Cheesy Pizza Roll Dippers

Course: Appetizer, Main Course

Cuisine: North American

Prep Time: 20

Cook Time: 8

Total Time: 28

Servings: servings

Calories: 728kcal

Author: Lord Byron's Kitchen

Whip up a batch of these Cheesy Pizza Roll Dippers quickly and easily with the help of store-bought, frozen pizza dough! Layer the dippers with lots of cheese, a quick and easy homemade pizza sauce, and toppings of your choice! These puff up in the oven and are brown and slightly crispy on the bottom with ooey-gooey cheese bubbling out of the top. Complete with a delicious marinara dip, who could resist?

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Ingredients

For the Pizza:

560 grams frozen pizza dough, usually packaged in two separate dough balls, if not, half the pizza dough into two equal portions
4 cups shredded cheddar cheese
50 grams pepperoni
50 grams salami
1/2 cup parmesan cheese
nonstick cooking spray

For the Pizza & Dipping Sauce:

15 ounces canned tomato sauce
1/4 cup tomato paste
2 tablespoons olive oil
3 cloves garlic, finely minced
1 tablespoon dried onion flakes
2 tablespoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon sugar
1/2 teaspoon dried red chili flakes, optional

Instructions

Begin by preparing the pizza and dipping sauce. Add the tomato sauce, tomato paste, olive oil, garlic, salt, ground black pepper, onion flakes, sugar, and Italian seasoning to a saucepan. If you want a spicy sauce, go ahead and add the dried red chili flakes too.
Whisk the ingredients together and cook over medium-high heat until the sauce starts to bubble. Remove the sauce from the heat and set aside.
Preheat your oven to 450 degrees F. And, line two baking sheets with parchment paper. Set aside.
You will need two sheet pans measuring 21" x 15" lighly coated with nonstick cooking spray. Use one sheet pan for each dough ball.
Roll the dough on the sheet pans. The dough does not need to be perfectly rectangular, nor does it need to fit the pan exactly, but it should be as close as you can get it without tearing or puncturing the dough.
Next, ensure the dough on the sheet pans is sitting on the counter with the longest side of the pan closest to you.
Spread each rolled pizza dough with 1/4 cup of pizza sauce. Cover the entire surface of the dough with the exception of the top one inch. The sauce will be spread very thinly.
Next, sprinkle two cups of shredded cheese over each pizza.
Lay half of the pepperoni and half of the salami slices onto each pizza, but do not place any toppings on the top two inches!
Once the toppings are on the dough, you will need to roll the dough.
Starting at the bottom, roll the dough tightly starting on one side, tucking gently until you get to the other side. Go back to the previous side again, and roll the same way, working back and forth until you are left with a log.
Slice the log into 3/4 inch slices using a serrated knife.
Place the slices, flat side down, onto parchment-lined baking sheets. Bake for 7-8 minutes or until the dough has puffed up, has browned, and the cheese is melted.
Remove from the oven and immediately sprinkle over one tablespoon of parmesan cheese.
Stir the remaining tablespoon of parmesan into the leftover pizza sauce and transfer the sauce to a bowl.
Plate the pizza rolls on a platter and place the bowl of dipping sauce in the middle. Feel free to garnish with fresh basil leaves, more parmesan, and dried red chili flakes, if so desired. Serve immediately!

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