Pepperoni Pizza Rolls (Print Version)
# Ingredients:
→ Base
01 -
Homemade dough, enough for 1 pizza
02 -
Olive oil, 2 teaspoons
→ Filling
03 -
About 2/3 cup of store-bought or homemade red sauce
04 -
Season with ground basil or dried Italian herbs, as needed
05 -
Use garlic powder to your liking
06 -
Shredded mozzarella cheese, 1 cup
07 -
60 to 65 slices of pepperoni
→ Optional Toppings
08 -
Yellow cornmeal, 1/2 cup
09 -
More mozzarella cheese, as desired
10 -
Fresh basil leaves
# Instructions:
01 -
Once the dough is ready, knock the air out by punching it down. Split into two parts and roll each piece into a flat rectangle about 10x12 inches on a clean floured surface.
02 -
Drizzle a teaspoon of olive oil over each rolled dough and gently press dimples in the surface to keep bubbles away. Spread 1/3 cup of sauce evenly, sprinkle with garlic powder and dried herbs, then add shredded mozzarella and a layer of pepperoni.
03 -
Roll up the dough pieces tightly into logs, making sure the seam faces down when placed on a baking sheet. Let them chill in the fridge for at least 20 minutes uncovered so they hold their shape when sliced.
04 -
Get your oven nice and hot at 400°F (204°C). Cut each log into 12 slices, about an inch thick. Optionally, coat the bottom of each slice in cornmeal for texture. Arrange on lined baking trays, add extra cheese on top if you'd like, and bake 15-20 minutes till golden brown.
# Notes:
01 -
Rolls can be prepped fully through the rolling step and kept covered in the fridge for up to a day.
02 -
Freeze leftovers for as long as 3 months.
03 -
Try baking them in muffin tins or even a 9x13 baking dish.
04 -
Half the batch to make 12 rolls instead.