Equipment Needed
- Baking sheet
- Parchment paper or silicone baking mat
- Rolling pin (optional, but helpful)
- Mixing bowl
- Pastry brush
- Sharp knife or pizza cutter
Step-by-Step Instructions
When I first made these rollups, I was both excited and a bit nervous. The first step is to preheat the oven to 375°F (190°C), which fills my kitchen with warmth as the anticipation builds. While that’s happening, I open the package of refrigerated pizza dough and unroll it onto a lightly floured surface. If you’re like me and love pasta, using a rolling pin to stretch it out makes a huge difference in the outcome. I aim for a rectangle about a quarter inch thick; trust me, this thickness ensures perfect rolling later on.
Next, I sprinkle shredded mozzarella cheese evenly across the dough, leaving a small border around the edges. It’s at this moment that I feel a sense of culinary magic—watching the cheese transform the simple dough into something delicious. Then I layer the pepperoni slices on top. I usually add a little extra cheese on the top, because can you ever really have too much? The aroma is irresistible, and I can barely wait to get them into the oven.
Now, here comes the fun part! I carefully roll up the dough, making sure to tuck in the filling tightly so there won’t be any spillouts during baking. I use a sharp knife to cut the roll into bite-sized pieces, about two inches thick. It’s crucial to make clean cuts; I learned the hard way that squished rollups can ruin the appearance, so take your time here! Once cut, I place the pieces on a baking sheet lined with parchment paper, about an inch apart, for even baking.(See the next page below to continue…)