Jahzelle’s Creations

Yesterday, my daughter and I made these homemade pizza rolls. The process was a little chaotic between having her help and dealing with my foot—but that’s real life in our kitchen! They still came out soft, cheesy and absolutely delicious.

Dough

● 3 1/3 cups bread flour, plus extra for rolling

● 1 cup warm water, adding more or less as needed*

● ¼ cup sourdough discard, optional

● 1 teaspoon yeast

● 1 teaspoon sugar

● ½ teaspoon salt

● 2 tablespoons olive oil

Filling

● 8 ounces can of tomato sauce

● About 3 cups shredded mozzarella

● Fresh basil—I used some from my garden

Garlic-Butter Topping

● 2 tablespoons butter

● 1 tablespoon olive oil

● ½ teaspoon garlic powder

● ½ teaspoon Italian seasoning

Mix all the dough ingredients except the olive oil. There’s no need to bloom the yeast first. Knead for 7–8 minutes, adding only a little flour if necessary—the dough can remain slightly sticky.

Coat the dough with the olive oil, cover and let it rise until doubled, about 1–2 hours.

Punch down the dough and roll it into a rectangle. Spread with tomato sauce, sprinkle with cheese and add the basil. Roll it up like cinnamon rolls and cut into 12 equal pieces.

Place the rolls on a lined baking sheet, leaving room between them. Cover and rise for another 30–60 minutes. Bake at 385°F for 30–35 minutes.

Let them cool for 10–15 minutes. Melt the topping ingredients together for about 30 seconds in the microwave, then brush over the warm rolls and serve.

Make them your own with pesto, different cheeses or even barbecue sauce, cheddar and shredded chicken. Recipes like this are meant to be versatile!

Watch my YouTube video for a visual look at the dough and the full process.

*If using sourdough discard, remember that it adds moisture, so adjust the water as needed.