This is part 3 of Pizza Night Done Right. Part 1: The Dough | Part 2: The Marinara

This is it, the last piece of Pizza Night Done Right. We started with the pizza dough, moved to the marinara, and now we’re using that same dough two more ways. One batch, three dough balls, three completely different things on the table on Friday night.

Out of those three dough balls, one becomes the pizza, and the other two turn into this. Cheesy bread for dipping in the marinara, and pepperoni roll-ups because Roy would riot if pepperoni wasn’t involved somehow. Both of these come together fast, and both use the exact same fresh milled dough you already made.

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Cheesy Bread

This one’s simple on purpose. A tablespoon of oil goes right in the pan with a good Italian seasoning blend, then I roll the dough out into a rectangle and lay it over that oil and seasoning. Flip it so both sides pick up the flavor, then load it up with a thick layer of mozzarella. Thick means thick. This is not the place to be shy with cheese.

It bakes right alongside the roll-ups at 375°F for 14 to 16 minutes, until the cheese is bubbling and starting to brown on top. Pull it out, let it sit just a minute, then cut it into sticks. This batch makes about 12 sticks, and they disappear fast, especially with that marinara for dipping.

Pepperoni Roll-Ups

Roll the second dough ball into a rectangle, same as the cheesy bread, then cut it into strips about 1½ inches wide. Take a mozzarella stick, lay it on the diagonal across each strip, and roll it up, pinching the ends closed so the cheese doesn’t make a break for it in the oven.

Brush the tops with melted butter and sprinkle on more of the Italian seasoning blend before they go in. Same oven, same 375°F, same 14 to 16 minutes as the cheesy bread. This batch makes 6 roll-ups, and they come out golden with the cheese just starting to peek through.

Why This Works for Pizza Night

Here’s the beauty of it. One batch of dough, mixed once on a Friday afternoon, gives you the pizza, the cheesy bread, and the roll-ups without touching the mixer three separate times. Bake the cheesy bread and roll-ups together while the pizza dough for tonight is doing its first rise, or pull them straight from the freezer stash and let everything come together on the same night. Either way, it’s one dough recipe doing three jobs.

Recommended Tools

NutriMill Classic Grain Mill. The mill behind every dough ball in this whole series. Use code STEWARDINGFAITHFULLY for $20 off at NutriMill.

Baking Pan. What I use for the cheesy bread.

Pastry Brush. For the butter on the roll-ups.

That’s the whole Pizza Night Done Right lineup. The crust, the marinara, and now the two easiest bites on the table. Save all three so you’ve got the full night ready whenever you want it.