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Pepperoni Pizza Roll
Ingredients
- 1 pizza dough
- 2 teaspoons olive oil
- 2/3 cup pizza sauce (homemade or store-bought)
- ground basil, to taste
- garlic powder, to taste
- 1 cup shredded mozzarella cheese
- 60-65 pepperoni slices
- 1/3 cup grated parmesan cheese
- 1/2 cup yellow cornmeal
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Directions
- Preheat oven to 350F degrees. Line two large baking sheets with silicone baking mats (preferred for ease) or parchment. Roll out both dough onto a lightly floured surface or directly on silicone baking mats. I found it easiest to roll directly on the silicone mat-lined baking sheets. Roll each into a large rectangle, about 9 by 12 inches.
- To prevent the filling from making your pizza rolls soggy, brush the tops lightly with 1 teaspoon olive oil each. Using your fingers, push dents into the surface of the dough rectangles to prevent bubbling. See photo above for visual. Spread 1/3 cup pizza sauce on top of each dough rectangle. Sprinkle each lightly with ground basil and garlic powder.
- Sprinkle 1/2 cup shredded mozzarella evenly over sauce. Add up to 2 Tablespoons more shredded cheese per dough rectangle if you'd like. Top the cheese with pepperoni slices. About 30ish slices per dough rectangle. Carefully roll dough rectangles into long tight logs. Place logs onto 1 prepared baking sheet, seam side down, and place baking sheet in the refrigerator to chill for at least 25 minutes. Read above for why chilling is so important.
- Remove from the refrigerator and cut each log into 12 1-inch slices. Pour cornmeal into a plate or into a bowl. Dip the bottom of each roll into cornmeal and place 12 on each baking sheet, cornmeal side down. Sprinkle the tops of the rolls with parmesan cheese.
- Bake each batch for 20 minutes or until the sides are lightly browned. Allow to cool for 5 minutes and serve with extra pizza sauce for dipping. Pizza rolls should be enjoyed immediately, though they may be covered tightly and stored for 1 day in the refrigerator. I do not recommend making them the day before you need them.
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