Pizza Rolls with Goat Cheese and Olives unite two sides of my personality: the side that longs to spend its lifetime nibbling fine chocolates and cheeses at street-side cafés and the side that wishes to stuff the face of that same lifetime with pizza, then wash it down with a cold I.P.A. I’m conflicted.
As the laidback one in the relationship, Ben usually lets me pick where we go out to dinner. Inevitably, I end up torn between:
- A) the Euro-bistro,
- B) the semi-sketchy, reliability delicious burger joint , or
- C) the fusion of the two: a Euro-style pizzeria that boasts 50 beers on tap, just because this is Wisconsin and that’s what we do.
All three establishments will sound equally appealing to me at once, which is why choosing where to eat stresses me out almost as much as picking my entree. On more than one occasion (the most recent being last Friday night), I have placed my order, only to chase after the server, desperate to change it before she reaches the kitchen. To every food service employee who has ever waited my table, taken my order at a drive through, or made my morning latte, I sincerely apologize. I am your worst nightmare.
Pizza Rolls with Goat Cheese and Olives are my way of not having to choose between the girl who loves rosé wine and the girl who loves $1 pizza slices at 2 a.m. High-heels, meet sweatpants; French café, meet flannel. Inner culinary peace, thy name is Pizza Rolls with Goat Cheese and Olives.
To make Pizza Rolls with Goat Cheese and Olives, we start with a honey whole wheat pizza dough. This dough recipe is a bit different than my Perfect Pizza Dough, because we need something a bit sturdier and larger to accommodate our luscious filling. We begin with creamy goat cheese, then blend in finely chopped green olives (I used STAR Fine Foods Olives with Provencal Herbs—perfect!), sweet sundried tomatoes, and spicy scallions, then pile it high atop our pizza dough. From here, we roll that baby up like a sleeping bag, bake until golden, slice, and voilà: homemade pizza roll perfection.
With their elevated filling, Pizza Rolls with Goat Cheese and Olives are classy enough for a cocktail party, yet feel equally comfortable at a game watch. They can be served warm or at room temperature, making Pizza Rolls with Goat Cheese and Olives an ideal food for entertaining. I doubled the recipe, brought one to a game watch (it vanished), then served the other with roasted veggies as a lovely dinner for Ben and myself.
Pizza Rolls with Goat Cheese and Olives unite classy and casual. Eat them in sweatpants or stilettos; with Pizza Rolls with Goat Cheese and Olives, you’re always appropriate. Inner conflict, resolved.
Pizza Rolls with Olives and Goat Cheese
A classic homemade pizza roll with an elevated twist: a luscious goat cheese, olive, and sundried tomato filling. Because it can be served at room temperature, Pizza Rolls with Olives and Goat Cheese is ideal for parties, or can be served warm for a satisfying dinner.
For the Dough (Yields portion for 2 rolls—double the filling or save 1 dough portion for later)
- 1 and 1/4 cups warm water (110 to 115 degrees F)
- 2 envelopes dry active yeast
- 1 tablespoon honey
- 3 tablespoons extra virgin olive oil
- 2 cups white whole wheat flour
- 2 cups all purpose flour, plus extra for kneading
- 2 teaspoons kosher salt
For the filling (Yields portion for 1 roll)
- 8 ounces goat cheese, at room temperature
- 3 tablespoons heavy cream
- 2 tablespoons chopped fresh flat leaf parsley
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/2 cup lightly patted dry and coarsely chopped sundried tomatoes in oil
- 1/2 cup finely chopped green olives
- 1/3 cup finely chopped green onions (white and green parts)
- 1 egg, slightly beaten + 1 tablespoon of water for egg wash
- In the bowl of a standing mixer fitted with the paddle attachment (or a large mixing bowl), combine the warm water, yeast, honey, and olive oil. Add all of the white whole wheat flour, 1 cup of the all purpose flour, and salt. Mix on low speed (or by hand with a wooden spoon) just until dough comes together. Add remaining 1 cup flour a little at a time, just until the mixture forms a soft dough (you may not need the full cup.)
- If using a stand mixer, switch to a dough hook and mix on medium-low speed for about 10 minutes until smooth, adding a little flour as needed to keep the dough from sticking to the bowl. Turn out onto a well-floured surface and knead by hand about 10-times, until the dough is smooth and elastic. If mixing by hand, turn the dough onto a well-floured surface and knead for 12 minutes, incorporating additional flour as needed to keep the dough from sticking. Place the kneaded dough in a well-oiled bowl and turn to coat lightly with oil. Cover the bowl with a damp kitchen towel and allow it to rest in a warm, draft-free place for 30 minutes.
- Meanwhile, make the filling: In the bowl of a food processor, place goat cheese, heavy cream, parsley, oregano, and black pepper and blend until smooth. Transfer to a small bowl and stir in the sundried tomatoes, green olives, green onions, and fresh parsley until well distributed.
- Place rack center of oven and preheat to 375 degrees F. Lightly grease a large baking sheet. Divide dough in half and roll each into a smooth ball. Place 1 ball on a lightly floured surface, cover with a lightly damp kitchen towel, and let rest 10 minutes. Wrap the second ball tightly in plastic and freeze for another time.
- Once the dough has rested, dust it lightly with flour, then roll into a 14x11-inch rectangle. Spread the goat cheese mixture over the rectangle, leaving a 1/2 inch border at the edges. Starting with the longer side, roll the dough up tightly like a sleeping bag, then pinch the seam to seal. Transfer roll to the prepared baking sheet, then cover with a damp kitchen towel or piece of saran wrap that is lightly misted with cooking spray. Let roll rest for 30 minutes, until nearly doubled in size.
- In a small bowl, beat together the egg and 1 tablespoon of water to make an egg wash, then brush all over the surface of the roll. Bake roll for 25 minutes, until golden. Carefully remove roll from baking sheet and let cool for 10 minutes. Slice into cross-sections and serve warm or at room temperature.
© Erin Clarke | The Law Students Wife, LLC
STAR Fine Foods provided me with product for recipe development. No other compensation was received. As always, all opinions are 100% my own.
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