Homemade Pizza Rolls
seriouseats.com · 2011 · Original
Pizza Rollsinferred from the title
DietNot vegetarian: italian sausage. Reviewed: Italian sausage; egg; mozzarella.
Against 5,130 pizza recipes
Pizza Rolls style, 46% hydration: drier than 96% of the 1,480 doughs that parse, baked at 375°F, hotter than 10% of recipes that state an oven.
Pizza Rolls (United States): dough rolled around pizza fillings and sliced, or Totino's-style pockets
Tradition: 375 to 425°F bake (this recipe: 375°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
255g
Water
119g
Hydration
46.5%
Salt
2.4%
Yeast
n/a
Oil
0%
Sauce
100g
Cheese
113g
Dough weight
380g
Process
Bake temp
375°F / 191°C
Bake time
8 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourbread flour9 oz · 255g
- egg dough1 eggn/a
- saltsalt1 tsp · 6g
- waterwater1/2 cup · 119g
- cheese mozzarellalow-moisture mozzarella1/4 lb · 113g
- sauce tomatoprepared pizza sauce1/2 cup · 100g
- oil1 quart peanut or canola oiln/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseItalian sausage1/2 lb · 227g
Keep exploring
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Do something with it
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- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 46% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Pizza Rolls group marked.
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