days ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using.
  • Lemony Swiss Chard
  • Cut Swiss chard leaves away from ribs and stems, then cut crosswise into 3"-wide strips. Trim away woody part from stems; discard. Finely chop ribs and stems.
  • Heat oil in a large skillet over medium-high. Add ribs and stems and season with salt and black pepper. Cook, stirring occasionally, until they release some liquid, look slightly shriveled, and are a shade or two darker, about 5 minutes. Add leaves and red pepper flakes and toss to coat. Season with more salt and black pepper and reduce heat to medium. Cook, tossing occasionally, until leaves are bright green, wilted, and tender, about 4 minutes. Transfer chard mixture to a medium bowl and let cool slightly.
  • Finely grate garlic into bowl with chard mixture, then finely grate in zest from lemon; mix well. Add Parmesan and mix again to combine. Taste and season with more salt, black pepper, and red pepper flakes, if needed.
  • Do ahead: Chard mixture can be made 2 days ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using.
  • Tomato Passata
  • Purée tomatoes in a blender on low speed (or use an immersion blender if you have one) until smooth (try not to aerate it too much). Transfer sauce to a medium bowl and stir in oil and salt.
  • Do ahead: Passata can be made 3 days ahead. Cover and chill, or freeze up to 6 months.
  • Assembly
  • Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Clean grate. Turn out dough onto a lightly floured surface and divide into 4 pieces. Working one at a time, gently shape into balls. Transfer to a lightly floured small rimmed baking sheet and cover. Let sit 20-30 minutes.
  • Place a ball of dough on a lightly floured surface (keep remaining balls covered) and, using your fingers, press out to an 8" round. Drape dough over the backs of your hands and gently pull and stretch, rotating dough as you go, until about 12" in diameter (it's okay if it's not a perfect circle).
  • Brush dough with oil. Place, oiled side down, on grill over direct heat and cook until large bubbles appear across surface, dough stiffens, and underside is dark brown, about 2 minutes. Brush top with oil, turn over, and cook just to lightly dry out second side, about 30 seconds.
  • Using tongs and a metal spatula, move dough over to cooler side of grill. Top with a spoonful of passata or burst cherry tomatoes and one quarter of cheese (either alone or in combination). Add pepperoni or salami (if using), then some of the lemony Swiss chard, and/or Rosemary Agrodolce as desired. Carefully slide pizza back over direct heat. Cook until cheese is melted and toppings are heated through, about 2 minutes. If dough is in danger of burning on underside but toppings need more time, return pizza to cooler side, cover grill, and cook another 1-2 minutes.
  • Transfer pizza to a cutting board and drizzle with more oil. Top with basil and red pepper flakes if desired.
  • Repeat with remaining ingredients to make 3 more pizzas.

GRILLED PIZZA



Grilled Pizza image

Neapolitan-style pizza is typically baked in ovens heated past 900 degrees to achieve its signature crackly, thin, charred crust with a moist, stretchy crumb. But you can easily yield similar textures and flavors at home by baking pizza dough directly on the grates of a hot grill until it's bubbly and crisp. Once the dough is baked, it can be topped and finished via indirect heat. Because grilled pizzas cook mainly from below, the cheese should be layered underneath dollops of hand-crushed tomatoes and toppings to get a good melt.

Provided by J. Kenji López-Alt

Categories     pizza and calzones, main course

Time 2h45m

Yield 3 (10-by-12-to-14-inch) pizzas

Number Of Ingredients 9

1 pound store-bought pizza dough (defrosted overnight in the fridge, if frozen)
All-purpose flour, for dusting
Neutral oil, such as canola or grapeseed
1 (28-ounce) can whole peeled plum tomatoes
Kosher salt
1/4 cup extra-virgin olive oil
1 pound low-moisture block mozzarella (see Tips)
Toppings, as desired (see Tips)
Roughly chopped fresh basil leaves or thinly sliced scallions

Steps:

  • Two to three hours before grilling, transfer the dough to a lightly floured work surface. Using a sharp knife or a bench scraper, divide the dough into three even pieces. Drizzle a teaspoon of neutral cooking oil into three soup bowls. (Each bowl should be able to hold at least twice the volume of the dough pieces.)
  • Working with one piece of dough at a time, shape each into a ball by stretching it and pinching it into a point at the bottom, forming a sort of "skin" that wraps the whole ball. Lightly dust your hands with flour as necessary to prevent excessive sticking. Transfer the ball to one of the oiled bowls and turn it a few times to completely coat the surface in oil, then let it rest seam side down. Repeat Step 2 with remaining dough pieces, then drape a damp kitchen towel over all three bowls. Let the dough balls rest until roughly doubled in volume, about 2 hours.
  • Transfer the tomatoes to a fine-mesh strainer set over a large bowl and shake the strainer, allowing the tomatoes to drain thoroughly. Still working in the strainer above the bowl, season well with salt, and, using clean hands, squeeze them through your fingers until a rough purée is formed. (The pieces of tomato should end up ranging from 1/4 inch to roughly 1 inch in size.) Allow any excess liquid to drain (you can save the strainer tomato juice for another use), then transfer the crushed tomatoes to a bowl and set aside.
  • Turn out one ball of dough onto a floured work surface and dust thoroughly with more flour. Using a rolling pin, roll the dough into a 10-inch-by-12-to-14-inch oblong. Dust both sides thoroughly with flour, then transfer to a parchment-lined rimmed baking sheet. Repeat with remaining two dough balls, stacking them on top of the first with a layer of parchment paper between each.
  • To cook, ignite a full chimney of charcoal. When the coals are mostly covered in gray ash, spread evenly under half of the grill. (If using a gas grill, set half the burners to high, leaving the remaining burners off. Cover, and allow to heat for 10 minutes.)
  • Using your fingers, carefully lift one piece of rolled-out dough from the stack and drape it quickly on the grill grates directly above the fire. Let it cook without moving until the top starts to bubble and the bottom is lightly browned, about 20 to 30 seconds. Continue cooking, using metal tongs and a large spatula or thin metal pizza peel to move and rotate the crust as it cooks, until the bottom is evenly browned all over with a few charred spots, 1 to 3 minutes.
  • Flip the crust, and brush the cooked side with a thin layer of olive oil. Continue cooking until the second side is browned, charred and crisp. Flip again (so that the bubblier side faces up), transfer to a clean baking sheet, and brush the second side with olive oil. Repeat Steps 6 and 7 with remaining two pizza skins, stacking the crusts as they finish cooking. (If using coal, the heat may start to dip. Extend cooking time to compensate, or add 15 to 20 fresh coals to the top of the embers and allow them to ignite before continuing.)
  • Working one pizza at a time, transfer the crust to the pizza peel. (A cutting board or the back of a baking sheet will also work.) Spread a thin layer of shredded cheese across the surface of the crust (about 1 cup should do it). Using a spoon, add tablespoon-size dollops of crushed tomatoes, spaced an inch or two apart, across the whole surface of the pizza. Add toppings as desired (see Tips). Slide the pizza onto the cooler side of the grill, cover, and cook until the cheese is melted and the crust is crisp, 1 to 5 minutes total, rotating the pizza occasionally to encourage even melting and crisping. Transfer to a cutting board, drizzle with olive oil, sprinkle with basil or scallions, cut into squares, and serve immediately. Repeat Step 8 with remaining pizza crusts.

PIZZA ROLL-UP



Pizza Roll-Up image

"I live in the Northwoods, and this is a great, hearty dish for brunch or dinner," writes Jan Christofferson of Eagle River, Wisconsin. "It's also tasty made with ground turkey or Italian sausage instead of ground beef."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11

1/2 pound lean ground beef (90% lean)
1 tube (13.8 ounces) refrigerated pizza crust
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 jar (7 ounces) roasted sweet red peppers, drained and sliced
1 cup shredded part-skim mozzarella cheese
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/2 cup loosely packed basil leaves
Cooking spray
1 tablespoon grated Parmesan cheese
1 can (8 ounces) pizza sauce, warmed

Steps:

  • Preheat oven to 375°. In a small nonstick skillet, cook beef over medium heat until no longer pink; drain., Unroll dough into one long rectangle; top with spinach, beef, roasted peppers and mozzarella cheese. Sprinkle with onion powder and pepper. Top with basil., Roll up jelly-roll style, starting with a short side; tuck ends under and pinch seam to seal. Place roll-up on a baking sheet coated with cooking spray; spritz top and sides with additional cooking spray. Sprinkle with Parmesan cheese., Bake 25-30 minutes or until golden brown. Let stand 5 minutes. Cut into scant 1-in. slices. Serve with pizza sauce.

Nutrition Facts : Calories 316 calories, Fat 8g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 824mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein.

< h3 > Tips for Making the Best Grilled Pizza Roll-Ups < /h3 > - Use high-quality ingredients. The better the ingredients, the better the pizza roll-ups will be. - Don't skimp on the cheese. Cheese is what makes pizza roll-ups so delicious, so be generous with it. - Use a variety of toppings. The more toppings, the more flavorful the pizza roll-ups will be. - Don't overcrowd the grill. If you overcrowd the grill, the pizza roll-ups won't cook evenly. - Cook the pizza roll-ups until they are golden brown and crispy. This will ensure that they are cooked through. < h3 > Conclusion < /h3 > Grilled pizza roll-ups are a delicious and easy-to-make appetizer or snack. They are perfect for parties or gatherings, and they can be made ahead of time. With a variety of toppings to choose from, there is sure to be a pizza roll-up that everyone will enjoy. To make grilled pizza roll-ups, simply start with a sheet of pizza dough. Then, add your favorite toppings. Roll up the dough, brush it with olive oil, and grill it until it is golden brown and crispy. Serve the pizza roll-ups with your favorite dipping sauce.

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