Try this Homemade Pizza Rolls recipe, or contribute your own.
- Carbohydrate 0.03926475 g
- Cholesterol 18.5472 mg
- Fat 7.614306 g
- Fiber 0 g
- Protein 4.1541255 g
- Saturated Fat 2.63984595 g
- Serving Size 1 1 Serving (18g)
- Sodium 286.478325 mg
- Sugar 0.03926475 g
- Trans Fat 1.4443842 g
- Calories 87 calories
Step-by-step
- Preheat the oven to 425 degrees Fahrenheit and spray a large cookie sheet with cooking spray.
- Lay out a large piece of wax paper on the counter so you can spread the pizza dough out.
- Lay and spread the pizza dough out on the wax paper just like you were going to make a pizza.
- Using a pizza cutter, make one long cut lengthwise in the dough. Then, cut the dough into sections to make individual rolls. If you have a little dough left over, that's okay. You may use it later.
- Start to add your toppings in the middle of each section of dough.
- Gently, bring the sides and the ends of the dough together to form a pocket. Pinch the dough together on the ends to close.
- Lay the prepared pizza rolls onto the greased cookie sheet and place in the oven.
- Bake for 10 to 14 minutes or until dough is golden brown.
Refrigerated pizza dough acts as the primary structural vehicle for this preparation, supplying enough gluten elasticity to stretch thin without tearing while containing dense fillings. Working the dough on a large sheet of wax paper prevents sticking and allows for efficient transfer when cutting individual portions with a rolling pizza cutter. Because store-bought dough contains chemical leaveners that activate quickly upon exposure to oven heat, working at room temperature ensures uniform expansion during the initial stages of baking.
Standard metal baking sheets conduct heat efficiently at 425 degrees Fahrenheit, creating the necessary bottom crust crispness before internal moisture from the cheese compromises the dough. Lining the pan with parchment paper instead of relying solely on cooking spray provides insurance against cheese leakage that inevitably occurs if seams pull apart during baking. Pushing the edges firmly together and sealing them with wet fingertips creates a tight physical barrier that prevents the melted mozzarella from escaping into the pan.
Managing moisture inside each pocket requires restraint when selecting fillings, particularly with watery ingredients like fresh vegetables or un-drained meats. Excess water turns to steam in a 425-degree oven, blowing open the dough seams and leaving the interior dry and hollow. Pre-cooking high-moisture add-ins and blotting them thoroughly on paper towels before assembly maintains the structural integrity of the final product.
These parcels adapt well to batch cooking, freezing raw on a sheet pan before transferring them to a sealed container for storage up to three months. Reheating frozen rolls directly in a 375-degree convection oven for twelve minutes restores the crisp exterior without requiring prior thawing. Proper cooling on a wire rack prevents condensation from softening the bottom crust once the pans leave the oven.
