Pizzamon Rolls AKA “The Neorollitan”
It’s a cinnamon roll, filled with pizza goodness.
Servings: 9–12 rolls
Prep time: ~20 minutes
Cook time: ~40 minutes
- 2¾ Cup Plain Flour (scooped right out of the bag using a measuring cup)
- 3 Tbsp White Sugar
- 1 tsp Salt
- 2¼ tsp Instant Yeast
- ½ Cup Water
- ¼ Cup Milk
- 28grams Unsalted Butter
- 1 Tbsp Dried Herbs (Italian seasoning, Oregano, Basil — whatever you like!)
- 1 tsp Garlic Powder
- ~12 sundried tomato pieces (each piece is usually a halved tomato)
- ~10 leaves fresh basil
- Some Grated Cheese (let’s be honest, nobody follows instructions when it comes to adding cheese. I used even amounts of tomatoes & cheese!)
- Sift your flour into a large bowl and stir in the sugar, salt and instant yeast until combined evenly. Set aside.
- Add water, milk and butter to a small microwavable bowl or Pyrex, and heat in the microwave until the butter is melting (about 30 seconds). Be careful not to superheat this mixture, or you’ll hurt your yeast and end up with sad dough!
- Make a little gap in the centre of your dry ingredients and pour the butter mixture in, along with any dried herbs & garlic powder.
- Set your oven to ~200F/93C. Turn it off after ~10 minutes (set a timer!) or just before you’re ready to put your rolls in the oven.
- Knead your dough for ~4 minutes or until the dough stops sticking to everything. (I use the back of a tablespoon to combine everything, and then knead by hand once it’s a little less gooey!)
- Put a teaspoon of vegetable oil in a large clean bowl and spread it around with a paper towel or something. Pop your dough in there and let it rest for about 5 minutes, lightly covered with a tea towel if you’re feeling loving.
- Mix together your sundried tomatoes, fresh basil and a little bit of the grated cheese. If you have a food processor you can whirl this into a delicious paste, otherwise, just slice everything thinly and mix in a bowl.
- Once your dough is rested, turn it out onto your counter or work surface and gently roll it into a 15x9 inch rectangle. Try to let the weight of the pin do the work, rather than pressing down on your precious dough.
- Gently spread your filling onto the rolled-out dough, right up close to the edges. Scatter the rest of your grated cheese over the top, and then fold and roll the dough tightly, swiss-roll style.
- Your beautiful pizza log should be about 15” long. Cut into 9 slices about 1.6” wide if you’re baking them in a round tin, or into 12 pieces about 1.2” wide for a square tin.
- Arrange your pizza rolls in a 9-inch springform cake pan or 9x13 square tin, and cover lightly with baking foil.
- Turn the oven off if you haven’t already, and pop the rolls in for 20 minutes. This will give them time to prove a little, and leave us with fluffier rolls once we’re done!
- After 20 minutes, remove the foil and crank your oven up to ~375F/190C. Bake for 15–20 minutes or until nice and golden. Check on them after about 10 minutes, since you might need to give them a turn to make sure they’re evenly golden on top.
- I was going to write “let them cool before serving” because that felt like something I should write in a recipe, but I didn’t do that — I ate three of them immediately. They’re real good.
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