Why can’t we have pizza for dinner? Is that something you hear in your house? My guys love their pizza. I am not a fan of ordinary, pedestrian pizza. If I am going to have pizza, it needs to be with attitude.
Let me explain. Many, many moons ago I was a grass-roots activist. Our tattered little band of misfits would meet each day at a neighborhood pizza parlor to plan our strategy for the evening’s canvassing. Pizza was cheap, we could pool our money and all get fed. I don’t care how much you claim to love pizza, eating it every day will kill that love affair over time.
Over the years since, I’ve learned to accept pizza again. However; I will avoid ordinary, boring cardboard pizza as much as possible. This pizza roll is anything but ordinary.
The first time I made this, with only a few changes, I followed the Pillsbury recipe. What changes? Seasoning the dough for one thing. Working on parchment paper for another. And using smoked Provolone for extra flavor. Just minor stuff. One thing is certain, you can do with with just about any “pizza” type filling – sausage with mushrooms, or tomatoes and basil – the possibilities are endless.
One final note – these slices are super filling. So don’t fret if you thing there isn’t enough – there is.
Swirling Pizza Roll with Marinara Sauce
Cooking Spray as needed
1 can (10 oz) Refrigerated Pizza Dough
Italian Seasoning to taste
6 oz Genoa Salami, thin sliced
5 oz Pepperoni, thin sliced
1 1/2 cups Mozzarella Cheese, shredded
9 slices Smoked Provolone Cheese
1 jar Marinara Sauce, warmed
Heat oven to 350 degrees. Lightly spray a large baking sheet with cooking spray and set aside.
Cut a piece of parchment paper approximately 10-inches by 16-inches. Place paper on a flat surface such as a cutting board. Spray lightly with cooking spray. Roll pizza dough into the parchment paper to approximately the same size. A little larger is okay, so long as the paper isn’t tucked inside the dough. Season dough with Italian seasoning.
Layer with Genoa Salami over the dough to within 1/2-inch from the edge. Follow with the pepperoni. Sprinkle with Mozzarella Cheese, then top with the slices of Provolone. The Provolone will help keep the Mozzarella Cheese in place.
Beginning with the shorter end, lift the parchment paper to get started and roll jelly roll style, pulling the paper away from the dough as you roll. Continue to press lightly on the dough as you roll to keep everything tight. Seal the seam with a little water and the ends with a fork.
Transfer Pizza Roll to the baking sheet, seam side down. Bake in the heated oven 25 minutes, or until golden brown.
While the pizza roll is baking, gently heat the marinara sauce.
Slice roll into 1 inch pieces. Ladle marinara into small bowls, arrange pizza rolls around sauce and serve.
Since I was serving this as a “Pizza Supper”, I included a simple salad to round out the supper. Delicious!