Easy, cheesy pizza rolls stuffed with fresh basil, sundried tomatoes and melty mozzarella brushed with garlic butter make the ultimate snack.
Yup, this is happening. I really did just take a brioche-like dough, filled it with fresh basil, sun dried tomatoes and mozzarella cheese. And then when the rolls were golden brown and the cheese was perfectly oozy, I brushed them with garlic butter. Phwoar.
As a recipe developer there are many times when I feel like my mojo has just left me and I need to make peace with it but then something small starts brewing in the back of my mind and that something turns into an idea and then I just roll with it. This recipe is one of those. Taking something as much-loved as a pizza and turning it into a simple bun was an idea that came to me when I wanted to develop a savory version of a cinnamon roll. I played around with filling the brioche-like dough with garlic butter and cheese but eventually settled on this filling. It was only after I had eaten one that I realized that these were pretty much a simple Margarita pizza, just rolled up.
You could of course add other ingredients like bacon (!!), chorizo cubes, sautéed mushrooms or onions. Heck, you could even make them in your favorite pizza flavour. Hawaiian pizza rolls, anyone? Yes please! I think these are a great option for lunch boxes, easy lunches or a decadent snack.
How to make pizza rolls
If making your own dough, follow the recipe below. Alternatively use store-bought pizza dough. Place the dough onto a floured surface and roll into a large rectangle. Top with chopped sun-dried tomatoes, grated or shredded mozzarella cheese and basil. Roll the dough into a tight roll. Slice into 5cm (approximately 2 inch) rolls. Place the rolls into a baking dish lined with parchment paper and allow to rise for 30 minutes. Top with more mozzarella (optional) and place in the oven. Allow to bake until the rolls are golden brown and risen.
Melt the butter, lemon juice and garlic together. Remove the rolls from the oven and brush with the garlic butter. Allow to cool for 10 minutes then serve.
- Pizza pasta bake
- Salami, artichoke and sun dried tomato pizza
- Margarita pizza rolls
- Easy pizza toast
Pizza rolls with basil, sundried tomatoes and garlic butter
for the dough
- 250 ml 1 cup full cream milk, warmed
- 10 g 2 teaspoon instant yeast
- 1 teaspoon sugar
- 2 eggs
- 500 g 4 cups white bread (strong) flour
- 1.5 teaspoons salt
for the filling
- 1 cup sundried tomatoes in oil drained and finely chopped
- 2 cups grated mozzarella cheese
- large handful fresh basil torn
- salt & pepper
for the garlic butter
- 100 g butter
- 3 garlic cloves crushed
- squeeze of fresh lemon juice
- Combine the warmed milk, yeast and sugar in the bowl of a freestanding mixer and allow to stand for 5 minutes.
- Whisk in the eggs then with the mixer running, add the flour and salt and allow to mix for 5 minutes until well combined.
- Remove from the bowl and turn out onto a floured surface.
- Knead the dough for 5-10 minutes until you have a sticky, elastic dough.
- Place in an oiled bowl and cover with cling wrap. Allow to rise for 1-2 hours until the dough has doubled in volume.
- Line an oven proof casserole dish with baking paper.
- When the dough has risen, roll it out on a floured surface then sprinkle over the sundried tomatoes, cheese and basil. Season to taste then roll up, lengthwise.
- With a serrated knife, slice the roll into rolls around 3cm wide. Place the rolls in the prepared casserole dish and allow to rise for 30 minutes while the oven pre-heats to 180°c.
- Bake the rolls for 20-25 minutes until they are golden brown and cooked through.
- In the meanwhile, melt the butter in a small saucepan/pan with the garlic and lemon juice.
- When the rolls are cooked, remove them from the oven and brush with the garlic butter.
- Allow to cool slightly then serve.