Tomato Pizza Rolls


"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."

Tomato Pizza Rolls
Photo: Sara Remington
Prep Time:
45 mins
Rise Time:
1 hrs
Bake Time:
25 mins
Total Time:
2 hrs 10 mins


  • 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


  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°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 (per serving)

409 Calories
12g Fat
60g Carbs
15g Protein
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.

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