Caprese Pizza Rolls with Prosciutto
Have you ever had a pizza roll? It’s everything you love about a piping-hot slice, rolled up into a pinwheel and devoured in one or two bites. They’re often made for kids or as a snack, but we love them so much we wanted a dinner-worthy version — which is where these warm and gooey caprese rolls come into play.
Stuffed with milky fresh mozzarella, salty prosciutto, and sweet cherry tomatoes marinated in garlic and lemon zest, these pizza rolls are intentionally fancier-feeling, meant to be passed at the dinner table with a simple green salad and your favorite bottle of wine. They’re the elevated pizza roll every kid-at-heart needs, and there’s no reason why you shouldn’t whip up a batch tonight.
The tomatoes are kissed with olive oil, garlic, a touch of lemon zest, and red pepper flakes to become their absolute best selves — but because they’re so juicy, you’ll want to strain them before scattering them on the dough. You’ll also want to pat down the fresh mozzarella to remove excess moisture. Both steps just take a second, and ensure your pizza rolls are golden-brown rather than soggy.
Feel free to leave off the prosciutto if you’re vegetarian, but if you’re not it’s well worth enjoying the salty bite it provides. Dig into them fresh from the oven, or save the rest to re-warm for lunches or snacks throughout the week.
- 1 pound fresh, refrigerated pizza dough
- 1/4 cup loosely packed fresh basil leaves
- 2 cloves garlic
- 1 pint cherry tomatoes (about 2 cups)
- 1/2 small lemon
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- Pinch red pepper flakes
- All-purpose flour, for dusting
- 3 ounces thinly sliced prosciutto (about 6 slices)
- 1 (8-ounce) ball fresh mozzarella cheese (not packed in water)