heather’s pizza rollups

4 from 1 vote
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Contributed by Heather Thomas from That Bread Lady

Ingredients

HOMEMADE DOUGH

  • 2 ½ – 3 cups all-purpose flour, plus more for dusting
  • 1 cup warm water
  • 1 tablespoon instant yeast
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 2 tablespoons olive oil

PARMESAN SEASONED TOPPING

  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons sea salt

ROLLUPS

  • cornmeal, for dusting
  • pizza dough (homemade or store-bought)
  • 7 oz. pepperoni
  • 5 oz. sliced salami
  • 1 cup shredded mozzarella cheese
  • marinara sauce, for serving
  • pesto, for serving
  • vodka sauce, for serving

Instructions

  • Preheat oven to 450°F. Line a sheet tray with parchment and sprinkle with cornmeal. Set aside.
  • For homemade dough, combine in the bowl of a stand mixer 2 ½ cups flour, 1 cup warm water, 1 tablespoon instant yeast, 1 teaspoon salt, 2 teaspoons sugar, and 2 tablespoons oil; knead on low for 3 minutes. Make sure dough is pulling away from sides of the bowl. Let rest for 10 minutes.
  • For Parmesan seasoned topping, mix in a small bowl 2 tablespoons grated Parmesan, 2 teaspoons dried oregano, 2 teaspoons dried basil, 2 teaspoons garlic powder, 2 teaspoons onion powder, and 2 teaspoons sea salt; set aside.
  • Dust your work surface with flour and roll pizza dough into a rectangle about 8-inches by 20-inches.
  • Sprinkle Parmesan topping evenly over dough. Layer 7 oz. pepperoni, leaving a 1-inch border along the top of the long edge of the dough. Top with 5 oz. salami and sprinkle with 1 cup shredded mozzarella.
  • Roll up dough, starting at the long edge nearest you. Gently lift up and tug on the dough as you tuck in the toppings. Roll tightly to prevent dough from unrolling in the oven. When you get to the last inch of dough, pull it up over the roll and pinch the edge, sealing it to the roll.
  • Cut into 2-inch rolls with a sharp serrated knife. Place on prepared baking sheet.
  • Bake for 12 minutes or until golden brown and bubbly. Serve with favorite dipping sauce such as marinara, pesto or vodka sauce.

NOTES

  • Get creative and use your family’s favorite pizza toppings. Make it your own!

SERVING SUGGESTIONS

  • Serve with dipping sauce of choice such as marinara, pesto or vodka sauce and a crisp green salad to complete this meal.

SWAP SUGGESTIONS

  • Protein: Replace pepperoni and salami with other meats such as soppressata, mortadella, thinly slice chicken or cooked, crumbled ground meat.
  • Vegetarian: Omit pepperoni and salami. Add vegetables such as spinach, diced broccoli, diced onion, diced tomatoes or sliced olives.
  • Gluten-free: Purchase a gluten-free pizza dough or use a gluten-free flour to make your own.
  • Flour: Bread flour or 00 flour also works well.

MAKE AHEAD

  • Rollups can be formed, placed on a sheet tray and frozen until solid. Transfer to an airtight container to zip top bag and store in the freezer for up to 3 months. Bake as directed from frozen.

Nutrition

Calories: 334kcal | Carbohydrates: 3g | Protein: 17g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 1979mg | Potassium: 233mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 154IU | Vitamin C: 0.2mg | Calcium: 140mg | Iron: 1mg