These high altitude tested homemade pizza rolls are made with soft garlic herb bread dough that’s made from scratch, filled with mozzarella cheese and pepperoni. Best enjoyed warm from the oven with your favorite pizza sauce for dipping.
You might also love these high altitude recipes for cheesy sausage biscuits, homemade crispy pan pizza, and homemade rosemary crackers.
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Why You’ll Love This Recipe
So Soft and Fluffy. These pizza rolls begin with a classic yeast rolls recipe that uses a tangzhong starter, a simple paste of flour and milk, that keeps the rolls soft for days.
Make Ahead. If you want to make these the night before a game day or the Super Bowl, you can make the dough and assemble the rolls in the pan, then refrigerate them overnight. Before the big football game, just bake your pizza rolls and enjoy them hot from the oven. These make a wonderful appetizer or snack.
High Altitude Tested. While you can make these garlic and herb cheese rolls at any altitude, high altitude bakers can bake with confidence since I test all my recipes at Denver’s altitude of 5,280 feet. When working with yeast dough at high altitude, the main difference will be in how long the dough takes to proof or rise. The higher the altitude, the faster the dough will rise.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- 1 recipe Cheesy Garlic Herb Bread Dough. For the dough, I started with my recipe for soft and fluffy, cheesy garlic herb bread rolls. These delicious pull apart dinner rolls have both mozzarella and Parmesan cheese baked into the dough. And they’re seasoned with plenty of herbs and spices, including garlic powder, onion powder, basil, thyme and Italian seasoning. I love them warm and freshly baked, slathered with softened butter, on the side of a bowl of hearty stew or a traditional Thanksgiving turkey dinner. With all the cheese, herbs and spices, this dough is perfect for making into pizza rolls.
- Mozzarella Cheese + Pepperoni. This will be the filling inside your rolls.
- Milk. For brushing over the rolls before baking, which will help them to brown.
Instructions
Make the Dough
- Make the cheesy garlic herb bread dough as instructed.
- Scrape the dough into a greased bowl. Cover tightly with plastic wrap, and set in a warm place to rise until doubled in size. This could take anywhere from 45-90 minutes, depending on the freshness/brand of yeast, and how warm your kitchen is. If your oven has a bread proof setting, you can use that. Otherwise, preheat your oven to the lowest setting, turn it off, then set the dough inside to rise.
Shape the Rolls
- Turn the dough out onto a lightly floured surface, and flour the top of the dough, too. Gently roll the dough out into a rectangle, measuring 9×18 inches.
- Use a pastry wheel cutter or pizza cutter to cut the dough into 12 rectangles (3 down and 4 across).
- Sprinkle the dough with the mozzarella cheese, then arrange the pepperoni on each rectangle. I like to use about 6 slices of pepperoni per roll.
- Roll up the rectangles of dough with the cheese and pepperoni inside, then arrange the rolls in a greased 9×13 inch baking dish. If you want to make the dough and shape the buns the night before a party, complete all the steps up to this point, cover the baking dish with plastic wrap, and refrigerate overnight. In the morning, proceed to the next step. The buns may need an hour or longer to come to room temperature and warm up before they start to puff and fill the pan. Once they do, they’re ready to bake.
- Cover the pan loosely with a clean kitchen towel, and set aside until the buns are starting to puff up and touch each other, about 20-30 minutes.
Bake
- Preheat the oven to 375 F, and position a rack in the center of the oven.
- Gently brush the 2 tbsp milk over the rolls.
- Bake the pizza rolls for about 30 minutes, until golden brown on top and baked through. If you insert a digital instant read thermometer into the rolls, it should read at least 195F.
- Let cool for several minutes, then serve hot with your favorite pizza sauce for dipping.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Store leftover buns in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 3 days. To reheat, place the buns in the oven and warm them at 300 degrees F for about 5-7 minutes, or reheat in the microwave at 50% power for 30-40 seconds.
If you want to make the dough and shape the buns the night before a party, complete all the steps up to arranging the rolls in your baking dish. Cover the baking dish with plastic wrap, and refrigerate overnight. In the morning, proceed to the next step. The buns may need an hour or longer to come to room temperature and warm up before they start to puff and fill the pan. Once they do, they’re ready to bake.
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High Altitude Pull Apart Pizza Rolls
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Dough Hook
- 9×13 Baking Dish
Ingredients
- 1 recipe Cheesy Garlic Herb Bread Dough
- 1 – 1 ½ cups grated mozzarella cheese
- 6 oz pepperoni
- 2 tbsp milk
Instructions
Make the Dough
- Make the cheesy garlic herb bread dough as instructed.
- Scrape the dough into a greased bowl. Cover tightly with plastic wrap, and set in a warm place to rise until doubled in size. This could take anywhere from 45-90 minutes, depending on the freshness/brand of yeast, and how warm your kitchen is.If your oven has a bread proof setting, you can use that. Otherwise, preheat your oven to the lowest setting, turn it off, then set the dough inside to rise.
Shape the Rolls
- Turn the dough out onto a lightly floured surface, and flour the top of the dough, too. Gently roll the dough out into a rectangle, measuring 9×18 inches.
- Use a pastry wheel cutter or pizza cutter to cut the dough into 12 rectangles (3 down and 4 across).
- Sprinkle the dough with the mozzarella cheese, then arrange the pepperoni on each rectangle. I like to use about 6 slices of pepperoni per roll.
- Roll up the rectangles of dough with the cheese and pepperoni inside, then arrange the rolls in a greased 9×13 inch baking dish.Baker's Note: If you want to make the dough and shape the buns the night before a party, complete all the steps up to this point, cover the baking dish with plastic wrap, and refrigerate overnight. In the morning, proceed to the next step. The buns may need an hour or longer to come to room temperature and warm up before they start to puff and fill the pan. Once they do, they're ready to bake.
- Cover the pan loosely with a clean kitchen towel, and set aside until the buns are starting to puff up and touch each other, about 20-30 minutes.
Bake
- Preheat the oven to 375 F, and position a rack in the center of the oven.
- Gently brush the 2 tbsp milk over the rolls.
- Bake the pizza rolls for about 30 minutes, until golden brown on top and baked through. If you insert a digital instant read thermometer into the rolls, it should read at least 195F.
- Let cool for several minutes, then serve hot with your favorite pizza sauce for dipping.
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