Homemade pizza rolls are made from fresh pizza dough and a delicious filling! They are the perfect snack!
I don’t think there is a better pairing out there than beer and pizza. It’s a classic, and there is no denying that. What is great about pairing beer and pizza is that you can go a number of ways, and it will totally work out. Pilsners and pizza go really well together. You can go slightly hoppier if that is your thing, and you can go slightly maltier if that is your thing. You can really cater your pairing to your favorite brew. With that being said, you can go wrong if you go with a chocolate stout or a really intense sour. If it were me though, I would go with a pale ale. I love hoppier brews and because pepperoni has a slight bite to it, a pale ale would work perfectly.
PSA: Don’t worry. I am not drinking beer during this pregnancy. :) My tried and true taste tester, Zach, has been willing to step up to the challenge.
Homemade Pizza Rolls
When I say that I have literally been baking every single day, I am not kidding. I have really upped my baking game lately, and Zach has been right there by my side. We have spent our time perfecting our sourdough starter. We have made donuts and macarons, pizza dough and every type of bread you could possibly imagine. In fact, sourdough discard would be perfect to whip up a pizza dough for this recipe. These pizza rolls are one of my favorite baked goods to date since this whole self-isolation thing began. They also only lasted about 24 hours in my house, and there are only two of us here. Don’t let the idea of making homemade pizza dough scare you. If you aren’t feeling homemade dough, feel free to buy store-bought dough. Both Whole Foods and Trader Joe’s have great homemade pizza dough. Whatever you decide, these homemade pizza rolls are perfect, and you need to try them. :)
Are you looking for more great pizza recipes on Cooking and Beer? Well, we have a ton of them! Check out some of my favorite pizza recipes!
- 1 batch homemade pizza dough or store-bought
- 1 tbsp olive oil
- 1 cup your favorite pizza sauce I used store-bought.
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 1/2 cup pizza blend shredded cheese
- meat of your choice I used 50 slices of pepperoni.
- 1/4 cup cornmeal
- 1 tbsp fresh basil chopped
- Split your pizza dough into two portions to make it easier to work with. Roll out each portion to a large rectangle, about 1/4-inch thick.
- Brush the dough with olive oil and sprinkle with a little bit of salt. If you wish, you may dimple the dough with your fingers to decrease the amount of air bubbles you get when baking.
- Spread the pizza sauce evenly across the pizza dough and sprinkle with italian seasoning, garlic powder, and onion powder. Top with cheese.
- Roll the dough from bottom to top, starting from the shorter side. Place the logs onto a plate that has been lined with some parchment paper and refrigerate for a half hour.
- Meanwhile, preheat your oven to 425°F and line two large baking sheets with silpats or parchment paper.
- When your logs have finished chilling, cut them into equal 1-inch slices with a very sharp knife. Dip the bottom of each slice into the cornmeal (swirl-side), and place them cornmeal-side down onto the baking sheets. They should be placed on the baking sheet swirl-side up.
- Bake the pizza rolls for 25-30 minutes or until risen, slightly browned, and bubbly. Remove from oven and garnish with fresh basil. Enjoy immediately, or store the pizza rolls in the fridge for 2-3 days.
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