Pizza Rolls
Made with pizza dough, these pizza rolls rise tall in the oven turning into chewy, puffy pinwheels that you can serve as dinner rolls.
Prep Time1 hour hr
Cook Time25 minutes mins
Rising Time2 hours hrs
Total Time3 hours hrs 25 minutes mins
Course: Appetizer
Cuisine: Italian
Servings: 12 rolls
- 2/3 cup warm water
- 1/2 teaspoon dry active yeast
- 1/2 teaspoon granulated sugar
- 1 teaspoon olive oil plus more for bowl and brushing pizza
- 1 cup bread flour plus more for work surface
- 1/2 cup whole-wheat flour
- 1/2 teaspoon kosher salt
- 3/4 cups tomato sauce
- 1/3 cup pesto
- 1/4 cup shredded Italian cheese blend
In a small bowl, combine the water, yeast, sugar and olive oil. Let stand until foamy, about 5 minutes.
In the bowl of a food processor, pulse the flours and salt. Add the yeast mixture and process until a ball of dough forms. Transfer the dough to an oiled bowl. Cover and let rise until doubled in volume, about 2 hours or up to overnight in the refrigerator.
Preheat the oven to 375 degrees F Line a sheet pan with parchment.
Roll the dough into a 10-inch by 16-inch rectangle on a lightly floured work surface. Spread the tomato sauce leaving an 1/8-inch border followed by the pesto. Sprinkle all over with cheese. Roll dough into a log starting with one of the short sides. Chill in the fridge for 25 minutes. Slice the log into rolls about 1-1/2 inches wide. Place them on a prepared sheet pan spacing at least 3 inches apart.
Bake for 20-25 minutes until puffed up and golden brown. Serve warm or at room temperature.
Calories: 95kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 2mg | Sodium: 249mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 0.5mg