1. - 2 ounces Master Recipe Pizza Dough

  2. - .5 ounce tomato or pizza sauce

  3. - .5 ounce blue cheese crumbles, slightly softened

  4. - .75 ounce cream cheese, softened

  5. - .5 ounce ham or prosciutto

  6. - Olive oil for drizzling

  7. - Basil for garnish

  8. - Parmesan cheese for garnish


* I used the toaster oven.  Measure your ingredients before getting started.

Place the rack in your toaster oven as close to the heating element as possible, likely in the bottom third of the oven.  Preheat toaster oven to 500 degrees. 

Take the measured amount of dough out of your bucket and with lightly floured hands, quickly form it into a ball by stretching the edges around to the bottom on all four sides, rotating the dough a quarter-turn as you go and form the ball.  This should take 15 - 30 seconds.  The bottom of the ball will appear as a collection of loose ends, but it will flatten and smooth out.  Set the ball on a floured work surface.

Flour your hands and/or the dough a bit more and with your fingers, press down on the dough as you push it out, stretching the dough into a rectangle shape by moving your fingers down the length of the dough.  Keep going until it is 8 or 9 inches long.

Then quickly brush your tomato/pizza sauce on with a bristled pastry brush.  Next layer the cheeses on, scattering them evenly and gently pressing them into the dough, leaving a tiny edge open.  Then layer your ham or prosciutto on top of the cheeses.

Next carefully pull the long edges of the rectangle up to meet each other, pinching them together to seal.  Fold the short ends up over themselves and pinch to seal.

Then roll the dough up and once finished, flip the roll up so it kind of looks like a cinnamon roll-type shape.  Place your pizza roll up on a piece of parchment paper and on to a baking sheet that fits inside your toaster oven.  Drizzle the surface with olive oil making sure any traces of flour are gone.

Place the baking sheet into the oven at 500 degrees for 6 minutes, rotating from from to back after 3 minutes to ensure even browning.  Then lower the heat to 450 degrees and bake for an additional 4 minutes to make the inside dough layers of the roll up are cooked through.  Lower the heat more if the roll up is browning too quickly.  It’s normal and perfectly safe for the parchment paper to brown.

Remove from the oven and place on a cooling rack for a couple of minutes - tuck the basil leaves into one of the folds of the roll up and dust with freshly grated cheese!  AND ... Then eat with your hands, dipping into marinara sauce or Homemade Ranch Dressing or Dip!

Have a great weekend!

P.S. - Click HERE for the Pizza, Breadstick & Sandwich Recipe Index