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Delicious pizza rolls with homemade bread dough, pizza filling, and all of the cheese that you can imagine!
So, we all know how much I adore a bake like a cinnamon roll right?! Well how about you understand that bread in general is one of my favourite things to bake ever. I absolutely baking bread and I can’t get enough.
Yes that’s right, these are pizza rolls, that are super easy to make, you can customise the filling to basically your favourite pizza flavour and you will LOVE THEM. I mean, if you don’t like pizza, maybe not.. but does anyone not actually like pizza?!
For the dough of the recipe I used the same base as my other savoury bread doughs, because my gosh it works wonders. A mixture of seven easy to access ingredients makes the most beautiful soft dough ideal for these pizza rolls
- Flour – I use strong white bread flour for all of my bread roll recipes. I find it easiest to get the best results, and it creates the most wonderful texture.
- Yeast – I use a fast action dried yeast most of the time because it really is fast action. Other dried yeasts may need activating so make sure to look at instructions (if it does, you can add it to the warm milk).
- Sugar – I know this is a savoury recipe, but the little bit of sugar really does help the flavour!
- Butter – I use unsalted block butter when making bread, and it’s all you should really use. Do not use a margarine or baking spread for bread dough!
- Milk – As always, I believe that full-fat products are best when baking and it basically guarantees the best results.
- Egg – The egg improves the richness of the dough, but also makes it work best. I use medium as always!
- Salt – This helps with the savoury element, but also the bake in general. I always add salt to my bread dough, and you should too! If you use salted butter though, skip adding any extra.
I won’t lie, I would be considered lazy to some people in the baking world because I nearly always use my stand mixer when making bread dough – but I don’t personally see anything wrong with that?! If I own the mixer, why would I not use it?
Either way – you can use a stand mixer like me with the dough hook attachment to mix the dough into shape, and then also knead it. You can also use a bread machine for the beginning section of the recipe in the same way.
If you don’t have a stand mixer or bread machine, you can make your dough easily without; it just takes a bit more welly. Rub the ingredients together by hand/spatula, and then use your hands to knead the dough for about 10 minutes for a beautifully soft and lovely dough.
Because this was my first pizza themed recipe, I went with the classic idea of a margarita or just plain pizza. I love a basic pizza, especially when its homemade so I loved these beauties – but you can use any sorts of fillings you wish!
I use a passata flavoured with herbs, seasoning, and a little bit of flavour, but you can use:
- BBQ sauce
- Anything else you’d normally have on a pizza!
The only thing I would say, is do not go overboard. Because you have to roll the bread dough up quite tightly and then portion, you do not want to go crazy. Sure, have enough to get the flavour through in each piece of the pizza rolls, but be realistic.
I’ve used some precooked chicken before and some roasted veggies I had made the day before, added about 150g of each, and my gosh they were simply wonderful.
Making The Pizza Rolls
I always tend to rub the dough ingredients together with my fingertips to get a nice breadcrumb texture. Adding the liquid ingredients and kneading in my stand mixer until smooth and beautiful is a breeze.
You need to prove the dough so it doubles in size in a warm place – this however can really really vary in time so be prepared. Peak summer vs mid winter will result in very different time scales due to the ambient temperature in your kitchen.
Roll out the dough, fill how you please, and then make your rolls! It’s best to prove the dough again at this point so that you don’t have a dense bread texture, but after proving for the second time (which is much quicker!), I then top with even more cheese and bake.
Tips & Tricks
These beauties are best served warm, so try and time them – but you can prep them in advance and prove in the fridge overnight the day before you want them, or even slightly earlier in the day and slow the process of proving down slightly with the fridge again also.
These can freeze after they have been shaped and before baking, or you can freeze them after baking. I obviously made a portion of 12 because it works best for the recipe, but you can half the recipe to make 6 if you wish!
Any questions, leave them below in the comments! Jane x
- 600 g strong white bread flour (plus extra for dusting)
- 14 g dried active yeast
- 1 tbsp caster sugar
- 90 g unsalted butter (cold & cubed)
- 275 ml full fat milk
- 1 medium egg
- 1/2 tsp sea salt
- 150 g passata
- 1 tsp mixed herbs
- Salt & pepper
- 1 tsp garlic powder
- chopped basil
- 100 g mozzarella
- 25 g parmesan
- 25 g mozzarella
- Sift the flour into a large bowl, and add the caster sugar, yeast and sea salt. Mix these together so its all evenly distributed.
- Rub the butter into the mixture so it resembles bread crumbs, like you would when making scones.
- Gently heat the milk until warm - but not piping hot. If heating in a pan, you want it to just about start having steam come out of the pan.
- Add the milk and egg to the dry ingredients.
- Knead the dough together for 7-10 minutes. It will be sticky at first, but it will soon come together. I use my KitchenAid with the Dough Hook to make this easier.
- Once kneaded, it will be springy to touch, and not sticky.
- Transfer into a lightly oiled bowl, and cover the top of the bowl with cling film. Let it rise for 1-2+ hours, or until doubled in size.
- Once the dough has risen, transfer to a lightly floured work surface, and roll out to a large rectangle. Mine ends up being about 50cmx30cm.
- You want it to be as even a rectangle as possible so its easier to roll up, and the dough can be thin here.
- Spread the passata onto the dough
- Sprinkle on the rest of the fillings
- Roll the dough from long side to long side, so that a ~long sausage~ is formed. Cut this evenly into 12 pieces.
- I cut the middle, and then the two halves into two more, and then each into three pieces to get my 12.
- Using a large rectangular baking dish, mine was 30cmx24cm roughly, put them in. They won't touch yet, but you want four rows of three basically.
- Cover the dish with clingfilm, and let them rise for another hour or so. By the end, they should all touch.
- Towards the end of the dough rising, preheat the oven to 180C/160CFan so that when its finished rising, you can put it straight in the oven.
- Sprinkle on the extra bit of mozzarella .Bake in the oven for 20-25 minutes, until golden brown and cooked through.
- Leave to cool for about 30 minutes and then enjoy!
- These are best on the day of eating, but will last covered for a couple of days.
- You can do the second prove in the fridge overnight, or from the morning for baking in the evening as it slows the process down.
- I use dried active yeast - but you can use quick yeast (same amount) or fresh yeast (use 28g). Some yeasts need activating before use so check package instructions!
- I have this stand mixer.
Find my other recipes on my Recipes Page!
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