Skillet pizza rolls are my solution to turned up noses and something that sounds like”…..eeewww” coming out of the mouths of my kids (and yes, maybe even someone who’s old enough to drive, or have a job, or retire soon) It happens and it can leave you feeling like there’s just no winning. So you give up and take the high road to corn dogs, takeout or Uncrustables. I know what you’re up to over there. And I might just have a way to fix it.
Pizza. Nothing new, but one of the most customized, familiar foods we eat today. Lord knows there’s no limit to how you can approach this classic and this version will help you get dinner done faster because:
- They use frozen bread dough–no yeast needed.
- You can easily make these and freeze them. Thaw overnight before you’re ready to bake.
- You can customize toppings to meet the needs of your cheese-only eaters or your anchovy lovers without losing your mind.
You can find frozen bread dough in the freezer section (wow that’s a shocker) and it usually comes in a bag of six loaves. Unthaw two of them in the fridge overnight. Just plop them on a plate, cover with plastic wrap and stick them in there. They’ll grow like a science experiment but no worries. It won’t hurt a thing.
When you’re ready to assemble, remember that this dough resists change. You’ll have to fight it but I’ve found that not putting flour on my counter gives it something to stick to and you can get it to stretch easier. Just roll it out as best you can into a long skinny rectangle. About 7 or so inches wide by about 18 or 20 inches long.
If you want to make different fillings, you can cut the dough in half width-wise and do whatever toppings you want on each. Then just roll them up and slice them about 2 inches thick (like a cinnamon roll). Place them in a greased pan and bake or put them in a freezer-friendly dish and cover with foil–freeze for up to two months.
For more Italian inspiration, check out my easy stromboli.
Skillet Pizza Rolls (your way)
- Preheat the oven to 400 degrees.
- On an un-floured (or very, very lightly floured surface) work with one loaf of dough at a time.
- With a glass or rolling pin, roll the dough into a long rectangle or oval-like shape about 7 inches wide and 18-20 inches long. Be patient with the dough because it will spring back some. Just do your best with it.
- Spread the dough with 1 tablespoon olive oil, 1 cup of cheese and your choice of toppings.
- Sprinkle on ½ teaspoon of garlic powder and Italian seasoning, saving the rest for the second loaf.
- If you want to make different fillings, cut the dough in half width-wise or use the second loaf to make a different combination.
- Roll up the fillings and pinch the seam to seal, then turn the seam side down on the counter.
- Cut slices with a sharp serrated knife making rolls about 2 inches thick.
- Repeat with second loaf of dough.
- Transfer them to a greased oven-proof skillet or baking dish and bake until browned, about 20 minutes or so.
- (If you would like to freeze them, slice and lay the rounds in a freezer-safe dish. Wrap tightly with foil and thaw overnight before baking.)
- Serve with warm sauce on the side for dipping.