Homemade Pizza Rolls
- Prep Time 0:25
- Cook Time 0:15
- 8 Comments
So, I could write an enthusiastic post on how excited I am for the Super Bowl but the fact is that I am a supremely awful liar. You would see right through it and then you would be too annoyed with me to read on far enough to get to the crazy-good homemade pizza rolls recipe that follows.
So instead, I’ll be honest: I don’t care about football. I am a gatherer, not a hunter—I get confused and then bored trying to keep track of objects flying through the air and men jumping on top of each other, all within increments of time that don’t match up to what is actually on the clock. I am forever accidentally referring to my brother’s fantasy football team as his “imaginary football team,” and have even been known to ask “what inning is this?” This year I am rooting for the Green Bay Packers exclusively because my friend Chris is from Green Bay and I know it will make him happy if they win—a big step up from previous years when I rooted for teams based on the uniform color combination I preferred.
But you will not find me pouting this Sunday, as I do like beer, Super Bowl commercials and the snacks associated with the big game, particularly pizza rolls. As a kid, I admit to enjoying the Totino’s frozen variety, and eventually switching to the organic Amy’s Kitchen kind, but now I try to avoid frozen convenience food at all costs, so I figured I’d try making them myself.
Turns out it’s ridiculously easy, so read on.
Go Packers! Or Steelers?
Or whatever. Pass the pizza rolls.
Note: I made my own dough but if you’re trying to save time, make these using refrigerated pie dough (the kind you roll out, not the kind that comes pre-pressed into pie tins). Also, feel free to add chopped pepperoni, olives, mushrooms, cooked Italian sausage or whatever your little heart desires.
- 1/4 cup extra virgin olive oil plus more for the pan Pantry
- 2 cups all-purpose flour, plus more for rolling Pantry
- salt Pantry
- 1/2 cup sour cream or plain whole milk yogurt 1.50 for 8 oz.
- salt Pantry
- 1 15-oz. can crushed tomatoes $1.50
- 1 tsp dried basil $1.50 for 1 oz.
- 2/3 cup shredded mozzarella cheese $3.50 for 12 oz.
- 2 cloves garlic, finely minced Pantry
- freshly ground pepper Pantry
- 1 egg $1.50 for 12
Total Cost of Ingredients $11
Preheat oven to 400 degrees F. Lightly oil a baking sheet and set aside.
In a mixing bowl or food processor, combine oil, flour and a generous pinch of salt. Mix together until mixture resembles small peas. Add sour cream and stir to combine a sticky dough. If dough is a little dry, add 1-2 tbsp ice water. Cover dough and refrigerate until ready to use.
In another mixing bowl, combine crushed tomatoes, basil, mozzarella, garlic and salt and pepper to taste. Stir well.
Roll dough out on a lightly floured surface until it is about 1/8” thick. Use a floured 4” cookie cutter, cup or bowl (I used a plastic food container, which worked well) to cut the dough into circles. Re-roll scraps and continue cutting until all dough has been used up. You should have 14-16 circles.
Place about 1 1/2 tbsps of the tomato filling on one half of the dough circle. Fold the other half over and press gently (but firmly) along the edges of the circle to seal it, forming a half-moon. Use the back of a fork to create a scalloped edge along the seal. Transfer to the prepared baking sheet. Repeat with remaining dough circles.
Beat the egg with 1/8 cup water to make an egg wash. Brush the tops of the pizza rolls with the egg wash and bake for 12-15 minutes, or until golden brown. Serve hot.
Makes 14-16 pizza rolls.