Whole-Wheat Pizza Rolls
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Whole-Wheat Pizza Rolls
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Change up your normal pizza with these Homemade Whole-Wheat Pizza Rolls. Making your own dough is so simple, so skip the store-bought kind, and feel free to add in any "toppings" that you please. They work great leftover and freeze well.
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Ingredients
For the Whole-Wheat Pizza Dough
- 2 teaspoons active dry yeast
- 1 cup water warm (between 105 and 110 degrees F)
- 1 teaspoon honey
- 3 cups whole-wheat flour I use white whole-wheat flour
- 2 teaspoons salt
- 2 tablespoons olive oil
For the Rolls
- 2 tablespoons olive oil + extra for greasing the bowl
- 2 shallots peeled and thinly sliced
- 1 red bell pepper cored, seeded, and cut into small dice
- 4 ounces mushrooms (any type), sliced
- 1/2 pound ground Italian sausage
- 2 cups Pizza Sauce divided
- 2 cups freshly grated mozzarella cheese (about 8 ounces)
- 1/2 cup freshly grated Parmesan cheese
Instructions
For the Whole-Wheat Pizza Dough
- Sprinkle the yeast into 1 cup of warm water. Drizzle in the honey to help it get to work. Once it foams up and doubles in volume (about 5 minutes), pour in the olive oil and set aside.
- Pulse the flour and salt together in a food processor fitted with a dough blade. With the machine running, pour in the yeast mixture through the feed tube until you have a dough ball chasing itself around the machine. If it's too sticky, add a teaspoon or more of flour. If it's too crumbly and dry, add a teaspoon or more of water. You can also bring the dough together kneading it by hand.
- Place the dough in a large zip-top bag or bowl (with plastic wrap over top) that's been greased with a little olive oil. Let it rise on the counter for 1 or 2 hours or in the fridge for up to 24 hours.
For the Rolls
- Preheat oven to 400 degrees F.
- Heat two tablespoons of olive oil in a large skillet over medium-high heat. Add the shallots, peppers, and mushrooms to the pan and cook while stirring occasionally until the veggies soften, about 5 minutes. Add the sausage to the pan and cook while breaking it up with a spatula until brown (and no longer pink in the middle), about 5 more minutes.
- Roll the dough out into a large rectangle, about 10 X 14 in size. I folded the dough over a few times and rolled it out again to help form a nice rectangle. Spread a 1/2 cup of the pizza sauce over the dough. Sprinkle both cheeses on top and then add the cooked toppings.
- Starting on the long end, tightly roll up the dough, and then using a sharp knife, carefully slice it into 1" slices. Place rolls on a parchment-lined baking sheet and let rise for another 30 minutes.
- Bake until golden brown and cooked all the way through, about 10 to 15 minutes. Warm remaining pizza sauce and serve on the side for dipping. The rolls are also good leftover (after being stored in the fridge or freezer)!
Notes
- I've included instructions for my toppings of choice, but you could sub in any of your pizza topping favorites!
- We recommend organic ingredients when feasible.
- Nutrition Facts Whole-Wheat Pizza Rolls Amount Per Serving Calories 593 Calories from Fat 279 % Daily Value* Fat 31g48%Saturated Fat 12g75%Cholesterol 66mg22%Sodium 1848mg80%Potassium 639mg18%Carbohydrates 54g18%Fiber 9g38%Sugar 7g8%Protein 29g58% Vitamin A 1299IU26%Vitamin C 33mg40%Calcium 341mg34%Iron 3mg17% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 593
- Calories from Fat 279
- % Daily Value*
- Fat 31g
- 48%
- Saturated Fat 12g
- 75%
- Cholesterol 66mg
- 22%
- Sodium 1848mg
- 80%
- Potassium 639mg
- 18%
- Carbohydrates 54g
- 18%
- Fiber 9g
- 38%
- Sugar 7g
- 8%
- Protein 29g
- 58%
- Vitamin A 1299IU
- 26%
- Vitamin C 33mg
- 40%
- Calcium 341mg
- 34%
- Iron 3mg
- 17%
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