Pizza Rolls | Brazilian Inspired Joelhos | Easy Recipe!

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while maintaining flavor.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Turkey pepperoni is lower in calories and fat.

pizza sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomato sauce

Homemade sauce can be fresher and healthier.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Welcome to BakeCookTravel. Today we will be making Joelhos, a Brazilian pizza roll.

For the dough, add 500 g of bread flour into a mixer.

Add 7 g of soft instant dry yeast and 5 g of sugar. Mix a little.

Pour in 80 ml of milk and 80 ml of water, both at body temperature.

Add 35 ml of oil, 35 g of soft unsalted butter, 1 whole egg, and 1 yolk.

Add 3 g of salt last to avoid curing the yeast. Mix all ingredients for 5 minutes on the lowest speed.

Change to medium speed and mix for 10 minutes or until the dough is smooth and gluten texture is visible.

Form the dough into a ball and place it in an oiled bowl. Proof at room temperature until doubled in size, about 40 minutes to 1 hour.

For the pizza fillings, prepare 200 g of mozzarella cheese, 3 medium diced romano tomatoes, and season with dried basil, salt, and pepper.

For the second filling, use about 30 pieces of pepperoni and mozzarella cheese with basil.

Mix 100 g of soft cream cheese with 1.5 tbsp of pizza sauce until smooth.

After the dough has doubled, roll it out on a floured surface into a rectangle.

Leave a 7 cm gap from the edge and make a line with the cream cheese and sauce mix in a 10 cm space.

Spread 100 g of mozzarella evenly on top, add the seasoned tomatoes, and repeat with the second piece of dough using mozzarella and pepperoni.

Roll the first gap over the filling and seal it. Cut the middle line to divide them.

Roll the second gap over the first and seal it, then trim the edges for evenness.

Cut into equal pieces, about five rows, and place them on a tray lined with parchment paper. Proof for 30 more minutes.

Make an egg wash with 1 egg and 1.5 tbsp of milk, whisk until combined.

After proofing, brush the tops with the egg wash and add pepperoni if desired.

Bake at 450°F for 15 to 20 minutes or until golden on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens