Tomato Parmesan Roll-Ups

These rolls are a pretty variation of pizza pretzels, recipe from Sandra Lee of the Food Network. I like to think of them as a savory version of cinnamon buns, since it's the same shaping method. They are full of classic flavors loved by all. They start out with storebought or homemade pizza dough and can be filled as simply or as extravagantly as you'd like. I went minimalistically with just a filling of tomato sauce and parmesan cheese. I think they'd also make for a portable, kid-friendly meal on the go if you opted for a filling of pepperoni and mozzarella or ham and pineapple. Be creative and go gourmet if you'd like with a greek-inspired spinach and feta, for example. Whatever you put on pizza is fair game.

I like to make a batch then freeze half the rolls, individually wrapped, after baking. This makes it easy to pack them in my son's lunch box on hectic mornings. They thaw in the lunch box and are just right by lunchtime.

Tomato Parmesan Roll-Ups
adapted from Sandra Lee of the Food Network

3 tablespoons olive oil
1 tablespoon crushed garlic
2 tablespoons Italian seasoning
1 pound pizza dough or bread dough
1 cup tomato sauce or pizza sauce
1 cup shredded fresh parmesan
1 egg + 2 tablespoons water for egg wash

1. In a small bowl, whisk together the olive oil, garlic, and Italian seasoning.

2. On a lightly floured surface, roll out the pizza dough into a 12-inch square. Brush the entire surface with the seasoned olive oil. Top with 1 cup of shredded cheese. Reserve some cheese for sprinkling on top just before baking, if desired.

3. Starting from the bottom edge, tightly roll up the dough to form a log. Using a sharp serrated knife, slice the roll on the bias into 1-inch thick pieces. Arrange the rolls on their side on a nonstick or lightly oiled baking sheet. Cover loosely with plastic wrap and allow to sit at room temperature for 30 minutes to proof.

4. Preheat the oven to 375 degrees F.

5. In a small bowl, whisk together the egg with 2 tablespoons of water. Brush the tops and sides of the rolls with the egg wash. Bake until golden brown, about 30 to 35 minutes.

6. Remove from the oven, transfer to a serving platter and serve.