Name: Pizza Rolls
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 3 1/4 c. (390 g.) all-purpose or bread flour -; 1 tsp. kosher salt -; 1 1/4 c. lukewarm water -; 2 tbsp. extra-virgin olive oil, plus more for bowl -; 1 tbsp. granulated sugar -; 2 1/4 tsp. dry active yeast (from 1 [1/4-oz.] packet) -; All-purpose flour, for surface -; 1/2 c. store-bought or homemade marinara sauce, plus more for serving -; 1 tsp. dried oregano -; 1/2 tsp. garlic powder -; 2 tbsp. finely grated Parmesan cheese -; 1 c. shredded part-skim mozzarella (about 4 oz.) -; 50 pepperoni slices (about 4 oz.) -; Extra-virgin olive oil, for brushing -; Kosher salt -; 1/4 c. cornmeal or semolina flour -; Sliced basil, for serving (optional) -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pizza Rolls

1. 3 1/4 c. (390 g.) all-purpose or bread flour -

2. 1 tsp. kosher salt -

3. 1 1/4 c. lukewarm water -

4. 2 tbsp. extra-virgin olive oil, plus more for bowl -

5. 1 tbsp. granulated sugar -

6. 2 1/4 tsp. dry active yeast (from 1 [1/4-oz.] packet) -

7. All-purpose flour, for surface -

8. 1/2 c. store-bought or homemade marinara sauce, plus more for serving -

9. 1 tsp. dried oregano -

10. 1/2 tsp. garlic powder -

11. 2 tbsp. finely grated Parmesan cheese -

12. 1 c. shredded part-skim mozzarella (about 4 oz.) -

13. 50 pepperoni slices (about 4 oz.) -

14. Extra-virgin olive oil, for brushing -

15. Kosher salt -

16. 1/4 c. cornmeal or semolina flour -

17. Sliced basil, for serving (optional) -

How to cook deliciously - Pizza Rolls

1. Stage

Line 2 large baking sheets with parchment. In a large bowl, whisk flour and salt.

2. Stage

In a small bowl, stir water, oil, granulated sugar, and yeast. Pour into flour mixture and mix with a rubber spatula until just combined. Knead with your hands until dough is smooth and elastic, 3 to 4 minutes.

3. Stage

Grease another large bowl with oil. Transfer dough to bowl and toss to coat with oil. Cover with plastic wrap or a clean towel. Let dough rise at room temperature until doubled in size, 60 to 90 minutes.

4. Stage

Punch dough down and divide into 2 pieces. On a lightly floured surface, roll each piece to a large rectangle about 12"-by-10". Spread marinara sauce over dough. Sprinkle each with 1/2 teaspoon oregano, 1/4 teaspoon garlic powder, Parmesan, and 1/2 cup mozzarella. Shingle pepperoni slices over cheese in an even layer.

5. Stage

Starting from the long side, carefully roll dough into a tight log. Arrange logs on a baking sheet seam side down and refrigerate 30 minutes.

6. Stage

Preheat oven to 425°. Transfer logs to a cutting board. Brush with oil, then sprinkle with salt.

7. Stage

Place cornmeal in a small dish. Using a serrated knife, slice log into 12 (1"-thick) slices. Dip bottom cut sides in cornmeal. Arrange on a baking sheet, cornmeal side down, spacing 2" apart.

8. Stage

Bake rolls, rotating pans halfway through, until slightly risen and bottoms are golden brown, 18 to 20 minutes.

9. Stage

Top with basil (if using). Serve with marinara sauce alongside for dipping.