1/2cupItalian sausagecooked, drained, and crumbled
1/2cupshredded Parmesan cheesedivided use
1/2cupchopped scallions
2tablespoonspizza seasoningdivided use
1cupshredded mozzarella cheese
1 1/4cupsmarinara sauce
21-pound packagespizza dough
3tablespoonsolive oil
Instructions
Preheat the oven to 350°F, and grease two 12-cup muffin tins.
Place the pepperoni in the bowl of a food processor.
Add the sausage, 1/4 cup Parmesan, scallions, and 1 1/2 tablespoons pizza seasoning. Pulse until mixed.
Transfer the meat mixture to a large bowl and mix in the marinara sauce.
Lightly flour a work surface.
Remove each pound of dough from its packaging and roll each one into a ball.
Roll out 1 ball of dough into a 10x12-inch rectangle.
Spread half of the meat sauce across the dough, leaving ½ to 1 inch of crust around the edges.
Sprinkle half of the mozzarella cheese on top.
Roll it up jelly-roll style to produce a 12-inch log.
Slice the log into 12 1-inch pieces. The easiest way is to slice the log in half to yield 2 6-inch pieces, and then slice in half again until you have 12 pieces.
Place the pieces in the muffin tin cups.
Repeat with the second ball of dough.
Brush the tops of the pizza rolls with olive oil and sprinkle with the remaining Parmesan cheese and seasoning.
Bake for 20 to 24 minutes or until golden brown.
Remove from oven and place the pizza rolls on a platter or in a basket.