Sun-dried Tomato, Basil Pesto and Artichoke Pizza Rolls

1. 1

   Divide the pizza dough into 24 equal pieces.

2. 2

   Form the dough into small balls, then with a rolling pin, roll out each ball into a 3 to 4-inch round.

3. 3

   In the center of the round, place 1 teaspoon of basil pesto, 3 to 4 sun-dried tomato pieces, or oven-dried cherry tomatoes and 1 or 2 artichoke heart pieces.

4. 4

   Lift the edges up towards the center, and well seal the roll.

5. 5

   Place the roll onto lightly-oiled baking sheet and sealed side up like a Chinese steamed bun.

6. 6

   You probably need two baking sheets.

7. 7

   Repeat the same steps until all the rolls are done.

8. 8

   Let rest at a warm place for 40 to 60 minutes until the rolls are almost doubled in bulk.

9. 9

   Preheat the oven to 425 degrees F.

10. 10

    Bake one sheet at one time for 15 to 20, or until the top becomes brown and when you tap it, sounds hollow.

11. 11

    Remove from the oven, let cool on the sheet on a wire rack for about 8 minutes

12. 12

    Transfer the rolls onto the wire rack and let cool completely or serve warm.

13. 13

    Makes 24 rolls and they can be frozen well.

* Per serving · 4 servings · Values may vary.

No additional tips available.