Homemade Pizza Roll Recipe (Sliced & Baked)
If you love pizza, you'll definitely love pizza roll as well. It's just as good but requires less ingredients. Here is a simple recipe you can make.
Equipment
Large baking tray
Parchment paper or silicone baking mat
Rolling Pin
Pastry brush
Sharp serrated knife
Mixing bowl (medium)
Cling film (plastic wrap)
Ingredients
- 1 large pizza dough - rectangular
¼ cup passata or crushed tomatoes (tomato puree with seeds removed) - tomato puree with seeds removed, 60ml
¼ cup cheddar cheese - grated, 30g
¼ pound ground beef - minced beef, pre-cooked and cooled, 115g
⅛ cup black olives - sliced, 15g
1-2 teaspoons dried oregano - or 1 tablespoon fresh oregano leaves
1 medium egg- ¼ teaspoon fine sea salt - or to taste
2 tablespoons olive oil - 30ml
Instructions
- Preheat the oven to 180°C / 356°F (160°C fan-forced). Line a large baking tray with parchment paper.
- Lay the rectangular pizza dough on a lightly floured surface. If it has shrunk, gently roll it back out to roughly 12x10 inches (30x25cm). Prick the surface all over with a fork — this prevents large air bubbles from forming during baking.1 large pizza dough
- Spread the passata evenly over the dough, leaving a ½-inch (1cm) border along the long edge furthest from you — this bare strip will help seal the roll.1/4 cup passata or crushed tomatoes (tomato puree with seeds removed)
- Drizzle about 1 tablespoon of the olive oil evenly over the passata.2 tablespoons olive oil
- Scatter the pre-cooked and cooled ground beef evenly over the passata, then distribute the sliced black olives on top.1/4 pound ground beef, 1/8 cup black olives
- Sprinkle the salt and dried oregano evenly over the filling.1/4 teaspoon fine sea salt, 1-2 teaspoons dried oregano
- Scatter the grated cheddar evenly over the filling, keeping it away from the edges to prevent overspill when rolling.1/4 cup cheddar cheese
- Starting from the long edge nearest you, roll the dough up tightly into a log, using both hands to keep it even. Pinch the seam closed and place the roll seam-side down. Wrap tightly in cling film and refrigerate for at least 15–20 minutes until firm.
- Unwrap the chilled roll. Using a sharp serrated knife, trim about ½ inch (1cm) from each end to create clean edges.
- Whisk the egg in a small bowl. Brush the entire outside surface of the roll with the egg wash using a pastry brush.1 medium egg
- Cut the roll into 8 equal slices, each roughly 1–1.5 inches (3–4cm) thick. Place them cut-side up on the prepared baking tray, leaving about 1 inch (2.5cm) between each slice.
- Bake at 180°C / 356°F for 25–30 minutes, or until the tops are deep golden brown and the egg wash has set to a glossy finish.
- Let the pizza rolls cool on the tray for 5 minutes before serving — the filling is extremely hot straight from the oven.
Notes
Storage: Keep baked pizza rolls in an airtight container in the fridge for up to 4 days. Reheat in a 180°C / 356°F oven for 8–10 minutes to restore crispness — microwave works in a pinch (60–90 seconds) but the dough will go soft.
Freezer: Freeze fully baked slices individually wrapped in cling film for up to 2 months. Thaw overnight in the fridge, then reheat in the oven.
Make-Ahead: Assemble and chill the uncut roll (wrapped tightly in cling film) for up to 24 hours. Slice, egg-wash, and bake straight from the fridge — add 3–5 minutes to the bake time.
Substitutions: Swap cheddar for mozzarella or a pizza cheese blend. Use turkey mince or crumbled sausage instead of ground beef. Replace black olives with sun-dried tomatoes or roasted peppers.
Pro Tip: Let the pre-cooked beef cool for 10–15 minutes before spreading — hot beef will start to cook the dough and make it sticky and difficult to roll.
Nutrition
Serving: 1servingCalories: 432kcalCarbohydrates: 49gProtein: 16gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 68mgSodium: 1003mgPotassium: 174mgFiber: 2gSugar: 7gVitamin A: 235IUVitamin C: 2mgCalcium: 74mgIron: 4mg
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