Homemade Pizza Rolls with Ham and Mushrooms (Video)
These homemade pizza rolls are so delicious. They are stuffed with all your favorite pizza toppings and a lot of cheese. You can serve them for any meal of the day or pack them in your kids’ lunch boxes. This is a great meal prep, weekend recipe for the times when you have a little more time to spend in the kitchen.
To make these homemade pizza rolls you need to make a dough, to stir a quick sauce and chop your favorite pizza toppings. In this recipe I used ham mushrooms, cheese and onion. You can totally improvise with the ingredients and add a filling that you prefer. If you want to make this recipe even easier you can use store-bought pizza dough.
Helpful Tips About Making The pizza Dough
How to measure flour? Always scoop more flour than you need in your cup and use a knife to level it off. If you have a scale, use it, because measuring ingredients by weigh is always more accurate. One cup of flour contains exactly 4 oz or 125 grams of all-purpose flour.
When you make the dough, you might need more or less flour. It depends on the type and the brand of flour that you use. I recommend using bread flour for this recipe since it is higher on gluten.
It is very important to add the flour gradually until you have soft and stretchy dough. If it is sticking to your hands and you cannot form it to a ball, then you need more flour.
Keep the salt away from the yeast! I always add the salt after I added at least one cup of flour. I never sprinkle salt directly over the yeast. This is very important because salt kills yeast, which can stop the fermentation process and the dough won’t rise.
Add flour on the surface you roll the dough. This will prevent sticking, and it will help with easier rolling.
Helpful tips about making the pizza rolls
To make this recipe faster you can use store-bought pizza dough and sauce. I like to be in control of my ingredients that is why I make everything from scratch.
Lay a large baking tray on the bottom of the oven. The cheese will melt and might drip. If it drips on the bottom of the oven, it will smoke badly and it will be hard to clean.
I avoid buying shredded cheese because there are anti clumping agents added to the cheese. I prefer to buy a block of cheese and grate it myself. It really doesn’t take much time and I’m in control with the amount I need.
I got 16 pizza rolls but you can get more or less depending on how you rolled your dough.
If you are trying to get the pizza rolls out of the muffin pan too soon, they might fall apart. I recommend cooling them off for at least ten minutes before taking them out.
Food safety
Never leave the pizza rolls at room temperature for longer than two hours.
Store any leftover pizza rolls in an airtight container in the refrigerator for 4-5 days. Preheat them in a toaster or a microwave oven.
You can also freeze leftover pizza rolls for up to three months. Defrost in the toaster oven or in the fridge overnight.
Homemade Pizza Rolls with Ham and Mushrooms
Equipment
- 2 muffin tins
- Stand mixer optional
Ingredients
For the dough
- 1 ½ cup lukewarm water
- 1 tsp sugar
- 1 Tbsp active dry yeast
- 3-4 cups all purpose flour or as much as you need to form a dough
- 1 tsp salt
For the sauce
- 1 cup tomato sauce without seasoning
- 1 tsp dried oregano or fresh
- 1 tsp dried basil or fresh
- 1 tsp dried parsley or fresh
- 2 tsp extra virgin olive oil
For the filling
- 8 oz cubbed ham I used Hormel classic
- 8 oz grated cheese I used a mix between Mozzarella and Cheddar
- ½ cup finely chopped onion
- ½ cup sliced mushrooms I used cremini
Other
- nonstick cooking spray or some oil to grease the muffin tins
Instructions
To prepare the dough
- Add the water, sugar, yeast in a mixing bowl (or bowl of a stand mixer). Then add two cups of flour and the salt. Start stirring with a wooden spoon (or with the mixer on low). Gradually add more flour and stir until you have a soft and elastic dough. If you are making the dough by hand and it gets too hard to stir, transfer it on a floured surface. Knead by gradually adding flour until the dough no longer sticks to your fingers.
- Transfer the dough in the mixing bowl. Cover it with a towel or a plastic wrap and proof for an hour.
To make the sauce
- In a bowl add the tomato sauce, herbs and the olive oil and stir. You can also use your favorite brand of marinara or pizza sauce.
To form the pizza rolls
- Spray two muffin tins with nonstick spray (or grease them with a brush).
- Once the dough is double in size transfer it to a floured surface and roll to a rectangle (about half an inch thick).
- Spread the sauce on top so it covers the entire surface of the dough. Then add the cheese, ham, onion and mushrooms. Make sure you disperse them evenly. Starting from the long end, roll the dough to a long log. Starting from one end of the log cut one inch pieces and place then into the muffin tin nests. The swirl should face up.
- Proof the rolls for 30 minutes at room temperature.
- Preheat the oven to 420F and bake the pizza rolls for 20-25 minutes or until golden brown.
- Cool off the pizza rolls for at least 10 minutes in the muffin pans. Use oven safe mitts to remove them from the muffin nests and place them on a cooling rack.
- Serve warm with you favorite sauces and sides.
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How much salt do you use for the dough and how much tomatoe sauce do you use for the sauce. Do you ever make a regular pizza with this dough recipe?
Thank you so much for reaching out. I’m so sorry about the missing information in the recipe. I’ve updated it just now. It might take some time until you are able to see the changes I’ve made. It is 1 teaspoon of salt and 1 cup of tomato sauce. Yes, I use that dough to make regular pizza all the time. You might be able to get two large pizzas (12 inches) from that recipe. It depends on how thin you roll the dough.