For the Dough: 1 tsp of instant yeast 2 tsp of sugar 1 cup all purpose flour + extra flour for dusting 1/3 cup of water warmed to 110 degrees F
For the Toppings: 1 pack of pepperoni (about 20 pieces) 1/2 small pack of pizza sauce (60 grams) 1 cup of grated mozzarella 1/4 red bell pepper, finely sliced 1/2 an onion, finely sliced 3 basil leaves, finely chopped
Add the yeast and sugar to the warm water. Stir until well combined and set it aside in a warm place for 5 or 10 minutes until it becomes foamy and bubbly. In the meantime, combine the salt and flour in a mixing bowl. Whisk until it’s well combined. Add the olive oil and yeast mixture to the flour. Using a spatula, fold and mix it until a dough forms. Place the dough on a flat surface and knead it until it’s smooth and elastic. Make it into a round ball. Lightly oil the sides and bottom of a bowl with olive oil, place the dough in, brush some oil over the top of the dough, and put some cling wrap over the top of the bowl. Place it in a warm place for an hour or until it doubles in size. Preheat your oven to 425 degrees F (220 C). Remove the cling wrap from the bowl and poke the dough with your fingers to release the air. Lightly flour a surface and place the dough on it. Using your hands, form it into a rectangular shape. Using a rolling pin, roll it out into a 9 inch by 11 inch rectangle. Swirl some pizza sauce over the top so it comes about 1 inch away from the outside edges. Top with mozzarella, pepperoni, red bell peppers, onions, black olives, and basil. Starting at one end, roll the pizza into a log shape and pinch the seams shut. Using a sharp knife, cut the log into about 1 inch pieces. Coat a baking tray with some baking spray and place the pizza rolls on it. Place the pizza rolls into the oven and bake them for 18 minutes. Serve and enjoy your pizza rolls with a bowl of extra pizza sauce for dipping.