Homemade Pizza Rolls

With 1 tsp instant yeast and temps in the mid 70s, this recipe took about 5 hours from mixing to cooling rack. Doubling the yeast to 2 tsp and/or increasing the temp would reduce this time to about 3 hours. For the sourdough version, the recipe takes about 9 hours from mixing to cooling rack. More starter or warmer temps would make the sourdough process faster. The dough can also be refrigerated close to the end of the first rise and assembled the next day. Assembly of a single batch takes about 30 minutes.

Dough

Mix the dough ingredients together in a bowl until fully combined. Transfer to a clean, lightly floured work surface and knead for about one minute or until the dough is smooth. If the dough is too wet to knead by hand, add flour one tablespoon at a time.

Place the dough back in the bowl or in a straight-walled container, cover and let it rise until it has expanded by about 75% (doubling is 100%).

While the dough is rising, prep the filling as well as 1-2 baking sheets lined with parchment paper.

Roll Assembly (see the Photo Gallery) and Baking

Preheat the oven to 425°F.

Transfer the fermented dough to a lightly floured work space. With a rolling pin, roll the dough out to about 1/8-inch thickness. Try to not use excess flour as it will make the dough harder to seal after you fold it over the filling.

Trim the edges of the dough until you have defined rectangle. With the trimmed scraps, form a small dough ball. Cover it or place it in a sealed container so it doesn't dry out. Ideally the gluten will have relaxed by the time you're ready to roll it out and assemble the last few pizza rolls. You can also make this dough into a full size calzone or other shapes.

Cut the rolled-out rectangle of dough into long strips approx 4-inches wide. You can use a bench knife, pizza cutter, or knife.

Place spoonfuls of the filling (about 1 Tbsp amount) along the length of each dough strip, not the in the center, rather on one side because you will fold the other side over the filling. Leave about an inch space between each pile of filling.

If the dough is dry, brush a little water along the dough perimeter and between the filling piles. Otherwise proceed with folding the dough in half over the filling. Using your fingertips, press the perimeter of the dough to join the edges. Try to really merge the two layers of dough so they are sealed together.

With the length of a finger, press the dough together between each pile of filling. If the dough balloons outward, poke it with a toothpick or the tip of a probe thermometer so it doesn't thin out.

Cut dough to separate the rolls and press the new edges together with your fingertips. Use a bench knife to transfer each roll to the baking sheet.

If you have a baking sheet that is bigger than a half sheet, you may be able to fit all of the pizza rolls on it for one round of baking, so repeat the assembling process now with your ball of dough scraps. Otherwise, follow the rest of the instructions now and then assemble the scrap-dough pizza rolls while the first sheet is baking.

Brush the assembled rolls with either oil, melted butter, or beaten egg, and sprinkle with oregano and grated parmesan or pecorino romano cheese.

Using your toothpick or probe thermometer, poke several holes in the top of each roll so steam can escape as they cook.

Bake for 13-15 minutes or until the tops are lightly browned. If you refrigerated the dough when making the sourdough version, the pizza rolls may not brown as much due to the acidity of the dough.

Let the pizza rolls cool on a rack for about 10 minutes before serving as the inside is molten hot.

Store any uneaten rolls in a closed container in the refrigerator. The rolls can also be frozen and reheated in the oven at 425°F for 7-8 minutes.