Small Batch Pizza Rolls from the new “Baking for Two” cookbook are the easiest way to satisfy your pizza craving without going TOO far overboard!
I’ll eat pizza any-which-way it comes. Grilled pizza, baked pizza, thin crust, thick crust…but I hadn’t tried it in a roll. UNTIL NOW. Spoiler alert: it’s amazing.
We were super lucky to get a sneak peek at the new “Baking for Two” cookbook from Tracy over at Baking Mischief. If you guys aren’t following her blog, well, hop to it! She puts together amazing recipes that generally serve one or two people, which is perfect for Ross and me. Don’t get me wrong, there are few things as satisfying as baking a three-layer cake, but we do end up bringing a lot of leftovers to the office. (Yeah, not to brag, but we’re pretty popular with our co-workers.) “Baking for Two” solves that “problem,” and when we started browsing, we knew the pizza rolls were the perfect place to start. And to share the love, we’re giving away TWO copies of the book to you guys! Keep on reading to learn more…
Here’s the thing: Ross and I could easily eat an entire pizza by ourselves. Actually, Ross could easily eat an entire pizza without any assistance from me. We generally recognize that we should NOT, in fact, eat the whole thing, but it’s so easy to cut just one more slice, and then just half of that other slice, and, well, that half-slice looks lonely too, and before you know it, the pizza has mysteriously vanished.
These pizza roll save us from ourselves. One roll = one serving. Easy, right? Not to mention, even if we went totally nuts and killed the whole batch, it would only be two rolls each. That’s not TOO bad, right?
The other thing I loved about these rolls is that you still make everything from scratch. I feel like some recipes assume if you’re only cooking for one, you might as well open a jar of pasta sauce and call it dinner. But not so here! And since we’re all about the home cooking, that suits us nicely.
Of course, the dough will require some advance planning to allow it to rise. In addition, you’ll cook the pizza sauce on the stove long enough to reduce it quite a bit. Don’t skip this step! When you assemble the pizza rolls, you’ll spread the sauce, cheese, and pepperoni on top of a rectangle of dough, roll it up, and slice, just like making cinnamon rolls. But there’s a risk, if your sauce is too thin, that it will leak right out of your rolls. A thicker sauce stays inside the roll much better. Trust me, these pizza rolls are worth every step. The bread is so rich and tender, and who doesn’t love a little cheese and pepperoni? You can also try substituting your own favorite pizza toppings – olives, sausage, mushrooms, oh my!
After you slice the pizza rolls, you just bake ’em up and gobble ’em down. I recommend making some extra sauce for dipping too. Delicious!
Convinced you need some small-batch recipes in your life? You can pre-order the book here from Amazon. (Not an affiliate link – just a recommendation! I’m thinking Christmas presents…) Or, if you’re feeling lucky, enter our giveaway and win a copy! Here’s what to do: (1) Sign up for our email updates, which sends recipes right to your inbox, for free! (2) Use the entry box below to let us know you subscribed. Already a subscriber? Yay! You’re eligible too! Just let us know in in the contest entry form what email you used to sign up. The contest is open through Thursday, November 17, and a winner will be randomly chosen via Rafflecopter.
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- ⅓ cup warm milk
- 1 teaspoon active dry yeast
- 2 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 large egg yolk
- ¼ teaspoon salt
- 1¼ cups all-purpose flour
- 1 15-ounce can whole tomatoes
- 2 tablespoons olive oil
- 2 large garlic cloves, minced
- 4 large basil leaves, thinly sliced
- ¼ teaspoon granulated sugar
- 16 pepperoni slices, cut into quarters
- ½ cup shredded mozzarella
- ¼ cup shredded parmesan
- Combine the warm milk and yeast in a small bowl, and let sit for 10-15 minutes until the yeast activates.
- In a separate mixing bowl, whisk together the butter, sugar, egg yolk, and salt. Add yeast mixture and mix well.
- Add the flour to the mixing bowl a little at a time, stirring with a large spoon. The dough should be thick enough that it pulls away from the sides of the bowl as you stir. You may need a little more or a little less flour.
- Sprinkle a countertop with flour, and plop the dough on top. Knead it by hand for a minute or two until it's nice and smooth. Sprinkle with flour as necessary to keep it from sticking.
- Place the dough in a well-oiled bowl and cover. Let it rise in a cozy spot for an hour or so. It should double in size.
- While the dough rises, make the sauce. Puree the tomatoes in a blender or food processor until reasonably smooth (a little chunky is okay).
- Heat a large saucepan over medium heat. Add the olive oil and garlic, and cook just until the garlic starts to brown, about a minute.
- Add the tomatoes, basil, and sugar. Simmer for 20-25 minutes, stirring occasionally, until the sauce is reduced to ½-3/4 of a cup. Be patient on this step! Thicker is better. When the sauce is finished, remove it from the heat and set it aside.
- Spray a 7x7 or 8x8 baking dish with nonstick cooking spray.
- Heat a medium skillet on the stove over medium heat. Cooking the pepperoni just slightly, until heated but not crispy, about 2-4 minutes.
- When your dough has finished rising, put it back on your floured countertop. Roll it out into a snake (yes, like you used to do with play-doh) about 12 inches long. Then, flour up your rolling pin and roll it into a rectangle about 5 inches by 15 inches.
- Spread the sauce over the dough. Use a light hand or it will get messy when you cut the rolls - you may have a little extra sauce.
- On top of the sauce, add the mozzarella and pepperoni.
- Roll the dough up, from one of the short ends, as tightly as possible. Cut the dough into four equal pieces. Try not to mash it down - a serrated knife works best. Place the rolls cut-side-up in your baking dish. Cover and set aside for about 30 minutes to rise.
- While rolls rise, preheat oven to 375.
- When rolls are ready to go, sprinkle the tops with parmesan, then bake for about 20-30 minutes. The rolls are done when the tops are golden brown, and they no longer seem squishy in the middle. If they're browning too quickly, cover the pan with foil while they cook.
- When they're done cooking, let them rest for five minutes on a rack. Serve and enjoy!
Recipe adapted from Baking Mischief, by Tracy Yabiku.
Need more pizza? Try our favorite Grilled Pizza recipe next!