- 1 13.8-ounce package refrigerated pizza dough
- All-purpose flour, for dusting
- 1 cup marinara sauce
- 1 1/2cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 3/4 cup chopped pepperoni, black olives and/or mushrooms
- Extra-virgin olive oil, for brushing
- 2 cloves garlic, minced
- Pinch of dried oregano
- Pinch of red pepper flakes
Preheat the oven to 425 degrees. Line 2 baking sheets with parchment paper. Roll out the pizza dough on a lightly floured surface into a 12-by-16-inch rectangle. Cut into 6-by-8-inch quarters, then cut each quarter in half diagonally to make 8 triangles.
Brush each triangle of dough with marinara sauce, leaving a 1/2-inch border all around; sprinkle with mozzarella and parmesan (reserve some of the sauce and cheese for topping). Layer a few pieces of pepperoni, olives and/or mushrooms over the cheese, reserving a few pieces for topping. Slightly fold in the two far corners, then roll up the dough from the long side, like a burrito, until the filling is fully enclosed in a tube, pressing gently to seal.
Carefully insert a popsicle stick or wooden skewer into the center of each pizza roll and arrange on the prepared baking sheets. Brush the rolls with olive oil and more marinara sauce; sprinkle with garlic, oregano and red pepper flakes. Press any extra filling ingredients onto the rolls. Sprinkle with more mozzarella and parmesan. Bake until golden, about 20 minutes.
Photograph by Levi Brown