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Pull-Apart Pizza Rolls CLINTON KELLY

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Truly can’t get better!

ingredients
TOPPINGS:
4 tablespoons olive oil (divided)
1/2 pound sweet Italian sausage (casings removed)
1 yellow onion (peeled, finely diced)
1 cup cremini mushrooms (thinly sliced)
1 cup sliced pepperoni
Kosher salt and freshly ground pepper (to taste)
GARLIC BUTTER:
1/2 cup unsalted butter (melted)
6 cloves garlic (peeled, minced)
PIZZA ROLLS:
4 pounds store-bought pizza dough (divided)
1 (12-ounce) jar store-bought marinara sauce (divided, plus extra for serving)
1 16- ounce package low-moisture mozzarella cheese (cut into 1/4-inch cubes)
1 recipe garlic butter
prepared toppings
2 tablespoons dried Italian oregano
flaky sea salt (to taste)
cooking spray (for greasing)

directions
For the Topping Bar: In a medium saute pan, add 2 tablespoons olive oil and place over medium heat. Add sausage and cook until browned, breaking up with the back of a wooden spoon about 8-10 minutes.
To the cleaned pan, add 1 tablespoon of olive oil and onion. Cook, stirring occasionally until translucent and fragrant, about 8-10 minutes. Season with salt and pepper. Transfer to a separate bowl and set aside. Wipe out pan and return to heat.
To the cleaned pan, add 1 tablespoon of olive oil and mushrooms. Cook, stirring occasionally, until deep golden brown, about 8-10 minutes. Season with salt and pepper. Transfer to a separate bowl and set aside.
For the Garlic Butter: In a small bowl, combine garlic and butter and stir to combine. Set aside.
For the Pizza Rolls: Preheat oven to 450ºF. Grease a baking sheet with cooking spray and set aside.
On a lightly floured work space, divide dough into 2-ounce portions and roll into balls. Using the palm of your hand, gently flatten the ball and press into the center with your thumb.
Place 1 tablespoon of sauce in the center and top with 1 cube of mozzarella along with your preferred toppings. Fold the edges of the dough up and over the toppings to meet in the center. Gently pinch the seam together to ensure the filling does not leak out. Repeat with remaining dough. Place balls seam side down a 1/2-inch apart on prepared baking sheet. Using a paring knife, cut a small vent into the top of the rolls. Brush with garlic butter and sprinkle with oregano and flaky sea salt.
Transfer to oven and bake for 20-25 minutes or until golden brown. Transfer to serving platter and serve with warmed marinara sauce on the side.
Tip: Make the rolls ahead of time and freeze before baking for a tasty after work snack!

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