Homemade Mozzarella Pizza Rolls (No Rise)
Did you have some PIZZA today?!
Often, at home, it is on the menu. At times, I make the dough from scratch with an overnight proof in the refrigerator. Other times I like using my bonCOOK’s Herb Infused Pizza Dough (because I cannot get enough of the Rosemary). You can find all the recipes over HERE!
However, the best Pizza recipe is when I do not need to proof the dough for 3 hours, like the one I am sharing with you today.
That is the reason why, I am in LOVE with this recipe from Marie Caroline (Les Recettes de Marie Caroline)
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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Homemade Mozzarella Pizza Rolls (No Rise)
Equipment
Ingredients
PIZZA DOUGH
- 0.85 cup (200 g) water (Warm)
- 3 tsp (16 g) active dry yeast
- 4 cups (500 g) bread flour
- 1/4 tsp (1 g) sugar
- 2 tsp (10 g) salt
- 1 egg
- 2 Tbsp (30 g) Rosemary Olive Oil (LINK under Equipment to order)
PIZZA ROLLS FILLING
- 12 oz (300 g) Pasta Sauce (Sauce of your Choice)
- 1 cup (120 g) Mozzarella (Grated)
- 1/2 cup (60 g) Shredded Cheese
Instructions
- Preheat oven to 400F/200C.
PIZZA DOUGH
- In a small sauce pan, bring the water to a warm temperature. It should feel nicely lukewarm. Set aside.
- At the bottom of your Stand Mixing Bowl, place the salt, cover with flour and sugar.
- In a separate bowl, mix the active dry yeast and the warm water together. Let it rest for 10 minutes.
- After 10 minutes, add your yeast/water mixture to your flour preparation.
- Then, add the oil and egg. Stir with the dough hook for about 8-10 minutes (Kitchen Aid – Speed 1). Don't hesitate to scrap the bottom of the bowl when needed. The dough is ready once it does not sticks to the sides.
ASSEMBLY
- Place your Medium Round Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
- Scrape the dough out onto the Roul'Pat, (no need to dust with flour), and knead lightly into a ball. With your rolling pin, roll it into a large rectangle. (The pizza dough is very easy to work with).
- Then, Spread your tomato sauce, and add the mozzarella and shredded cheese on top.
- Roll it up (lengthwise) ensuring to seal the bottom.
- With your cake knife (which is safe to use on the Roul'Pat, slice the dough in 8 equal parts lenghtwise.
- Place your rolls in the Flexipan® (slices face up).
- Bake for 20 minutes at 400F/200C. (Every oven heats differently, monitor your pizza from 16min)
- Safely take it out of the oven and add more Tomato Sauce and Cheese to your liking. And bake for an additional 5 minutes.
- Once your Pizza Rolls are out of the oven, transfer to a serving plate or keep it in the flexipan®. Serve and Enjoy! Bon Appétit!
Video
Special Notes
Nutrition
