If you’re looking for a fun meal to make with your kids or for your kids, try these pizza rollups! If you’re kids are like mine, they’ll never turn down pizza So they’ll think these are fun too. They’re a fun appetizer or pair them with a delicious caesar salad to have as a meal.
Making new varieties of these original Cheesy Garlic Butter Rollups has been fun. I have another one on the horizon coming soon too that I need to make a few more times to perfect. In the meantime you can also try the Chicken Cordon Bleu Rollups too!Print
Delicious soft dough loaded with cheese and pepperoni rolled up and cut like a cinnamon roll. Dip in marinara sauce for a delicious addition.
2 cups warm water
4 teaspoons yeast
3 tablespoons sugar
5 cups flour
1 tablespoon salt
2 teaspoons garlic powder
1/2 cup butter (salted), room temp & super soft
7–8 cloves of garlic, minced
2 cups mozarella cheese, shredded
1/2 cup parmesan cheese, shredded
about 4–5 oz pepperoni slices
Marinara sauce if desired for dipping
Stir water, yeast, and sugar together in the bowl of a stand mixer. Let sit for 5 minutes till it starts to foam.
With a dough hook attached add in the flour, salt and garlic powder and knead till dough combines together around the hook (about 3-4 minutes). Remove the dough briefly, just hold it in your hand or place on counter and spray the bowl with cooking spray. Return the dough to the bowl and cover with plastic wrap. Let sit in a warm place for 30-40 minutes till double in size.
Preheat oven to 375 F during last 20-30 minutes of rising time. Line 2 baking sheets with parchment paper.
Lightly flour the counter and tip the bowl over to dump the dough out. With a rolling pin, roll the dough out into about 1/3-inch thick rectangle.
Spread the butter around on top of the rectangle. I find using a rubber spatula very helpful in this. Sprinkle as evenly as you can first with the cheeses and then the pepperoni slices. Roll up like you would a cinnamon roll and cut in about 1 ½ inch sections using un-flavored dental floss, or a sharp knife or bench cutter. (about 12-15 rolls)
Place 2-3 inches apart on a baking sheet lined with parchment paper. Bake for 22-27 minutes until light golden brown on top.
Dip in warm marinara sauce or even alfredo sauce, if desired.