I saw a Reel the other day of a bakery pulling out savory pizza rolls, and I was obsessed with them and had to try making my own. The boys loved them, both piping hot and later chilled. It’s equally good either way.
Don’t be intimidated by yeast dough; this is nearly as fast and easy as a baking powder recipe, but the texture is much better than biscuit dough.
Handcrafted Pizza Rolls
Pizza Dough Ingredients:
- 1½ cups warm water (115°)
- 1 Tbsp honey
- 2 Tbsp olive oil
- 4 tsp instant yeast (bread machine yeast)
- 1½ tsp fine sea salt
- 3½ to 4 cups flour (I used half pizza (00) and all-purpose flour)
Filling Ingredients:
- 15-ounce can of pizza sauce
- 2 cups shredded mozzarella cheese
- 1 cup uncured pepperoni, chopped
- ¼ to ½ cup parmesan cheese
Directions:
Plug in a heating pad and set it on medium or high.
Line a large-rimmed baking sheet with parchment paper.
Add the water, honey, oil, yeast, salt, and 1 cup of flour to a stand mixer bowl. Using a kneading hook, process on low until mixed. Slowly add flour until a ball forms, and let it knead for 4 minutes. Knock out onto a lightly floured surface and knead until smooth and not sticky, adding in flour as needed.
Place in the bowl, cover with wrap, and place on the heating pad for 15 minutes.
Preheat oven to 425°.
Divide the dough into half. Lightly oil a work surface and roll the dough pieces each out to 10″ by 14″.
Spread about ½ cups of pizza sauce on each section, avoiding the edges. Sprinkle half the pepperoni on each section, then divide the mozzarella cheese between them.
Roll the dough up, long side, like how one rolls cinnamon rolls, using a bench scraper as needed. Pinch the ends and the seam.
Cut in half, then each section into thirds.
Place on the baking sheet carefully.
Sprinkle the parmesan cheese across the top.
Bake for 20 minutes, until golden and the cheese is browning.
Remove and serve.
Use the remaining pizza sauce as a dipping sauce, room temp, or warmed up.
Makes 12 pizza rolls.
~Sarah