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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Tomato Pizza Rolls

Makes: 10 servings
Serving size: 1 roll
Prep 45 mins Rise 1 hr Bake 425°F 25 mins
Tomato Pizza Rolls
Ingredients
  • 2  cups  warm water (105 degrees to 115 degrees F)
  • 2  package  active dry yeast
  • 6  cups  bread or all-purpose flour
  • 2 1/2  teaspoons  fine sea salt
  • 1  large clove garlic
  • 3  cups  cherry tomatoes, halved and/or quartered
  • 1/2  cup  finely shredded Parmesan cheese
  • 1/4  cup  extra-virgin olive oil
  • 1  teaspoon  finely shredded lemon peel
  • 1/2  teaspoon  finely ground black pepper
  • 2 - 4  ounces  thinly sliced proscuitto
  • 1  cup  basil leaves
  •  olive oil
  •  snipped fresh basil
Directions

1. In a large bowl combine the warm water and yeast; let stand for 5 minutes. Add flour and 2 teaspoons salt, stir to combine. Turn out onto a lightly floured surface. Knead 6 to 8 minutes to make a moderately stiff dough that is smooth and elastic. Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface of dough. Cover with a kitchen towel. Let rise at warm room temperature 1 to 2 hours, until doubled in size.

2. For sauce, while dough is rising, mince and mash garlic with a large pinch of salt to make a paste. In a bowl stir together garlic paste, tomatoes, Parmesan, 1/4 cup oil, lemon peel, pepper, and remaining 1/2 teaspoon salt.

3. Position racks in the upper and lower thirds of an oven. Preheat oven to 425 degrees F.

4. Place dough on a well-floured work surface. Stretch or roll dough to a 22 x 14-inch rectangle. Scatter proscuitto and basil leaves on dough. Place tomato sauce along the lengthwise center of dough. Fold lower third of dough over tomato sauce, then fold over upper third of dough. Cut dough crosswise in 10 pieces. Transfer rolls, cut sides up, to two baking sheets, spacing about 2 inches apart. Gently press dough to expose some filling.

5. Bake rolls 25 to 30 minutes, rotating baking sheets between racks midway through baking time, until crusts are golden and hollow sounding. To serve, drizzle rolls with olive oil and sprinkle with snipped fresh basil.

Nutrition Facts (Tomato Pizza Rolls)
  • Servings Per Recipe 10,
  • cal. (kcal) 409,
  • Fat, total (g) 12,
  • chol. (mg) 7,
  • sat. fat (g) 2,
  • carb. (g) 60,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 3,
  • sugar (g) 2,
  • pro. (g) 15,
  • vit. A (IU) 729,
  • vit. C (mg) 9,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 181,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 770,
  • Potassium (mg) 294,
  • calcium (mg) 81,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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