Pizza Rolls

Kate and I like making pizzas, and we found a crust recipe that is easy and fast. When we were visiting our friends in Lubbock, they took us to a pizza place that made pizza rolls that were different from your standard roll. They rolled them up as a big log and then cut them into pieces, kind of like how you make cinnamon rolls. We ended up putting our crust to work and came up with this, they are great! It takes some work, so make some time to get it done.

Time to prep: 45 minutes

Time to done: 1 hour and 30 minutes



  • 2 1⁄4 teaspoons yeast
  • 1⁄4 teaspoon sugar
  • 3⁄4 cup hot water
  • 1 3⁄4 cups flour
  • 1⁄2 teaspoon salt
  • 1⁄4 cup corn meal


  • 1- 15 ounce can tomato sauce
  • 6 oz. tomato paste
  • 1 teaspoon olive oil
  • 1⁄4 teaspoon garlic powder
  • 1⁄2 teaspoon dried oregano
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon black pepper


  • 4 oz. pepperoni
  • 1⁄2 pound Italian sausage, skinned, cooked and crumbled
  • 1⁄2 onion, diced
  • pickled jalapeños


Preheat oven to 425. Pour all sauce ingredients into a saucepan and get it started simmering. Prep the toppings. Cut everything small. With each ingredient, separate it into two parts.

Dissolve yeast and sugar in hot water. Let sit for 8 minutes. Mix flour and salt. Pour yeast mixture over flour mixture and mix well with a heavy spoon. Turn onto floured surface and knead for 2 minutes. Cut the dough into two and set one piece aside.

Turn the sauce off simmer.

Roll one piece into a rough 14X10 piece. Try to be as rectangular as possible even though that is hard. It doesn’t have to be perfect. Once dough is into shape, spread sauce out like on a pizza. Go all the way to the edge on the left, top and right sides, leaving 1/4 to 1/2 inch on the bottom. 

Sprinkle mozzarella liberally on top of the sauce. add half the toppings.

Start rolling from the top towards you. It helps if you have another person rolling with you. Roll towards you until you get to the end, then expose the seam and pinch it together.

Cut 1 inch sections. Dip one end into corn meal, then set roll on corn meal end on a baking sheet. Don’t touch rolls together. Repeat the same process with the second piece of dough. You should end up with about 20 pizza rolls.

Put the rolls in the oven for 25 minutes or until crust is golden brown. Pull from oven, sprinkle mozzarella on top as soon as you remove them. Let stand 5 minutes and then eat!