Today, Grammy and Caroline are rolling up their sleeves and bringing a delightful twist to a classic favorite: Pioneer Woman’s pizza rolls. Get ready for a “pec-a-noneeee”, fun-filled cooking adventure where family bonds are strengthened, and taste buds are tantalized. Let’s dive into this scrumptious recipe and make some kitchen magic together.

Ree Drummond’s Pizza Rolls

1 ball refrigerated pizza dough (about 14-oz.), at room temperature

All-purpose flour, for sprinkling

1/2 c. marinara sauce, plus more for dipping

1/2 c. grated parmesan cheese

1/2 tsp. dried oregano

1/2 tsp. kosher salt

10 slices part-skim mozzarella cheese

2 oz. sliced pepperoni, divided

4 sticks mozzarella string cheese

Directions

1. Preheat the oven to 400°F.

2. On a floured surface, roll out the pizza dough until it’s a very flat, large rectangle, about 11 by 18 inches. Spread the dough with the marinara sauce, leaving a 1-inch border all around. Sprinkle on the parmesan, oregano, and salt. Evenly top with the mozzarella slices and half of the pepperoni.

3. Unwrap the string cheese and arrange each stick in a line on one long edge of the dough. Starting from that long edge, roll up the dough as tightly as possible so the string cheese winds up in the middle of the roll. Pinch the seam of the dough to seal, then flip seam-side down. Using a serrated knife, slice the roll into 1-inch pieces and place each piece cut-side up in a greased 12-inch round baking dish or cast-iron skillet. Tuck the remaining pepperoni into the folds of the pizza rolls, leaving just a little sticking out. Allow the rolls to rise at room temperature for 20 minutes.

4. Bake the rolls until the crust is golden and the filling is bubbly, 20 to 25 minutes. Serve with extra marinara sauce for dipping.

This recipe was copied from Ree Drummond’s Pizza Roll recipe found on FoodNetwork.com.