This isn’t your average pull-apart. These pillowy rolls are a bakery-style riff on classic pizza night. A trio of BelGioioso® Fresh Mozzarella, Provolone, and Parmesan cheeses are layered with an herby oil that melds into every fold of the dough, and a generous sprinkle of Parmesan on top creates a frico-like crunch. Serve warm with marinara for dipping, or just tear and share straight from the pan.
Mozzarella Pizza Rolls
Makes 12 rolls
Ingredients
Dough
- 4 to 4¼ cups (500 to 531 grams) all-purpose flour, divided
- 1 tablespoon (9 grams) kosher salt
- 1 tablespoon (9 grams) instant yeast
- 1¼ cups (300 grams) warm water (90°F/32°C to 95°F/35°C)
- ¼ cup (56 grams) olive oil
- 1 large egg (50 grams), room temperature
Filling
- ⅓ cup (75 grams) olive oil
- 2 tablespoons (2 grams) finely chopped fresh parsley
- 1 tablespoon (1 gram) finely chopped fresh oregano
- ½ teaspoon (1.5 grams) kosher salt
- ½ teaspoon (1 gram) garlic powder
- ¼ teaspoon ground black pepper
- 8 ounces (227 grams) BelGioioso Fresh Mozzarella Cheese, shredded
- 4 ounces (113 grams) BelGioioso Provolone Cheese, shredded
- 4 ounces (113 grams) BelGioioso Parmesan Cheese, shredded and divided
- 1 large egg (50 grams)
- 1 tablespoon (15 grams) water
- Marinara sauce, to serve
- Garnish: chopped fresh parsley
Instructions
- For dough: In the bowl of a stand mixer, whisk together 2 cups (250 grams) flour, salt, and yeast by hand until combined. Add 1¼ cups (300 grams) water, oil, and egg; using the paddle attachment, beat at low speed until combined. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating until a shaggy dough forms, 1 to 2 minutes.
- Switch to the dough hook attachment. Beat at medium-low speed until a smooth, elastic dough forms, 12 to 15 minutes; add up to remaining ¼ cup (31 grams) flour,1 tablespoon (8 grams) at a time, if dough is too sticky.
- Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
- Lightly punch down dough. Cover and let stand for 5 minutes.
- Lightly spray a 13x9-inch baking pan with baking spray with flour.
- For filling: In a medium bowl, whisk together oil, parsley, oregano, salt, garlic powder, and pepper.
- Turn out dough onto a lightly floured surface, and roll into an 18x12-inch rectangle, with one long side closest to you. Brush oil mixture onto dough. Sprinkle mozzarella, provolone, and 2 ounces (57 grams) Parmesan onto oil, leaving a ½-inch border on one long side. Starting with long side opposite border, tightly roll up dough into a log, pinching seam to seal. Gently shape log to an even thickness. Using a sharp knife, cut log into 12 slices (about 1½ inches thick). Place, cut side up, into prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes.
- Preheat oven to 350°F (180°C).
- In a small bowl, whisk together egg and 1 tablespoon (15 grams) water; gently brush onto rolls.
- Bake until top is golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 35 to 40 minutes. Sprinkle remaining 2 ounces (57 grams) Parmesan onto rolls, and bake until cheese is melted and lightly browned, 2 to 3 minutes more. Let cool for 10 to 15 minutes. Serve with marinara sauce. Garnish with parsley, if desired.
Notes
Add your favorite pizza toppings after sprinkling cheese on top in step 7.
Tried this recipe?Let us know how it was!
