Cheesy pizza rolls

Based on 15 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
30
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
pizza dough
100 g Parmesan cheese (grated)
150 g shredded mozzarella cheese
onion
2 cloves garlic
1 sprig rosemary
2 sprigs thyme
2 tbsp olive oil
2 tbsp tomato paste
2 tbsp white balsamic vinegar
600 g canned crushed tomatoes
1 tsp sugar
½ tsp chili flakes
100 g polenta
salt
pepper
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
402
Protein
18 g
Fat
16 g
Carb
46 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
    • 2 cloves garlic
    • 1 sprig rosemary
    • 2 sprigs thyme
    • 2 tbsp olive oil
    • 2 tbsp tomato paste
    • 2 tbsp white balsamic vinegar
    • 600 g canned crushed tomatoes
    • 1 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
    • ½ tsp chili flakes
    • 100 g Parmesan cheese (grated)
    • 150 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!
    • 100 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!

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