Next, it’s time to roll! I start from one end and carefully roll the dough into a log, pinching the edges to seal in all that cheesy goodness. Once I have my log formed, I cut it into 1-to-2-inch pieces using my pizza cutter. I place each roll-up on a baking sheet lined with parchment paper, making sure to space them out a bit because they’ll puff up while baking. Brush the tops lightly with olive oil to give them that beautiful golden color. They’re already looking irresistible!
After prepping them for the oven, I pop the baking sheet into my preheated oven and bake for about 15-18 minutes, or until they’re nice and golden brown. The smell wafting through my kitchen is simply heavenly; I can hardly wait to dig in! Once they are out of the oven, I let them cool for a couple of minutes before serving with marinara sauce on the side for dipping. Oh boy, it’s going to be hard to resist these little bites of joy!
Pro Tips for Best Results
One tip that I always recommend is to let your pizza dough sit for a few minutes at room temperature before rolling it out. I tested this three ways: straight from the fridge, room temp, and over-warmed in the microwave. Trust me, the dough unrolls much better and is easier to work with when it’s at room temp. It also helps prevent tearing!
Another thing I’ve learned is to be generous with the cheese. I once made the mistake of skimping on the mozzarella for a lower-calorie option, and I regretted it instantly when the roll-ups came out less gooey than I had hoped. I now aim for a full cup of cheese—because who can resist that stringy, melty texture?
Lastly, don’t rush the baking process. When these roll-ups are taken out of the oven, they should be perfectly golden brown and puffed up. I learned this the hard way, when I tried to take them out too early. Allowing them to bake until that wonderful golden color strikes is key to achieving that ideal texture!
Common Mistakes to Avoid
One common mistake is not sealing the edges of the roll-ups properly. I’ve had my fair share of cheese oozing out during baking, leading to a messy disaster. Be sure to pinch the seams well and perhaps even apply a bit of water to them for better adhesion. This small step saves you from a cheesy mess! (See the next page below to continue…)