Pizza Rolls
Pizza is always a crowd-pleaser, and these pizza rolls are a fun and tasty twist on the classic. They're easy to make and disappear just as quickly!
Servings: 15 rolls
Ingredients
- 1 batch pizza dough prepared according to the recipe; use the full batch
- 6-8 tbsp tomato sauce I usually use a simple pasta sauce seasoned with Italian herbs
- 6 slices prosciutto di Parma
- 2-2 handfuls shredded cheese
- 2-3 handfuls shredded mozzarella
- 2-3 sprigs fresh basil
Instructions
- Prepare the pizza dough according to the recipe. After it has risen, punch out the air and roll it into a rectangle about 14 x 16 inches (35 x 40 cm). Spread the tomato sauce over the dough, leaving a small border along one of the long edges. This will make rolling the dough much easier.
- Arrange the prosciutto slices over the sauce, then sprinkle on both cheeses. Finish by scattering the basil leaves over the top.
- Starting from the long side covered with sauce, loosely roll the dough into a log. Pinch the seam closed to help keep the rolls together when slicing and transferring.
- Slice the log into about 15 pieces (or however many fit comfortably in your baking dish). Lightly grease the baking dish and arrange the rolls inside, leaving a little space between them since they will rise while baking.
- Bake the pizza rolls for about 25 minutes in a preheated 350°F/180°C oven (conventional oven) until golden brown and cooked through.
How to store
These pizza rolls are best served fresh, but leftovers can be wrapped tightly and stored in the refrigerator for 1-2 days.