Homemade Pepperoni Pizza Rolls (Print Version)
# Ingredients:
→ Dough and Base
01 -
1 recipe homemade pizza dough
02 -
2 teaspoons olive oil
→ Filling
03 -
⅔ cup pizza sauce (homemade or store-bought)
04 -
Italian seasoning or ground basil, to taste
05 -
Garlic powder, to taste
06 -
1 cup shredded mozzarella cheese
07 -
60-65 pepperoni slices
→ Optional
08 -
½ cup yellow cornmeal
09 -
Extra mozzarella cheese
10 -
Fresh basil
# Instructions:
01 -
Prepare pizza dough through step 4. When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. On a lightly floured surface, roll out each half into a large rectangle, about 10×12 inches.
02 -
Brush the tops lightly with 1 teaspoon olive oil each. Using your fingers, push dents into the surface of the dough rectangles to prevent bubbling. Spread 1/3 cup pizza sauce on top of each dough rectangle. Sprinkle each lightly with Italian seasoning and garlic powder.
03 -
Sprinkle 1/2 cup shredded mozzarella evenly over sauce, then top with pepperoni slices. Carefully roll dough rectangles into tight logs. Place logs onto 1 prepared baking sheet, seam side down and place baking sheet in the refrigerator to chill, uncovered, for at least 20 minutes.
04 -
Preheat oven to 400°F (204°C). Line two large baking sheets with silicone baking mats or parchment paper.
05 -
Remove logs from the refrigerator and cut each into 12 1-inch slices. Pour cornmeal into a plate or bowl. Dip the bottom of each roll into cornmeal and place 12 on each baking sheet, cornmeal side down. Sprinkle the tops with extra cheese if desired.
06 -
Bake for 15-20 minutes or until the sides are lightly browned. Cool for 5 minutes, then serve with fresh basil on top (if desired) and extra pizza sauce for dipping.
# Notes:
01 -
Can be made ahead and refrigerated for up to 1 day before baking.
02 -
Baked rolls freeze well for up to 3 months.
03 -
Recipe can be halved to make 12 rolls.