Description
Bring homemade pizza rolls with pizza dough to the table and everyone will love you forever! They are deliciously cheesy, tomatoey, and packed with your favorite pizza toppings.
Ingredients
Scale
For the pizza dough:
- 455 g bread flour (3 ¼ cups), plus extra for dusting
- 10 g instant yeast (2 ½ tsp)
- ⅔ tbsp caster sugar
- 1 ⅓ tsp fine sea salt
- 35 ml extra-virgin olive oil (2 ½ tbsp), plus extra for oiling the work surface and bowl
- 315 ml lukewarm water (1 ⅓ cups), it shouldn’t be over 42°C (108°F)
For the filling:
- 115 g shredded mozzarella (1 cup)
- 65 g grated parmesan (⅔ cup)
- 115 g canned sliced mushrooms (4 oz), drained weight*
- 140 g shop-bought pizza sauce (5 oz)
- 140 g diced ham (5 oz), or use diced pancetta, sliced pepperoni…
- 2 tsp dried oregano
- 1 tsp fine sea salt
- ½ tsp freshly ground black pepper
Instructions
- Make the pizza dough. Place the flour, yeast, sugar, and salt into a large mixing bowl and whisk briefly to combine. Make a well in the center and pour in the olive oil and three-quarters of the water. Stir together with your hands to make a shaggy dough. Add the remaining water, a little at a time, if needed, to gather all the flour left in the mixing bowl. Rub a little bit of olive oil on your work surface and tip the dough onto it. Knead well for 10 min or until you have a smooth, elastic, still slightly sticky dough that bounces back when pressed with a finger. Tip the dough into a clean, large, lightly greased mixing bowl. Cover the bowl with oiled plastic wrap. Leave the dough to rise until doubled in size, about 1h, in a warm place. I usually preheat the oven to the lowest setting for a couple of minutes, turn the oven off, and place the mixing bowl in there.
- Prepare the filling. Combine the mozzarella and parmesan in a small bowl. Set aside a small handful that you will use to sprinkle over the rolls. Drain the mushrooms and tip them onto a plate lined with two layers of paper towels. Put more paper towels on top to absorb as much moisture as possible.
- Shape the pizza rolls. Line 2 baking trays with parchment paper. Preheat the oven to 200°C (390°F)**. Gently push the dough to deflate it and divide it into 2 equal-weight pieces. Shape the pieces of dough into balls and then flatten them into a rectangular shape. Roll out one of the rectangles on a lightly floured surface into a rectangle roughly measuring 25*30cm (10*12 in). Spread half of the sauce over the dough. Sprinkle half of the sliced mushrooms, diced ham, and seasoning over the sauce. Lastly, top everything with half of the cheese. Tightly roll up the dough, starting from a long edge, to form a 30 cm (12 in) cylinder. Brush off any excess flour stuck on the dough while rolling. With a sharp knife, cut the cylinder into 8 equal-sized slices. Place the slices, cut side up, on one of the prepared baking trays. Repeat with the other half of the dough. Sprinkle the top of the rolls with the cheese you set aside earlier. If you want your pizza rolls to be softer, lightly brush the sides with a little bit more olive oil.
- Bake! Bake the rolls for 20 min until lightly browned on top and underneath. I bake the rolls one tray at a time in the middle of the oven, and I leave the other tray at room temperature in the meantime. Let the rolls cool slightly. Serve them with extra pizza sauce for dipping if desired (I think they are good enough to stand on their own, though).
Notes
* or swap for 4 oz of additional ham/pancetta/pepperoni if you don’t like mushrooms
** 180°C (355°F) if you use a convection oven
The rolls are best eaten on the day they are made but they will keep stored in an airtight container in the refrigerator for up to 4 days. They will dry out a bit over time.
Nutrition
- Serving Size: 1
- Calories: 179
