Stuffed Mushroom Rolls

makes 12

  • 1 pound pizza dough
  • 8 oz. sliced crimini mushrooms (about 3 cups)
  • 6 sprigs fresh thyme
  • 3 cloves chopped garlic
  • 1 cup freshly grated Parmesan, divided
  • 2 tablespoons butter, divided
  • 3 tablespoons chopped Italian parsley
  • 1 tablespoon olive oil
Preheat oven to 450F. Spray a 12-cup muffin tin with cooking spray and set aside.  Place pizza dough on flour lined work surface and cut into 12 pieces.

Heat a cast iron skillet over medium high heat and place mushrooms in pan until they start to soften, about 5 minutes. Stir in one tablespoon butter and chopped garlic. Pull the leaves from thyme sprigs and stir them into the mushroom mixture. Cook for another 2-3 minutes until garlic is softened. Season with salt and pepper and stir in 1/2 cup grated Parmesan cheese and two tablespoons chopped parsley.

Grab a piece of pizza dough, flatten slightly in your hand and spoon about a tablespoon of the mushroom mixture into the center of the dough. Fold over the sides and place each stuffed dough piece into the prepared muffin tin.  Melt remaining tablespoon of butter in a small bowl. Brush the tops of each dough roll with a pastry brush and sprinkle 1-2 tablespoons grated Parmesan cheese onto the tops.  Place muffin tin in the oven and bake until rolls are golden and brown, about 15-18 minutes. To serve, drizzle hot rolls with olive oil and sprinkle remaining chopped parsley on top.