Pizza Rolls

makes 8

  • 1 lb. pizza dough
  • 2 tablespoons extra virgin olive oil
  • 1  1/3 cup marinara sauce
  • 1  1/8 cup shredded mozzarella, divided
  • 1/4 cup grated Parmesan cheese
  • 12 slices pepperoni, finely diced
  • 5 basil leaves, finely chopped, plus more for serving

Preheat oven to 450F.

Line a baking sheet with parchment paper and drizzle the surface with 1 tablespoon of olive oil.

On a floured surface, roll out pizza dough into a rectangular shape, roughly 9 x 16 inches and position so the short sides are parallel to you. Spread the marinara sauce evenly on the rolled out dough, leaving about a 1″ border around the dough. Place 1 cup shredded mozzarella cheese, followed by pepperoni and basil and 1/8 cup Parmesan cheese.

Using your hands, lift up the bottom edge of the dough and roll it forward into a tight cylinder. Place dough cylinder, seam side down, on a cutting board and, using a thin, sharp knife, cut cylinder crosswise into 8 equal-size slices. Nestle the slices, cut sides up on a parchment lined baking sheet. Brush 1 tablespoon olive oil onto the edges of the dough and bake until golden brown about 15-20 minutes. In the last two minutes of baking, pull rolls out of the oven and top with 1/8 cup shredded mozzarella and a light sprinkle of the remaining Parmesan cheese. Place rolls back into oven and bake until cheese melts.  Remove rolls from the oven, let rest for 5 minutes and sprinkle with chopped basil for serving.