These easy pizza rolls are an instant crowd-pleaser. An easy to make recipe, packed full of sweet tomatoes and gooey mozzarella cheese. The perfect lunch or party snack for both kids and adults alike.
It’s been a long time since I’ve shared something I’ve baked but as soon as I tasted these pizza rolls I knew I couldn’t keep them to myself. Crispy on the bottom, soft and squishy in the middle and packed full of fresh, sweet tomatoes and oozy mozzarella cheese. Delicious!
Have you ever made your own pizza rolls? I have to tell you, they’re surprisingly easy to make. We got the 2 year old involved and whipped up a batch on the weekend. He loved helping mix the sauce and sprinkle the grated cheese. They turned out to be a great hands-on messy activity and completely kid friendly. We’ll definitely be making them again.
Easy Homemade Pizza Rolls.
(recipe adapted from The Guardian Feast Magazine)
Prep: 20 mins
Cook: An hour (including 20 mins chilling time).
1 Ready Rolled Pizza Dough (around 280g) I wanted to keep things as simple as possible so we used pre-made pizza dough but if you have a good pizza dough recipe in your back pocket, you should definitely try that.
2 Tomatoes, roughly grated with the skins discarded (around 125g before grating)
2 tbsp Tomato Puree
1 tsp dried Oregano
1 Garlic Clove, peeled and crushed
Salt and Black Pepper
100g of mozzarella block, roughly grated
30g Parmesan, finely grated
3 tbsp of Basil Leaves, thinly sliced
If using ready rolled dough, remove from the packaging and leave for 10 - 15 minutes at room temperature before using it.
Once ready, unroll the dough and leave on baking paper provided.
In a bowl, combine the grated tomatoes with the tomato puree, oregano, garlic and some salt and pepper to taste.
Spread your tomato mixture evenly across the dough leaving a 1-2 cm border around the edge.
Sprinkle on the mozzarella, two-thirds of the parmesan and the basil.
Roll up the pizza dough to make a long sausage shape. Lift up using the baking paper provided and transfer to a plate. Place in the fridge to chill for 20 mins.
Pre-heat the oven to 185c (175c fan)/Gas 5.
Remove your dough from the fridge and trim off the discard 1-2cm from each end.
Cut the roll into 10-12 slices (around 2cm thick). I find it easier to cut the roll in half, and then half again, and then half again, you get the idea, until you have an even amount of slices.
Line a baking tray with greaseproof paper or if using ready rolled dough you can use the baking paper provided.
Place your pizza rolls on the baking tray, making sure to keep them a good distance apart. I used 2 trays for this bit.
Sprinkle over the remaining parmesan and bake for 20 minutes or until golden.
Eat warm or room temperature and enjoy!
These pizza rolls were a big hit in our house, both to make and eat. Such an easy lunch, snack or weekend treat. And bonus, they freeze great as well. We’ll definitely be making a double batch next time and popping a few more in the freezer.
What do you think? Are they something you’d have a go at?