![]() Usually it is sold by the pound, but if you make your own according to my recipe in the link above, you may want to halve the recipe and in that case you will end up with about 24 ounces of dough, which will make two 12-ounce portions and therefore two pizza rolls. ![]() You’ll need some pizza dough for this (DUH) which you can purchase frozen from the store, fresh from some local pizza joints, or make your own homemade pizza dough like I did. WAY faster than actual pizza rolls and as happenstance should have it, I think these spiralized pizza slices look quite a bit more dignified than their frozen Totino’s counterparts. I wanted to make pizza rolls, like the things you buy frozen - little bite-sized pockets of dairy fat and shortening surrounding a tiny cube of “pepperoni” - but quickly realized that I don’t have the patience for making 100 bite-sized pizza pockets and if I don’t have the patience for that, who does?! (That is a joke because I am very impatient, especially with myself, and practically anyone else in the world probably has more patience than me when it comes to making bite-size pizza rolls.) So, selfishly for me and hopefully okay by you, I instead made a pizza roll (singular) which is like a pizza that you roll up into a log, then bake and slice.
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