Homemade Pizza Rolls with Ham and Cheese
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!
Servings 12 pizza rolls
Calories 208kcal
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
Substitutions and Variations:
-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. 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.
-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.
Nutrition
Calories: 208kcal | Carbohydrates: 18g | Protein: 11g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 22mg | Sodium: 623mg | Potassium: 130mg | Fiber: 1g | Sugar: 3g | Vitamin A: 216IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 2mg