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updated: 8/13/2013 11:16 AM

Pizza Rolls

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  • Brian Hill/bhill@dailyherald.comCook of the week, Michaelle Catlett adds more cheese to her pizza rolls at her Cary home.

      Brian Hill/bhill@dailyherald.comCook of the week, Michaelle Catlett adds more cheese to her pizza rolls at her Cary home.

 

Sauce

2 tablespoons olive oil 1 tablespoon butter

½ medium red or yellow onion diced

4 large cloves garlic, minced

1 can (8 ounces) tomato sauce

1 can (6 ounces) tomato paste

1 tablespoon chopped fresh oregano (1 long stem) or 1 teaspoon dried

1 tablespoon fresh basil rolled and sliced (about 5-6 large leaves) or 1 teaspoon dried

2 tablespoon grated parmesan cheese

1 teaspoon sugar

½ teaspoon black pepper

¼ teaspoon red pepper flakes (optional)

Pizza rolls

1 pound store-bought or homemade pizza or bread dough

3-3½ cups shredded mozzarella, divided

Favorite toppings: cooked Italian sausage, pepperoni, ham, pineapple, sautéed green peppers, mushrooms, etc.

Heat oven to 350 degrees.

For the sauce: Heat olive oil and butter in a small sauce pan over a medium high heat. Add onion and garlic; cook a few minutes to soften. Stir in remaining ingredients and reduce heat. Simmer up to 30 minutes, as time allows, to combine flavors and thicken.

For the pizza rolls: Drizzle extra-virgin olive oil onto work surface, so pizza dough doesn't stick. Roll out dough into a large rectangle, about 12-by-18-inches. Spread a thin layer of pizza sauce over the entire surface of the dough; don't use too much or the pizza rolls will come out soggy. (Save any leftover sauce for another recipe).

Add your favorite pizza toppings and mozzarella, reserving about ¾ cup.

Pick up the long edge of the dough closest to you, and tightly roll the whole thing up jellyroll style into a log. With a sharp knife, slice into wheels about 1½ to 2 inches thick. You should end up with 8 or 9 slices. Transfer slices to a greased 9-by-13-inch baking dish, and lay them cut-sides up. Sprinkle the remaining mozzarella cheese over the top, and bake 30-40 minutes until golden-brown.

Serves four to six.

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