Another delicious and easy recipe made with my no knead pizza dough recipe! Homemade pizza rolls filled with prosciutto cotto and provolone cheese are the perfect finger food for gatherings, lunches and great to pack for picnics!
This easy homemade pizza rolls recipe is a fun and delicious alternative to your basic pizza. With just a little extra effort that it takes to roll the dough and cut into individual rounds you'll have finger food that's perfect for parties, for a quick lunch or to take along on picnics!
What's great about these pizza roll ups, or girelle di pizza as they call them in Italian, is that they can vary according to what you have on hand. Here I opted for a basic ham and cheese filling, or prosciutto cotto and provolone cheese.
And yes, I know, you can buy a similar product sold in the freezer section of your grocery store. But they definitely don't compare to homemade. And when they are this easy to make, there's really no need to buy those processed frozen pizza snacks!
Here's why do you need to try this easy pizza roll recipe!
- Everybody loves tasty, savory finger foods!
- This recipe is made with my easy, no knead pizza dough recipe! Just stir all dough ingredients together and forget about it for the next 6-24 hours. Absolutely no kneading is necessary.
- However, if you're short on time and really don't feel like making your own dough, you can make this recipe with store bought pizza dough in a pinch.
- I opted for a classic ham and cheese filling, however you can vary the filling ingredients endlessly. See more options below in my Recipe Notes below.
Ingredients
For the dough:
- All-purpose flour
- Active dry yeast
- Lukewarm water
- Salt
- Olive oil
For the filling:
- Pizza sauce: use your own or make a simple sauce with tomato passata (tomato purée); garlic; olive oil; basil; salt and red pepper flakes (see instructions below)
- Prosciutto cotto: Italian cooked ham, thinly sliced
- Provolone: I used convenien provolone cheese slices: can be replaced with cheese of your choice including mozzarella or caciocavallo cheese
- Dry oregano
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
Prepare the dough:
Follow my recipe for easy no knead pizza dough until step #6: shape the dough into a ball and let rest at room temperature for one additional hour before shaping the pizza rolls.
Prepare a basic pizza sauce:
In a small bowl stir together tomato passata (tomato purée); finely minced garlic; olive oil; basil; salt and red pepper flakes (optional).
To assemble the pizza rolls
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper or silicone baking mat.
- Tear a sheet of parchment paper, approximately 18" X 14" and dust with flour.
- Transfer the dough to a generously floured work surface. Use your fingertips to stretch out the dough into roughly a 18" X 14" sized rectangle. Use extra flour, as needed, to handle the dough.
- Carefully transfer the dough to the floured parchment paper.
- Spread the pizza sauce evenly over the dough, leaving a 1-inch border all around.
- Cover the sauce with prosciutto cotto, then top with provolone cheese slices and sprinkle with dry oregano.
- Grab the long edge of the parchment paper closest to you and begin rolling the dough as tightly as possible. End with the seam facing down.
- Cut off both ends (they won't have much filling inside them) and shape into a ball. You'll have two small buns.
- Use a sharp knife to cut the roll into 12 -1 inch pieces and carefully transfer them to the prepared baking sheet.
- Be sure to leave some space between each piece as they will puff up while baking.
- The rolls may flatten slightly when cutting. Reshape them as best as possible when transferring to the baking sheet. Don't fret, they will puff up nicely during baking!
- Brush the tops with olive oil; cover with a clean dish towel and let rest for 45 minutes.
- Bake in the preheated oven for 25 minutes until golden brown.
Recipe Notes
-Substitute cured meats of your choice in place of prosciutto cotto such as salami, mortadella or pepperoni.
-Add cheese of your choice including mozzarella; caciocavallo or sprinkle some grated Parmigiano cheese evenly over the sauce. The cheese may be shredded instead of sliced.
-For vegetarian pizza rolls, eliminate the prosciutto cotto and replace with chopped olives.
-No knead pizza dough is stickier than other pizza dough, this is normal, and results in a dough that's extra airy and fluffy once baked.
-Do not despair when handling it! Flour your work surface and hands generously, as needed, when handling and shaping the dough.
-Pizza rolls can be assembled a day ahead, refrigerated and baked the following day. Be sure to bring them back to room temperature, about an hour, before baking them.
-Leftover pizza rolls keep well refrigerated for up to 5 days. Warm in a 350 degrees F preheated oven until warmed through.
-Wrap individual cooled pizza rolls in plastic wrap and then place in an airtight freezer bag. keep frozen for up to 3 months.
-Avoid adding too much tomato sauce or it will make the rolls soggy and difficult to roll.
-Due to the soft nature of no knead dough, it is best to use your fingertips to stretch out the dough into a rectangular shape instead of a rolling pin.
-Do not skip the step of placing the stretched out dough onto a sheet of parchment paper before adding your toppings. It will be much easier to roll the dough!
-Be sure to leave space in between each pizza roll as they will expand during baking.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
*****
Here are more easy no knead recipe for you to check out!
- Olive and Cheese Buns
- Chicory, Egg and Cheese Filled Pizza
- Mortadella, Pistachio, and Mozzarella Stuffed Rolls
- No Knead Fig and Walnut Bread
- Focaccia Messinese
- Sfincione Bagherese
- Parigina Pizza
- No Knead Fig and Rosemary Focaccia
- Fried Pizza Dough (pizza fritta)
- No Knead Skillet Focaccia Bread
- Scacciata with Potatoes and Sausage
- Scacciata with Cauliflower and Black Olives
Ingredients
- 1 recipe Easiest No Knead Pizza Dough
For the filling
- ½ cup tomato passata
- 1 clove garlic finely minced
- 1 tbsp. olive oil
- ¼ tsp. salt
- basil leaves as many as you like!
- pinch red pepper flakes optional
- 200 grams prosciutto cotto thinly sliced, about 8 slices
- 200 grams Provolone cheese thinly sliced
- 2 tsp. dry oregano
- 1 tbsp. olive oil for brushing on the rolls
Instructions
For the dough
- Follow my recipe for easy no knead pizza dough until step #6: shape the dough into a ball and let rest at room temperature for one additional hour before shaping it.
For the pizza sauce
- In a small bowl stir together tomato passata (tomato purée); finely minced garlic; olive oil; basil; salt and red pepper flakes (optional).
Assemble the pizza rolls
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper or silicone baking mat.
- Tear a sheet of parchment paper, approximately 18" X 14" and dust with flour. Transfer the dough to a generously floured work surface.
- Use your fingertips to stretch out the dough into a 18" X 14" sized rectangle. Carefully transfer it to the floured parchment paper.
- Spread the pizza sauce evenly over the dough, leaving a 1-inch border all around. Cover the sauce with prosciutto cotto, then top with provolone cheese slices and sprinkle oregano evenly over the cheese.
- Grab the long edge of the parchment paper closest to you and begin rolling the dough as tightly as possible. End with the seam facing down.
- Cut off both ends and shape into a ball. and place on the baking sheet. You'll have two small buns.
- Use a sharp knife to cut the roll into 1-inch pieces and carefully transfer to the prepared baking sheet. Leave space between each pizza roll as they will expand during baking.
- The rolls may flatten slightly when cutting. Reshape them as best as possible when transferring to the baking sheet. Don't fret, they will puff up nicely during baking even if the shape is not perfect!
- Brush the tops with olive oil; cover with a clean dish towel and let rest for 45 minutes.
- Bake in the preheated oven for 25 minutes until golden brown.
Notes
-Add cheese of your choice including mozzarella; caciocavallo or sprinkle some grated Parmigiano cheese evenly over the sauce. The cheese may be shredded instead of sliced.
-For vegetarian pizza rolls, eliminate the prosciutto cotto and replace with chopped olives. Tips on handling no knead pizza dough: -No knead pizza dough is stickier than other pizza dough, this is normal, and results in a dough that's extra airy and fluffy once baked.
-Do not despair when handling it! Flour your work surface and hands generously, as needed, when handling and shaping the dough. Can pizza rolls be made ahead? -Pizza rolls can be assembled a day ahead, refrigerated and baked the following day. Be sure to bring them back to room temperature, about an hour, before baking them. How long do pizza rolls keep for? -Leftover pizza rolls keep well refrigerated for up to 5 days. Warm in a 350 degrees F preheated oven until warmed through. Can pizza rolls be frozen? -Wrap individual cooled pizza rolls in plastic wrap and then place in an airtight freezer bag. keep frozen for up to 3 months. More tips: -Avoid adding too much tomato sauce or it will make the rolls soggy and difficult to roll.
-Due to the soft nature of no knead dough, it is best to use your fingertips to stretch out the dough into a rectangular shape instead of a rolling pin.
-Do not skip the step of placing the stretched out dough onto a sheet of parchment paper before adding your toppings. It will be much easier to roll the dough!
-Be sure to leave space in between each pizza roll as they will expand during baking. Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.
Linda Catrambone
As always, you have shared a delicious recipe. I made them for a group and had rave reviews. I directed the inquiries to your website. Thanks!
Nadia
Hi Linda, thank you very much I'm glad to hear you enjoyed them! Your feedback is very much appreciated. All the best to you!
FM
Looks delicious!
Nadia
Thank you, hope you give them a try!
Carmela
Nadia I love the way I am reminded of this pizza dough when looking for a finger food to add to the table. It is a no fail and versatile dough whether I use it within 8 or 24 hours. Grazie bella and Happy Holidays.
Nadia
Hello Carmela, I totally agree that this dough is so versatile. I'm looking forward to transforming it in so many more ways and sharing the recipes with you! Thank you for taking the time to write to me and Buon Anno to you and yours!