Here is my slightly updated version.
Updated Pizza Roll-Ups
Ingredients:
12 Rhodes Dough rolls, thawed and risen
Pizza sauce or marinara sauce, plus additional for dipping
Shredded mozzarella cheese
Favorite pizza topping(s)
Optional Parmesan Topping:
1/4 c. butter, softened
1/4 c. mayonnaise
1/4 c. grated Parmesan (not fresh, bottled kind such as Kraft)
1/4 tsp. garlic powder
1/4 tsp. Italian seasoning
Directions:
Preheat oven to 350 degrees F.
Divide dough into six equal portions. On a floured surface, roll or flatten out dough into a circle. Spread 1-2 tablespoons of pizza or marinara sauce on the dough. Top with about 1 tablespoon of shredded cheese and desired pizza toppings.
Roll up dough. Lay seam side down on an ungreased jelly roll pan. Repeat with the other five rolls.
If using the Parmesan topping, mix all Parmesan topping ingredients together. Brush mixture evenly over each pizza roll-up (it is okay if you have some extra--in fact, you probably will).
Bake in the oven for 20-25 minutes, or until pizza roll-ups are nicely browned.
Serve with additional pizza or marinara sauce for dipping.
Makes 6 pizza roll-ups (to make smaller, kid-sized pizza roll-ups, divide the dough into 10-12 equal pieces in the first step--this will make 10-12 kid-sized servings).
Source: I'm not sure where my mom found the original recipe from. I always liked them, but always felt that it should have sauce on the inside as well as for dipping. These are great with or without the Parmesan topping. The Parmesan topping was inspired by our favorite Parmesan Rolls recipe. Also, we only ever made cheese pizza roll-ups or pepperoni and cheese pizza roll-ups. However, I love to make Hawaiian ones (with Canadian bacon and pineapple tidbits) as well as roll-ups with black olives, sliced mushrooms, etc. Make them however you like!
