Pizza Rolls
At 7:10 one rushed Monday morning, I rolled leftover pizza dough around pepperoni and tucked the spirals into my lunch bag before running out the door. By noon, they were still soft, neat to eat, and…
Ingredients
- 450 g prepared pizza dough
- 3/4 cup pizza sauce
- 1 1/2 cups shredded low-moisture mozzarella
- 4 oz small pepperoni slices
- 2 tbsp finely grated Parmesan
- 1 tsp dried Italian seasoning
- 1 tbsp olive oil
- 1 large beaten egg
Instructions
- Let the pizza dough sit at room temperature for 20 to 30 minutes so it rolls without springing back. Heat the oven to 400°F and lightly brush a 12-cup muffin tin with olive oil.
- On a lightly floured surface, roll the dough into a rectangle about 12 by 16 inches. Spread the pizza sauce over the surface, leaving a 1-inch border along the long edge.
- Scatter the mozzarella, pepperoni, Parmesan, and Italian seasoning evenly over the sauce. Roll the dough tightly from one long side toward the uncovered border, then pinch the seam closed.
- Use a sharp knife to cut the log into 12 even slices. Place each slice cut-side up in the prepared muffin tin, keeping the rolls snug but not crushed.
- Brush the exposed dough lightly with beaten egg. Bake for 20 to 22 minutes, until the spirals are puffed, golden, and bubbling around the edges.
- Cool the rolls in the tin for 10 minutes, then transfer them to a rack and cool completely before packing. Pack two rolls per lunch container with marinara on the side, using an insulated lunch bag if they will sit for several hours.
Watch the Pizza Rolls cooking video
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