Before I share the recipe I chose let me introduce you to Amber of Caleigh's Kitchen. Amber, her husband and her adorable little daughter live in East Texas. So far east, she says, that they often go to Louisiana for dinner. Amber has a BA in anthropology and began her blog as a way of sharing her recipes with friends who were often requesting them. Why is her blog named Caleigh's Kitchen? You will have to go to her about page to learn that but I will give you a hint....Her daughter is NOT named Caleigh.
Amber has a lot of wonderful recipes and even has a gluten free section if gluten is a problem for you. I was invited to a party and asked to bring a dish to pass so I knew I wanted to make something from Caleigh's Kitchen that I could take with me. I checked out her appetizer section and nearly made these Black Bean and Goat Cheese Empanadas or these Homemade Oreos. But then I came across the perfect recipe. Yep....you know me......the perfect recipe is defined as EASY, PEASY and DELICIOUS.
Amber had these Pizza Rolls filed under Main Dishes but I knew they would make a perfect dish to pass as an appetizer too. Her blog title even calls them easy peasy pizza rolls! How could I not make them? I doubled Amber's recipe. They were a huge hit. I could have tripled it and still not had any left at the end of the party.
How easy are they? Open a package or two of refrigerated pizza dough. Unroll it and hit it a little bit with a rolling pin so it measures approx. 12"x8". Use a pizza cutter to make 24 pieces of dough.
Sprinkle your fillings, I used mini pepperoni and shredded mozzarella, over half of the squares. I didn't bother measuring. I just eyeballed it.
Lay another piece of dough over the filling and press along the edges to seal. You want all of the filling to be contained within the dough.
Pinch it together at the bottom to create a ball as you would when forming dinner rolls. Place them seam side down into a baking pan. I used a 9"x 13" for this doubled recipe.
I slathered them with Tuscan Herb Flavored Olive Oil. Sprinkled them with garlic powder and shredded parmesan cheese. If you don't have flavored oil, use regular and sprinkle with some Italian herbs, if desired.
Bake in a hot (400* oven) for 15-20 minutes and then move pan to cooling rack to allow them to cool enough to be able to eat.
Serve hot with heated marinara or pizza sauce or you can do as I and serve them room temperature with room temperature marinara sauce. DELICIOUS!!
slightly adapted from Caleigh's Kitchen
2 rolls refrigerated pizza dough
1 package miniature pepperoni
shredded Mozzarella cheese
Herb flavored olive oil
shredded Parmesan cheese
Prepared marinara or pizza sauce
Roll out dough to 12" x 8" rectangle. Cut each rectangle into 20 squares with a pizza cutter. Sprinkle half of the squares with Mozzarella cheese and mini pepperoni. Cover with a second square, pressing to seal edges. Form into a roll by pinching the bottom together. Place in a lightly sprayed or oiled 9" x 13" baking pan. Liberally brush with flavored olive oil, sprinkle with the garlic powder and Parmesan cheese. Bake in a preheated 400* oven for 15-20 minutes, until golden brow and no longer doughy. Serve with a side of sauce. Print Recipe