Pizza rolls are the best snack for kids and adults alike. They fit into lunch boxes and are great when going on a long car ride. My kids customise their own and pack their own dips too. The recipe is easy to follow and the dough is the same as my multipurpose dough recipe.
Preparation Time 2 hours dough preparation
Cook Time 20 minutes
Yields 16 rolls
Ingredients
Dough
3/4 cups warm water (40-46c)
3 teaspoons instant yeast
1 Tablespoon sugar
1 egg
1/4 cup butter
1 cup milk
5 cups flour (plus more for kneading and rolling)
1 teaspoon salt
1 teaspoon EKA- bread improver (optional)
Garlic Butter
2 Tablespoons Butter
1 clove minced garlic
1/4 teaspoon Italian seasoning
1/2 - 1 cup Marinara sauce
3 cups shredded cheese (plus extra for the tops)
Your favourite toppings
Instructions
To make the dough, mix the yeast and sugar into the warm water. Set aside for 15 minutes to allow the yeast to bloom.
In a clean bowl, combine the milk and butter. Heat on the stove or in the microwave for one minute. Mix well. Set aside to cool.
In a stand mixer, using a dough hook, combine the yeast mixture, 2 cups flour and one egg. Mix until combined.
Add an additional 3 cups flour, the EKA bread improver and the salt. Mix on low speed.
While the mixer is on, slowly drizzle in the cooled milk and butter mixture. Once the dough is mixed well, turn up the mixer and incorporate on a high speed for 6-8 minutes until the dough begins to come together. When the dough pulls away from the sides of the bowl, that means the gluten has been activated and the dough is ready.
Grease a bowl and add the dough. Cover with a tea towel.
Let it rise in a warm dry place for 2 hours.
After 2 hours, roll out the dough into a long rectangle.
Garlic Butter: Combine the butter, garlic and Italian seasonings in a bowl. Mix well.
Spread the garlic butter onto the dough, leaving an inch on either of the long ends of the dough rectangle.
Top with marinara sauce, then your favourite toppings and lastly the cheese.
Now beginning from the end closest to you, start rolling the dough up, slowly moving from one end of the log to the other. Remember to wrap quite tightly otherwise the roll will unravel when we cut it.
Cut the log into rolls with a sharp knife or a bench scraper.
Place them onto a baking tray, sprinkle with Italian seasoning. Allow to rise in a warm dry place for 15 minutes.
Before baking, top the rolls with grated cheese.
Bake at 180c for 20 minutes.
Serve while warm with your favourite dipping sauces
Notes
Mix up the flavours and dips. We love buffalo chicken rolls with ranch dressing. BBQ chicken and sour cream maybe? Whats your favourite flavour combo? Leave a comment down below and let us know!
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