Description
Welcome this easy homemade pizza rolls recipe – made the cinnamon roll style! Perfect back to school lunch, easy snack to bring to hikes, picnics, or the office.
Ingredients
Units
Scale
Pizza Dough (or any other pizza dough)
- 14 g dried yeast, 2 US sachets, or 1 Norwegian
- 2 1/2 cups water, 600 ml
- 4 tbsp olive oil
- 6 cups white flour, tipo 00 if you have it. 750g
- 1 tsp salt
The Best Pizza Sauce (or any other sauce recipe)
- 14 oz canned tomatoes, 400g. 1 can
- 1 tbsp Italian seasoning* (or 1/2 tbsp oregano + 1/2 tbsp thyme)
- 1 tsp garlic powder
- 1/4 tsp onion powder
- 1 tsp sugar, depending a little on your tomatoes
- 1 tsp salt, less if very salty toppings
- pinch chili flakes, optional
- 2 tbsp sun-dried tomato pesto** (or tomato puree). Optional.
Pizza Roll Filling
- 2 cups pizza sauce, see above. 450-500ml
- 7 oz cooked ham, chopped. 190-200g
- 2 cups shredded mozzarella. 225g
- 2 tbsp Italian seasoning * or 1 tbsp oregano
- 2 tbsp fresh basil, finely chopped, optional
- 1 tbsp milk, for brushing
Instructions
Pizza Dough
- Make the dough: Pour the dry instant yeast into a bowl of slightly warm water (105F/40C). Mix before adding in oil, flour and salt. Knead using a handheld mixer or stand mixer for around 5 minutes, or until it’s done.***
- Rest and knead: Cover it and let it rest for 20 minutes. After this you should place it on the counter and knead 20 times by hand. Fold it over itself and press down with the heel of your hand 20 times.
- Proof: Place the dough in a large bowl and cover. Let it proof (rise) until it has doubled or tripled in size, approximately 1 to 1.5 hours
- Roll it out: Lightly flour a work surface, and cut the dough into two. Take one half and make a large ball. Roll it out to 12×20 inches (30x50cm). You can also make it a little smaller rectangle and you’ll get more dough aka bigger buns for each of the pizza rolls. Do the same with the next half.
Pizza Sauce
- Mix and taste: All you do is mix the ingredient together in a medium bowl. Give it a taste and season accordingly. I highly recommend adding the sun-dried tomato pesto as stated in the ingredients, it adds a whole new awesome to the sauce.
Homemade Pizza Rolls
- Sauce the dough: Pizza dough is rolled out and pizza sauce is ready. Add half of the pizza sauce to the one pizza dough. Leave room around the edges, 1 inch (2.25cm). Spread it out evenly.
- All the toppings: Cover with half of the chopped ham, shredded cheese, Italian seasoning (or oregano) and fresh basil.
- Roll and slice: Take the dough edge farthest away from you and roll towards you, trying your best to keep the fillings inside. It can be a messy project, but anyway you do it, it will taste amazing. You should now have a tube of filling, cut it into 1 inch thick rolls.
- Bake and cool: Place them on a parchment lined baking sheet. I usually have 9 homemade pizza rolls on each sheet. Cover and let them rest for 20 minutes. Meanwhile, pre-heat your oven to 450F (225C). Brush with milk or a beaten egg and bake for 15 minutes, or until golden. Let them cool on a wire rack.
Notes
* Recipe for Italian Seasoning
** Recipe for Sun Dried Tomato Pesto
*** What to look for is a dough that is not sticky but has a smoothness to it and super stretchy. It shouldn’t stick the walls of the bowl too easily
- Prep Time: 30 minutes
- Inactive Time: 2 hours
- Cook Time: 15 minutes
- Category: Main Courses
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 130
- Sugar: 0.7
- Sodium: 255
- Fat: 3.1
- Saturated Fat: 0.7
- Trans Fat: 0
- Carbohydrates: 20.7
- Fiber: 1.3
- Protein: 4.6
- Cholesterol: 5