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Meatlovers Pizza Rolls

Why These Work This dough is inspired by a Chicago-style deep dish crust—slightly richer, a little buttery, sturdy enough to hold all the fillings, but still soft and tender when baked. Rolling it up traps all that meaty, cheesy goodness into neat little spirals of happiness. It’s science. Probably.
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Ingredients Method

Ingredients
  

  • Dough
  • 1 cup warm water about 110°F
  • 2 ¼ teaspoons active dry yeast 1 packet
  • 1 tablespoon sugar
  • 2 tablespoons melted butter plus more for greasing
  • 2 tablespoons olive oil
  • 2 ½ to 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons cornmeal for that deep dish vibe
  • Filling
  • 1 cup pizza sauce plus extra for dipping
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup cooked Italian sausage crumbled
  • ½ cup pepperoni slices chopped
  • ½ cup cooked bacon chopped
  • ½ teaspoon Italian seasoning
  • Optional but encouraged: a pinch of red pepper flakes
  • Topping
  • 2 tablespoons melted butter
  • ¼ cup grated Parmesan cheese

Method
 

  1. Make the Dough. In a large bowl, combine the warm water, yeast, and sugar. Let it sit for 5–10 minutes until it’s foamy and smells like hope. Stir in the melted butter and olive oil. Add 2 ½ cups flour, salt, and cornmeal. Mix until a soft dough forms, adding more flour as needed. Knead for about 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
  2. Prep the Filling. While the dough rises, cook your sausage and bacon if they’re not already done. Chop the pepperoni. Shred the cheese. Taste-test everything. This step is crucial and definitely not just snacking.
  3. Roll It Out. Once risen, punch down the dough (very therapeutic). Roll it out on a lightly floured surface into a rectangle, about 12×16 inches.
  4. Fill It Up. Spread the pizza sauce evenly over the dough, leaving about a ½-inch border. Sprinkle on the mozzarella, then evenly distribute the sausage, pepperoni, bacon, Italian seasoning, and red pepper flakes if using.
  5. Roll & Slice. Starting from the long edge, roll the dough up tightly like a cinnamon roll log. Slice into 12 equal pieces. (Or if you’re like me, make them even bigger and put 8 of those babies in a cast iron skillet)
  6. Bake. Place the rolls cut-side up in a greased 9×13 pan. (See above for big rolls) Brush the tops with melted butter and sprinkle with Parmesan. Bake at 375°F for 25–30 minutes, until golden brown and bubbly.
  7. Serve. Let cool slightly (or don’t—live dangerously). Serve warm with extra pizza sauce for dipping.