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Tomato Basil Pizza Rolls

Author: Gaby Dalkin


  • 1 pound pizza dough
  • 2 tablespoons olive oil
  • 1 cup marinara sauce
  • ΒΌ cup basil pesto
  • 1 1/4 cup shredded mozzarella divided
  • 1/4 cup shredded fontina cheese cheese
  • 1/4 cup parmesan cheese
  • handful of basil leaves torn, plus more for serving


  • Preheat oven to 450F.
  • Line a baking sheet with parchment paper and drizzle the surface with 1 tablespoon of olive oil.
  • On a clean surface, roll out pizza dough into a rectangular shape, roughly 9 x 16 inches. Spread the marinara sauce evenly on the rolled out dough, leaving about a 1" border around the dough followed by dollops of the pesto. Top with 1 cup of shredded mozzarella cheese, all the shredded fontina, a few basil leaves and 1/8 cup Parmesan cheese.
  • Carefully, lift up the bottom edge of the dough and roll it forward into a tight cylinder. Place dough cylinder, seam side down, on a cutting board and, using a thin, sharp knife, cut cylinder crosswise into 8 equal-size slices. Nestle the slices, cut sides up on a parchment lined baking sheet. Brush 1 tablespoon olive oil onto the edges of the dough and bake until golden brown about 15-20 minutes.
  • In the last two minutes of baking, pull rolls out of the oven and top with extra shredded mozzarella and a light sprinkle of the remaining Parmesan cheese. Place rolls back into oven and bake until cheese melts. Remove rolls from the oven, let rest for 5 minutes and sprinkle with basil before serving.