Stuffed Pizza Rolls

Introduction: Stuffed Pizza Rolls

About: Hobby baker :)

Stuffed pizza rolls are quite simple to prepare and you can easily share them. No dinner time needed and everyone can just grab one whenever they are hungry.

They are very versatile as you can fill them with almost anything you like. That way you can be sure to provide something for every taste.

If you enjoy this recipe, you can find more on our page here: rolls recipes.

Step 1: Things to Know Before You Start

Time schedule

  • Steps / Work time / Waiting time
  • Bulk fermentation / ~5 minutes / 60 minutes
  • Shape / ~30 minutes / None
  • Coat / ~5 minutes / None
  • Bake / None / 20-25 minutes
  • Cool / None / 15 minutes

In under 2,5 hours you will have a baking plate full of delicious stuffed pizza rolls.

Ingredients

  • ~850 g Store bough pizza dough
  • ~500 g Mozzarella cheese
  • ~100 g Ham
  • ~5 g Olive oil
  • ~50 g Parmesan cheese
  • ~5 g Parsley
  • ~200 g Dip (pizza sauce / sour cream / aioli / ketchup)

You will have about 20 stuffed pizza rolls.

For the filling we used mozzarella cheese and ham, but you can fill
them with whatever you like. Just like with pizza: go with whatever your favourite topping is.

Same goes for the dip. We made our own spicy pizza sauce, but you can take whatever you like.

Baking Tools needed

You will need a baking plate and a bowl. A stand mixer or hand mixer can come in handy, but you can also knead the dough by hand without any issues. Also a rolling pin from our nice to have baking tools is recommended to get them in shape.

Step 2: Bulk Fermentation

  • Unpack the pizza dough
  • Cover it and let it rest for about 1 hour at 20-22°C (68-71,6°F) to get to room temperature
  • The dough should double in size

Step 3: Shape #1

Ingredients:

  • ~500 g Mozzarella cheese
  • ~100 g Ham

Steps:

  • Take a baking plate, cover it with parchment paper and place a small bowl in the center
  • Punch down the dough to degase it a bit
  • Divide the dough into 20 equal pieces (about 42 g per piece) and roll each one into a small ball
  • Cover them with a clean towel so they don’t dry out while shaping one after the other

Step 4: Shape #2

  • Flour the surface a bit
  • Roll the dough out to a rough circle of about 10 cm
  • Place a bit of ham and mozzarella cheese in the center
  • Gather the sides and pinch closed to create a ball
  • Place each ball seam side down around the bowl on the baking plate
  • Repeat the process for the other 19 dough pieces

Step 5: Coat

Ingredients:

  • ~5 g Olive oil
  • ~50 g Parmesan cheese

Steps:

  • Remove the bowl from the center of the baking plate
  • Brush the pizza rolls with olive oil on top
  • Sprinkle Permesan cheese over all rolls

Step 6: Bake

  • Preheat oven to 220°C (374°F) for ~25 minutes with the upper and lower heat function
  • Put the stuffed pizza rolls in the oven and bake for 20 to 25 minutes or until golden brown
  • After baking take your pizza rolls out immediately

Step 7: Cool

Ingredients:

  • ~5 g Parsley
  • ~200 g Dip (pizza sauce / sour cream / aioli / ketchup)

Steps:

  • Sprinkle some parsley on top and place the small bowl with your favourite dip in the center
  • Let your pizza rolls rolls cool for about 15 minutes and enjoy while still warm

Step 8: Conclusion

These stuffed pizza rolls have a lovely soft and fluffy crumb. We stuffed ours with mozzarella cheese and ham. As the cheese is melting it is super creamy inside so we would highly recommend to use cheese as well. To add another texture, we brushed them with olive oil on top and then added grated Parmesan cheese.

A homemade and slightly spicy tomato sauce is the perfect addition but you can also enjoy them with ketchup, aioli, sour cream or a cheese dip.

Whether for the party night or for curing your hangover future self – these stuffed pizza rolls are the cure and super tasty!

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    2 Comments

    0
    LincolnsCreations
    LincolnsCreations

    4 weeks ago

    These look delicious. Thanks for sharing.

    0
    Delight Baking
    Delight Baking

    Reply 4 weeks ago

    You're welcome :)