Recipes and Cooking Tomato Pizza Rolls 4.3 (37) Add your rating & review "I love to bake bread and I also love pizza," Ian says. "So wrapping the flavors of pizza in a neat little dough package brings out the best of both." By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 1, 2012 Print Rate It Share Share Tweet Pin Email Photo: Sara Remington Prep Time: 45 mins Rise Time: 1 hrs Bake Time: 25 mins Total Time: 2 hrs 10 mins Servings: 10 Jump to Nutrition Facts Ingredients 2 cup warm water (105° to 115° F) 2 package active dry yeast 6 cup bread or all-purpose flour 2 ½ teaspoon fine sea salt 1 large clove garlic 3 cup cherry tomatoes, halved and/or quartered ½ cup finely shredded Parmesan cheese ¼ cup extra-virgin olive oil 1 teaspoon finely shredded lemon peel ½ teaspoon finely ground black pepper 2 - 4 ounce thinly sliced proscuitto 1 cup basil leaves olive oil snipped fresh basil Directions 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. 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. Position racks in the upper and lower thirds of an oven. Preheat oven to 425°F. 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. 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. Rate it Print Nutrition Facts (per serving) 409 Calories 12g Fat 60g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 409 % Daily Value * Total Fat 12g 15% Saturated Fat 2g 10% Cholesterol 7mg 2% Sodium 770mg 33% Total Carbohydrate 60g 22% Total Sugars 2g Protein 15g Vitamin C 8.9mg 45% Calcium 80.8mg 6% Iron 4.5mg 25% Potassium 294mg 6% Folate, total 181.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.