Ella Walter
Pizza rolls are a popular snack, but the best way to cook them is often debated. While some people opt for baking them in the oven or microwaving them, others swear by pan-frying or skillet cooking for a crispy texture. Pan-frying pizza rolls is a less conventional method, but it is said to result in a superior taste and texture, similar to fried dumplings. The direct heat from the pan can also help to create a crispy exterior without drying out the interior. This method may be preferable to deep frying, which can be less healthy and more dangerous.
| Characteristics | Values |
|---|---|
| Pan type | Non-stick frying pans/skillets are better than cast iron or stainless steel pans |
| Pan temperature | 375°F |
| Dough preparation | Roll out the dough, make dents with your fingers, brush with olive oil, fill with toppings, roll up, and chill for 25 minutes |
| Frying method | Fry in batches, flipping once halfway through, until both sides are golden brown |
| Post-frying | Place on paper towels to absorb excess oil |
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What You'll Learn
Pan-frying pizza rolls
Preparation
Before you start pan-frying, prepare your pizza rolls. You can use frozen or homemade pizza dough. Roll out the dough and make small dents in it with your fingers to prevent air bubbles. Brush the dough with olive oil to avoid sogginess. Fill the dough with your favourite pizza toppings, such as sauce, cheese, pepperoni, vegetables, or cooked crumbled sausage. Then, roll up the dough and chill it in the fridge for about 25 minutes to prevent the rolls from falling apart when you cut them.
Pan-frying
For pan-frying, a nonstick frying pan/skillet is recommended over cast iron or stainless steel. Heat some oil in the pan to about 375°F. Place the rolls in the oil in batches, being careful not to overcrowd the pan. Fry the rolls until they are golden brown, flipping them over to cook both sides evenly. This should take around 2 to 3 minutes in total. Once done, remove the rolls from the oil and place them on paper towels to absorb any excess oil.
Serving
Pan-fried pizza rolls are best served hot. You can dip them in your favourite sauces, such as pizza sauce, hot sauce, ranch, or steak sauce. Enjoy the crispy, gooey goodness!
Tips
- For an extra crunchy exterior, dip the bottom of the rolls in cornmeal before frying.
- Ensure your pan is hot enough to get that restaurant-style crisp crust.
- If you prefer deep-fried pizza rolls, you can fill the skillet with more oil to achieve that texture.
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Using a cast-iron pan
Pizza rolls can be cooked in a pan, and a cast-iron pan can be used to warm up pizza and get the crust to a crisp, restaurant-like texture. A cast-iron skillet can also be used to cook pizza rolls on a stovetop.
To cook pizza rolls in a cast-iron pan, first, roll out the dough and make dents in it with your fingers. Then, brush the dough with olive oil to prevent sogginess. Fill the dough with your desired pizza toppings, such as pizza sauce, cheese, pepperoni, sliced peppers, onions, or cooked crumbled sausage. Roll up the dough and chill it in the refrigerator for about 25 minutes to prevent the rolls from falling apart when you cut them. During this time, you can preheat your cast-iron pan on the stovetop.
Once the pan is hot, place the pizza rolls in the pan, being careful not to crowd them. Fry the rolls until golden brown, flipping them over to cook both sides evenly. The direct heat from the pan will give the pizza rolls a crispy texture. Once they are cooked to your desired level of doneness, turn off the heat and transfer the pizza rolls to a plate.
You can also deep fry pizza rolls in a cast-iron pan by pouring oil into the pan and heating it to the desired temperature, usually around 360°F to 375°F. Place the pizza rolls in the hot oil in batches, frying them until they are golden brown. Remove the fried pizza rolls from the oil and place them on paper towels to absorb any excess oil.
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Preparing the dough
Firstly, when making the dough, be mindful of its consistency. One recipe reviewer noted that their dough was too sticky, which caused the rolls to fall apart. They recommended adding an extra one to two cups of flour to the mixture to achieve the right consistency. This will ensure your dough is easy to work with and holds together when cut into rolls.
Once you have prepared your dough, roll it out with a rolling pin. Use your fingers to make small dents across the surface of the dough. This step is important as it prevents air bubbles from forming inside the dough as it cooks. After creating the dents, brush the dough with olive oil. The olive oil serves a dual purpose: it prevents the dough from becoming soggy, and it creates a crispy, golden exterior when fried.
Now it's time to add your favourite pizza toppings! Spread your chosen pizza sauce over the dough, and sprinkle with cheese. You can add other toppings like pepperoni, thinly sliced peppers, onions, or cooked, crumbled sausage. Be sure to leave a border around the edge of the dough, so you can seal the rolls properly.
Once you have added your toppings, carefully roll up the dough, starting from the long side. This will create a log shape, which you will then cut into individual rolls. Before cutting, place the dough log in the refrigerator to chill for about 25 minutes. Chilling will help the rolls maintain their shape when you cut them.
After your dough has chilled, use a sharp knife to cut the log into rolls. The recommended size is about 1 1/4 inches thick. You can re-roll any remaining dough scraps and repeat the process to make more rolls. Before frying, ensure that all the edges of the rolls are tightly sealed. This will prevent the filling from leaking out during cooking.
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Filling the dough
Once you've made your pizza dough, roll it out into a large rectangle on a lightly floured surface. The rectangle should be about 10x12 inches in size. To prevent the filling from making your pizza rolls soggy, brush the top lightly with olive oil. Using your fingers, make dents in the dough to prevent bubbling.
Now it's time to fill your dough with your favourite pizza toppings! Spread pizza sauce over the dough, then sprinkle with Italian seasoning and garlic powder. Next, add shredded mozzarella cheese and your choice of toppings such as pepperoni, cooked crumbled sausage, sliced peppers, or onions.
Carefully roll the dough into a tight log, then place it in the refrigerator to chill for at least 20 minutes. Chilling will help prevent your rolls from falling apart when you cut them. You can also try dipping the bottom of the rolls in cornmeal before baking to add a crunchy texture.
After your rolls have chilled, remove them from the refrigerator and cut them into individual pieces. Each roll should be about 1 1/4 inches thick. Now you're ready to cook your pizza rolls in a pan!
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Sealing and frying the rolls
Before frying, check that all the edges of the rolls are tightly sealed. Pour oil into a Dutch oven or wok and heat it to 375°F. Alternatively, a cast iron pan can be used to achieve a crispy crust. Place the rolls in the oil in batches, frying until golden brown. Flip the rolls over to cook the other side when the bottom is browned. This process should take a total of 2 to 3 minutes. Once cooked, remove the rolls from the oil and place them on paper towels to absorb any excess oil.
You can also achieve a superior texture and crunch by deep-frying the pizza rolls. Simply fill a skillet with oil and fry the rolls, flipping them halfway through to ensure even cooking.
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Frequently asked questions
Yes, pizza rolls can be cooked in a pan.
A nonstick frying pan or skillet is recommended. Cast iron pans can also be used to get a crispy crust.
Pour oil into the pan and heat it to 375°F. Place the pizza rolls in the oil in batches, frying until golden brown. Flip the rolls over to cook the other side when the bottom is browned. The total cooking time should be 2 to 3 minutes.
Yes, pizza rolls can also be baked in the oven, microwaved, or cooked in an air fryer.
