Next, sprinkle the shredded mozzarella evenly over the dough, followed by the pepperoni slices. Feel free to use more cheese if you’re a cheese lover like I am! After that, it’s time to carefully roll up the dough from one end to the other, creating a tight log. Don’t worry if it’s not perfect—the beauty of these roll-ups is in their homemade charm! Once rolled, I like to use a pizza cutter to slice the log into bite-sized pieces, typically about 1 to 2 inches each.
Now, arrange the slices on a baking sheet lined with parchment paper. This helps with easy cleanup, and I always find it enjoyable to see the little pinwheels lined up, ready to go! Brush the tops of the roll-ups liberally with olive oil. This step gives them a beautiful golden color as they bake and also adds to the flavor. For an extra kick, I sometimes sprinkle some grated Parmesan cheese on top—yum!
Pop them into the preheated oven and bake for about 15-18 minutes or until they’re golden brown and the cheese is bubbling away beneath the dough. The smell that fills my kitchen during this time is heavenly, and I can’t wait to dig in as soon as they’re out of the oven!
Pro Tips for Best Results
I tested this recipe three ways: with homemade dough, store-bought dough, and even gluten-free options. I found that store-bought dough is incredibly convenient and saves time, but if you have the chance, homemade dough has unparalleled flavor and texture. It’s worth the little extra effort!
One thing I learned while perfecting these roll-ups is to make sure your cheese is fresh. I’ve tried using pre-shredded cheese, and while it works in a pinch, fresh mozzarella melts beautifully and gives that gooey texture we crave in pizza. If you can, opt for freshly grated!
Finally, don’t skip the seasoning! The garlic powder and Italian seasoning truly enhance the overall flavor, transforming simple ingredients into something extraordinary. I sometimes even experiment by adding a pinch of red pepper flakes for a spicy kick!
Common Mistakes to Avoid
One common mistake I made when I first started making roll-ups was not sealing the edges properly. It’s crucial to ensure that the dough is well-sealed to prevent cheesy goodness from leaking out during baking. I learned this the hard way and ended up with a baked puddle of cheese on my baking sheet—definitely not what I envisioned!
Another pitfall is overfilling the roll-ups. Trust me, less is more! It can be tempting to pack them with toppings, but if the roll is too full, it makes it harder to roll and can lead to a messy outcome. I stick to a handful of cheese and pepperoni to keep them manageable and delightful.
Lastly, avoid skipping the basting step. Brushing the tops with olive oil makes a significant difference in achieving that golden, crispy texture. I once forgot to do this and ended up with a somewhat dull-looking batch that didn’t have that appealing finish. A little oil goes a long way!
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