Pepperoni Pizza Rolls
Soft, flavorful pizza dough rolled up with a spicy pizza sauce, mozzarella cheese, and pepperoni slices.
Servings 9 pizza rolls
Calories 233kcal
Ingredients
Spicy Pizza Sauce
- 15 oz tomato sauce
- 1 Tbsp olive oil
- 1 tsp sugar
- 1 tsp oregano
- 1 tsp balsamic vinegar
- ½ tsp salt
- ½ tsp red pepper flakes
Pizza Dough
- 8.5 oz all purpose flour
- 1 tsp salt
- 1 tsp pizza dough flavor optional
- ½ tsp instant yeast
- 5.5 oz water room temperature
- 1 Tbsp olive oil
Fillings
- 4 oz mozzarella cheese shredded
- 4 oz pepperoni slices
Instructions
Spicy Pizza Sauce
- Combine all of the sauce ingredients in a saucepan and place over med- low heat. Cook, stirring occasionally, for 15 minutes.
- Cool to room temperature, then place in an air tight container in the fridge until needed. The sauce can be stored in the fridge for up to a week.
Pizza Dough
- Combine the flour, salt, pizza dough flavor (if using), and yeast in the bowl of a stand mixer. Add the water and olive oil.
- Knead on a low speed for about 7 minutes. Form a smooth ball of dough and place in a lightly greased bowl, turning to coat the dough. Cover and let it rise until doubled, about 1- 1 ½ hours.
Assembly
- Once the dough has risen, begin preheating the oven to 375℉. Lightly spray a 9 inch cake pan with cooking oil and set aside.
- Roll the dough into a rectangle that is roughly 14 x 11 inches. Slice the rectangle into 9 strips, each about 1 ½ inches wide.
- Brush each strip with a thin coat of pizza sauce, then sprinkle with cheese and layer 4- 5 pepperoni slices along the length. Roll the strip up into a round, similar to a cinnamon roll, and place in the prepared pan. Repeat with all of your strips.
- Cover the pan with a sheet of lightly greased foil. Let the rolls proof for about 20 minutes. Bake, covered, for 20 minutes, then remove the foil and bake an additional 15- 20 minutes. The crust and cheese should be a light golden brown.
- Serve warm with the prepared pizza sauce on the side for dipping. Store leftovers in an air tight container in the fridge.
Notes
- I used seasoning salt and pizza dough flavor for maximum impact. Read the blog post for flavor options.
- This makes enough sauce for two batches of pizza rolls. I like to freeze part of the sauce for later.
- You could use a 9x13 pan (it just won't fill the space) instead, or possibly an 8 inch cake pan.
- Reduce the red pepper flakes for a mild sauce, or increase for a bigger kick.