Grilled Pepperoni Pizza Rolls
Fire up the grill to make these insanely delicious pizza rolls stuffed with Italian seasoning, slices of pepperoni, and mozzarella for deliciously cheesy pizza pinwheels. Perfect for Sunday football, party appetizers, or a new spin on pizza night!
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Category: pizza, rolls, appetizers, football foods, pizza dough, pepperoni
- Method: grill
- Cuisine: pizza, rolls, appetizers, football foods, pizza dough, pepperoni
Ingredients
- 400-gram pizza dough
- 1/2 cup pizza sauce, divided
- 3/4 cup each white cheddar & WMLM mozzarella
- 1/2 tsp each dried oregano & basil
- 1–1.5 cups sliced pepperoni (measuring with your heart)
- 1 Tbl softened butter
Instructions
- Roll out the dough into a 12″x15″ rectangle.
- Sprinkle on half of the herbs then top with a thin layer of sauce, cheese, & pepperoni. Roll up tightly into a log roughly 12-13″ long, slice into 1” round pieces, and place into a buttered pan Emile Henry Chicago Deep Dish Baker. You should have 12 rolls. Cover with sprayed plastic wrap and allow to rise for 45-60 minutes.
- While the rolls are proofing in the pan, preheat the Big Green Egg to 425 F with the convEGGtor in place. You’re cooking this for indirect heat.
- When the rolls are proofed, remove the plastic and place the pan into the grill. Cook it in the Egg for 12-18 minutes or until golden brown and the cheese is melted.
- Remove the pan from the Egg, and sprinkle with basil and oregano. Serve with the remaining pizza sauce.
Notes
*time does not include proofing