Now, the next step is to gently roll up the dough, starting from one edge. Make sure to roll it tightly but be careful not to squirt out the cheese! Slice the rolled dough into about 1-inch thick pieces, which gives you those cute little pinwheel-shaped roll-ups. Place them cut-side up on your baking sheet lined with parchment paper. Remember to leave a little space between each piece so they can puff up nicely. I usually brush the tops with olive oil, and if I’m feeling adventurous, I sprinkle a little garlic powder and Italian seasoning on top for an extra flavor kick.
After you get them all arranged, pop them in the oven for about 15-20 minutes, or until they’re golden brown and the cheese is oozy. I often peek through the oven window during baking—watching those little beauties rise is almost mesmerizing. When they’re done, pull them from the oven and let them cool for a minute, but trust me, the wait will definitely be worth it as you dip them in your favorite pizza sauce!
Pro Tips for Best Results
To get the best cheesy texture, I’ve found that using fresh mozzarella can make a huge difference. I’ve tested it three ways—with regular shredded cheese, fresh mozzarella, and a mixture of both—and the fresh mozzarella definitely gave the gooey cheese pull that everyone loves to see in cheesy dishes.
Another tip is to consider adding some grated Parmesan on top before baking. It adds a delightful crust and flavor enhancement that brings everything together beautifully. I often mix the Parmesan with some bread crumbs and a little Italian seasoning for an extra crunch that’s simply irresistible.
Finally, don’t skip the olive oil brush! It not only helps with browning but also adds a lovely richness to the roll-ups. Plus, I like to make sure all exposed edges of the dough get that oil brushed on to ensure nothing goes dry during baking.
Common Mistakes to Avoid
One of the most common mistakes I made when I first started making these was rolling the dough too tightly. While you want a nice roll, keeping it too tight can lead to cheese explosion when they bake. I learned this the hard way when I had a cheesy mess all over my oven! So, be gentle with the rolling—it will still bake up beautifully.
Another thing to watch for is the oven temperature. If your oven runs hot, these roll-ups might brown too quickly on the outside while the inside remains gooey and undercooked. I recommend getting an oven thermometer to verify the temperature if you’re unsure—it’s a game changer!
Lastly, don’t forget the spacing on your baking sheet! If you overcrowd those roll-ups, they’ll steam instead of crisp up nicely. I can tell you from experience that leaving room allows that golden perfection to develop on each roll-up. (See the next page below to continue…)