I found this recipe in the Food Network magazine but it can also be found here
- 1 13.8 oz package refrigerated pizza dough
- All purpose flour for dusting
- 1 cup of marinara sauce
- 1 1/2 cups of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- 3/4 cup of your favorite topping(s) - I used pepperoni
- Extra virgin olive oil for brushing
- 2 cloves of garlic, minced (I did not use this)
- Pinch of dried oregan
- Pinch of red pepper flakes (I did not use)
- Skewers/popsicle sticks
- Parchment paper
Preheat the oven to 425 degrees.
- Line two baking sheets with parchment paper.
- Roll out the pizza dough on a lightly floured surface into a 12-by-16-inch rectangle.
- Cut into 6-by-8-inch quarters, then cut each quarter in half diagonally to make 8 triangles.
- Brush each triangle of dough with the marinara sauce. Leave a 1/2-inch border all around; sprinkle the dough with the mozzarella and the Parmesan (reserve some of the sauce and cheese for topping).
- Layer a few pieces of the topping over the cheese, save a few pieces for topping.
- Slightly fold in the two far corners, then roll up the dough from the long side, like a burrito, until the filling is fully enclosed in a tube, pressing gently to seal.
- Carefully insert a popsicle stick or wooden skewer into the center of each pizza roll and arrange on the prepared baking sheets.
- Brush the rolls with olive oil and more marinara sauce; sprinkle with garlic, oregano and red pepper flakes. Press any extra filling ingredients onto the rolls.
- Sprinkle with more mozzarella and Parmesan.
- Bake until golden, about 20 minutes (I baked these for the 20 minutes and wished that I had checked on them sooner as the bottoms had burned and tops were slightly dark)