Ingredients
Method
- Prepare pizza dough up to step 4, and then punch it down to release air bubbles. Divide the dough in half. On a lightly floured surface, roll each portion into a 10x12-inch rectangle.
- Lightly brush the dough with 1 teaspoon of olive oil on each piece. Gently press down on the dough surface to create small dents and prevent bubbling during baking.
- Spread ⅓ cup of pizza sauce evenly over each rectangle. Sprinkle with Italian seasoning and garlic powder to taste.
- Sprinkle ½ cup of shredded mozzarella over the sauce, then layer the pepperoni slices evenly across.
- Carefully roll each dough rectangle into a tight log. Place the rolls seam-side down on a prepared baking sheet and refrigerate for at least 20 minutes to set.
- Preheat oven to 400°F (204°C) and line two baking sheets with parchment paper or silicone mats.
- Remove the dough logs from the refrigerator and cut each into 12 even slices, about 1 inch wide. If using, dip the bottom of each roll into cornmeal for a crispy base.
- Place the rolls onto the baking sheets, cornmeal side down. If desired, sprinkle additional mozzarella cheese on top of each roll.
- Bake the rolls for 15-20 minutes, or until they are golden brown and the cheese has melted.
- Cool for 5 minutes before serving. Garnish with fresh basil and serve with extra pizza sauce for dipping, if desired.
Nutrition
Notes
These pizza rolls are fun to make and even more fun to eat! Serve them fresh out of the oven for the best taste.