These pizza rolls are great to make in advance for dinner anywhere from the front porch to the city park. Like any good pizza, you can pretty much fill them with whatever you want, then just pack them up and eat them wherever you please. Most stores offer pizza dough that is already prepared and can be picked up from the refrigerated case (or even the freezer). If your market seems to be out, give your corner pizza shop a call - they'll usually sell you a ball of dough, no problem.
Recipe courtesy of Patrick Decker
Print
Picnic Pizza Rolls
Total:
50 min
Prep:
20 min
Inactive:
5 min
Cook:
25 min
Yield:
4 to 6 servings (12 pizza rolls)
Level:
Easy
Total:
50 min
Prep:
20 min
Inactive:
5 min
Cook:
25 min
Yield:
4 to 6 servings (12 pizza rolls)
Level:
Easy

Ingredients

  • All-purpose flour, as needed for dusting
  • 2 (1-pound) balls pizza dough
  • 1-pound ball fresh mozzarella, thinly sliced
  • 1 1/2 cups mixed grape tomatoes, halved
  • 1/2 cup basil leaves, torn
  • 1/2 teaspoon red pepper flakes
  • 3 tablespoons olive oil
  • Salt and ground black pepper

Directions

Preheat an oven to 450 degrees F. Line two baking sheets with parchment paper and set aside.

Lightly dust a work surface with all-purpose flour. Carefully stretch both balls of pizza dough out into a rectangle about 12 inches long and 8 inches wide (the dough should be between 1/4- and 1/2-inch thick). Scatter the mozzarella, tomatoes, basil and pepper flakes evenly over each piece of dough. Drizzle the olive oil evenly over both portions of dough and season them with salt and pepper.

Starting on the wider side of the dough, roll each piece of dough into a log. Slice each log into 6 equal portions and transfer the rolls to the prepared baking sheets, leaving at least 1 inch between each roll.

Bake the pizza rolls, rotating the pans halfway through baking, until deep golden brown, about 25 minutes. Let the rolls cool slightly before serving them warm (if packing them up for a picnic, let them cool completely).

Cook's Note

The fresh mozzarella has to be very dry for these rolls to keep their shape. If your fresh mozzarella is packed in water, lay the slices out on a few sheets of paper towel and let them dry out for a couple of minutes. You can also use shredded mozzarella to guarantee a successful turnout. COOK'S PERKS! As some of the mozzarella melts during baking and caramelizes on the parchment paper, it makes a delicious snack - to the victor go the spoils!

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