Pizza Rolls

I’m feeling in the mood for pie, I guess. First ham and cheese pie, and now a pizza pie…except this dish is not a normal pizza, so not a pie at all. Alas. Maybe next week I will share a chocolate pie I’ve been holding onto for awhile now.

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In the meantime, this is a yummy pizza-inspired dish. You make some pizza dough and get your toppings…and then you turn them into cinnamon-roll like bites! I did make some changes with the time. The recipe wanted a little prep time, then wait potentially 4 hours!?, then some more prep, then wait again, then bake for awhile…this meant I would need to be home all day, practically. Not cool. So, I have a way you can make the rolls mostly ahead, and then bake when closer to dinner time. I can’t say for certain how long you could let the dough sit in the refrigerator, but at least for a few hours should be fine.

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Feel free to use whatever toppings you like. The dough is nice and fluffy, which was liked by all of us, including the Fudgelet.

Directions for Pizza Rolls

Slightly adapted from the Food Network Magazine

  • 1 teaspoon active dry yeast
  • 2 teaspoons sugar
  • 1 cup warm water (100-105 degrees F)
  • 1 Tablespoon olive oil
  • 2.5 cups flour, plus extra
  • 2 teaspoons kosher salt
  • 1/2 to 1 cup tomato sauce
  • Sliced pepperoni
  • 2 cups shredded mozzarella cheese
  • 2 Tablespoons grated Parmesan cheese
  • Fresh basil, torn

Place the yeast, sugar, and water in a food processor and pulse once.

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Let it sit until it gets foamy, about 5 minutes. Add the olive oil and pulse once. Add the flour and salt and pulse until the dough comes together. On a lightly floured surface, form it into a ball, then place it in a lightly oiled bowl.

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Cover with plastic wrap and let it rise in a warm place until doubled in size (1-2 hours).

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Then, stretch the dough into an 8-by-12 inch rectangle on a lightly floured surface. Spread the tomato sauce on top of the dough, almost to the edge. Leave a 1/4 inch margin. Then top with the pepperoni and mozzarella (set aside 1/2 cup of the mozzarella). Roll up the dough tightly, forming a 14-inch long log.

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Spray a 9-inch square baking dish (glass or light metal), then line with parchment paper, leaving an overhang. Cut the pizza log into 9 pieces, arranging them cut-side up in the pan, slightly touching. Cover with foil and allow to rest 20-30 minutes. Meanwhile, preheat the oven to 375 degrees.

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OR: After you cover it with foil, place in the refrigerator for 1-3 hours, pulling it out to come to room temperature a bit while you preheat the oven. This way you can make the dough in the morning and eat it for dinner without waiting around all day.

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Bake the rolls, covered, for about 15-20 minutes (the cheese will begin to melt and the rolls are puffy).

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Remove the foil and bake for 20 more minutes until golden brown. Sprinkle with the remaining mozzarella and the Parmesan, then bake until the cheese melts (another 5 minutes).

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(You can also bake it with the basil if you prefer, like I did.) Top it with basil, then let cool in the pan for 5 minutes. Serve!

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Directions for Pizza Rolls (without pictures)

Slightly adapted from the Food Network Magazine

  • 1 teaspoon active dry yeast
  • 2 teaspoons sugar
  • 1 cup warm water (100-105 degrees F)
  • 1 Tablespoon olive oil
  • 2.5 cups flour, plus extra
  • 2 teaspoons kosher salt
  • 1/2 to 1 cup tomato sauce
  • Sliced pepperoni
  • 2 cups shredded mozzarella cheese
  • 2 Tablespoons grated Parmesan cheese
  • Fresh basil, torn

Place the yeast, sugar, and water in a food processor and pulse once. Let it sit until it gets foamy, about 5 minutes. Add the olive oil and pulse once. Add the flour and salt and pulse until the dough comes together. On a lightly floured surface, form it into a ball, then place it in a lightly oiled bowl. Cover with plastic wrap and let it rise in a warm place until doubled in size (1-2 hours).

Then, stretch the dough into an 8-by-12 inch rectangle on a lightly floured surface. Spread the tomato sauce on top of the dough, almost to the edge. Leave a 1/4 inch margin. Then top with the pepperoni and mozzarella (set aside 1/2 cup of the mozzarella). Roll up the dough tightly, forming a 14-inch long log.

Spray a 9-inch square baking dish (glass or light metal), then line with parchment paper, leaving an overhang. Cut the pizza log into 9 pieces, arranging them cut-side up in the pan, slightly touching. Cover with foil and allow to rest 20-30 minutes. Meanwhile, preheat the oven to 375 degrees.

OR: After you cover it with foil, place in the refrigerator for 1-3 hours, pulling it out to come to room temperature a bit while you preheat the oven. This way you can make the dough in the morning and eat it for dinner without waiting around all day.

Bake the rolls, covered, for about 15-20 minutes (the cheese will begin to melt and the rolls are puffy). Remove the foil and bake for 20 more minutes until golden brown. Sprinkle with the remaining mozzarella and the Parmesan, then bake until the cheese melts (another 5 minutes). (You can also bake it with the basil if you prefer, like I did.) Top it with basil, then let cool in the pan for 5 minutes. Serve!

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