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A classic homemade pizza roll with an elevated twist: a luscious goat cheese, olive, and sundried tomato filling. Because it can be served at room temperature, Pizza Rolls with Olives and Goat Cheese is ideal for parties, or can be served warm for a satisfying dinner.
Ingredients
1/2 recipe Weeknight Whole Wheat Pizza Crust — for 1 crust, (or your favorite pizza dough recipe—enough to yield one 11x14-inch rectangle of dough)
8 ounces goat cheese — at room temperature
3 tablespoons heavy cream
2 tablespoons chopped fresh flat leaf parsley
1 teaspoon dried oregano
1/4 teaspoon black pepper
1/2 cup sundried tomatoes in oil, — lightly patted dry and coarsely chopped
1/2 cup finely chopped green olives
1/3 cup finely chopped green onions, — white and green parts
1 egg — slightly beaten + 1 tablespoon of water for egg wash
Instructions
In the bowl of a food processor, place goat cheese, heavy cream, parsley, oregano, and black pepper and blend until smooth. Transfer to a small bowl and stir in the sundried tomatoes, green olives, green onions, and fresh parsley until well distributed.
Place rack center of oven and preheat to 375 degrees F. Place the dough on a lightly floured surface, then roll into a 11x14-inch rectangle. Spread the goat cheese mixture over the rectangle, leaving a 1/2 inch border at the edges. Starting with the longer side, roll the dough up tightly like a sleeping bag, then pinch the seam to seal. Transfer roll to the prepared baking sheet, then cover with a damp kitchen towel or piece of saran wrap that is lightly misted with cooking spray. Let roll rest for 30 minutes, until nearly doubled in size.
In a small bowl, beat together the egg and 1 tablespoon of water to make an egg wash, then brush all over the surface of the roll. Bake roll for 25 minutes, until golden. Carefully remove roll from baking sheet and let cool for 10 minutes. Slice into cross-sections and serve warm or at room temperature.
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