16 oz. pizza dough
1/2 cup pesto
20 oz. of shredded mozzarella cheese
10 TBSP diced San Marzano tomatoes (approximately 10 tomatoes)
Fresh Basil, Julienned (to taste)
Extra Virgin Olive Oil to drizzle over finished rolls
Pre-heat your oven to 450° F. Use cooking spray to prepare a baking sheet.
Push out the dough into a rectangle, 15” on the long side and approximately 9” on the short side.
Spread pesto over dough, leaving outside margin of approximately 1” pesto-free.
Sprinkle most of mozzarella cheese over pesto, reserving 4 to 5 ounces
Using a sharp knife, trim off bottom “border” of dough from one long side.
Beginning with the trimmed edge, roll the dough up so that you end up with one long “tube” of dough approximately 15” long.
Cut ends from dough.
Cut dough tube into 10 equal pieces… each roll should be about 1.5” thick.
Place rolls cut sides up on baking sheet (they will look like miniature green cinnamon rolls).
Sprinkle rolls with remaining cheese.
Bake until dough is lightly browned and cheese is bubbly - about 10 to 12 minutes.
Remove from oven and place hot rolls on serving plate.
Top each roll with diced tomatoes, julienned basil, and a drizzle of olive oil.
Serve hot. Makes 10.