Bridgford School Pizza Rolls - Bridgford School

Pizza Rolls

1 sheet	Bridgford White Whole Wheat Sheet Dough (Item 6729)
1 1/3 cups	pizza sauce
4 cups	shredded mozzarella cheese
½ cup	Parmesan cheese
2 cups	Bridgford Pepperoni, finely chopped
	Olive oil, for brushing

Line half sheet pan with parchment or spray with pan release.

Place dough on lightly floured surface; thaw until pliable. With long side (20″) facing you, cut in half lengthwise for two 10″ x 8″ pieces per sheet.

Roll/press each to 15″ x 12’. Spread each with 2/3 cup sauce; top with 2 cups mozzarella, ¼ cup Parmesan, and 1 cup Bridgford Pepperoni.

From 15″ side, roll up tightly: pinch seam to seal. Cut each log into 12 slices. Arrange 4 across x 6 down, 1″ apart, on pan.

Brush tops with olive oil; press down slightly. Sprinkle extra Parmesan if desired.

Let rise until doubled. Bake in a 375-degree convection oven for 20 minutes or until golden brown. Remove from oven and brush with olive oil. Serve warm with additional pizza sauce.

Yield: 24 Rolls (12 from each log)

Yield	Sheet Dough	Pizza Sauce	Mozzarella	Parmesan	Pepperoni	Olive Oil*
24 rolls	1 sheet	1 1/3 cups	4 cups	½ cup	2 cups	as needed
48 rolls	2 sheets	2 2/3 cups	8 cups	1 cup	4 cups	as needed
72 rolls	3 sheets	4 cups	12 cups	1 ½ cups	6 cups	as needed
96 rolls	4 sheets	5 1/3 cups	16 cups	2 cups	8 cups	as needed

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Pizza Rolls