If you've ever wondered why most pizza dough recipes yield two 1-pound balls, I think I have your answer. One's for pizza, of course, and one's for these cheesy, chewy pizza rolls, inspired by this recipe from Sally's Baking Addiction.
Just roll out one ball of dough to a rectangle shape, slather it with sauce, and scatter on the rest of the toppings (in this case, prosciutto, mozzarella, and basil).
Then, roll it up into a big doughy cocoon and stick it in the fridge for at least 20 minutes or until cold all the way through. (This will keep the sauce from oozing out all over the place.)
Finally, use a large serrated knife to cut the log into twelve equal-size pizza rolls (about 1 inch thick)*, put them on a foil or parchment-lined baking sheet, and bake until melty and golden.
*It's OK if the slices look messy after you cut them. If you want them to be perfect, mold them into rounds after you place them on the baking sheet.
On the hunt for more recipes like pizza rolls? Here are a few of my favorite alternative uses for pizza dough:
Cheesy Basil and Prosciutto Pizza Rolls
- Rolling Pin
- large rimmed baking sheet
- pastry brush
- 1 (14- to 16-ounce) ball pizza dough
- Extra-virgin olive oil
- ½ cup super-easy marinara sauce (or your favorite pizza sauce), plus more for dipping
- 4 slices prosciutto
- ⅔ cup shredded low-moisture mozzarella cheese
- 1 handful fresh basil leaves, torn
- Fine sea salt
- Freshly ground black pepper
- ½ cup grated parmesan cheese
- Ranch dressing, for dipping (optional)
- Line a heavy-duty rimmed baking sheet with parchment paper or aluminum foil.
- On a lightly floured work surface, roll out to dough into a 9 x 12-inch rectangle.
- Brush the dough with a little olive oil, then spread the sauce evenly, leaving a 1/2-inch border of dough all around. Lay the prosciutto slices on top of the sauce and sprinkle on the mozzarella and basil. Season with a little salt and pepper. Starting from a long side, roll the rectangle into a long, tight log (about 12 inches in length).
- Place the log on the prepared baking sheet and refrigerate for at least 20 minutes or until chilled through.
- Preheat the oven to 375°F.
- Remove the log from the fridge and cut it crosswise into twelve 1-inch-thick rolls, using a serrated knife. Arrange the rolls cut-side up on the baking sheet (it’s OK if they touch).
- Sprinkle the rolls with the Parmesan cheese and bake for 20 to 30 minutes or until the cheese has melted and the rolls are puffy and golden brown.
- Remove the rolls from the oven and let them cool for 5 minutes. Serve warm with extra pizza sauce and/or ranch dressing for dipping.