How to make stuffed cheese pizza rolls

Happy Superbowl Sunday, hope all is well! If you are having a super bowl party these stuffed cheese rolls will be a great addition. Having a 5-year-old daughter and working full time is kind of hard, especially due to virtual learning kindergarten many of us have had to take on. My day tends to get super busy trying to teach, cook, and do all my chores. One of the fun things I enjoy is cooking with Ava.

I suppose always watching mommy cook has sparked her interest in cooking. We tend to spend time with each other by cooking together and doing other girlie things that she enjoys. One of her favorites things to make is these stuffed cheese pizza rolls. She loves every part of making these, from mixing the dough to kneading to placing it in the oven. I’ve found that children love to know they were a part of making something, and the praise that comes along with it LOL. I think it’s important to spend some type of quality time with your child, as they grow up way too fast. Cooking can be one of those activities that are universally fun for kids.

These rolls are super easy to make for anyone, quick, and with a few ingredients and non of the other nasty stuff found in premade bread/dough, because it is important to decrease the amount of additives we put in our bodies. What kinds of things do you enjoy with your kid(s), or niece(s) and/or nephew(s) if you do not have?

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How to make stuffed cheese pizza rolls

Soft pizza rolls stuffed with cheese and other toppings of choice, easy to make and fun to make with children.

Course

Appetizer, bread, Snack

Cuisine

American, Italian

Prep Time

15 min

Cook Time

18-20 min

Passive Time

60 min

Servings

rolls

Ingredients

• 2 1/4 cup flour (ap or bread flour) I use King Arthur AP Flour
• 1 cup warm water
• 1 tsp sugar
• 2 1/4 tsp rapid rise yeast
• 1 tsp olive oil
• 1 1/4 tsp salt
• 1 1/2 cup shredded sharp cheddar and mozzerella cheese blend or use cheeze cubes, shredded cheese sometimes seeps out
• 3 tbsp melted salted butter
• 1 whole egg whisked with a dash of water
• 1 tsp dried parsley
• sesame seeds
• marinara I used Rao's for dipping
• optional pepperoni
• additional olive oil for greasing bowl.
• 1 tsp minced garlic
• 2 tsp Parmesan cheese

Course Appetizer, bread, Snack Cuisine American, Italian Prep Time 15 min Cook Time 18-20 min Passive Time 60 min Servings rolls Ingredients 2 1/4 cup flour (ap or bread flour) I use King Arthur AP Flour 1 cup warm water 1 tsp sugar 2 1/4 tsp rapid rise yeast 1 tsp olive oil 1 1/4 tsp salt 1 1/2 cup shredded sharp cheddar and mozzerella cheese blend or use cheeze cubes, shredded cheese sometimes seeps out 3 tbsp melted salted butter 1 whole egg whisked with a dash of water 1 tsp dried parsley sesame seeds marinara I used Rao's for dipping optional pepperoni additional olive oil for greasing bowl. 1 tsp minced garlic 2 tsp Parmesan cheese

Instructions

1. In a large Mixing bowl add water, sugar, and yeast. Let it sit for 10 minutes or until yeast becomes frothy. Next, add yeast to flour, salt, and olive oil, use a spatula to mix well.
2. Turn dough onto a floured surface and knead the dough for 7-10 minutes. Place dough into an oiled mixing bowl and cover with a clear wrap. Let the dough sit in a warm spot for about an hour, or until it doubles in size.
3. Preheat oven to 400 degrees. Place dough on a floured surface and with a sharp knife or pastry cutter, cut dough into 8 pieces. Stretch each piece of dough, add cheese, and shape it into a ball. Mae sure to seal well. Brush tops with egg wash, and sprinkle with sesame seeds and dried parsley. Bake for 18-20 minutes.
4. Melt butter and garlic, next parmesan to the butter mix and immediately brush the tops of the rolls, serve with Marinara. FYI: You can make smaller rolls by cutting the dough into 16 pieces.

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