Pizza Roll Ups

6 pizza roll ups in a small pot with dip blurred in the background

Print Recipe

5 from 1 vote

These pizza roll ups are super easy to make and even more delicious to eat!

Prep Time15

Cook Time15

Total Time30

Course: Finger Food

Cuisine: American, Italian

Servings: roll ups

Author: Chris Collins

Cost: 50p / 50c

Equipment

Non-Stick Pan & Tongs
Bread Knife & Chopping Board
Small Pot & Brush (for melted butter)
Rolling Pin

Ingredients

8 slices of Thick Soft White Bread (see notes)
1.5 cups / 150g shredded Mozzarella
2 tbsp Butter, melted
8 heaped tsp Pizza Sauce (see notes)
8 pinches of Oregano (can sub basil or Italian seasoning if you'd prefer)
8 large wafer-thin slices of Pepperoni (optional)

Instructions

Slice the crusts off of each slice of bread, then use a rolling pin to flatten them. Spread over a thin layer of pizza sauce, then top with a thin slice of pepperoni, followed by mozzarella and a pinch of herbs.
One by one, tightly but carefully roll them up. Leave them seam-side-down so they don't unravel. Brush all over with melted butter.
Add roll ups to a dry pan seam-side-down over medium heat and fry until golden all over with the cheese starting to leak out. Use your tongs to frequently turn them. You may need to do this in two batches depending on the size of your pan.

Video

Notes

a) Bread - Ensure you're using soft white sandwich bread. Don't use anything firm/fancy because it won't roll up well. Also, try and make sure the bread is as fresh as possible, just to avoid it cracking as you roll it.

b) Pizza Sauce - You can use my Rustic Pizza Sauce if you fancy, I just recommend blitzing it up once it's cooked to smooth out the lumps. You'll find pizza sauce in most stores, but if you can't find any I have used marinara/pasta sauce in the past, which works just fine.

c) How do I stop them from unravelling? - Make sure they're resting seam-side-down as you prep the rest. Also make sure sure they start in the pan seam-side-down, just until the cheese starts melting and binding the roll ups. Another technique is to add the cheese on top of the pepperoni, just so it helps glue the roll ups as it melts. Finally just make sure your pan is non-stick.

d) Serving - These are awesome Finger Food with a Dip (my faves are Garlic and Herb and Sour Cream and Chive).

e) Calories - Per roll up excluding the pepperoni.

Nutrition