Ingredients
Equipment
Method
- In a large mixing bowl, combine the warm water, sugar, and instant yeast. Stir gently and let it sit for about 5-10 minutes until it becomes foamy, indicating the yeast is active.¾ cup warm water, ½ teaspoon granulated sugar, 1 teaspoon instant yeast
- To the foamy yeast mixture, add the flour, salt, and 1 tablespoon of olive oil. Mix with a spoon or spatula until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it's smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.1 ½ cups all-purpose flour, ½ teaspoon salt, 1 tablespoon olive oil
- Lightly grease the mixing bowl with a little olive oil. Place the kneaded dough in the bowl, turning it to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 45-60 minutes, or until doubled in size.1 tablespoon olive oil
- While the dough is rising, prepare your filling. In a small bowl, combine the no-sugar-added tomato sauce, oregano, basil, garlic powder, and red pepper flakes (if using). Stir well to combine. In a separate bowl, combine the shredded mozzarella cheese and any optional diced protein or vegetables.½ cup no-sugar-added tomato sauce, ½ teaspoon dried oregano, ½ teaspoon dried basil, ¼ teaspoon garlic powder, Pinch red pepper flakes, 1 cup shredded part-skim mozzarella cheese, ½ cup finely diced lean turkey pepperoni, ¼ cup finely chopped bell peppers
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Once the dough has doubled, punch it down gently. Turn it out onto a lightly floured surface and roll it into a rectangle, approximately 10x14 inches.
- Spread the prepared tomato sauce mixture evenly over the surface of the dough, leaving a ½-inch border along one of the long edges. Sprinkle the cheese and your chosen optional fillings evenly over the sauce.1 cup shredded part-skim mozzarella cheese, ½ cup finely diced lean turkey pepperoni, ¼ cup finely chopped bell peppers
- Starting from the long edge *opposite* the border you left, carefully roll the dough up tightly into a log. Pinch the seam to seal it. Using a sharp knife or dental floss, cut the log into 12-16 equal-sized rolls, about 1 to 1 ½ inches thick.
- Place the sliced rolls onto the prepared baking sheet, cut-side up, spacing them about 1-2 inches apart. Loosely cover them again and let them rest for 15-20 minutes while the oven finishes preheating. This brief rest helps them become more tender.
- Bake in the preheated oven for 15-20 minutes, or until the rolls are golden brown and the cheese is melted and bubbly.
- While the rolls are baking, whisk together the melted butter or olive oil with garlic powder and parsley for the optional glaze.1 tablespoon melted unsalted butter, Pinch garlic powder, Pinch dried parsley
- Once baked, remove the pizza rolls from the oven. If using the glaze, brush each roll with the mixture immediately after removing them from the oven. Let them cool slightly before serving.
Notes
Store cooled rolls in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze cooled rolls after single-layer freezing until solid, then transfer to a freezer-safe bag for up to 2 months.
Reheat from refrigerated at 350°F (175°C) for 8-10 mins. Reheat from frozen at 350°F (175°C) for 15-20 mins. Microwave reheating is not recommended for frozen rolls.