Creative pizza rolls that transform classic pizza components into handheld appetizers. Uses the same foundational recipes but with a completely different technique - rolling, cutting, and baking for a fun, shareable approach.
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9 items
Preheat oven to 200°C (400°F). Line large baking sheet with parchment paper or lightly grease. Set aside
Roll out pizza dough on lightly floured surface into rectangle measuring 40x25cm (16x10 inches) and about 5mm thick. Ensure even thickness for uniform cooking
Prepare filling by mixing together 1 cup marinara sauce, shredded mozzarella, pepperoni, and Italian seasoning in medium bowl until well combined
Spread filling evenly over entire surface of dough, leaving 2cm border along one long edge. Press filling gently into dough to help it adhere
Roll dough tightly into log starting from long edge opposite the bare border. Roll toward the bare edge, keeping roll tight and even. Seal seam by pinching bare dough edge onto roll. Place seam-side down
Make garlic herb butter by mixing melted butter with garlic and dried Italian herbs in small bowl. Set aside
Using sharp serrated knife, slice log into 2.5cm (1 inch) thick rounds. Should make about 12-14 rolls. Place cut-side up on prepared baking sheet, spacing about 3cm apart
Brush tops of rolls generously with garlic herb butter using pastry brush. Sprinkle each roll with grated Parmesan cheese
Bake for 18-20 minutes until rolls are golden brown on top, cheese is melted and bubbling, and dough is cooked through. Bottom should be lightly golden
Remove from oven and let cool for 5 minutes before serving (filling is extremely hot). Meanwhile, warm remaining 1/2 cup marinara sauce in small saucepan or microwave for dipping
Serve warm pizza rolls on platter with warm marinara dipping sauce in small bowl alongside. Best served immediately while hot and cheese is melty
