Easy Pizza Roses (Printer-Friendly)

Charming rose-shaped pizza blooms rolled with mozzarella, peppers, and herbs. Beautiful Italian-style appetizer ready in 40 minutes.

# What You'll Need:

→ Dough

01 - 1 sheet refrigerated pizza dough (approximately 14 oz)

→ Sauce & Cheese

02 - ½ cup pizza sauce
03 - 1 cup shredded mozzarella cheese (approximately 4 oz)
04 - ⅓ cup grated Parmesan cheese (approximately 1.5 oz)

→ Toppings

05 - 8-10 slices thinly sliced pepperoni or cooked ham (optional)
06 - ½ red bell pepper, thinly sliced
07 - ½ small red onion, finely sliced
08 - 1 teaspoon dried Italian herbs

→ Garnish

09 - Fresh basil leaves (optional)

# How to Make It:

01 - Preheat oven to 400°F. Line a standard muffin tin with paper liners or lightly grease with cooking spray.
02 - On a lightly floured surface, roll out the pizza dough into a rectangle measuring approximately 10 x 14 inches.
03 - Spread pizza sauce evenly over the dough surface, leaving a ½-inch border along one long edge for sealing.
04 - Distribute shredded mozzarella and grated Parmesan cheeses uniformly across the sauced area.
05 - Arrange pepperoni slices, bell pepper strips, and red onion slices over the cheese layer.
06 - Sprinkle dried Italian herbs evenly across the entire topped surface.
07 - Using a sharp knife or pizza cutter, slice the dough crosswise into 8 equal strips, approximately 1¼ inches wide.
08 - Starting from one end, roll each strip tightly to create a coiled rose shape. Pinch the loose end firmly to seal.
09 - Position each rolled rose upright in a muffin cup, ensuring the sealed end sits at the bottom.
10 - Bake for 18-22 minutes until the crust is golden brown and cheese is melted and bubbling.
11 - Allow the roses to rest in the pan for 5 minutes. Garnish with fresh basil leaves if desired and serve warm.

# Expert Advice:

01 -
  • They look fancy but take about five minutes to assemble
  • The muffin tin creates perfectly portioned handheld portions
  • Everyone can customize their own rose with different toppings
02 -
  • Do not overfill the strips or the cheese will spill out during baking
  • Let them cool in the tin for at least 5 minutes or they will fall apart when you remove them
03 -
  • If your dough keeps springing back while rolling, let it rest for 10 minutes then try again
  • A pizza cutter gives cleaner slices than a knife and drags less cheese around

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