Giant Pizza Rolls

 

I just realized I've never shared our pizza roll recipe. We've shared our Samosa Roll Ups (Recipe HERE), which are delicious BUT these pizza rolls might be even more tasty. 

You could fill the dough with pretty much anything you like AND make them any size you like. 

We recommend your favorite pizza toppings and making them giant. 

Because, what's better than pizza rolls? 

GIANT pizza rolls. 

Perfect for after school snacks, lazy dinners, and everything in between.

Giant Pizza Rolls

Ingredients

Dough

Dough Recipe - HERE - leave out vanilla

Toppings
1 - 2 cups Pizza Sauce (link HERE)

1/2 cup parmesan cheese, shredded

1 - 2 cups mozza cheese, shredded (or pizza blend)

pepperoni slices

salami slices

1/2 cup (or more) diced onion

1/2 cup (or more) diced peppers

Optional Garnish

pizza sauce

parmesan

parsley

Directions

Prepare dough as per original link above. Remember to LEAVE OUT THE VANILLA.

Follow instructions up to the point where you roll out the dough to a 12 X17 rectangle.

Instead of topping with a sweet filling you will now top with pizza toppings. 

Spread the pizza sauce on first. Thick enough to cover the dough but not so thick that it will all leak out when you roll it up. Then layer on toppings, then cheese. Leave about 1/2 an inch border clear so it is easier to roll up and seal.

NOTE - You can use the ingredients in our list or use your own favorites. 

Roll up, jelly roll style, and pinch edges firmly to seal. Cut into 6 rolls, 2 inches wide. 

Place on cookie sheet lined with parchment paper, cover with a tea towel, and let rise somewhere warm for an hour. 

When they have completed their second rise, preheat oven to 350. Remove tea towel and bake for 15 minutes, rotate pan, and bake for 15 minutes more. 

Buns are done with tops are golden brown and internal temperature is 190F.

I then top with a little more pizza sauce and a sprinkle of cheese and parsley to serve. 

Don't worry if your buns get a little gooey because sauce leaked out. They will still taste amazing. TIP - Don't over fill the dough before rolling it as it will be difficult to work with and your buns may not roll properly. 

These freeze very well and can just be popped in the microwave to warm up. If you are not freezing them they are best eaten the day they are made (maybe the next day for breakfast but do keep them in the fridge!). 

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