We are a pizza loving family, and when I gave the pizza a literal twist to make a pizza roll, qya was over the moon. I have tried different versions of this pizza roll recipe over time. While each attempt was good and we quickly devoured the rolls (my bulging waist bears witness), I wasn’t completely satisfied. Till I came up with this particular version. The rolls were soft and buttery; the melted, gooey cheese was irresistible ; subtle garlic, herb and tomato flavors shone through.
So, ready for some pizza rolls?
Mix together plain flour, oil, salt and frothy yeast mixture. Knead and knead again till dough is smooth and elastic.
Let the dough rest till double in size.
Roll out the dough into rectangle shape.
Spread over pizza sauce. Sprinkle plenty of cheese over the dough. C’mon, be generous!
Roll up into a log.
Cut into rolls.
Bake in oven till the cheese is bubbling. Yum!
We are a pizza loving family, and when I gave the pizza a literal twist to make a pizza roll, qya was over the moon. I have tried different versions of this pizza roll recipe over time. While each attempt was good and we quickly devoured the rolls (my bulging waist bears witness), I wasn’t completed.
Course: main course
Cooking Time: 180 mins
3 cups Plain Flour ,
2 teaspoons Active dried yeast ,
1 1/2 teaspoons Sugar ,
1 cup Water (lukewarm),
1 1/2 teaspoons Salt ,
3 tablespoons Olive oil ,
170 grams Pizza cheese ,
1/4 cup Pizza sauce / tomato sauce ,
2 tablespoons Milk ,
3 tablespoons Melted garlic and herb butter (Amul),
Pre heat over to 180C. Coat baking tray with cooking spray, melted butter or oil.
Combine yeast, sugar and water in a bowl, cover and stand in a warm place for about 10 to 15 minutes or until the mixture is frothy. Make sure the yeast is within date and the water is lukewarm (not hot).
Mix together flour, salt and oil. Pour in frothy yeast mixture and mix together to form the dough.Knead dough on a floured surface for about 5 -8 minutes or until the dough is smooth, elastic and sticky. Place the dough in an oiled bowl, cover and stand in a warm place for about an hour and a half or until the dough has doubled in size. Test dough to check if double by lightly pressing two fingers 1/2″ into the dough. If dent remains, dough is ready to use.
Turn the dough onto a lightly floured surface, knead until smooth.
Roll the dough into a 12″ X 8″ rectangular shape using a rolling pin. While rolling, if you find that the dough springs back, then it hasn’t risen enough. Leave it to rise for another 10 minutes.
Spread the pizza sauce or tomato sauce over the dough.Grate cheese over uniformly.
Roll the dough tightly lengthwise to resemble a log.Cut into 1.5″ wide wide rolls.
Place the rolls cut side down on the baking tray. Make sure to space the rolls about 2-3 cm apart.
Brush the rolls with milk.
Bake at 180C for about 25-30 minutes till the cheese has melted and is golden. Remove tray from oven and brush with melted butter. (If you don’t have garlic and herb butter, then melt salted butter with 1/2 teaspoon of crushed garlic and half teaspoon of herbs of choice.)