House Rules Pizza Rolls

Craving pizza but seeking a fun and shareable twist? Our House Rules Pizza Rolls are the answer. We’ve taken all the classic pizza components you love – tangy marinara, gooey Bongards® Mozzarella Feather Shred, savory parmesan, crispy pepperoni, and aromatic basil – and transformed them into irresistible bite-sized delights. Picture a perfect blend of flavors and textures encased in our homemade dough, then baked to golden perfection. For the ultimate indulgence, dunk these crispy rolls into our homemade buttermilk ranch, a creamy and tangy complement to the rich fillings. Our Pizza Rolls are the perfect appetizer or snack, guaranteed to satisfy your pizza cravings in a whole new way.

INGREDIENTS

  • 10.5 oz. lukewarm milk (2% or higher)
  • 1 packet instant yeast
  • 3 oz. melted butter + 3 Tbsp. melted butter
  • 17 oz. bread flour
  • 8 oz. + 2 oz. marinara sauce (see secondary recipe)
  • 6 oz. Bongards® Mozzarella Feather Shred
  • 2 oz. parmesan, grated
  • 40-50 slices (about 8 oz.) thick-sliced pepperoni, divided
  • 10-12 basil leaves, ripped up
  • 4 oz. buttermilk ranch (see secondary recipe)
  • 2 oz. basil oil (see secondary recipe)
  • Flour for dusting

PREPARATION

  1. Add milk, yeast, 3 oz. butter, and bread flour to bowl of a stand mixer fitted with dough hook; mix on low until well combined, scraping edges of bowl as needed.
  2. Continue mixing on low for 5-6 minutes.
  3. Cover bowl and let dough rest until doubled in size, about 1 hour.
  4. Punch down dough to deflate; cut into 2 equal pieces.
  5. Roll out into a rectangle about 11 x 20″ and about 1/4″ thick on a flour-dusted surface.
  6. Spread marinara sauce across dough, cover with mozzarella cheese, parmesan cheese, and pepperoni.
  7. Starting with the long edge, roll up like you would cinnamon rolls.
  8. Cut roll in half and continue halving until you have 12 equal portions.
  9. Place each roll in a greased muffin tin or greased baking dish.
  10. Brush rolls with 3 Tbsp. melted butter, cover, and let rest for 40 minutes.
  11. Preheat oven to 355 degrees F.
  12. Bake rolls for 40 minutes.
  13. Garnish with basil oil and fresh basil. Serve with buttermilk ranch.

Secondary Recipes

Marinara Sauce

INGREDIENTS
  • 1/4 C. extra virgin olive oil
  • 2 garlic cloves, minced
  • 1/4 tsp. red pepper flakes
  • 1 – 28-oz. can whole tomatoes
  • 1 tsp. granulated sugar
  • 1-1/2 tsp. dried oregano
  • Salt, to taste
PREPARATION
  1. Heat oil in large saucepan over medium heat.
  2. Add garlic and red pepper flakes; saute until soft and fragrant, about 2 minutes.
  3. Squeeze and mash tomatoes until mostly smooth, then add to saucepan.
  4. Add sugar and oregano; cover, bring to a simmer, and cook, stirring occasionally, about 10 minutes.
  5. Season with a pinch of salt, if desired.
  6. Set aside until ready to use, or store in airtight container in refrigerator.

Basil Oil

INGREDIENTS
  • 1 lg. bunch fresh basil
  • 1/2 C. canola oil
  • 1/2 C. extra virgin olive oil
PREPARATION
  1. Blanch basil in pot of boiling water for 5-10 seconds until it turns bright green.
  2. Place in ice water to stop the cooking process; drain well.
  3. Place blanched basil in blender; add canola oil, process until smooth.
  4. Add olive oil, blend again until smooth.
  5. Place into container, refrigerate for at least 8 hours to allow flavors to blend.
  6. Bring basil oil to room temperature; strain oil through a sieve lined with cheesecloth.
  7. Squeeze cheesecloth to extract all oil.
  8. Transfer oil to a small squeeze bottle; refrigerate for up to 1 month.

Buttermilk Ranch

INGREDIENTS
  • 1 pack buttermilk ranch “restaurant style” seasoning packet
  • 1 C. mayonnaise
  • 1 C. sour cream
  • 1 C. buttermilk
  • 1 Tbsp. dijon mustard
  • 1 tsp. granulated garlic
PREPARATION
  1. Place all ingredients in large mixing bowl; mix until well combined.
  2. Store in mason jar or other airtight container in refrigerator until ready to use; best if made a day ahead of time.