Go Back
Print

Pizza Rolls Recipe

A healthy and guilt-free snack!

Course Appetizer
Cuisine Italian
Keyword Pizza, Wheat Pizza
Prep Time 15 minutes
Cook Time 20 minutes
Proofing Time 1 hour 30 minutes
Total Time 35 minutes
Servings 12
Author Samira

Ingredients

My 1 Cup equals 250 ml

For The Dough

  • 250 g (2 Cups) Wheat flour
  • 3/4 Teaspoon Salt
  • 1/2 Teaspoon Instant Yeast
  • 3/4 Teaspoon Honey
  • 1/2 Cup Water
  • 1/2 Cup Milk
  • 1 Teaspoon Oil
  • 1 Tablespoon Butter, at Room Temperature

For Filling

  • 1/4 Cup Pizza Sauce, Homemade or Store bought
  • 100 g Pizza Cheese
  • 1 Teaspoon Olive Oil
  • 1 Cup Veggies ((Peppers, Onions, Corns etc))
  • 2 Tablespoon Olives, Optional
  • 1 Tablespoon Jalapenos, Optional
  • 1 Teaspoon Oregano
  • 1/2 Teaspoon Chilli Flakes

Instructions

For Pizza dough.

  1. First of all, we will activate the yeast. For this, take honey and yeast in a cup and put 1/2 cup lukewarm water in it. Cover it and leave for 10 minutes till it gets bubbly and frothy. Water should be lukewarm wherein you can put your fingers comfortably. Too hot water will kill the yeast and if not sufficiently warm then the yeast will not activate. If for any reason, your yeast doesn’t bubble up and get frothy even after half an hour then discard it and start afresh.

  2. In a bowl, take flour and salt and mix nicely.

  3. Make a well in the centre, add yeast solution and milk start kneading. It will be very sticky. Add butter and just keep on pressing the dough with the back of your hand (knuckles) and after about 7 to 8 minutes it will stop sticking.

  4. Put the dough on your kitchen counter and knead for another 4 to 5 minutes. Stretch the dough using the heel of your hands, fold it, then again stretch. Soon the dough will be smooth and shiny.
  5. Grease the bowl liberally, put the dough in it, invert the dough so that the top also gets oily. Cover it with a plate or lid and let it rise for an hour or so till doubles in volume. Time is just a rough guide and will depend on the weather. If too cold then it may take even longer. So, instead of time, watch your dough.
  6. When the dough has risen, punch it to release the gases. Knead it lightly for few seconds.
  7. Divide the dough into 2 or 3 parts.

FOR MAKING FILLING

  1. While the pizza dough is resting, you get to work and make the filling.
  2. In a pan, heat oil.
  3. Add all the veggies and saute on high flame for 2 to 3 minutes, stirring continuously.
  4. Add salt, chilli flakes and oregano.
  5. When all the excess moisture evaporates, switch off the flame.
  6. Let the filling cool down completely. Never use the warm filling as it is not only difficult to handle but also the dough may tear.

Making Pizza Rolls

  1. Take one part. Sprinkle flour on the working surface and roll it in oblong shape using a rolling pin. Ensure that it is not at all sticking to the surface and you can lift it easily.
  2. Spread Pizza Sauce all over the rolled dough.
  3. Spread the filling, lay some olives and jalapenos. Sprinkle grated cheese.

  4. Roll it, pressing slightly after each fold.

  5. Cut it into discs. Lightly press each disc so that it flattens a bit.

  6. Grease a baking tray and place these discs/rolls on it. Leave a gap between rolls.
  7. Cover it with a cloth and leave for 15 to 20 minutes for second proofing.
  8. After 15 minutes, start preheating the oven at 190 degrees for 10 minutes.

  9. Sprinkle grated cheese. Though it is optional.

  10. Bake for 15 to 20 minutes until golden brown.
  11. Serve immediately. Or, cool them on a wire rack and store in an airtight container. Reheat for a minute before serving.

Recipe Notes

  1. Use warm water only for kneading otherwise yeast will not activate and consequently, your dough will not rise.
  2. To replace instant yeast with active dry yeast, use 2/3 tsp. As 1 TSP INSTANT YEAST   =  1.25  TSP ACTIVE DRY YEAST.
  3. You can use same quantity of sugar in place of honey.
  4. The total liquid used is 1 cup divided between milk and water. The quantity of water may vary slightly, a tablespoon more or less, depending on the flour, so take care of this and add water slowly.
  5. For making it Vegan, replace milk with water, butter with oil. Also, omit the cheese.
  6. In case, you end up adding too much water then add a little flour, as required.
  7. For kneading, sprinkle very little flour on the kitchen platform,  put the dough there, press it with the heels of your hands at different places. when spread then fold it and again start pressing. Do this for about 4-5 minutes till the dough becomes smooth, shiny and clears the poke test. If you poke a finger in the dough, it will spring back. Also, if you hold the dough in your hand then it will be firm and not be sagging.
  8. Rising time depends on the quantity of yeast and on the weather conditions. During summers it may rise in 45 minutes to 1 hour. Whereas in winters it may take even up to  2 hours.
  9. When dividing the dough into 3 or 4 parts, it’s better to roll a log and cut with pizza cutter. Do not tear it with hands as it may destroy the gluten developed during rising. If you want to use just half the dough, then after deflating and dividing,  pack the remaining half in cling film, place it in an airtight container and keep in the refrigerator up to 24 hours.
  10. Pizza rolls rise during the rising time as well during baking, so it is necessary to keep a substantial gap between the two otherwise they may stick to each other.