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Pizza Rolls With Homemade Dough
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Homemade Pizza Rolls
My recipe is a healthier version of traditional fried pizza rolls with homemade dough and filled with hot, gooey cheese and seasoned tomato sauce in mini like pizza form that can fill that snack gap.
Course: Appetizer, Lunch, Snack
Cuisine: Italian
Keyword: homemade pizza rolls, mini pizzas, pizza rolls recipe, pizza snacks, yeast dough
Author: Mary Balandiat
Ingredients
  • 1-1/4 cups warm water
  • 1 teaspoon dried active yeast
  • 1 tablespoon of sugar
  • 3-1/4 to 3-1/2 cups of sifted flour
  • 1 teaspoon salt
  • 1 tablespoon of canola oil
  • spaghetti sauce or pizza sauce ½ cups to 3/4 cup
  • Mozzarella cheese grated (about 4 cups)
Instructions
  1. Add half the sugar to your warm water, not hot water, stir trying to dissolve the yeast and let it sit in your mixing bowl until the yeast starts bubbling. When it has some foaming action, you’re ready to add the rest of the sugar, oil and flour. Add two cups of the flour at first. Stir with your wooden spoon. Add the rest of the flour gradually until the dough is no longer sticky. You want a soft, pliable ball–not a hard dense one.
  2. Sometimes, the weather changes how much flour you need to use. The trick for a soft dough that doesn’t stick to your fingers is adding flour slowly to your bowl. There have been days I used less in the same recipe or more. Your fingers will tell you how much extra or less flour you need.
  3. Let your dough rest and grow, covered for at least 1 hour to 1-1/2 hours.
  4. After that time, the dough should have grown slightly. Transfer the dough to a lightly floured surface where you will roll out two long strips of dough or three thinner long rolls.
  5. After rolling them on a lightly floured surface, I take out my silicone brush and paint inside of each with spaghetti sauce or pizza sauce if you have them in your pantry. You don’t want to overly saturate the dough with the sauce only to moisten it. The reason for keeping the sauce at a minimum to avoid a pasty texture near the center after it is baked. Trust me, but you will be adding more sauce later to make up for that sauce.
  6. Next, you just lay down the grated Mozzarella cheese over the sauced rolls. The fun part is rolling the long rolls up. Start at the smallest end and roll to seal it up. Afterwards, take a knife and start slicing before placing on well-greased baking sheets. If the knife sticks, then I just keep some extra flour handy to dip my knife in, which solves that problem for easier cutting.
  7. What I do after my pizza rolls are in the pan is brushing the tops of each with more spaghetti or pizza sauce. You don’t have to grow them very long after that step. In fact, I paint and then give them about 15 minutes before baking them.
  8. I bake the larger size pizza rolls with homemade dough that I made in a 350-degree oven for about 20 minutes. If you make them smaller, then reduce the baking time to about 15 minutes. Test with a toothpick or slender knife if anything sticks. The pizza rolls will start to lightly brown.
  9. ENJOY!