lunch · everyday
Homemade pizza rolls
A from-scratch take on frozen pizza rolls: buttery dough parcels filled with tomato sauce, diced mozzarella and pepperoni, fried or baked, and freezer-friendly.
- Time
- 120min
- Steps
- 7
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
You'll need: Blender or food processor, Deep pot for frying.
Helpful, not essential: Oven, Kitchen thermometer.
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Method
-
1
Sauce: soften the onion and garlic in the oil with the salt, then add the passata, herbs and pepper and simmer 15 minutes. Cool and blend smooth.
-
2
Toss the mozzarella and pepperoni with the cornstarch. Mix 120 ml of cooled sauce with the cheese and pepperoni and chill 30 minutes. Keep the rest of the sauce for dipping.
-
3
Dough: pulse the flour and butter in a food processor until sandy. Whisk the water, egg and salt and add until the dough comes together. Knead briefly and chill 30 minutes.
-
4
Roll the dough to 3 mm (1/8 in) thick and cut into rectangles about 5 x 10 cm (2 x 4 in).
-
5
Put a teaspoon of filling on one half, brush the edges with water, fold over and press firmly to seal with a fork.
-
6
Fry at 175°C (350°F) for 2-3 minutes, or bake at 200°C (400°F) for 15-18 minutes, until golden. Or freeze on a tray, bag, and cook from frozen.
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7
Serve with the warm sauce.
