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You are here: Home / Bread / Pizza Rolls

Pizza Rolls

By Connie Veneracion
These pizza rolls are made with our basic bread recipe. To garnish, Mornay sauce was spread on the hot rolls. Chopped parsley adds just the right amount of brightness.
Pizza Rolls with Mornay Sauce
Course Snack
Cuisine Fusion
Keyword bread, pizza
Prep Time 40 mins
Cook Time 30 mins
Total rising time 1 hr 15 mins
Total Time 2 hrs 25 mins
Servings 12 pizza rolls
Author Connie Veneracion

Ingredients

Bread

  • 1 ½ cups bread flour
  • ½ cup water
  • ½ tablespoon sugar
  • ¾ teaspoon salt
  • 1 teaspoon instant yeast
  • 1 tablespoon oil plus more to grease the bowl
  • 3 tablespoons all-purpose flour for dusting
  • 2 tablespoons semolina

Filling

  • ½ cup thick tomato sauce
  • 1 onion peeled, halved and thinly sliced
  • 12 pitted olives sliced
  • salt
  • pepper
  • 1 cup shredded mozzarella
  • 1 cup shredded mature cheddar

Garnish

  • 1 ½ cups Bechamel sauce (see notes after the recipe)
  • ½ cup shredded mature cheddar
  • chopped parsley

Instructions 

Make the bread

  • Dump the flour into a mixing bowl and sprinkle in the yeast, salt and sugar.
    Measuring yeast, sugar, salt and flour for making bread
  • Make a well at the center and pour in the oil and water.
    Adding water and oil to dry ingredients for making bread
  • Stir the mixture by gathering the flour into the wet ingredients.
    Mixing dry and wet ingredients for bread dough
  • Mix until all the wet ingredients have been absorbed by the flour.
  • Cover the bowl with a damp towel and allow the dough to rest for 10 minutes.
    Resting bread dough before kneading
  • Sprinkle flour on your work surface and dump in the rested dough.
  • Knead by alternately pushing it with the heel of your hand and rolling it back towards you. The kneading takes about 20 minutes.
    Kneading bread dough by hand
  • When the dough can be formed into a smooth ball, grease the bottom and sides of a clean bowl and drop in the dough.
    Bread dough after kneading
  • Roll the dough around to cover every inch of the surface with oil.
    Bread dough before and after rising
  • Cover the bowl with a damp towel and leave to rise until double in volume (see notes after the recipe).

Make the rolls

  • Line a 9" x 13" baking pan with non-stick paper and sprinkle in half of the semolina evenly.
  • Sprinkle the remaining half of the semolina on your work surface, drop in the dough and roll into a rectangle about one centimeter thick.
    Rolling dough into a rectangle
  • Spread tomato sauce on the dough.
    Spreading tomato sauce on rolled dough and adding sliced onion and black olives
  • Scatter the onion and olive slices on top of the tomato sauce.
  • Spread the cheeses over the sliced onion and olives (or grate directly over the dough).
    Grating cheese on rolled dough
  • Lift one long end of the dough and start rolling all the way to the opposite long end it to enclose the filling. Pinch to seal.
    Forming filled dough into a log
  • Cut the rolled dough into twelve equal portions.
    Cutting filled and rolled dough into portions
  • Arrange the rolls, cut sides on the top and bottom, at least an inch and a half apart in the prepared baking pan.
    Unbaked pizza rolls
  • Leave the rolls to rise for about 15 minutes. Do not wait for them to fill out the pan; they will do that in the oven during baking.
  • While the rolls rise, preheat the oven to 375F.
  • Bake the pizza rolls for 25 to 30 minutes.
    Spreading Mornay sauce on baked pizza rolls
  • Stir the cheese into the Bechamel sauce to make Mornay sauce.
  • Take the pizza rolls out of the oven and, while still very hot, drop and spread a heaping tablespoonful of Mornay sauce on each roll.
  • Sprinkle the pizza rolls with chopped parsley and serve immediately.

Connie’s Notes

How long it takes for the dough to double in volume depends largely on room temperature and humidity. Dough rises faster in a warm kitchen.
Click here for the Bechamel sauce recipe.
Pizza rolls in pan
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About Connie Veneracion

Hello there! Welcome to Renaissance.Mom. If you’re wondering why I write the blog’s name with a dot before “mom”… That’s so you’ll remember what to type on your browser. There is no .com or .net. It’s Renaissance.Mom where good food is cooked better. (Read more)

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