Rhodes rolls pizza is a clever, crowd-pleasing twist on homemade pizza that uses thawed Rhodes frozen dinner rolls as the crust. The rolls proof into a thick, pillowy, and golden base that holds toppings beautifully, giving you a soft, bready crust with a slightly crisp bottom. It’s an ideal recipe for busy weeknights, game-day snacks, or a fun cooking project with kids, and it requires minimal kneading or rolling.
Ingredients
- 12 Rhodes frozen dinner rolls (about 1 lb / 454 g), thawed but still cold
- 2 tablespoons (30 ml) olive oil, divided
- 1 cup (240 ml) pizza sauce (or your favorite marinara)
- 2 cups (200 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese (optional)
- Your favorite pizza toppings: pepperoni, cooked sausage, bell peppers, mushrooms, olives, etc.
- 1 teaspoon (5 g) garlic powder (optional)
- 1 teaspoon (5 g) Italian seasoning (optional)
- 1 tablespoon (15 g) butter, melted (for brushing the crust, optional)
Instructions
- Thaw the rolls: Place the frozen rolls on a lightly greased baking sheet, cover with plastic wrap, and let them thaw in the refrigerator overnight. Alternatively, for a quicker thaw, let them sit at room temperature for 30–45 minutes until they are soft but still cold to the touch. Do not let them fully proof yet.
- Preheat the oven to 375°F (190°C). Lightly grease a 12-inch (30 cm) pizza pan or a rimmed baking sheet with 1 tablespoon of the olive oil.
- Shape the crust: Place the thawed rolls in the center of the prepared pan. With your fingers, gently press the rolls together, flattening and stretching them to cover the pan evenly. If the rolls resist, let them rest for 5 minutes and try again. Aim for an even thickness of about 1/2 inch (1.25 cm).
- Let the crust rise: Cover the shaped crust loosely with greased plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free spot until puffy and nearly doubled in size, about 45–60 minutes. The crust should feel soft and spring back lightly when poked.
- Pre-bake the crust (optional but recommended): Once risen, prick the crust all over with a fork to prevent large bubbles. Brush the surface with the remaining 1 tablespoon of olive oil and sprinkle with garlic powder and Italian seasoning if using. Bake the crust alone for 8–10 minutes, until it is lightly golden and set. This step helps ensure a crisp bottom and prevents a soggy center.
- Add the toppings: Remove the pre-baked crust from the oven. Spread the pizza sauce evenly over the surface, leaving a 1/2-inch (1.25 cm) border. Sprinkle with the shredded mozzarella and Parmesan, then arrange your desired toppings on top.
- Bake the pizza: Return the pizza to the oven and bake for 10–12 minutes, until the cheese is melted and bubbly and the edges of the crust are deep golden brown. If you added raw meats like sausage, ensure they reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer (USDA FSIS safe minimum). For a crisper top, you can switch to broil for the last 1–2 minutes, watching closely.
- Finish and serve: If desired, brush the hot crust with melted butter for extra flavor and shine. Let the pizza rest for 5 minutes before slicing. This allows the cheese to set slightly, making it easier to cut and eat.
Tips
- Thawing is key: Thaw the rolls in the refrigerator overnight for the best texture. If you use the quick-thaw method, make sure the rolls are still cold when you shape them; if they get too warm, they become sticky and hard to handle.
- Don’t over-rise: The crust should rise until puffy but not doubled in size. If it rises too much, it can become overly airy and collapse under the toppings. Keep an eye on it during the rise.
- Make it a sheet pan pizza: For a thinner, more rectangular pizza that serves more people, use a 13×18-inch (33×46 cm) baking sheet and increase the number of rolls to 16–20. Adjust the baking time slightly, checking for doneness at the 10-minute mark.
- Prevent a soggy center: Pre-baking the crust is a game-changer. It sets the dough and creates a barrier that keeps the sauce from soaking in, ensuring a crisp, not doughy, base.
Serving Suggestions
Serve this pizza hot out of the oven, cut into wedges or squares. It pairs wonderfully with a crisp green salad dressed with vinaigrette, or with a side of garlic knots and marinara for dipping. For a game-day spread, cut it into small squares and serve with ranch or blue cheese dressing. A cold soda or a light beer (for adults of legal drinking age) complements the cheesy, savory flavors perfectly.
Variations
- BBQ Chicken Pizza: Swap the pizza sauce for BBQ sauce, use cooked shredded chicken, red onion, and cilantro, and top with a blend of mozzarella and cheddar.
- Veggie Supreme: Load up with sautéed mushrooms, bell peppers, red onions, black olives, and fresh spinach. Add a sprinkle of red pepper flakes for heat.
- Breakfast Pizza: Use the same crust, but top with scrambled eggs, cooked bacon or sausage, and shredded cheddar. Bake until the eggs are set and the cheese is melted.
- White Pizza: Omit the tomato sauce and spread the crust with ricotta mixed with garlic and herbs, then top with mozzarella and Parmesan. Drizzle with olive oil before baking.
- Stuffed Crust: Before shaping the crust, press a few pieces of string cheese or mozzarella sticks around the outer edge, then fold the dough over them to seal. Proceed with the recipe as written.
Storage and Reheating
Store leftover pizza in an airtight container or wrapped tightly in foil in the refrigerator for up to 3–4 days. To reheat, place slices on a baking sheet and warm in a 375°F (190°C) oven for 5–7 minutes, or until the cheese is bubbly and the crust is crisp. You can also reheat in a skillet over medium heat with a lid for a few minutes, or in the microwave for a quick (but softer) result. For best texture, avoid microwaving if possible.
Frequently Asked Questions
Can I use Rhodes bread dough instead of rolls? Yes, you can. One loaf of Rhodes bread dough (about 1 lb / 454 g) is equivalent to 12 rolls. Thaw it overnight in the refrigerator, then press it into the pan just as you would the rolls.
How do I thaw Rhodes rolls quickly? Place the frozen rolls on a plate and microwave them on the defrost setting for 1–2 minutes, checking every 30 seconds. They should be soft but still cold. Alternatively, leave them at room temperature for 30–45 minutes. Do not let them fully rise before shaping.
Can I make this pizza ahead of time? You can prepare the shaped crust and let it rise in the refrigerator for up to 24 hours. When ready to bake, let it sit at room temperature for 30 minutes while the oven preheats, then proceed with the recipe. You can also fully bake the crust, cool it, wrap it, and freeze it for up to 3 months; thaw and top as usual.
Why is my crust doughy in the middle? This usually happens if the crust is too thick, or if you skipped the pre-bake step. Make sure to press the dough evenly and pre-bake the crust until it is lightly golden. Also, avoid overloading with sauce—use about 1 cup (240 ml) for a 12-inch pizza.
Can I use a pizza stone? Yes, but you will need to shape the crust on parchment paper and transfer it to the preheated stone. Bake as directed, but reduce the oven temperature to 425°F (220°C) for a crispier bottom. The stone must be fully preheated for at least 30 minutes.
Is it safe to eat leftover pizza cold? Yes, as long as it has been refrigerated within 2 hours of baking and is consumed within 3–4 days. Cold pizza is a classic snack, but for food safety, do not leave it at room temperature for more than 2 hours.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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