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Pepperoni Pesto Pizza Rolls

My daughter was gifted The Complete Cooking and Baking books by America’s Test Kitchen from friends along the way and not only do I recommend it because the recipes are well written, well chosen and moderately healthy but because they’re each absolutely delicious. Every single item we make is a hit.

We have made these rolls twice now because every time I shop at Trader Joe’s I buy their pound of pizza dough for under two bucks. Why? Because two dollars is about the amount the time it takes to make a pound of pizza dough would add up to. And it’s made from the same exact ingredients I would use.

I let it sit in the fridge up to a few days, depending on when I want to make it, and let it rest on the counter for about 30 minutes before moving on with whatever I’m cooking. These rolls are delicious, obviously, and feel easier and less messy than a pizza. It occurred to me recently that its really the methodology I’m saving here – sautéed thyme scented mushrooms and gorgonzola? Spinach, artichoke and parmesan? Soppresata and taleggio? Just thinking about it gets me excited. TJ’s again in about two weeks so I’ll have to let you know.

Pepperoni Pesto Pizza Rolls

Makes 12 rolls

1 lb. pizza dough

1/4 c. prepared pesto

24 slices pepperoni

1 c. shredded mozzarella

1 tbsp. olive oil

2 garlic cloves, minced

3 tbsp. grated pecorino romano or parmigiano cheese

Prepared tomato/pizza sauce, for dipping, if desired

  1. Line a round cake pan with parchment and spray bottom and sides of pan with nonstick spray.
  2. Allow store bought dough to rest for 30 minutes on at room temperature. Spray counter with nonstick spray and press dough into 8 inch square. Using bench scraper or knife, evenly divide dough into 12 pieces (3 rows by 4 rows).
  3. Press each piece into a 3 inch circle. Put about 1/4 tsp. pesto in the middle of the circle. Put a slice of pepperoni on pesto and top with about 1 tsp. grated cheese and another slice of pepperoni. Wrap edges of dough up around filling and press to seal. Place, seam side down, into pan. Repeat with rest of dough.
  4. Cover cake pan tightly with nonstick spray and let rest at room temperature for 1 hour. Preheat oven to 400 degrees.
  5. In a small glass bowl, microwave olive oil and garlic for 30 seconds. Brush garlic/oil mixture over tops of rolls and sprinkle with cheese. Bake for 25-30 minutes or until golden brown. Let cool several minutes and serve, with prepared sauce if desired.