Next, carefully roll the dough from one end to the other, trying to keep it tight but not overdoing it to avoid bursting the cheesy filling. Once you’ve formed a log, pinch the seams to seal them. After that, use a pizza cutter or a sharp knife to slice the roll into about 1-inch pieces. I find that seven to eight slices work well per roll! Place them on your prepared baking sheet, spaced out so they don’t stick together while baking.
Spray the tops lightly with cooking spray or brush with olive oil for that gorgeous golden finish. Pop your baking sheet into the preheated oven and bake for about 15-20 minutes, or until they’re puffed and golden brown. The smell that wafts through the kitchen at this point is absolutely heavenly—it’s hard to resist nibbling on one straight from the oven!
Pro Tips for Best Results
I’ve tested these roll-ups in a few different ways, and here are my top tips to make them even better. First, if you want extra crispiness, consider pre-baking the dough for about 5 minutes before adding the fillings. This gives it a delightful crunch on the outside!
Second, don’t skimp on the cheese. I love heaping the mozzarella, as it melts beautifully and becomes gooey, making the roll-ups extra delightful. After all, it is a cheese roll-up at heart!
Finally, let them cool for a minute or two after baking. I know it’s tough to wait, but this helps to set the cheese a bit, so you’re not just greeted with a cheesy lava flow when you take that first bite—though a cheesy lava flow is appealing, too!
Common Mistakes to Avoid
One mistake I made early on was not sealing the edges well enough. If your roll-ups aren’t pinched properly, you might end up with a cheesy mess all over your baking sheet instead of delightful bites! It’s worth taking that extra moment to press the seams together after rolling. (See the next page below to continue…)