Easy Homemade Pizza Rolls (Print version)
Golden homemade pizza rolls filled with pepperoni and mozzarella, brushed with garlic butter, and served warm with marinara.
# Ingredients:
For the rolls
01 -
Olive oil spray or 1 tablespoon olive oil, for the pan
02 -
1 lb (450 g) pizza dough, store-bought or homemade
03 -
2 tablespoons all-purpose flour, for rolling
04 -
1/3 cup (80 ml) pizza sauce, plus more for dipping
05 -
1 1/2 cups (170 g) shredded low-moisture mozzarella
06 -
3 oz (85 g) pepperoni slices, chopped or left whole
07 -
2 tablespoons yellow cornmeal
For the garlic butter finish
08 -
3 tablespoons (42 g) unsalted butter, melted
09 -
1 large garlic clove, finely minced
10 -
1/2 teaspoon Italian seasoning
11 -
2 tablespoons finely grated parmesan cheese
12 -
1 tablespoon chopped fresh basil or parsley
# Instructions:
01 -
Preheat the oven to 425°F. Lightly oil a large baking sheet or coat it with olive oil spray.
02 -
On a lightly floured surface, stretch or roll the pizza dough into a rectangle about 14 by 10 inches. Keep one long side facing you.
03 -
Spread the pizza sauce in a thin layer over the dough, leaving a 1/2 inch border along the far long edge. Sprinkle with mozzarella, then add the pepperoni evenly.
04 -
Starting at the long side closest to you, roll the dough into a snug log. Slice into 12 even rolls using a sharp knife and a gentle sawing motion.
05 -
Place the cornmeal on a small plate. Dip one cut side of each roll in cornmeal, then place cornmeal side down on the prepared baking sheet. Rest for 10-15 minutes.
06 -
Bake for 14-16 minutes, until puffed, golden at the edges, and melted in the center.
07 -
Stir the melted butter with garlic and Italian seasoning. Brush over the hot rolls, then sprinkle with parmesan and basil. Serve warm with extra pizza sauce for dipping.
# Good to know:
01 -
Best served warm after a 3-4 minute cooling rest.
02 -
Use low-moisture mozzarella for the cleanest melt.
03 -
Nutrition is estimated per serving of 2 rolls.