Mortadella, Pistachio and Mozzarella Stuffed Rolls

Turn your favorite pizza toppings into stuffed rolls, the perfect finger food for your holiday gatherings, picnics or snacks. Mortadella, pistachio pesto and mozzarella are baked inside my no knead pizza dough for an easy treat you can put together in no time.

Inspired by my favorite mortadella and pistachio pesto pizza, I used the same ingredients to make these tasty little stuffed rolls that will have everyone reaching for more!

They basically consist of stuffed pizza dough, like pizza pockets, but much much tastier and most importantly, homemade!

And did I mention how effortless this no knead rolls recipe is? Just stir all ingredients for the dough together and forget about it for the next 24 hours until you’re ready to assemble the rolls.

Of course, you don’t have to limit yourself to the ingredients I selected for the filling. Personalize these stuffed buns and fill with cheese; cured meats; sausage or roasted vegetables (for a vegetarian option) of your choice.

Ingredient list

For the dough

• One recipe easy no knead dough: all-purpose flour; yeast; water; salt and olive oil.

For the filling

• Mortadella slices: cut in half
• Mozzarella cheese: cubed
• Pistachio pesto: toasted pistachios; olive oil; garlic; grated Parmigiano or Pecorino Romano cheese; fresh basil (optional); and salt

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

For the dough

• Prepare one recipe no knead pizza dough until step # 6, that is until the risen dough is shaped into a ball and rests for one hour.
• Divide the dough into roughly 12 -65 gram balls. Flour your hands and work surface as needed for this step as the dough is slightly sticky.

For the pistachio pesto

• Place all ingredients for the pesto in the bowl of your food processor and process until all ingredients are finely minced.

To assemble

• Generously brush the bottom and sides of a 9 x 13 inch baking pan with olive oil and set aside.
• Work with one ball of dough at a time while keeping the rest covered to prevent from drying out.
• Flatten the ball of dough on a floured surface with your fingertips into a 5-6 inch circle.
• Place a dollop of pistachio pesto and a cube of mozzarella in the center of 1/2 a mortadella slice. Wrap the mortadella around the cheese, it’s ok if it’s not perfectly wrapped.
• Place the mortadella bundle in the center of the dough and wrap the dough around the filling.
• Seal it by pinching the dough together and place seam side down on the prepared baking pan.
• Continue with the remaining dough and place in the pan one inch apart.
• Once all the dough is filled, cover the pan and let rise for one hour.

To bake

• Preheat the oven to 425 degrees F.
• Before baking, gently brush each roll with olive oil.
• Bake for 25-30 minutes or until the rolls are golden brown both on top and underneath.
• In the last 15 minutes of baking, top each roll with a sprinkle of chopped pistachios.
• Serve hot, warm or at room temperature.

Recipe Notes

Check out more recipes made with no knead pizza dough!

• Olive and Cheese Buns
• Chicory, Egg and Cheese Stuffed Pizza
• Paprika and Garlic Herb Bread
• Sfincione Bagherese
• Focaccia Messinese
• No Knead Skillet Focaccia Bread
• Scacciata with Cauliflower and Black Olives
• Sausage and Potato filled Scacciata
• Homemade Ham and Cheese Pizza Rolls
• Fried Pizza Dough (pizza fritta)
• Fig and Rosemary Focaccia
• No Knead Fig and Walnut Bread
• Parigina Pizza
• Eggplant Calzone alla Norma