Tomato Basil Pizza Rolls
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(1)
Ingredients
8 servings
- 1 pound pizza dough
- 2 tablespoons olive oil
- 1 cup marinara sauce
- ¼ cup basil pesto
- 1 1/4 cup shredded mozzarella (divided)
- 1/4 cup shredded fontina cheese cheese
- 1/4 cup parmesan cheese
- handful of basil leaves (torn, plus more for serving)
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Preparation
Step 1
Preheat oven to 450F.
Step 2
Line a baking sheet with parchment paper and drizzle the surface with 1 tablespoon of olive oil.
Step 3
On a clean surface, roll out pizza dough into a rectangular shape, roughly 9 x 16 inches. Spread the marinara sauce evenly on the rolled out dough, leaving about a 1" border around the dough followed by dollops of the pesto. Top with 1 cup of shredded mozzarella cheese, all the shredded fontina, a few basil leaves and 1/8 cup Parmesan cheese.
Step 4
Carefully, lift up the bottom edge of the dough and roll it forward into a tight cylinder. Place dough cylinder, seam side down, on a cutting board and, using a thin, sharp knife, cut cylinder crosswise into 8 equal-size slices. Nestle the slices, cut sides up on a parchment lined baking sheet. Brush 1 tablespoon olive oil onto the edges of the dough and bake until golden brown about 15-20 minutes.
Step 5
In the last two minutes of baking, pull rolls out of the oven and top with extra shredded mozzarella and a light sprinkle of the remaining Parmesan cheese. Place rolls back into oven and bake until cheese melts. Remove rolls from the oven, let rest for 5 minutes and sprinkle with basil before serving.
Step 6
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