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Pizza rolls are my favorite food, what about you? When I get home from a long day of work and it’s time to feed my craving for pizza, nothing satisfies the hunger like a piping hot pizza roll. The best part is that I can make them myself! I’ll show you how in this blog post.
How to Make Pizza Rolls:
In a small bowl, whisk together two eggs and one cup of warm water. Add salt and pepper if you want. Next add the four cups of flour plus about three tablespoons of olive oil or butter. Mix with your hands until it starts looking like dough. Knead for five minutes on lightly floured surface then form into an oblong shape approximately 12-inches long by 14 inches wide–shape will be slightly oval more than circular because we don’t need any extra crust around our filling! Gently pat/roll out air bubbles in center so they are as evenly distributed as possible; lay out another piece of plastic wrap over top (you should have enough dough left that this step is not a problem) and continue to gently pat/roll dough out until it’s about the size of an 18×24-inch baking sheet.
Divide your filling (about three cups, or approximately two pounds if you are using ground beef that has been browned with onions) on top of one side of crust—don’t overfill! Drizzle some olive oil around the edges for flavor, then fold up opposite edge so it meets in center; pinch together all seams as tightly as possible while sealing any gaps between meat and bread–you should end up with something like a long burrito. Brush entire oblong lengthwise with eggs + water mixture before rolling into submission by stretching each side away from other toward opposite ends, then rolling up tightly.
Fold in ends and place on a lightly oiled sheet pan or roasting dish seam side down, and cut lengthwise with a serrated knife into about one inch wide slices. Brush tops of rolls with remaining egg mixture before baking at 375 for 30 minutes until golden brown all over. Remove from oven; cool slightly before eating hot out of the oven, straight off the tray (or after transferring to wire rack). Serve as is, or get fancy by adding some extra toppings while it’s still warm: provolone cheese + fresh basil leaves + black pepper are our favorites!
You can also freeze these ahead of time–stay tuned for more details next week!–and reheat back up in the toaster oven.
We love making these for brunch, and they’re a healthy alternative too–no need to worry about all those carbs! They are perfect if you want some pizza goodness without having leftover slices hanging around your fridge begging to be eaten on days when you don’t have time do anything but grab-and-go.
Ingredients: *all-purpose flour (more as needed), yeast*, salt*, sugar*(*optional) olive oil, water or milk*(*warm), egg(s)* (*beaten), tomato sauce +*mozzarella cheese + other toppings of choice*(see note below).
Instructions: Into a large bowl add flour and/or more until it becomes like soft, slightly sticky dough. Add yeast*, salt* and sugar*, plus oil to the mixture with water or milk*. Stir until combined then knead on a floured surface for about five minutes–or you could use an electric mixer like we did!
Shape into 12 balls, brush with egg wash (egg + pinch of salt) and place on parchment-lined baking sheets. Top each ball with toppings of your choice–we used tomato sauce, mozzarella cheese and pepperoni but feel free to have fun experimenting here!–and cover loosely with plastic wrap or a towel so they don’t dry out while rising for 30 minutes. Preheat oven to 425 degrees F., uncover the risen pizza rolls and bake them uncovered in batches at 425 degrees F. for about 30 minutes or until they’re golden brown on the outside and cooked through in the middle–the cooking time will depend how large you make them.
* These ingredients are added to most recipes, but feel free to experiment with other flavors! For example, if you want to make cinnamon sugar pizza rolls just add a teaspoon of ground cinnamon and two tablespoons of white sugar instead of yeast*, salt* and sugar*.
once risen (30 minutes) preheat oven 425F bake at 425°F uncovered for 15-25 min depending on size/shape -bake each batch separately so it doesn’t get soggy from the doughy breads next door that have been baking in heat all day
* This ingredient is often included in recipes, but feel free to experiment with other flavors! For example, if you want to make cinnamon sugar pizza rolls just add a teaspoon of ground cinnamon and two tablespoons of white sugar instead.
Once risen (30 minutes), preheat oven 425F bake at 425°F uncovered for 15-25 min depending on size/shape -bake each batch separately so it doesn’t get soggy from the doughy breads next door that have been baking in heat all day
Pizza dough: If you have time (and the patience), allow your bread machine or stand mixer kneading function do its thing for about five minutes on low speed after it’s done mixing dough together before going ahead with this recipe. Otherwise hand mix ingredients until they are all well combined.*
Baking temperature: 425F/220C Bake at 425°F uncovered for 15-25 min depending on size/shape -bake each batch separately so it doesn’t get soggy from the doughy breads next door that have been baking in heat all day
*if you’re not using a machine, it needs to be hand kneaded for five minutes on low speed or until enough gluten develops. This may take longer than five minutes if your environment is humid and cool (warm) but make sure you don’t over mix! It will turn out like pasta when done too long.
Chill: Put them straight into the fridge as soon as they are shaped up and cooled enough so they won’t melt anything else inside of there.* [*Freezing these rolls overnight also works just fine.]
Toppings: Once rolled out, brush melted butter onto each side of pizza dough and then top with garlic salt, finely grated parmesan cheese, dried oregano (or basil)
*If you want to keep it simple and do a one-topping roll – just use garlic salt. Whatever your preference is!
Bake: Preheat oven to 400 degrees F until the rolls have risen slightly [*about 15 minutes or so] before baking them for about 20 minutes on one side. Flip over onto parchment paper/greased sheet pan before flipping back over after five more minutes of cooking time.* [*You can also bake these at 425°F for 18-20 min.] *Brush butter again after they are flipped if desired.* **if using fresh herbs like basil brush tops of rolls with melted butter and sprinkle on herbs before baking -Remove: Once the pizza dough is done, let it cool for a few minutes to ensure that you don’t burn your hands. Using two sets of tongs, gently grab the breadsticks by their corners from one end of each roll and pull them apart slightly so you can easily remove individual rolls. Enjoy!* [*Alternatively, use parchment paper/greased sheet pan at this point.] **Goes well with: leftover spaghetti sauce or marinara sauce.* *Also goes great topped with pepperoni or cheese if desired! Categories: Food; Recipes (how)to make pizza rolls?; Pizza Recipe Ideas; Tips & Tricks For Making Your Own