Pesto and Pepperoni Pizza Rolls
Made with my easy fathead dough, these rolls are perfect for a quick lunch, afternoon snack or as party appetizer. The combination of garlicky pesto, savory pepperoni, and gooey cheese wrapped in a golden low-carb crust is downright irresistible.
Equipment
- 1 measuring cup
- Measuring spoons
- 1 medium microwave safe bowl
- 2 medium spoon
- Rolling Pin
- Parchment
- 1 small spatula
- 1 serrated knife
- 1 rectangular or square pan
- Cooking Spray
Ingredients
- 1 recipe recipe Fathead Dough or other pizza crust dough
- 1 jar pizza sauce or equivalent of homemade sauce
- 1/2 cup Parmesan
- 1 cup mozzarella shredded
- 2 Tbsp. pesto sauce
- Pepperoni slices
- 1/2 cup olives sliced or chopped
- 1/4 cup green pepper chopped
- Italian seasoning
- Garlic powder
- Fresh basil leaves
Instructions
- Make the fathead dough.
- Roll out with a rolling pin on parchment paper, making a rectangle shape at least 9 x 13".
- Spread the dough with pesto sauce, leaving about an inch from each edge.
- Spoon the pizza sauce and use a spatula to gently spread it over the pesto.
- Sprinkle the sauces with Italian seasoning and garlic powder.
- Place pepperoni slices all over the top.
- Roll up like a cinnamon roll; use the parchment paper to help roll the pizza rolls.
- Cut the rolls into even slices using a bread knife or another knife with a serrated edge.
- Place the rolls in a greased pan.
- Sprinkle the tops of the rolls with mozzarella cheese.
- Bake at 350 degrees for 30 minutes.
- Garnish with fresh basil and serve with extra warmed pizza sauce.