WEEKDAYS 1e|12c|p

Pizza Rolls

Michael Symon
Servings: 6
30 to 60 min

Make your own pizza!

  • Ingredients
  • step-by-step directions
Pizza Rolls
  • 2 balls store-bought pizza dough (1 pound each)
  • 1 jar store-bought tomato sauce (plus extra to serve)
  • 4 Cups fresh mozzarella (grated)
  • 1/2 Cup freshly grated Parmigiano-Reggiano (plus more to garnish)
  • 1 pound sliced pepperoni
  • 1 bunch fresh basil
  • extra-virgin olive oil
  • Kosher salt and freshly ground black pepper to taste
  • chili flakes (to taste)
  • Preheat oven to 425ºF. Line a baking sheet with parchment paper, lightly grease with oil and set aside.
  • On a lightly floured surface, roll out one pizza dough into a 11x13” rectangle.
  • Spread 1 cup of sauce over the dough, leaving a 1-inch border. Sprinkle half of the mozzarella in an even layer on top, and season with salt and freshly ground black pepper. Top with half of the freshly grated Parmigiano-Reggiano. Place half of the pepperoni in an even layer on top. Place some whole basil leaves in a horizontal line down the center. Top with a drizzle of olive oil. Working with the short end, roll the pizza up like a jelly roll, pinching the seam, and then tuck each side under. Place pizza roll on prepared baking sheet. Repeat process with the remaining ingredients.
  • Top the rolls with a drizzle of olive oil, some black pepper, Parmigiano-Reggiano and a pinch of chili flakes. Using a paring knife, make 3 slits in the top of each roll.
  • Place in preheated oven to bake for 20-30 minutes, or until golden brown.
  • Remove baking sheet to a cooling rack and let the pizza rolls cool for 10 minutes.
  • Slice and serve with more warmed sauce on the side. 
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