[Editor’s note: In memory of our friend, Angiee, we are running the recipes from her blog, Angiee’s Elegant Eats, in order to keep an archive of those recipes. Her surviving son is still in need of assistance recovering from the loss of his family. If you feel moved to give, you can do so here. (We hope you feel moved to give, friend.)]
One life lesson I learned early on was if you take things you know work well together and switch how you put the dish together, dinners will never get stale.
I picked up some ingredients to make pizza, but when dinner time rolled around I was not inspired to make the same old pepperoni and sausage pizza. I thought about making calzones but the thought of making those individual handheld lovelies also was not appealing. I’ll be honest. I was feeling way too lazy to make 6 calzones. After staring at the dough, I thought why not just roll this up and have one big pizza roll?
It came out perfectly. It required very little effort and everyone could just cut off what they wanted. 1 roll fed my 12-year-old son and myself. We had it the night I baked it and he had the remainder for dinner the next day. If you need more than 4 servings, I’d make two or three rolls. The filling can be varied as much as you like. Go wild and use whatever you like on your favorite pizza!
As always, if you try it let me know how it goes!
Angiee's Family Size Pizza Roll
A large sized pizza roll suitable for game day snacking or fun dinner for movie night.
- 1 13.8 oz can refrigerated pizza dough
- 1 pound ground Italian sausage
- 8 slices deli style mozzarella cheese
- 1 package pepperoni slices
- 1/3 cup shredded cheddar cheese
- 1 jar pizza sauce (use as much or as little as you like)
Preheat oven to 425 degrees or the temperature stated on the brand of dough you use.
Press the dough out to roughly 15x10 inches. Leaving plenty of room around the sides to be able to roll the dough. ( I use half of half a sheet pan.)
Lay 4 slices of mozzarella cheese slightly overlapping in the center of the dough.
Top mozzarella with the Italian Sausage.
Layer pepperoni on top of the ground sausage. (Use as much or as little pepperoni as suits your taste.)
Sprinkle the cheddar cheese on top of the pepperoni.
Layer the last remaining mozzarella slices on top of the cheddar cheese.
Starting with the wide edge of the dough roll the crust towards you until you have a nice firm roll, ending seam side down. (3 rolls should be sufficient to have everything encased.)
Cut a few slits across the top for venting and bake for 15 minutes or until golden brown.
Serve with pizza sauce for dipping.