Ingredients
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cooking spray
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1 ½ cups (6 oz.) finely pre-shredded low-moisture part-skim mozzarella cheese
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1 cup (about 3 1/2 oz.) finely pre-shredded Italian cheese blend
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¼ cup finely chopped fresh basil
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¼ teaspoon black pepper
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2 teaspoons dried Italian seasoning, divided
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1 ⅓ cups pizza sauce (from 1 [13-oz.] jar)
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2 tablespoons sun-dried tomato pesto
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1 (12 count) package Hawaiian sweet rolls
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¾ cup (about 3 oz.) thinly sliced pepperoni
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2 tablespoons unsalted butter
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1 tablespoon grated Parmesan cheese
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¾ teaspoon garlic powder
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 (per serving)
421 | Calories |
11g | Fat |
46g | Carbs |
22g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 421 | |
% 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.