Pizza Roll

Hubby and I had a party to go to. It was actually the finals for our Beirut league. Yes, we play in a Beirut league. I always called it Beer Pong, but here they call it Beirut. Anyways, the finals were coming up and we knew it was going to be a long night of drinking, so I wanted to make some food that would help soak up the alcohol.

The pizza roll was a huge hit. I baked it the day before and cut and refrigerated it overnight. Then I popped it into the oven to reheat it. I served it with ranch dressing and marinara sauce.

I followed the recipe from except for a few minor changes. I made 2 loafs (since there were 20 teams of 2 people each) and they were gone in an instant.

Pizza Roll (from
1 (10 ounce) can refrigerated pizza crust dough – I used refrigerated French Loaf
1/4 pound Genoa salami, thinly sliced
1/4 pound pepperoni sausage, sliced
1/4 pound provolone cheese, sliced
1/2 cup shredded mozzarella cheese
I added some Italian seasoning on top prior to baking

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.

Roll pizza crust dough into an approximately 10×14 inch rectangle on the baking sheet. Layer with Genoa salami, pepperoni and provolone cheese. Sprinkle with mozzarella cheese to within 1/2 inch from edges of the dough. Roll jelly roll style. Seal the edge with a fork.

Bake in the preheated oven 25 minutes, or until golden brown (I covered with foil the last 5 minutes so it wouldn’t brown too much on the top). Slice into 1 inch pieces to serve.

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4 Responses to “Peach, Goat Cheese, and Caramelized Onion Quesadilla”

  1. #
    Cara — August 5, 2010 at 6:32 pm

    yum! I need to go peach picking!

  2. #
    newlywed — August 5, 2010 at 6:43 pm

    Mmmm, sounds delish! I love creative quesadillas.

  3. #
    Christina Marsigliese — August 5, 2010 at 7:17 pm

    What a cute blog! Very appealing to the eye. Stop by my blog for some more great recipes and baking tips from a Food Scientist!

  4. #
    4 — August 6, 2010 at 12:09 am

    Your husband will love this!

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