Cheesy pizza rolls

Cheesy pizza rolls

Based on 18 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"This easy to grab-and-go snack can be made for parties, as a companion on the road, or as a simple dinner for munching on the couch. This recipe will show you how easy it is to make these at home and includes a simple tomato sauce for dipping. Watch the video to get the party started!"

Difficulty

Easy 👌

Preparation

30 min

Baking

20 min

Resting

0 min

Ingredients

2Servings
pizza dough
33⅓ g
Parmesan cheese (grated)
50 g
shredded mozzarella cheese
onion
cloves
garlic
sprig
rosemary
sprigs
thyme
tbsp
olive oil
tbsp
tomato paste
tbsp
white balsamic vinegar
200 g
canned crushed tomatoes
tsp
sugar
tsp
chili flakes
33⅓ g
polenta
salt
pepper
MetricImperial

Utensils

cutting board, knife, pot (small), cooking spoon, oven, serrated knife, baking sheet, parchment paper

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How-To Videos

homemade-pizza-dough

Homemade pizza dough

how-to-grate-cheese

How to grate cheese

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal402
Fat16 g
Protein18 g
Carb46 g
  • Step 1/3

    Peel and mince onion and garlic. Pluck leaves from rosemary and thyme sprigs and finely chop. Add some olive oil to a small pot over medium heat. Add onion and garlic and sauté until translucent. Add tomato paste and let cook briefly, then deglaze with white balsamic vinegar. Add canned, chopped tomatoes and season with sugar, salt, and pepper. Reduce heat and let simmer until slightly thickened, approx. 10 min.
    • onion
    • cloves garlic
    • sprig rosemary
    • sprigs thyme
    • tbsp olive oil
    • tbsp tomato paste
    • tbsp white balsamic vinegar
    • 200 g canned crushed tomatoes
    • tsp sugar
    • salt
    • pepper
    • cutting board
    • knife
    • pot (small)
    • cooking spoon

    Peel and mince onion and garlic. Pluck leaves from rosemary and thyme sprigs and finely chop. Add some olive oil to a small pot over medium heat. Add onion and garlic and sauté until translucent. Add tomato paste and let cook briefly, then deglaze with white balsamic vinegar. Add canned, chopped tomatoes and season with sugar, salt, and pepper. Reduce heat and let simmer until slightly thickened, approx. 10 min.

  • Step 2/3

    Preheat the oven to 220°C/430°F. Roll out pizza dough and spread approx. one-third of the sauce over the dough. Sprinkle chili flakes, rosemary, and thyme on top, then add Parmesan and mozzarella cheese. Roll up the dough and slice into even rolls.
    • pizza dough
    • tsp chili flakes
    • 33⅓ g Parmesan cheese (grated)
    • 50 g shredded mozzarella cheese
    • oven
    • serrated knife

    Preheat the oven to 220°C/430°F. Roll out pizza dough and spread approx. one-third of the sauce over the dough. Sprinkle chili flakes, rosemary, and thyme on top, then add Parmesan and mozzarella cheese. Roll up the dough and slice into even rolls.

  • Step 3/3

    Dip one cut-side of each roll into polenta and place it polenta-side down on a baking sheet. Bake for approx. 15 – 20 min. Serve pizza rolls with the remaining tomato sauce. Enjoy!
    • 33⅓ g polenta
    • baking sheet
    • parchment paper

    Dip one cut-side of each roll into polenta and place it polenta-side down on a baking sheet. Bake for approx. 15 – 20 min. Serve pizza rolls with the remaining tomato sauce. Enjoy!

  • Enjoy your meal!

    Cheesy pizza rolls

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