Recipe Details
Ingredients
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cooking spray
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1 ½cups(6 oz.) finely pre-shredded low-moisture part-skim mozzarella cheese
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1cup(about 3 1/2 oz.) finely pre-shredded Italian cheese blend
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¼cupfinely chopped fresh basil
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¼teaspoonblack pepper
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2teaspoonsdried Italian seasoning, divided
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1 ⅓cupspizza sauce (from 1 [13-oz.] jar)
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2tablespoonssun-dried tomato pesto
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1(12 count) packageHawaiian sweet rolls
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¾cup(about 3 oz.) thinly sliced pepperoni
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2tablespoonsunsalted butter
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1tablespoongrated Parmesan cheese
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¾teaspoongarlic powder
Cooking Directions
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Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment, and place a cooling rack on baking sheet. Spray rack with cooking spray.
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Stir together mozzarella, Italian cheese blend, basil, pepper, and 1 1/2 teaspoons of the Italian seasoning in a small bowl until combined. Set aside.
Dotdash Meredith Food Studios
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Stir together pizza sauce and pesto in another small bowl. Set aside.
Dotdash Meredith Food Studios
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Without separating the individual rolls, cut the entire slab of rolls in half horizontally using a serrated knife. Place bottom layer of rolls on the prepared baking sheet. Set top layer of rolls aside.
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Sprinkle bottom layer of rolls evenly with half of the cheese mixture; top evenly with half of pepperoni and half of the sauce. Repeat layers once.
Dotdash Meredith Food Studios
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Bake in the preheated oven until cheese melts, about 15 minutes.
Dotdash Meredith Food Studios
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Meanwhile, combine butter, Parmesan, garlic powder, and remaining 1/2 teaspoon Italian seasoning in a small saucepan; cook over medium, stirring occasionally, until butter melts, 1 to 2 minutes. Set aside.
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Remove rolls from oven, and add top layer of rolls; brush top of rolls evenly with butter mixture. Return to preheated oven, and bake until rolls are golden brown and crisp, about 5 minutes.
Dotdash Meredith Food Studios
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Separate the rolls, and serve immediately.
DOTDASH MEREDITH FOOD STUDIOS
Variations:
Sausage: Prepare recipe as directed, substituting 3/4 cup cooked, crumbled Italian sausage for pepperoni.
Meat Lover’s: Prepare recipe as directed, reducing pepperoni to 1/4 cup, and adding 3 oz. thin deli ham slices and 1/4 cup cooked crumbled Italian sausage.
Veggie: Prepare recipe as directed, substituting 1 cup mixed sauteed peppers, onions, and mushrooms for pepperoni.
BBQ Chicken: Prepare recipe as directed, substituting 1 cup barbecue sauce for pizza sauce and sundried tomato pesto. Substitute 1 cup chopped or shredded rotisserie chicken for pepperoni.
Chicken Alfredo: Substitute 1 1/4 cups alfredo sauce for pizza sauce and sundried tomato pesto. Substitute 1 cup chopped or shredded rotisserie chicken for pepperoni.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories421 | |
| % Daily Value * | |
| Total Fat 11g |
15% |
| Saturated Fat 9g |
47% |
| Cholesterol 68mg |
23% |
| Sodium 707mg |
31% |
| Total Carbohydrate 46g |
17% |
| Dietary Fiber 3g |
9% |
| Protein 22g |
43% |
| Potassium 50mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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