Pizza Rolls

Pizza Rolls

David Venable

You can swap out the salami for pepperoni, ham, or another meat of your choice. Or, you can skip the meat for a vegetarian option!

Prep Time: 15 Minutes

Serves: 5–10 as an appetizer

Ingredients

  • 1 (13.8-oz) tube refrigerated classic pizza crust
  • 4–5 oz sliced Genoa salami (larger slices)
  • 5 string cheese sticks, sliced in half lengthwise
  • 2 Tbsp butter, melted
  • 1-1/2 Tbsp olive oil
  • 1/2 tsp garlic salt
  • 1/2 tsp dried oregano
  • 1 cup pizza sauce, warmed

Preparation

Preheat oven to 375°F. Convection is recommended for ideal results.

Unroll the pizza dough and roll it out into a 10" x 15" rectangle. Cut the dough down the middle of the shorter side, then cut it every 3" along the longer side. You should end up with ten 3" x 5" rectangles.

Wrap 1–2 pieces of the salami around one of the string cheese halves. Place the wrapped cheese on one of the dough rectangles and roll the dough around it. Seal the ends and seam of the dough well to help prevent the cheese from leaking out. Repeat this step with the rest of the salami, cheese sticks, and dough rectangles. Place the pizza rolls on a baking sheet lined with parchment.

Mix together the melted butter, olive oil, garlic salt, and oregano in a small bowl and brush this mixture onto the pizza rolls. Refrigerate the pizza rolls for 15–20 minutes to ensure the cheese is cold before baking.

Bake the pizza rolls for 10–12 minutes, until golden brown. Serve with the pizza sauce for dipping.

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